Mini Egg sugar cookies

European 30 Mins Prep · 10 Mins Cook

1. Beat the butter and sugar together until smooth and just combined, without incorporating too much air. Add 1 egg and 5ml vanilla extract and mix until fully incorporated.
2. Sift together the flour, corn flour, baking powder and salt. Add to the butter mixture and mix until a dough forms. Do not overwork.
3. Roll the dough between two sheets of baking paper to approximately 5mm thickness. Transfer to the refrigerator and chill for at least 1 hour, or until firm.
4. Preheat the oven to 170°C, gas mark 3.
5. Line baking trays with baking paper. Cut out shapes using cookie cutters and place onto the prepared trays, spacing slightly apart.
6. Chill the cut cookies for 10 minutes to help maintain their shape. Bake for 9–10 minutes, until the edges are set and the centres are matte but still pale. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
7. To make the royal icing, whisk the egg white with the icing sugar and lemon juice until smooth and glossy.
8. Divide into three portions and tint pastel purple, pastel yellow and pastel pink. Pipe or flood the icing onto the cooled cookies and allow to set slightly.
9. Mix the cocoa powder with 1 tsp vanilla extract to form a thin paste.
10. Using a brush, flick small speckles over the iced cookies.
11. Finish by decorating with chopped Cadbury Mini Eggs.
12. Allow the icing to dry completely before serving or storing.

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