Prep Time | 15 minutes
Cooking Time | 15 minutes
Serves | 6 people
- Crush the mini eggs into chunky pieces in a zip lock bag using a rolling pin and set aside.
- Combine the PURE bakery blend, salt, bicarbonate of soda in a bowl and set aside.
- Mix together in a separate large bowl the brown and caster sugar with the melted butter until well combined.
- Add in egg and vanilla extract and continue to mix.
- Pour in the flour mix and mix till combined.
- Once the dough has formed add in the mini egg chunks and mix so that they are evenly distributed
- Cover bowl with cling film and place in fridge for 45 minutes.
- Preheat the oven to 170oC and prepare a couple of baking trays, grease them up or line them up with parchment paper.
- After 45 minutes remove dough from fridge and roll out into mini golf ball sized balls and place onto baking trays, leaving about 2 inches of space between each one.
- Put them in the oven for 15 minutes. (until they are a lovely golden colour)
- Remove from oven and leave to cool on the baking tray before moving them.
- Enjoy!
Italian Herb Pizza Crust or Wrap
Gluten Free Pizza Crust – Makes one 10-11” pizza, serves 2 To make your begin making your Gluten Free Pizza Crust, mix 8g Dried Yeast with 180ml warm water. Add ½ tsp of sugar and stir until dissolved, then set aside for 10 minutes. Mix 200g of pizza base mix with the...
