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Mini Egg Biscuits


 Prep Time | 15 minutes
 Cooking Time | 15 minutes
 Serves | 6 people
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120g margarine, melted
100g caster sugar
100g light brown sugar
1 large egg
300g PURE GF Bakery blend
1 tsp vanilla powder/ extract
½ tsp salt
½ tsp bicarbonate of soda
160g mini eggs


  1. Crush the mini eggs into chunky pieces in a zip lock bag using a rolling pin and set aside.
  2. Combine the PURE bakery blend, salt, bicarbonate of soda in a bowl and set aside.
  3. Mix together in a separate large bowl the brown and caster sugar with the melted butter until well combined.
  4. Add in egg and vanilla extract and continue to mix.
  5. Pour in the flour mix and mix till combined.
  6. Once the dough has formed add in the mini egg chunks and mix so that they are evenly distributed
  7. Cover bowl with cling film and place in fridge for 45 minutes.
  8. Preheat the oven to 170oC and prepare a couple of baking trays, grease them up or line them up with parchment paper.
  9. 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.
  10. Put them in the oven for 15 minutes. (until they are a lovely golden colour)
  11. Remove from oven and leave to cool on the baking tray before moving them.
  12. Enjoy!

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