Ugh, I’m ill again 🙁 My throat feels as if I’ve swallowed a bag of nails, I have zero energy and my body is aching even more than usual.
Going to keep today’s post short and sweet so I can try and have a rest, so please bear with me 🙁
I can’t believe it’s Easter this weekend! Where does time go?! It’s April next week!!! Really, it seems like just yesterday it was Christmas, but once I get back from Easter break I only have about 6 weeks left at Uni for this year! Which means I can spend all of Summer baking and working on my blog. I might also start doing stalls to see how my local community takes to my baking 🙂
So, since it’s almost Easter, I thought I’d make cookies, cos y’know it’s just required. I have all kinds of Easter chocolate to bake with and these bars were just some of them.
I remember when I was a kid my Nan buying me these bars from France as we didn’t seem to be able to get them here. Sure I love Kinder Eggs, especially if the little toy inside is a car 😉 but sometimes you just want that kinder taste without having to assemble a toy so these are fabulous and we can now get big packs of the bars here so I’ve stocked up!
There are 20 bars in these cookies! I know they’re only small, but still that’s a whole lot of chocolatey goodness…
I used my new favourite cookie recipe and these turned out perfectly, thick and soft and they’re still soft a week later! The Kinder bars melt and ooze out of these cookies, they’re just sooooooo good!
Kinder Egg Bar Cookies
Ingredients
- 1 1/2 cups plain flour
- 1/2 cup bread flour
- 2 tsp cornflour
- 1 tsp bicarbonate of soda
- 2 cups Kinder egg bars, broken up (This was 20 bars for me - if you can't find bars, broken up Kinder eggs will work the same, I just don't know how many eggs you'd need!)
- 1 1/2 sticks (170g) butter, at room temperature
- 3/4 cup light brown sugar
- 1/4 cup caster sugar
- 1 tsp vanilla extract
- 2 eggs
Instructions
- No need to preheat the oven yet, this dough needs to chill.
- Break up your kinder bars and place them in a medium sized bowl. Add the flours and bicarb into the bowl and mix together until combined.
- Leave to one side, place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
- Add in the eggs and vanilla extract.
- Mix until light and smooth, about 1 minute on med-high speed.
- Add in the flour mix and mix on low until you have a lovely dough.
- Tip the dough back into the bowl you measured the flour in.
- Cover in cling film and place in the fridge for at least 6 hours, overnight if possible.
- Once chilled, line 2-3 baking trays (If you only have 2, you may need to bake in batches) and preheat the oven to 180 degrees C. Using a 1.5tbsp cookie scoop, place balls of dough onto the baking trays and flatten ever so slightly.
- Place in the oven for 8-9 minutes until slightly golden around the edges and still underdone in the middle.
- Leave to cool on the baking trays for 5-10 minutes before transferring to a wire rack to cool completely.
- Cookies will keep in an airtight container at room temperature for up to 7 days.
Notes
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Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
