Cookies Recipes

BAKE WITH ME: EASTER MINI EGG COOKIES (CREME LONDON STYLE)

Happy Easter! Always wanted to make crispy cookies that are gooey in the middle? Think Creme London and Millie’s Cookies rolled into one. Join me in my kitchen for a bake with me, Easter edition. How to make mini egg and white chocolate chip cookies…

Anna’s recipe I adapted slightly (you can change it to any flavour and I previously used chocolate and peanut butter which were INCRED).

Thick & Gooey Milk Chocolate & Hazelnut Cookies: The *ONLY* Recipe You Need

Previous video: https://youtu.be/rxDkX0THiiE

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Original of the video here

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Video Transcription

hello more that welcome back to mychannel today you are joined with me inmy working from home gear mainly theMean Girls burn victim / in my kitchenon a work from home day and I have justfinished for the day so I thought Iwould make cookies and film them noordinary cookies though minière cookiesbecause you know is Easter this weekendand I’m in South isolation so whatbetter way to cheer me up them withcookies so I’ve actually been makingcookies while I made cookies shall I saylast weekend and I made chocolate chipand peanut butter ones and they wereheavenly so I’m using that same recipeand adapting slightly for whitechocolate chips and mini eggs but therecipe that I have been using is fromthe Anna edit I was following her cookiemaking journey a while back and I’vebeen dying to make them they’re meant tobe like a creme London soup if you cancall look here Duke and I’ve notactually had the creme London cookiesfrom London yet so and this recipereally works so I’ll leave it down belowand any quantities on screen as well soyou can follow along there they have Ikind of compared hers and Janepatisserie and they were quite similarso I’ve kind of done a little bit ofmerging and anything that I’ve changed Iwill let you know but yeah let’s seewhat we need and get on with some bakingokay so what you’ll need is 225 grams ofunsalted butter or in my case store 200grams of light brown sugar but I’ve usedDemerara sugar because that’s all I hadthree hundred and sixty grams ofself-raising flour one teaspoon of cornflour two eggs a hundred grams of castersugar or golden caster sugar two packetsof mini eggs and 100 grams of whitechocolate chips and a pinch of salt forgood measure Ready Steady be great startI’ve just spilt the egg all on the sideokay so first we need to combine thebutter and both sugars I combine untilfluffyokay so once the mixture is light andfluffy I kind of wish for quite a whileand until it gets paler and paler Iprobably will mix it a tiny bit morejust to get some more air into it butonce you’ve done that you need to addyour eggs before your dry ingredientsokay so since actually mix one egg at atime but I put them into a bowl so I’mjust gonna put them in at the same timebecause I’m a rebel rebel and there’sprobably not enough ‘fuck because Isplit some of it anyway so this could gohorribly wrong this is the point where Ijust want to like eat the mixtureactually at any point I want to eat themixture and I’m gonna add in all of thedry ingredients I would usually sift theflour but again we’re lazy here so I’mgonna pop in the flour corn flour by aclub I got these handy little sachets sothey’re already measured out view theperfect and some soft I’m just going tofold this in to start with before I Imight actually not even use the electricwhisk at this time because I think maybelast time they over whisked it a bit butit might be easier to use the electricto get the dough if I fold in the flourand all the dry ingredients firstand then I canthen I can kind of do a bit of theelectric just to get it more justwebsite okay Priya I don’t know what I’mdoing on the fob it’s because my cordfor my mixer isn’t very long so that’sfunnow I folded that in I’m just going togive it a little bit of a mix with theelectric whisk to get it to a stiffdough and watch the flour go absolutelyeverywhere now all of my wall as well asthis was slipper last time it seems likequite a wet dough yes we’re just gonnahope for the bestI’m adding a tiny bit of flour Igenerally don’t know what’s happenedlike last week they work perfectly I’mgonna mix some mini eggs in mix thewhite chocolate chips in I’m gonna do mybest to put them into mounds and putthem in the freezer and hopefully thathelps I’d always freeze my dough anywayfor a couple of hours before I bake butdo you know what the only thing I’vedone differently this time is you stalkinstead of butter I mean it’s all tastegoodI’m going to be good at baking what thehell okay anyway we’re going to mix inthe white chocolate chips and I mightput in whole mini eggs and then I haveanother packet that might crushI mean I put more flour in it so it hasthickened the bit it’s just quite stickyso maybe if I grow on my hands and flourwhen making the mounds don’t you see Ican’t really remember to be honest Imean a place with right so I’m justgonna crush some more mini eggs up Imean why are you crush the mini eggs buteat a couple right let me know what yourfavorite color mini egg is I think mineare pink pink and yellow right put themin a bag and now I’m so fast enough thisis why I have never been on bake-offbecause back to you question video isGemma oh just with that you know amassive party hammer honey your eggs inthe morning I like to bash my with ahammer over okaysemi crushed there are gonna mix morering because you can’t have[Music]I’m sorry Anna I’m ruining your recipethought I’d change it made a mess allright that’s more like itoh yeah okay um can we just appreciatehow good that looksoh yeah cookie dough heaven right now Ineed to put these into ten to twelvemounds on a baking sheet I have madeshift a cookie drawer in my freezer cuzyou are a freezer dough recommend somelike 30 minutes to overnight but I willkeep them frozen for a couple of hoursuntil after dinnerand then I’ll make a couple and thenI’ll leave the remainder of the dough inthe freezer for whenever I fancy it solet’s do that yeah the second mold itnowmaybe the extra flour was good hopefullyanything still tastes good I always wastaught when I was younger if it’s tookind of runny just add more flour so I’mhoping that works okay so I managed tomake 12 I put the first layer in heretried not to get them too close togetherI’m gonna put this in the freezer for 1015 minutes and then lay these ones ontop and I am gonna eat the rest of thisoh because clearly that is the best bitof baking but that milkshake my cookieis gonna bring all the boys to the yardwait for that tick-tock so we got likethere’s a flower in my hair that’severything for now I’m gonna put them inthe freezer for a good few hours andthen I will check back in when I startto cook some and show you the finishedresultlet’s cross everything that they comeout okay and they are deliciously crispyon the outside I’m really really gooeyin the middle because that’s how I lovemy profusely yes now I need to clean upbecause I have baking stuff everywheretwo hours latersome cookies right when I start withcooking too and always on foilthey’re just easier to get off and youdon’t need to grease them but they stillfeel that bit soft and they’ve been innearly two hours so I they probably workbetter if they’re frozen for longer okayso I have preheated my oven on 200 andI’m gonna put these in for about I’mgonna start off with about 14 minutes itdepends how you like them and how longyou can cook them I do like them hard onthe outside and gooey in the middle butnot too too gooey I found with my otherones 15 to 20 minutes kind of workedburst and so I’m gonna put them with the15 and then see what their life smilesfit this oh my god they’re hugeerr they look really similar to my oneslast week actually fingers crossed theytaste as good and these were in forabout 20 minutes in the end I think thelonger you freeze the dough the longeryou need to put it in the oven and Ilike mine quite gooey inside as I’vementioned so I’ve let them brown on topbut they need to cool now and harden abit but I mean we’ve got some height onthere I’m happy let’s hope it tastesgood I can see the mini eggs and thechocolate chipswell it’s no good okay so my cookie hasslightly hardened it’s still warm solet’s do a taste test uh as you can seeit’s super gooey in the middlemmm 10 out of 10 these are so good awhole mini egg ladder so that is the endof my bake with me Easter edition ofmini egg and white chocolate chipcookies I really hope you enjoyed thisvideo it was not easy going I thoughtthat it would be a food you’re halfwaythrough but they turned out well andtastes just as good as they smell andthey are massive so I’m glad I didn’tcook a load of them because I would haveeaten them all but after you see yougive this video a big thumbs up if youenjoyed it I will leave everything inthe downbar like the recipe what I didand all of that in case that you do wanthave a go at baking them if you’re boredat home or your with the kids and needsomething to do over Easter weekend thenI think this would be a great thing todo me and my housemate are gonna beliving on these cookies every eveningfor the next God knows how ever long Ithink we made about 12 so I think that’s12 days oh wait no because we’re havingone each a six day sir if you are newhere please do hit the subscribe buttonand I will catch you in my next videobye

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