If you didn't discover Jane's Patisserie in lockdown one; 1. what were you doing?! 2. You have to try at least one of her recipes in lockdown three!
Our recent fave is her Mini Egg Cookie Bars - you can thank us later.
These scrumptious, jam-packed cookie bars are the perfect Sunday afternoon treat, or Wednesday lunchtime; who knows what day it is at the minute anyway?
They're really easy to make and is something fun to get the kids involved in too - we're sure you can pass it off as a food technology lesson one afternoon. Don't feel like you have to have kids to tuck into these delicious delights though, they're definitely a winner with the adults too.
If these ones are not quite to your taste, Jane has a plethora of recipes to take your pick from - janespatisserie.com/recipes/
- 275 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 1 tbsp Cornflour
- 115 g Unsalted Butter/Stork
- 55 g Granulated Sugar
- 135 g Light Brown Sugar
- 1 Medium Egg
- 1 tsp Vanilla Extract
- 300 g Mini Eggs
- 100 g Milk Chocolate Chips
Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper, and leave to the side for now.
Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.
In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the Egg and the Vanilla, and whisk again briefly till smooth. (I used an electric whisk)
Add in the Dry Ingredients, the Mini Eggs (apart from a handful), and the Chocolate Chips and mix with a spatula till a thick cookie dough is formed.
Press the mixture into the bottom of the tin and press in the handful of Mini Eggs into the top for decoration. Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’!
Leave the cookie bake to cool for about 10 minutes, then leave to cool fully on a wire rack. Cut the bake into 4×4 for decent sizes, or 5×5 for smaller ones! Enjoy!