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An early Easter treat

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/
 

Ingredients

  • 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
     

Instructions

  • 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!

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