Easter Cookie Squares
Gluten-free, Dairy-free, Nut-free, Vegetarian
Equipment
- Oven
- Large mixing bowl
- Mixing spoon
- Brownie baking tray (9" x 9")
- Greaseproof Paper
- Heatproof bowl
- Microwave
- Sieve
- Spatula
- Knife (to portion)
Ingredients
- 110 grams Butter
- 100 grams Light brown sugar
- 80 grams White caster sugar
- 1 Large Egg
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Xanthan gum
- 2.5 tbsp Olive oil Extra virgin
- 127 grams Plain gluten-free flour
- Pinch Salt
- 110 grams Milk chocolate chips Dairy-free
- 100 grams Vegan mini eggs Recommendation: Doisy and Dam good eggs ('may contain' warning for gluten)
Instructions
- Pre-heat the oven to 175°C (fan)
- Sieve the flour, xanthan gum, baking powder, baking soda into a large mixing bowl
- Add in the chocolate chips and 3/4 of the mini eggs to the bowl containing the flour mixture and place to one side
- In a heatproof bowl, melt the butter in the microwave using short bursts of heating
- Add the sugar to the bowl with the melted butter and mix until combined
- Add the egg, oil, salt and vanilla extract to the butter and sugar mix and whisk in until combined
- Little by little, fold in the flour mixture into the bowl with the eggs, butter and sugar
- Line a baking tray with greaseproof paper and pour in the batter, evening out with a spatula
- Bake for approximately 20 minutes
- Quickly add the remaining 1/4 of the mini eggs to the top of the part-baked squares and press down gently
- Bake for a further 8-12 minutes (28-32 minutes total) until the top is soft but baked
- Remove from the oven and leave to completely cool in the brownie tray (~ 30 minutes) before cutting
- Cut into 9 equal squares and enjoy!
Notes
- Baked squares storage: suitable for home freezing for up to 3 months or in an air-tight container for up to 10 days in the fridge
- Raw dough will keep in the fridge for 3-5 days or in the freezer for 3 month