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10 minutes

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40 minutes

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Aliums

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Beef recipes

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Tomato tarte tatin

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Chocolate recipes

Giant Easter egg skillet cookie

30 minutes

Giant Easter egg skillet cookie

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

210 g flour
1 t bicarbonate of soda
150 g brown sugar
55 g caster sugar
1 free-range egg
175 g butter, melted
100 g macadamia nuts, chopped
200 g plain chocolate Easter eggs
Vanilla ice cream, for serving

Method

Preheat the oven to 180°C.
Mix 210 g flour, 1 t bicarbonate of soda, 150 g brown sugar, 55 g caster sugar, 1 free-range egg, and 175 g melted butter. Stir in 100 g chopped macadamia nuts, then transfer to a greased 23 cm round cast-iron skillet. Gently press down to level. Gently press 200 g plain chocolate Easter eggs into the mixture.
Bake for 30 minutes, covered with tinfoil for the last 20 minutes. Enjoy warm right out of the skillet topped with vanilla ice cream.

Cook’s note: Because the chocolate from the Easter eggs has a higher sugar content than dark chocolate, it may catch slightly. Don’t worry – it still tastes just as good.

Discover more Easter recipes here.

Smash tacos

Spinach lasagne

Rotisserie chicken-filled arancini

Toasted caprese sandwich

Chicken schnitzel with sheet potatoes

Berry bliss

Toasted tuna mayo

Winey oregano-and-lemon lamb chops

Asian carrot juice dipping sauce with crispy tofu

Marsala mushroom steak

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

Banger, onion and leek roast

Steak salad with torn figs

Tomato tarte tatin

Giant Easter egg skillet cookie

Giant Easter egg skillet cookie

Ingredients

Method