Anyone else get excited when you see the big bags of chocolate eggs on the shelf? Sure, they're available year-round, but you never really go looking for them (possibly because they are so addictive or probably because of all the other holidays throughout the year.)
This year we figured why not use them in some quick and easy drop and bake cookies? We added in some white chocolate as well, but feel free to go all in on the mini eggs or add in any other mix-in of your choosing. These chewy cookies will make a perfect Easter treat!
Prep: 15 minutes
Cook time: 10-12 minutes
Yield: 3 dozen cookies
*Note: Always check the ingredient lists for the mini eggs every time you buy them, as manufacturing process are always changing. This is a good tip for any packaged food items (you never know!) They do not expressly state that mini eggs are gluten free, however the ones we used have no gluten containing ingredients and were not manufactured in a facility exposed to wheat products.
Graham crackers are a perfect treat. S'mores anyone?!
If you've been missing graham crackers, or even if you've never tried one, these are so good and easy to make. They are not as sweet as the ones you'll find at the grocery store, which is a plus in our books, and the honey shines through.
These are naturally egg-free, and if you need to make them dairy-free you can also sub out non-dairy alternatives. If you're making s'mores you can roll and cut them into traditional graham cracker rectangles or squares, but you could also make fluted round biscuits, or even use small animal cookie cutters for fun shapes for kids.
Prep: 20 minutes
Cook time: 15-18 minutes
Rest time: 1 hour
Yield: 4 dozen graham crackers (1.5 inches x 3 inches)
When the holidays come around, we start thinking about what new items we can include in our annual cookie tins. We saw this recipe posted on Taste of Home and thought we'd give them a try with our flour!
These bars have a shortbread cookie base, peppermint icing centre, and white chocolate top layer. What's more festive than a recipe where you sprinkle crushed candy canes on top? They look very pretty and would make a great addition for a cookie exchange.
The final result is on the sweeter side (thanks to the icing and white chocolate combination), so we recommend cutting them into small squares or rectangles. If you're like us and don't want something too sweet, you could either skip the icing layer in the middle altogether or substitute dark chocolate for the white chocolate on top.
Prep: 1 hour
Cook time: 20 to 25 minutes
Yield: 24 bars
Ingredients (cookie base):
Ingredients (peppermint icing):
You'll also need:
Method (cookie base):
Method (peppermint icing):
Method (white chocolate topping):
THE ART OF BAKING AND COOKING GLUTEN FREE
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