Easter Cookies
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings — 12 cookies; 2 each
- Preparation
- 20 minutes
- Cooking
- 10–12 minutes per tray
- Total time
- 35–45 minutes, plus cooling
Heat / oven setting180°C conventional / 160°C fan
Ingredients
| Ingredient | Quantity |
|---|---|
| 93.75g | |
| 75g | |
| 37.5g beaten egg, weighed without shell (beat whole eggs and weigh the amount needed) | |
| 150g | |
| 0.38 tsp | |
| 0.75 tsp | |
| 60g | |
| 0.38 tsp |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Digital scales and measuring spoons
- Mixing bowls and sieve
- Wooden spoon or electric whisk
- Baking tray or tin, as directed
- Baking paper
- Wire cooling rack
- Oven gloves
Method
Prepare
Preheat oven and line two trays. Weigh ingredients accurately. Wash hands and clean the workstation. For a fractional egg quantity, beat the egg first, then weigh the stated amount without shell.
Cream
Beat butter and sugar until pale and creamy. Beat in the egg and vanilla.
Combine
Sift flour, baking powder and mixed spice into the bowl. Fold gently, then add chocolate chips to form a soft dough. Do not taste raw dough.
Shape
Divide into 12 equal pieces and form small ovals for an Easter egg shape. Place apart on the trays and flatten slightly.
Bake
Bake for 10–12 minutes per tray until edges are lightly golden and centres set. Allow extra time if trays need baking separately.
Cool
Leave on trays for 5 minutes, then move to a wire rack. Evaluate shape, colour and texture after cooling.
Portion for six
Makes 12 cookies; 2 each. Divide evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Do not taste uncooked dough or batter: raw flour and eggs can carry harmful bacteria. Use oven gloves and take care with hot trays, sugar and steam.
- Cool bakes on a clean rack. Keep plain dry bakes in a clean airtight container; refrigerate any perishable meat, dairy or cream-filled items promptly. Freeze extra portions if needed.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Cookies contain sugar and saturated fat. They are suitable as a portioned occasional snack rather than a main source of nutrients.
Practical skills
Creaming, folding, equal portioning and judging a soft bake.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.