RECIPE
HOME COMFORTS The seasonal treats continue with this month’s home bake by Esther Sánchez, a moreish and joyful take on the Easter nest T hese playful Easter cookie cups combine the comforting flavour of chocolate chip cookies with a creamy chocolate that are crisp around the edges but soft and rich in the middle. Once filled with chocolate prepare and make a wonderful baking project for spring gatherings, Easter celebrations or simply sharing with family and friends. The cookie cups can be
hazelnut cream and topped with a swirl of frosting and pastel chocolate eggs, they become a beautiful Easter treat that looks as joyful as it tastes. They are also surprisingly easy to
prepared in advance and decorated just before serving, making them ideal for entertaining.
hazelnut centre and colourful spring decorations. Baked in a mini muffin pan, they form little cookie ‘nests’
CHOCOLATE HAZELNUT EASTER COOKIE CUPS Makes 18-20 cookie cups
METHOD 1. Preheat the oven to 170°C (conventional heat, no fan) and lightly grease a mini muffin pan with baking spray. 2. In a bowl, cream together the butter, brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix until fully incorporated. 3. In a separate bowl, whisk together flour, cornflour, baking powder, bicarbonate of soda and salt. Gradually mix the dry ingredients into the butter mixture until a soft dough forms. Then fold in the chocolate chips. 4. Place about 20g of dough into each cavity of the prepared pan. Press the dough gently up the sides to create a small cup shape, leaving a hollow in the centre. 5. Fill the centre with around 1 tsp of chocolate hazelnut spread. Cover with 12-15g of dough to form a small lid. 6. Place the tray in the freezer for 30 minutes to help the cookie cups keep their shape. 7. Bake for 18-20 minutes, until lightly golden. Allow the cookie cups to cool completely in the pan, then refrigerate for at least three hours before removing. 8. Decorate with chocolate hazelnut cream, mini chocolate eggs and colourful Easter sprinkles before serving.
INGREDIENTS Cookie dough • 130g unsalted butter, softened • 120g light brown sugar • 35g granulated sugar • 1 egg • ½ tsp vanilla extract • 300g plain flour • 15g cornflour • 1½ tsp baking powder • ½ tsp bicarbonate of soda • Pinch of salt • 120g chocolate chips Filling • 200g chocolate hazelnut spread Decoration • Chocolate hazelnut spread or chocolate frosting • Mini chocolate eggs • Easter sprinkles (optional)
48 APRIL 2026 CAMBSEDITION.CO.UK
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