Giant Easter egg skillet cookie
| Serves: | 2 |
| Cooking Time: | 30m |
| Cook's Tips: | 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. |
| Prep Time: | 5m |
Ingredients
- 210 g flour
- 1 tsp bicarbonate of soda
- 150 g brown sugar
- 55 g castor sugar
- 1 free range egg
- 1 tsp vanilla paste
- 100 g macadamian nuts, chopped
- 200 g plain chocolate
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Cooking Instructions
- Preheat the oven to 180°C.
- Mix 210 g fl our, 1 t bicarbonate of soda, 150 g brown sugar, 55 g caster sugar, 1 free-range egg, 1 t vanilla paste 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 last 20 minutes. Enjoy warm right out of the skillet topped with vanilla ice cream.
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