A home baker has shared a recipe for homemade speckled egg cookies that she claims are tastier and softer than the popular version sold at Marks and Spencer. The M&S cookies, priced at £3.25 for a pack of five, have gone viral on social media but are often hard to find in stores due to high demand.
The baker, who tasted the original cookies, found them too hard and preferred a softer centre with crisp edges. Her homemade version uses Cadbury milk and white chocolate, cornflakes, and crushed mini eggs, resulting in thick, chunky, bakery-style cookies with an 'insane texture'. The recipe yields 12 cookies, half of which can be frozen for up to three months.
To make the cookies, the baker mixed melted butter with both sugars, then added three egg yolks and vanilla extract. Dry ingredients including flour, cornflour, baking powder and salt were added, with a splash of milk if the dough seemed too dry. Chopped chocolate and crushed mini eggs were mixed in, along with lightly crushed cornflakes.
The dough was divided into 12 equal balls, frozen for an hour, then baked at 160°C for 17 minutes. The baker recommends baking no more than three cookies at a time to allow for spreading, and leaving them to cool on the tray for at least 30 minutes to prevent falling apart.
