Creme egg cookie cups
Creme eggs are not only delicious, but they’re gluten free! I decided I had to come up with some Easter creations involving creme eggs, so I’m kicking off with these creme egg cookie cups.
The cookie is so soft and tasty, and the creme egg makes these a decadent little mouthful of heaven. They’re slightly too good warm out of the oven…
Enjoy, and don’t forget to tag me in your creations @wherethewheatlessthingsare!
(makes 10 cookie cups)
5 creme eggs
200g gluten free plain flour (I use doves farm)
140g unsalted butter, softened
120g chocolate chips
100g brown sugar
50g caster sugar
1 large egg
2 tsp cornflour
1 1/2 tsp baking powder
1 level tsp xantham gum
Pinch of salt
Preheat the oven to 180° C, and grease a cupcake/muffin tin with oil or butter.
Place the 5 creme eggs in the fridge(so that they do not melt when inserted into the cookie cups.
Combine the flour with the baking powder, chocolate chips, cornflour, xantham gum and salt.
Cream together the butter and sugars until pale and fluffy, then add in the egg and mix until well combined.
Add in the flour mixture, and mix until you have a soft dough.
Divide the mixture between 10 of the muffin holes and cook for 13-15 minutes. The cookies should be golden but will still be slightly soft in the centre.
Just before the cookies are done, take the creme eggs out of the fridge and cut into half lengthways (where there is already a ridge).
Immediately once the cookies are out of the oven, press one cream egg half into each cookie cup.
Leave to cool for 15 minutes (or the cookies will fall apart!) then take out carefully.