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An Easter cookie recipe: Giving new life to leftover Easter eggs

 

Two of our highly talented cookie-crafting crew, Sarah and Carmen, got together to brew some filter fun and were struck with inspiration to share a simple repurpose plan for any post-holiday stockpile of Easter eggs. Turning them into delicious cookies that pair beautifully with coffee. Now excuse us as we head out and get some more Easter eggs. 😏

The recipe here is ✨spiced✨with 20% of Buckwheat flour adding a subtle earthy profile that complements the deep rich brown butter base, you have the option to use Spelt, Kamut, or even AP all the way - you’re the chef; your call! 🧑‍🍳

Ingredients

Dry mixture

  • 160g AP flour
  • 40g Buckwheat flour
  • 4g salt
  • 4g baking soda

Wet mixture

  • 170g butter (heated in a saucepan)
  • 100g brown sugar
  • 50g white sugar
  • 1 whole egg
  • 2 egg yolks
  • ~ 160g of chocolate eggs or however many leftovers you have

 

Steps

Browning the butter

  1. Melt 170g of butter in a saucepan over low and slow heat, continuous stirring to prevent the base from burning, this should take around 10 minutes, once you have obtained a deep dark brown color and smells all kinds of amazing, you know it’s ready. Leave aside to cool for 15 minutes.

 

Downtime while waiting for butter to cool a.k.a brewing time

1. Mix all the dry ingredients in a bowl and set them aside.

2. While the brown butter is cooling, we like to take this downtime to brew ourselves a filter, we are drinking a natural Ethiopian on pour over this season.

 

Add Sugar + Pre-heat your oven

1. Once the brown butter mixture is sufficiently cooled, add both the brown and white sugar mixture in and fold gently with a rubber spatula

2. Preheat your oven to 160 degrees and set a tray on the middle rack

3. Once well mixed, go ahead and add the eggs mixture (tips: save the egg whites to make whiskey sours 😉)

4. Fold in the dry mixture and fold with your rubber spatula

5. Chop all your remaining chocolate eggs and fold them in your cookie dough

6. We recommend aiming for a 30g dough size for this oven setting, but all shapes and sizes are loved!

7. Lay 6 doughs in a tray with sufficient space for them to expand and bake it at 160degrees for approx. 15 minutes. Timing varies, we recommend setting a timer of 12 minutes and checking it if it requires a longer

8. Your kitchen will be filled with all sorts of delicious smells right now, allow the cookies to cool for approx. 10 minutes before digging in it with your favourite coffee for the perfect weekend treat. Enjoy!

 

From all of us at CMCR, Happy Easter!

Resources:

Limited Edition Dripper Set in Gunpowder

Limited Edition Artisanal Jug and Cups in Gunpower x Ivory

Jabanto, Ethiopia