Description
These delicate spritz cookies utilize a traditional biscuit press to create intricate floral shapes with a remarkably tender crumb. Crowned with a festive chocolate egg, they offer a perfect balance of buttery richness and seasonal charm for any spring tea service.
Ingredients
- 1 cup unsalted butter, softened to 65°F
- 1 cup confectioner’s sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup Cadbury Mini Eggs
Instructions
- Preheat your oven to 350°F (175°C) and prepare a heavy-gauge baking sheet with a silicone baking mat.
- In a large mixing bowl, beat the softened butter and confectioner’s sugar together for exactly two minutes to achieve proper aeration.
- Add the room-temperature egg and vanilla extract to the mixture, beating until light, fluffy, and fully emulsified.
- Sift together the all-purpose flour and baking powder, then integrate into the wet ingredients on low speed until just combined.
- Fit a cookie press with a flower disc and pack the dough tightly into the barrel, ensuring no air pockets remain.
- Press the cookies directly onto the silicone mat, leaving approximately one inch of space between each flower shape.
- Press one Cadbury Mini Egg firmly into the center of each cookie to create the flower’s stamen.
- Bake for 7 to 8 minutes until the edges are set and bottoms are lightly golden, then rest on the sheet for two minutes before cooling on a wire rack.
Notes
To ensure your cookies maintain their high-definition floral ridges, always use a completely cool baking sheet for each batch and avoid greasing the surface, as the dough needs the grip of a silicone mat to release properly from the press. If the dough becomes too warm from handling, a brief five-minute chill in the refrigerator will restore the ideal consistency for pressing.
- Prep Time: 20 mins
- Cook Time: 8 mins
- Category: Dessert
- Method: Baking
- Cuisine: British