Colby Lillington is a Red Seal chef and owner of Lillington’s Mobile Catering based in the Bay of Islands.
It has been a couple of weeks since Easter Sunday, but I have a dessert that fits perfectly into the season. Although I’ve themed this dessert around Easter, it’s versatile enough that it can work around any holiday by simply changing up the candies. This dessert is an easily adapted cookie to add to your collection of favourite recipes. Using leftover Easter treats, I’ve baked a colourful and decadent Easter Cookie Cake (Torta di biscotti di Pasqua) full of rich chocolaty goodness.
Ingredients:
½ cup of butter
¾ cup of sugar
1 egg
1 egg yolk
2 tsp vanilla
1 ½ cup of flour
¼ tsp salt
1 tsp baking powder
½ tsp baking soda
1 ½ tsp corn starch
4 oz of M&Ms or smarties
2 oz Cadbury mini eggs
Sprinkles as desired Directions: 1. Preheat the oven to 350 degrees and grease a 8 inch spring-form pan. 2. Cream together the butter and sugar until fluffy. Add egg, egg yolk, and vanilla until just combined. 3. In a medium bowl whisk the flour, salt, baking powder and baking soda. 4. Gradually add dry ingredients into wet ingredients until just mixed through. 5. Fold in the candies/ sprinkles and press dough in the greased pan. Bake for 20-25 minutes until lightly browned. 6. Once completely cool, add whipped cream, and more candies for an attractive garnish and enjoy!
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