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Friday, 2 May 2014

Milk Chocolate & Nut (Egg Yolk) Cookies

This recipe is ideal to make with those left over egg yolks when you have made meringues...

Large Cookies


225g butter
400g granulated sugar
3 egg yolks
1 tsp vanilla essence
100g milk chocolate, broken in small pieces
50g chopped nuts
320g plain flour
1 tbsp lemon juice
1 tsp bicarbonate soda
half tsp salt

Mix the dough together


  1. Preheat oven to 180C or Gas Mark 4.
  2. Cream the butter and sugar together in a bowl.
  3. Beat together the 3 egg yolks and beat into the mix.
  4. Mix in the vanilla essence, lemon juice, chocolate pieces and nuts.
  5. Fold in the flour, bicarbonate of soda and salt to form a soft dough.
  6. Take a spoonful of dough and mould into a ball in your hands.
  7. Place on a greased baking tray and flatten with your fingers. Place the cookies about 3cm apart as they spread a lot in the oven.
  8. Place in the oven for 12-15 minutes, until the edges crisp.
  9. The cookies spread on the tray
  10. Leave on the tray to cool before removing to a cooling rack.

ENJOY with a good cuppa!

Place on a baking tray

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