Method (cookies)

1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
2. Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
3. Add the dairy-free milk and vanilla. Whip again until combined.
4. Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined. It will make a thick coffee cookie dough. If the dough feels too wet, add in some more flour until it feels like a cookie dough texture (don’t add too much or it’ll result in dry / tough cookies).
5. Fold in the crushed mini eggs and cornflakes (refer to video for example). 
6. Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales.
7. Place the cookies on the lined tray with space in-between (leave the dough in balls, don’t press them down  as they will spread when baking. TIP: You can press some more mini eggs / cornflakes on top before baking.
8. Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
9. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
10. Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
11. You can enjoy them after 10 minutes, or make them into the ultimate Easter cookie with more mini eggs and melted chocolate cornflakes on top.

Method (chocolate cornflakes)

1. Melt the chocolate, butter and golden syrup in a saucepan over a low heat on the hob or briefly in the microwave, in 15 second intervals until fully melted and smooth.
2. Allow to cool a little before pouring over the cornflakes.
3. Pour the chocolate mixture over the cornflakes, using a spatula to fold it together making sure all the cornflakes get evenly coated in chocolate. 
4. There are 2 ways you can do the next step: 1- spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking tray, if you don’t have one) then placed in the fridge to set before popping them out and placing on top of each cookie. You can add some of the chocolate mixture to help them stick on. 2- While the mixture is still wet and gooey, spoon it directly on top of each cookie and shape into a ‘nest’. While the chocolate is still wet, add on 3 mini eggs.
5. Place into the fridge for around 10-15 minutes, or until the cornflake cake looks set.
6. Serve and enjoy!