Using a hand-held electric whisk or free-standing mixer, beat the butter and sugar for 3-5 minutes or until smooth and creamy.
In a jug, beat the egg and vanilla extract with a fork, then gradually add to the creamed mixture, beating well after each addition.
Sift the flour (and cocoa powder if making the chocolate spoon) into the mixture in 2-3 batches, mixing in gently to make a soft dough
Divide the dough into 2 equal pieces and pat each into a disc. Wrap in cling film. Then chill one disc in the fridge for several hours to firm it up. Place the other in the freezer for later use.
Remove the chilled disc from the fridge 15-30 minutes before rolling, so it can soften. Roll out the dough between 2 sheets of baking parchment to the thickness of a 50p piece. If it’s sticky, dust lightly with a little flour. Peel off the top sheet and then, with a spoon cookie cutter, cut out 16 spoon shapes.
Peel back the dough trimmings and lift the spoons, on their parchment, onto a baking tray. Chill for 15 minutes and repeat the process with the trimmings if you’ve not already cut out 16 spoons. Meanwhile, preheat the oven to 180 °C/160 °C fan/gas 4. Bake for 10-12 minutes until golden brown around the edges. Leave them to firm up for a few minutes on the baking tray, then transfer to a wire rack to cool.
Decorate the biscuits: cut the Mini Creme Eggs in half vertically, using a small sharp knife. Melt the chocolate in the microwave or heatproof bowl over a pan of simmering water and, with a small paintbrush, apply to the chocolate outer shell side of each halved egg before carefully placing on the biscuit spoons. Leave to set before serving.
Ingredient for 16
150 g butter , softened
150 g golden caster sugar
1 medium egg , beaten
1 tsp vanilla extract
300 g plain flour
For the decoration:
1 bag Cadbury Mini Creme Eggs (8 in total)
15 g Cadbury Dairy Milk
Spoon cookie cutter
Creme Egg & Spoon Race
% of your Guideline Daily Amount (GDA) . To be enjoyed as part of a healthy, active lifestyle.