Super Greens & Mini Egg Cookies

Prepare two large baking trays with baking paper. Preheat oven to 170 / gas mark 5

Heat the baby leaf in a dry pan until it wilts. Once cool blend until it is a pulp.

In a mixing bowl add the butter and sugar and cream or whisk until smooth and light.

Add the egg, egg yolk, food colouring and vanilla extract and mix well. Add the spinach and mix through.

Add the flour, salt and baking soda and mix until combined.

Crush 200g of the mini eggs and stir through the cake mix.

Divide the cookie dough into 18 small balls and split between the two baking sheets with plenty of space in between for them to spread.

Bake on the lowest shelf position possible for 12 minutes (to avoid browning and keep the green colour!).

Pop two whole mini eggs on top of each cookie while they’re still warm and soft.  Allow to completely cool on the baking tray before serving.

So tasty and one of your 5 a day 😉