If you're looking Easter baking ideas and inspiration, this is definitely a fun and delicious way to celebrate! These Easter chick cookies are a great activity to do with kids or as a fun, festive addition to your holiday spread. They are super easy to make and takes no more than an hour!
Because this cookie is more airy and puffy, the recipe uses egg whites only. This helps to trap more air while contributing a higher hydration content, encouraging steam and gluten formation. I’ve used the liquid egg whites from two chicks products, which has the perfect consistency for this type of cookie and is super convenient as the eggs are pre-separated. If you have extra dough, using liquid egg whites will also extend the shelf-life of your cookie dough!
Recipe
Yield: ~20 cookies
Prep time: 40 minutes
Cooking time: 12 minutes
Total: ~52 minutes
Ingredients
For the cookie:
150g butter
125g caster sugar
150g almond flour
150g 00’ flour (or extra fine sponge flour)
1/4 tsp baking soda
35g egg white @twochicksproducts
1 pinch of salt
125g caster sugar
150g almond flour
150g 00’ flour (or extra fine sponge flour)
1/4 tsp baking soda
35g egg white @twochicksproducts
1 pinch of salt
½ tsp Yellow food colouring
1 pack of Mini egg chocolate
1 pack of Mini egg chocolate
For the icing:
50g icing sugar
4g egg white @twochicksproducts
Black, orange food colouring
4g egg white @twochicksproducts
Black, orange food colouring
Directions
1. Soften the butter and whisk in sugar. Add almond flour and whisk until smooth. Stir in egg whites. Finally, add flour, baking soda and salt, mix until just combined.
- Take 1/3 of the dough and add yellow food colouring. Refrigerate the rest of the dough for 15 minutes. From the yellow dough, Roll 5g of dough into a ball. Repeat with a 2g dough. Gently press the 2g dough on the 5g dough for the chick. Repeat until you have a batch.
- Roll out the plain dough into a 0.5cm thick sheet. Cut with a 6cm round cookie cutter and place on parchment paper. Place the chick on the round cookie dough. Bake for 12 minutes in a preheated oven at 180C.
- For the icing, combine egg whites and icing. Divide into three equal portions and add food colouring to two (1x white, 1x black, 1x orange).
- Pipe a dollop of white icing on the bottom of a mini egg and place it on the cookie, next to the chick. Finally, decorate the chick (eyes, beak and feet).
Happy Easter baking,
Vaniece xx