200g Mini Eggs
150g Caster Sugar
1 Small Egg
180g Self-Raising Flour
Preheat the oven to 180˚c and line two baking trays with greaseproof paper.
In a bowl, cream together the butter and sugar until fluffy. Add the egg and beat until smooth.
Sift in the flour and mix. Add in the mini eggs.
Divide into balls on the baking trays, these will spread so leave plenty of room between each one.
Bake for 12 mins, they should be still gooey but will set as they cool.
Transfer to a wire rack to cool.