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Lancewood Giant Easter Cookie
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Lancewood Giant Easter Cookie

Ingredients

125 g butter , softened
10 ml vanilla essence
60 g LANCEWOOD® Medium Fat Plain Cream Cheese
1 egg
50 g white sugar
150 g brown sugar
280 g flour
salt , a pinch
5 ml bicarbonate of soda
150 g chocolate chips  or chopped chocolate

 

For serving:

vanilla ice-cream
mini chocolate eggs
chocolate , melted 

Method

Preheat the oven to 180°C and grease a cake tin. 

Add the butter, vanilla essence, cream cheese and egg to a mixing bowl and cream until light and fluffy.

Add the sugar, flour, salt, bicarbonate of soda and chocolate and mix until well combined.

Place cookie dough in the cake tin and spread out evenly. Bake for 20 – 25 minutes.

Serve warm with ice-cream, melted chocolate or mini chocolate eggs.

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