Method:

1.       Preheat the oven to fan 160C and line two baking sheets with parchment paper.

2.       In a large bowl, whisk flour, sugar, mini eggs, salt and baking powder.

3.       In a separate bowl, mix the malt extract, margarine, and vanilla extract.

4.       Slowly mix the wet ingredients into the dry until a cookie dough is formed.

5. Divide the dough into 8-12 balls and evenly space across the two baking sheets.

6. Slightly flatten each ball and press a mini egg into the centre. Refrigerate the dough on the baking sheets for 15 minutes.

7. Bake for 10-15 minutes, depending on the desired softness of your cookies (shorter time = softer cookie).

8. Leave to cool on the tray for 5-10 minutes, then eat while warm, or allow to cool completely on a wire rack.