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Easter Egg Cookies

METHOD

  1. Preheat an oven to 175ºC.
  2. Cream together the butter and Natvia until light and fluffy.
  3. Add the egg and vanilla extract and mix.
  4. Fold in the flour, chocolate Fangks and bicarb soda and mix until combined.
  5. Shape the mixture into balls and place on a lined baking sheet.
  6. Bake for 10-12 minutes, or until lightly browned. Let cool slightly, and then press the mini Easter eggs into the cookies while still soft. Allow to cool completely on a wire rack.

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