Giant Cookie, Tuesday 1st April

I love baking giant cookies, they are so versatile and can be made for any occasion and decorated accordingly. I have used the basic Easter recipe here which includes chocolate chips and Cadbury mini eggs (the variety that have the sugar shell as used in the decoration, not the mini creme eggs). The recipe uses granulated sugar and soft brown sugar and also cornflour to provide the taste and texture. After lining a 20 cm deep loose-based sponge tin with baking paper I dusted the inside of the tin with cocoa powder, I then filled the tin with the cookie mixture pushing it down firmly and evenly. The recipe gives a baking time of 25 mins but I added a further 10 mins which resulted in a better browning and firmer bake. Once cooled I piped small pink rosettes around the edge of the cookie and used some of the flower decorations that I had made for Mother's day to decorate along with a few more mini eggs and a sprinkle of dried raspberries which always work well with chocolate. The central Hello Spring plaque was made using a LissieLou embosser. I am gifting the cookie to my hairdresser and her sisters when I see them tomorrow.