GIANT GOOEY EASTER EGG COOKIE

GIANT GOOEY EASTER EGG COOKIE
Preheat oven to 180°C.
Spray n cook
200 g butter at room temperature
250 g sugar
3 eggs
10 ml vanilla essence
400 g flour
5 ml bicarbonate of soda
pinch salt
5 ml cinnamon
125 g whiskers, chopped
2 x 80 g slabs of smarties chocolates (I used one white and one milk chocolate), chopped
cream or ice cream to serve

Grease a 23 cm springform tin.
Beat the butter and sugar together until fluffy.
Beat in the eggs and vanilla.
In separate bowl whisk the flour, bicarbonate of soda, salt and cinnamon. Then add the dry ingredients to the butter egg mixture, then fold gently with a spatula until combined.
Transfer cookie mixture to prepared dish and smooth the top.
Sprinkle the chopped toppings on top and bake for 20-25 min.
Center should still be gooey.
Serve with the cream or ice cream.
Photo and recipe by Angela Landsberg