Easter Mini Egg Cookie Bars recipe with Cornish Sea Salt Flakes

Instructions

1. Preheat the oven to 200°c / 180°c fan.
2. Grease and line a baking tin with baking paper. We've chosen an 8" x 12" one but you can go bigger or smaller depending on how thick you want to cookie bars to be.
3. Cream together the butter, caster sugar and light brown soft sugar until smooth and well combined.
4. Add the egg and vanilla extract, then mix well. Tip in the flour, alongside the bicarbonate of soda and baking powder, then a large pinch of Cornish Sea Salt Flakes.
5. Mix through the mini eggs, or just regular chocolate chips if you would prefer, until evenly distributed throughout the cookie dough.
6. Press the cookie dough into the prepared tin, add some extra mini eggs on top and finish with a sprinkling of sea salt flakes before baking for about 20 minutes until the edges are set.
7. Let the cookie dough cool in the tin for about half an hour before lifting out and cutting into bars and digging in!

Cornish Sea Salt Flakes are available in Waitrose, Sainsbury's and Tesco.