I remember the taste of my step-mother’s shortbread covered in Easter egg dark chocolate (that year we won a huge Easter egg, that huge that we made chocolate covered cookies for a very long period – not complaining, really) like it was yesterday, though I was probably not older than 13!

When a parcel filled with various flavours of Lindt Excellence Chocolate Bars (I bet you all have already spotted their extremely delicious dark chocolate line, right?!) knocked at my door last week, all I could think of were those shortbread cookies I used to eat from Easter to summertime when I was younger. I couldn’t resist and made a slightly more creative version, and quite a summer-y one too, inspired by the blueberry chocolate that was loudly calling my name ever since.

These cookies went down a treat and in less than 24h they were all gone. That’s how good they were! I’ve used the classical english breakfast tea that I love if paired with lemon, which is such a good fresh fit for the blueberry flavour of the chocolate – but you can really experiment with different flavours of chocolate and tea with these!

1 :: Preheat the oven to 170°C. In a food processor blend together flour, sugar, egg yolks and seed oil until nicely combined.

2 :: Squeeze one big lemon (taking care of eliminate the seeds if necessary) and add the juice to the other ingredients while still blending. Cut open the tea bag and add the content to the other ingredients too. Blend well.

3 :: The ingredients should start to come together into a nice dough by this time. If yours is too dry, add a tiny bit of seed oil and blend well. Use your hands to shape a ball of dough and leave it rest of a couple of minutes.

4 :: Place the dough between two foils of parchment paper, then roll it out with a rolling pin until 1cm thick. Avoid to make it too thin or your cookies will be too dry when baked, also try to make them all the same thickness or some will cook more than others.

5 :: Remove the top foil of parchment paper and use a cookie cutter to cut your cookies out of your dough. Place the cookies onto a baking tin lined with parchment paper (it’s not important to place them far apart from the other, as they won’t spread out). You’ll might need to roll the dough out a few times to cut more cookies out of it!

6 :: Bake the cookies for 15 minutes – do not overcook. They must be crunchy but also almost buttery soft, so you don’t want to go for more than 15 minutes for them.

7 :: It’s important at this stage that you remove your cookies from the oven and let them chill for 30/40 minutes until they’ve completely cooled down. Then you can go on and melt the chocolate in the microwaves together with 3 tbsp of butter. Make sure you don’t burn it and give it a stir or two in the middle of the process until you are left with a very liquid mixture.

8 :: Dip the cookies into the melted chocolate to cover half of them with it. Use a spoon to help you add sprinkles of almond and blueberry from the chocolate mixture. Place the cookies onto parchment paper and let them cool down for a couple of minutes before putting the tin in the fridge for an hour or two.

9 :: Store the cookies in the fridge (especially now that it’s starting to be warmer, they will melt if not in the fridge) and enjoy the fresh and fruity combination of flavours with your afternoon tea or just by themselves!

This is quite of a different recipe, but I love it and hope you’ll like it as well! Let me know if you give it a try! x

Best thing about Easter? All the chocolate you’re left with the days (and sometimes even months) after. Between chocolate eggs and the huge amount of chocolate bunnies Lindt spoilt me with this year I have a feeling that, for the first time in my entire life, finishing up my chocolate will be quite a hard work. Not sure anyone else is in my same position (as I’ve never thought using up my chocolate to be the problem) but when chocolate is around, I have two go-to recipes to finish it up, both very chocolate-y and indulgent and which are perfect ways to make use of your Easter eggs in a little different way than snacking on them when you’re hungry or craving sweetness (which is an incredibly decent way of making use of them btw).

On a different note, does using healthy-ish ingredients make a cookie full of chocolate-y gooeyness healthy? Surely it does, right?

Double Chocolate Gooey Cookies.

Makes 6 | Ingredients:
100ml seed oil
1 egg
90g coconut sugar
25g cocoa powder
100g white flour
40g whole wheat flour
1 tsp baking powder
A lot of Easter chocolate (I used one of my Lindt Dark Gold Bunnies and some milk chocolate eggs)

1 :: Preheat the oven to 200°C.


2 :: In a stand mixer, blend the seed oil with the coconut sugar until well incorporated. Then add the egg and whisk well again.

3 :: Stir together all the dry ingredients in a large bowl, then start to gradually add them to the wet ingredients while the stand mixer is slowly whisking and blending them together. At the end you’ll be left with a very thick cookie dough (if it’s not thick enough to form a solid ball, then add some flour).

4 :: Chop the dark chocolate in little cubes and add them to the cookie dough and stir it with a wooden spoon to help the dark chocolate go everywhere in the dough.

5 :: Line a baking tin with parchment paper, then start shaping medium balls out of your cookie dough. You should get 6 cookies out of these doses. Place the cookies on the baking tin far apart from each others and flat the balls out a bit with the palm of your hand.

6 :: Chop the milk chocolate (I cutted my chocolate eggs in halves) and place some cubes in the middle of each cookie, pushing them down a bit to create a melted heart.

7 :: Bake in the oven for no longer than 10/12 minutes. Then remove from the oven and let them cool down almost completely (10/15 minutes) so that they can set but still be deliciously gooey. Serve warm-ish for a mealted heart!

White chocolate morning pancakes.
Original recipe from Minimalist Baker – adapted and edited by me.

Serves 2 | Ingredients:
1/4 cup whole wheat flour
1/4 cup white flour
2 tbsp coconut sugar
1 tsp baking powder
1/2 cup almond or soy milk
1 tsp coconut oil
100g white chocolate (I used my Lindt white chocolate bunny!)

Coconut oil to pan-fry
Strawberries to serve

1 :: In a medium bowl stir together the flours, coconut sugar and baking powder, then add the milk and stir well.

2 :: Chop 50g of white chocolate in a little microwave-safe bowl, add a teaspoon of coconut oil and melt them into the microwave for a couple of minutes until creamy.

3 :: Add the melted white chocolate to the pancake mixture and stir well, then chop the rest of the chocolate into tiny cubes and add them to the mixture.

4 :: Melt 1/2 tsp of coconut oil in a small pan onto a low heat. Place two tablespoons of pancake mixture in the middle of the pan and pan-fry your pancake on both sides.

5 :: Serve with your favourite syrup on top or some chopped fresh strawberries to taste!

A little postcards post from our little family to all yours – we really need to start a family tradition and do these for every festivity! We hope you all can have a joyful Easter jam-packed of chocolate eggs, fluffy bunnies, walks and smiles.