05/04/2026
As a registered nutritionist, I think it’s important to zoom out around times like Easter. Food doesn’t need to be perfect to fit into a balanced diet, and trying to “optimise” something like an Easter egg often just adds unnecessary stress around something that’s meant to be enjoyed. What you eat consistently matters far more than what you have on a single day or over a long weekend. So instead of focusing on making it “healthier”, choose something you genuinely enjoy.
If you do want to bake something fun over the Easter weekend, these speckled egg cookies perfect. They’re my take on the viral version, with crisp edges, soft chewy centres and pockets of melted white chocolate throughout. The crushed cornflakes add a subtle crunch, giving you that bakery-style cookie at home 🐣🌷
Speckled Egg Cookies
Ingredients
175 g unsalted butter, softened�150 g light brown sugar�150 g granulated sugar�2 large eggs�1 tsp vanilla extract�340 g plain flour �1 tsp bicarbonate of soda�Pinch of salt�60 cornflakes, lightly crushed�100 g white chocolate, chopped�200 g speckled chocolate eggs, roughly crushed
Method
In a large bowl, cream together the butter, dark brown sugar and granulated sugar until light and fluffy.
Add the eggs and vanilla extract and mix until smooth.
Add the flour, bicarbonate of soda and salt. Mix until just combined.
Fold through the crushed cornflakes, white chocolate and speckled eggs.
Portion into 18 equal balls, pressing the mixture together firmly so they hold their shape.
Place on a tray and freeze for at least 2 hours, or overnight for best results.
Preheat the oven to 180°C. Place the cookie dough balls onto a lined baking tray, leaving space between each.
Bake for 10–12 mins until the edges are set but the centres remain soft.
Leave to cool on the tray to firm up before serving.
