Creme Egg Cookie Cups

My colleague showed me a picture of the most delicious looking cookies on Friday, and I couldn’t resist giving them a try. I found a recipe online, but it was on an American site and required a bit of adapting. For those wondering, it’s here:

Mine looked a bit more ‘rustic’ than these, but they tasted yummy! Perfect for Easter, but maybe not for your diabetic aunt, these are very sweet!

1 box Betty Crocker cookie mix (mine needed an egg and some vegetable oil to mix)
85g Golden Syrup
25g Butter
190g Icing sugar
1tsp Vanilla Extract
Yellow food colouring

Mix up the cookie mix as per the packet instructions (or make your own if you’re feeling adventurous!


Put a heaped dessert spoon into each muffin tray.


Bake in the oven according to the pack instructions.

While they’re still hot, push them down in the middle to create a cup (I used the back of an ice cream scoop to do this).


Leave them to cool, but while they’re cooling, make up the filling. Wait until they’re quite cool to try and take them out of the tray or they’ll be too soft.

Add the syrup, butter and vanilla and mix to a paste in a mixer.

Gradually add the icing sugar in, mixing constantly. By the end, mine was still quite dry, so I added a little splash of milk to make it easier to spoon out. You may not need to do this, but see how it goes.

Split off about a quarter of the mixture and mix with the yellow food colouring.


Add a teaspoon of the white icing to almost fill each of the cups.

Use a clean teaspoon to make a little divot in the top, and drop in half a teaspoon of the yellow.


Leave it for about half an hour for the icing mixture to stiffen up (if you can resist for that long, Cameron couldn’t!)