@deesbasement shared with us a gorgeous recipe to make you Easter chocolate go that little bit further.

See below and why not send us a picture of your finished treats!


115g unsalted butter, COLD (straight from the fridge), roughly chopped

190g light brown sugar

1 egg, cold

245g plain flour

1 tablespoon cornflour

½ teaspoon baking soda

150g White Chocolate Chips

50g Sprinkles of your choice

100g mini eggs (Chopped & leave handful of eggs to press)


Preheat the oven to160 C fan-forced. Line two baking trays with baking or parchment paper.

  1. In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined. Add eggs. Beat again until combined – but try not to over mix.
  2. Add flour, cornflour, baking soda, white chocolate chips, sprinkles & mini eggs and beat on a low speed until soft cookie dough forms. 
  3. Form into loose, rustic 90g balls
  4. Place them in the freezer until frozen. 

Bake cookies frozen for 12-14 minutes or until golden brown. Press more mini eggs as soon as they come out the oven. Leave cookies to cool completely and enjoy!

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