How to use up eggs for confetti-egg madness

I am making the confetti eggs with the kids tomorrow after their early release from school. That means that today I have to somehow use up a dozen or so eggs.

Man, oh man, what to do with all these eggs?

I have spent the morning mixing and freezing and baking for friends. My first thought was to make blueberry muffins for after school snacks but that only used up two eggs. (message me if you want the recipe) Then I realised I could use the time before the kids descend on the house for Easter break to get ahead and prepared for the unexpected.

The sugar cookie recipe I use is perfect for a freezer standby when your little has forgotten to mention the bake sale the following morning or you have a friend pop over for tea. It is a spelt recipe and nut free so safe for gluten and nut allergies. I started making spelt sugar cookies because a dear friend has a gluten allergy, but now it is the house preference. They are wholesome, delicious and so much more flavourful than boring white flour. Just be sure to sift before adding the flour to the bowl so that your cookies are nice and smooth.

When you are ready to bake, let them rest out of the freezer for about 30 minutes. You need to be able to roll them out. If you can’t be bothered using cookie cutters, spread them in a shallow baking tray as though you are making a tray bake. I often do this for school bake sales. If you sprinkle the top with confetti sprinkles before baking they become irresistible delights. (and no one will know how easy it was to prepare). Enjoy.

Spelt Sugar Cookies

Dry:
3 cups sifted spelt flour
3/4 tsp baking powder
dash of salt

Wet:
1 cup sugar
1 cup softened butter
1 egg beaten
1 tsp vanilla
1-2 tablespoons milk of choice

confectioners sugar for dusting before freezing

Sift the dry ingredients together in a medium bowl. Set aside. In larger bowl, mix butter and sugar until creamy. Mix in egg and vanilla. Add dry ingredients into bowl slowly to incorporate as you go. Then add milk until the mix comes together into a smooth dough. I wrap in parchment and cling film then freeze until needed.

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