Digestives - crushed with a rolling pin. You could also use Rich Tea, shortbread, or ginger biscuits. Campaign article on short sales season". United Kingdom: Campaign Magazine . Retrieved 27 April 2011. The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post Salt – I use table salt in baking. No need to get fancy with sea salt or anything as we won’t appreciate the texture that brings here, it’s just flavour we’re after.

Flour – Plain flour (all purpose in the US) is what’s needed here. Don’t use self raising or gluten free types as they will act differently and give unexpected results.

By 2007, [6] American Creme Eggs weighed 34g (1.2oz) and contained 150 kcal. [7] Before 2006, the eggs marketed by Hershey were identical to the UK version, weighing 39g (1.4oz) and containing 170 kcal. [8] [9] A blend uses different ingredients to replicate the behaviour of starches and gluten in wheat flour, so use a blend if you want the best texture for a gluten-free bake. Six: Place the halved creme eggs on top of the tiffin, pressing them into the chocolate tiffin mixture slightly. Drizzle with the melted chocolate. Place in the fridge to set for at least 2 hours before cutting into bars. 💭 Expert tips

Space! When you place the cookie dough onto the baking tray, make sure you leave plenty of room for them to spread out. Unless you're going for a giant cookie continent shape!Scoop and roll into heaped tablespoon sized balls of dough. Use 2 mini Creme Eggs per cookie and keep them to the middle/completely encase in cookie dough. The icing sugar is key if you want to get that classic fudge crinkle cookie effect. However, it's not essential and won't affect the flavour or texture of your cookie! A variant with golden-coloured chocolate. Released in 2021 as part of the 50th Anniversary of the product under Cadbury's ownership.