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  • Nataschia

Another for the Easter weekend

Confession: It's almost impossible for me to visit a grocery store during this season and not grab a Cadbury Egg at the check out. Inspired by the cream egg, Carolee dreamt up these sandwich cookies made with her Mom's lemon curd recipe. I've been craving everything to do with lemon since I tried one of these last week! Sooooo good!

I've also never had a reason, until now, to buy marshmallow fluff.

Cadbury Easter Cream Egg Sandwich Cookies

1/ 2 cup softened butter

2 oz melted chocolate, cooled slightly

1/ 2 cup white sugar

1 egg, room temperature

1 tsp vanilla extract

1/ 8 tsp baking soda

1/ 2 tsp salt

1 1/ 4 cup all purpose flour

1/ 3 cup cocoa powder

1 jar Marshmallow Fluff topping

1 cup lemon curd (store bought or homemade)

Chocolate Ganache ( 1 cup chopped chocolate, 2 tbsp unsalted butter, 1/ 4 cup whipping cream)

*you could also purchase ready made chocolate frosting to substitute

Using an electric mixer, beat butter until light and fluffy. Add melted cooled chocolate and mix until combined. Add sugar and beat until light and fluffy again. Add vanilla and egg until just combined.

Sift all the dry ingredients together into the bowl with butter mixture and stir in by hand. Sifting the cocoa powder ensures there will be no lumps. Once the dough is thoroughly combined. Refrigerate for about 30 min to an hour.

Pre-heat oven to 350F. Set oven racks to top third and bottom third of oven.

Scooping a scant tablespoon of a dough at a time, roll into a robin egg size and shaped ball. Between 2 sheets of parchment, roll the robin egg shaped ball to a 1/ 4” thickness. Repeat with all of the dough. Place on a parchment lined cookie sheet, 12 to a sheet and evenly spaced. Using a small round cutter (typically found in linzer cookie cut-out sets, or if you have shake straws they can be cut to use as a cutter) cut out a circle in the middle of half of the egg shaped cookies. Repeat until you have half that are whole and half that have a center hole cut-out.

Bake sheets for 10-12 min. Cool on racks. Cooled cookies can be stored in airtight containers for 5-7 days until ready for assembly.

In a double boiler (or a medium stainless steel or glass bowl over a small sauce pan of steaming water - do not let the water touch the bottom of the bowl holding the chocolate!) melt the chocolate and butter. Remove from heat and add the cream until thoroughly combined.

On the back side of each of the blank cookies, smooth a teaspoon or so of ganache so that it covers the whole base. Once the chocolate has set on the base, add a 1/ 2 tablespoon of marshmallow fluff. Repeat on all cookie bases. You don’t need to spread it. It will settle on its own. Finish with a 1/ 2 teaspoon of lemon curd so that it will closely align with where you have placed the circle cut-out on the top half of the cookie sandwich. Gently press on the circle cut-out cookie so that the lemon pushes through a little. Serve immediately.

Lemon Curd

1 cup sugar

1/ 4 cup butter

3 - 4 eggs

2 lemons - grated rind & juice

Beat all ingredients together and cook in double.

Store in jar in fridge.

Very healthful!

The above is my mom’s recipe as written out for me in a little cook book she made for me when I left home. I guess you could say her recipes are open to interpretation and she obviously feels this combination of ingredients is good for your health! Okay….

Sugar means white sugar

Butter means, unsalted

3 - 4 eggs, well...this recipe will work with either 3 whole eggs, 4 whole eggs. The last time I made it I needed to use up some egg yolks so I used 4 egg yolks and 1 whole egg. It still works without adjusting any of the other quantities.

Zest lemons first with a fine greater & then juice them.

Except: “Cook in double” means cook in a double boiler pot assembly. Which no one has anymore… Put a large bowl (either glass or metal) over a small pot with just about an 1” of water in the bottom. Make sure the bottom of the bowl is not touching the water.

Put all the ingredients in the bowl and whisk to combine. On low heat, bring the mixture to a gently boil, whisking constantly until the mixture is thickened. Should take about 10-15 minutes. Transfer to a jar , allow to cool and keep refrigerated until needed.

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