Mini Egg Cookie Slice

180ml The Good Oil extra virgin sunflower oil (¾ cup)

200g brown sugar (1 cup, packed)

100g caster sugar (½ cup)

1 large egg

1 egg yolk

2 tsp vanilla paste

300g plain flour (2 cups)

2 tbsp milk powder

1 tbsp cornflour

1 tsp baking soda

1 tsp salt

90g dark chocolate, chopped (about ½-⅔ cup)

250g mini eggs, some lightly crushed

Preheat the oven to 180°C bake. Line a 25cm square tin with baking paper.

In a large bowl, whisk together the oil, brown sugar and caster sugar until smooth. Add the egg, egg yolk and vanilla, and whisk until slightly thickened.

In a separate bowl, combine the flour, milk powder, cornflour, baking soda and salt. Add to the wet mixture and fold until a soft dough forms.

Stir through the chopped chocolate and most of the mini eggs, reserving a handful for the top.

Press the dough evenly into the prepared tin. Scatter the remaining mini eggs over the surface and press them in lightly.

Bake for 20-25 minutes, until the edges are golden and the centre is set but still slightly soft.

Cool completely in the tin before lifting out and cutting into squares.