PREP: 20 minutes CHILL: 30–60 minutes BAKE: 12–14 minutes COOL: 30 minutes LASTS: 3–4+ days, at room temperature In a large bowl, cream the butter, brown sugar and white sugar together until smooth. Add the egg and vanilla extract and beat again. Add the flour, baking powder, bicarbonate of soda and sea salt and beat until a dough is formed. In a food processor, add the basil, pine nuts, parmesan and salt and pepper. Blitz the mixture until broken down. Continue to mix, drizzling in the olive oil continuously until you reach the consistency of pesto you want – I like mine quite wet. PREP: 30 minutes COOK: 18–22 minutes COOL: 10 minutes LASTS: 2 days in the fridge (but best served fresh) PDF / EPUB File Name: Janes_Patisserie_Celebrate_-_Jane_Dunn.pdf, Janes_Patisserie_Celebrate_-_Jane_Dunn.epub

Portion the dough out into 8 balls (each should weigh about 120g) and lay out onto a flat tray that fits into your freezer. Once rolled into balls, add a few whole mini eggs to each cookie. Store the pesto in the fridge in a sealed container – leftover pesto lasts for one week in the fridge. Whether you're looking for a fancy funfetti sponge cake for a Birthday, a chunky Mini Egg Cookie for Easter, or a gooey S'more Muffin to add a little sparkle to your Sunday, this book has everything you need to treat yourself and celebrate every day. Whether you’re looking for a fancy funfetti sponge cake for a Birthday, or a gooey S’more Muffin to add a little sparkle to your Sunday, this book has everything you need to treat yourself and celebrate every day.Put the balls into the freezer for at least 30 minutes, or in the fridge to chill for an hour or so.