Home baker reveals how to make ‘Subway cookies’ with an Easter twist – and all you need are supermarket ingredients and leftover eggs
- ‘Instagram famous’ baker Eloise Head has created ‘Subway cookies’ for Easter
- She makes them with basic supermarket ingredients and leftover chocolate
- Australians spend a whopping $200million (AUD) on Easter treats each year
A baker who became ‘Instagram famous’ during the first Covid lockdown by sharing simple recipes for decadent desserts has revealed how to make ‘Subway cookies’ with an Easter twist.
Eloise Head, who runs viral food blog FitWaffle Kitchen, created ‘mini egg Subway style cookies’ just in time for the holiday which sees Australians spend a whopping $200million (AUD) on chocolate treats each year.
Leftover eggs can be used in the cookies, which Ms Head makes with basic supermarket ingredients including butter, white and brown sugar, flour, baking soda, egg and vanilla extract.
The London baker describes the biscuits as ‘super quick and easy to make’, with ‘crisp, chewy edges’ and a luscious inside.
London baker Eloise Head’s Easter-inspired ‘Subway cookies’, which can be made to use up leftover chocolate treats
They are supposed to taste exactly like Subway’s iconic cookies, which are supplied by California bakery Otis Spunkmeyer.
To make about 20 cookies, Ms Head melts 115 grams of unsalted butter and mixes it with 150 grams of light brown sugar and 115 grams of granulated sugar, whisking the mixture until it forms into a paste.
She cracks one large egg and a teaspoon vanilla extract on top and whisks until smooth.
Next, Ms Head sieves in 150 grams of flour, half a teaspoon of bicarbonate of soda and half a teaspoon of salt, slowly folding until it forms a dough.
Once thickened, she stirs in 120 grams of mini eggs, a mixture of whole and broken, and 100 grams of milk and white chocolate chips.


Photos of the cookies (left) have drawn widespread praise since Ms Head (right) uploaded them to Instagram on March 25
The dough should be chilled and left to sit for 30 minutes before being rolled, cut into balls and baked in the oven at 160 degrees Celsius for eight to 10 minutes.
Ms Head said the cookies should look puffy when they come out of the oven, but will flatten and crinkle once cooled.
Photos and videos of the cookies, which have amassed more than 16,500 ‘likes’ since they were uploaded online on Thursday morning, have drawn dozens of delighted responses.
One woman tagged her friend and asked: ‘When are we making these?’
A second said ‘think these might be worth a go’ while a third added: ‘Adding these to the baking list.’