Yes, it’s been nearly two months since Easter, and nearly a month since Orthodox Easter, I know. So why on earth would I still have Easter eggs, I hear you sweet-toothed people ask. As someone who profits from both Greek Easter and ‘non-Greek’ Easter in an Easter egg kind of way, I usually end up with quite a stash. The thing about me is that I’m an excellent chocolate rationer. Actually, I’m fairly good at rationing with most foods. Some mock me, but I like to think it shows a certain strength of character. My present self, upon finding some lovely 70 % Lindt chocolate in my lovely chocolate tin, always says a silent ‘thank you’ to my past self, as I like to call it/her, who has saved me just enough for a good hit of sweetness. Many would also attest to my ability to savour food, or just eat and drink really bloody slowly! Take my colleague and lovely office-pod neighbour, Sarah. Each day, at around 3.30 p.m., we head to the kitchen where I perform my milk-frothing magic for our afternoon coffee. And each day, she downs hers in about 15 minutes, while I slip my way slowly through the remains of our work day, never quite finishing. If she sees me taking a sip at 4.30 p.m., I am shot a look of pure disbelief.

One thing I’d like to make very clear at this point is, that while I consider myself a rationer, I most certainly would not declare myself a hoarder. I am not the proud owner of a bomb shelter, stacked with cans of food from here to kingdom come. I just like to make yummy things last, canned slop excluded.

These cookies were actually made as Greek Easter gifts, wrapped in lots of four and given to each member of my family. Not only does a lot of love go into these, but it also works out to be a far cheaper option than buying overpriced chocolate bunnies. I bought a big pack of solid eggs and an equally big pack of caramel-filled eggs from a certain discount supermarket. I also chopped up some ‘rationised’ dark chocolate eggs I had acquired from non-Greek Easter earlier in the month.

I admit, these cookies don’t really capture the essence of Greek Easter. My grandmother serving us a huge traditional feast at 1 a.m. and cackling over badly cracked eggs and the sight of us all eating her food at stupid o’clock is, for me, the real essence. But nevertheless, the cookies seemed to be enjoyed by the fam, unless they were just being polite (they’ve had these cookies given to them a few times now … must think of something different for next year!).

The recipe is virtually the same as that of my peanut butter and chocolate chip cookies, but with the peanut butter and salt omitted, and the dark and milk chocolate bits substituted for a similar amount (or more, if you so wish!) of Easter egg chocolate. Heck, you may even wish to leave the peanut butter and salt in there and block those arteries properly. Of course, I would never recommend this! Although … I do have three chocolate eggs left, and some peanut butter … my future self might really enjoy that heavenly merging of flavours!