Fancy some easter mini egg cookies? These chewy, sweet cookies are studded with yummy mini eggs are are super easy to make.
I love it when mini eggs start appearing in stores! They're tasty on their own but they're also great to use in recipes, such as my Easter nest cupcakes and, of course, these lovely mini egg cookies.
To make the cookies, you'll start by whisking butter, golden syrup and sugar together. Next, you'll whisk in an egg and a glug of vanilla, then fold in flour and baking powder to give a light, squidgy dough.
You’ll gather the dough up and divide it into balls, place on baking sheets and top with mini eggs before baking.
In just 10 minutes, you’ll have 12 chunky mini egg cookies, ready to share and enjoy!
This is a great recipe to make with the kids so it’s a perfect Easter holidays activity.
Here's the full recipe for my chewy, sweet cookies, studded with yummy mini eggs.
Follow these simple steps to bake your own chewy mini egg cookies at home this Easter.
- 130 g (4.6 oz) slightly salted butter softened
- 50 ml (1.7 floz) golden syrup
- 160 g (5.6 oz) white caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 medium free range eggs
- 235 g (8.3 oz) plain white flour (all purpose flour)
- 1 tsp baking powder
- 110 g (3.9 oz) mini eggs
Preheat the oven to 180C (160C fan, 350F).
Put the butter, golden syrup and sugar in a large bowl.
Whisk until fluffy
Add the egg and vanilla.
Whisk until well combined.
Add the flour and the baking powder.
Divide into 12 equal balls of dough and place on a greaseproof lined baking sheet, at least 5cm (2 inches) apart.
Press slightly, just so you have a semi-sphere shape.
Push 3 mini eggs into the top of each one - not all the way, just so they sit on top. Chill for 15 minutes.
Bake for 10-12 minutes until golden brown. Allow to cool on the tray until firm enough to lift onto a cooling rack.
These chunky, chewy delicious cookies are dangerously moreish. Enjoy!
Have you tried these mini egg cookies at home?
Are Easter Mini Egg cookies easy to make?
Yes, this is a super simple 8 ingredient, 8 step recipe. So it’s very easy to whip up a batch of delicious Easter Mini Egg cookies on Easter Sunday morning, or to use up your leftover chocolate eggs after Easter!
All you’ll have to do is bring the dough ingredients together, no kneading required! Then divide the dough, rest it and bake it. You’ll only be actively making the cookies for 10 minutes, so the rest of the recipe time is waiting for them to rest in the fridge or cook in the oven!
I’ve included detailed step by step instructions and pictures above so you can consult them every step of the way and get perfect cookies every time!
Will I need any special equipment to make Easter cookies with Mini Eggs?
The best thing about this recipe is that it's really simple. So you won't need any special equipment to make your Easter cookies with Mini Eggs.
You'll just need some fairly standard kitchen equipment to mix your cookie dough; weighing scales and measuring spoons, a kitchen knife and chopping board, a mixing bowl and an electric whisk (or wooden spoon).
Then to bake your cookie dough into delicious chewy Easter cookies, you'll just need a standard baking tray and some baking parchment to stop the cookies from sticking.
If you're in doubt, there's always a complete list of suggested equipment on the recipe card below my recipes. I always include links to example products, so you can see exactly what I used to make each recipe.
Where can I buy Cadbury Mini Eggs? Can I use different chocolate eggs?
Most supermarkets in the UK stock Cadbury Mini Eggs, which I used in the pictures, but different brands are available, so use whichever kind you prefer. Just make sure that you use a candy-coated chocolate egg so that they behave similarly to Mini Eggs.
Over the years, other brands have launched their own egg versions of their chocolate to capitalise on the popularity of Mini Eggs. So you can get Oreo mini eggs, M&M Eggs, Terry’s Chocolate Orange Eggs, Milkybar Eggs and Galaxy Golden Eggs.
If you can’t find Cadbury’s Mini Eggs, then it’s fine to use an off label version of Mini Eggs. Many supermarkets offer generic mini eggs or you can buy generic chocolate eggs from Amazon.
If you're in the US, Hershey's Whoppers Robin Eggs will work as an excellent alternative to Cadburys Mini Eggs as they have a hard shell similar to Cadbury’s Mini Eggs.
Or, if you can't find any egg-shaped chocolate in-store or online, you could just use M&Ms. Though make sure no one has a nut allergy if you use peanut flavour!
How can I tell if eggs have gone off?
For this recipe, it's important to use fresh eggs, as eggs behave more unreliably as they get older. This is because eggs lose water content the older they get, which means an older egg will be thicker. So not only is it safer to use fresh eggs, but it will improve the quality of your food.
Check for freshness:
If you aren't sure if your eggs are fresh, you can do a float test to check them. The float test involves placing your egg in a cup or bowl of water to see if it sinks or floats.
As I said, when an egg gets older, the water content evaporates through the shell and is replaced by gas. So fresh eggs will have very little air inside the shell, making them more likely to sink.
However, this isn't a foolproof test as bad eggs can still sink.
Signs of spoilage:
If your egg has any discolouration, odd appearance, or a strange or foul odour, then it's most likely rotten. So if an egg looks, smells, feels or tastes strange in any way, you should discard it immediately.
If your egg has spoiled, you should immediately throw it away and thoroughly wash any pots and utensils that have come into contact with it.
It's best practice to crack your eggs into a separate bowl or cup before adding them to a recipe. The separate bowl lets you check the egg for any broken shell fragments, but more importantly, it lets you check that the egg is safe to use.
To avoid your eggs spoiling, you should always follow the storage instructions on the egg packet.
In the UK, the advice is that you store eggs below 20C, which means it's best to keep them in the fridge at home. This is because a kitchen temperature fluctuates during cooking or when the central heating is on.
Egg safety standards can vary depending on where you live, so storage and use advice can differ too.
For example, if you live somewhere colder, keeping your eggs on the counter might be acceptable. So check your local egg safety advice.
It's important to note that your egg box's Use By/ Expiration dates are only valid if you store your eggs as the box advises. A Use By/Expiration/Best Before date is calculated for eggs tested and stored below a specific temperature. So if you keep your eggs on the counter instead of the fridge, they might spoil before the Use By date.
Food safety is essential if you're cooking for someone in an at-risk group (older people, people living with health conditions, or pregnant people). So make sure you use fresh, safely prepared ingredients.
How can I tell if my butter has gone off?
When butter spoils, it turns a darker colour yellow rather than the pale creamy yellow. So you'll usually be able to tell if your butter has spoiled by looking at it.
Butter will develop a strange smell as it deteriorates, slightly sour like spoiled milk. The sour smell comes from bacteria releasing enzymes that break down the proteins and release sour-smelling lactic acid.
However, sometimes you might not smell or see that butter has spoiled, so give it a taste before using it. If your butter tastes sour, rancid, or fizzy, you should throw it away immediately.
It's always best to use the freshest ingredients, especially dairy and egg, so you can make sure your food is of its best quality.
Are Easter Mini Egg cookies suitable for vegetarians?
Yes, these chocolate Easter cookies are totally suitable for vegetarians if you use Cadbury Mini Eggs.
However, if you use a different brand of speckled chocolate mini eggs, you should check the label to make sure they're vegetarian.
Manufacturers use animal-derived products to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients! For example, many candy-coated sweets or chocolate contain shellac or animal-derived food colouring. So make sure you triple check the labels!
So always make sure that you double-check all of your ingredients labels to ensure that they're vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.
Are Easter Mini Egg cookies suitable for vegans?
Sorry, these Mini Egg Easter cookies aren't suitable for vegans as they contain eggs and dairy. However, converting the recipe to a vegan version should be easy.
I must note I haven't made a vegan version of these cookies, but feel free to give it a try with some of the suggestions below.
Chocolate Mini Eggs:
In the UK, a brand called Doisy and Dam makes vegan versions of much-loved chocolate classics. And luckily for vegans, they also have Mini Eggs in their range!
From January to Easter, you can usually find vegan chocolate eggs in vegan food stores like The Vegan Kind or health food stores like Holland and Barrett.
You don't need to use Mini Eggs; any oval-shaped chocolates will do! So if you can't find a vegan chocolate egg alternative, don't worry!
You'll also need to use plant-based butter for the cookie dough. Luckily there are plenty of high-quality plant-based kinds of butter available in supermarkets.
When I make vegan recipes, I use Flora plant-based butter block, as it has the right fat content and a lovely buttery flavour. However, Naturli and Violife are good alternatives too.
As long as you use plant-based butter with similar fat content to dairy butter (around 80%), the plant-based butter will work just as well as dairy butter.
You'll usually find plant-based butter in a refrigerated 'free from' or vegan section of a supermarket. Or, if you can't find any in-store, you can usually find plant-based butter in online grocery delivery services.
To replace the egg, you'd need to use a vegan replacement such as one of the following:
- 3 tablespoons of aquafaba. Aquafaba is the water you get in a tin of chickpeas. The proteins in the liquid mimic egg whites' behaviour, making an excellent egg replacer. But don't worry, it won't taste like chickpeas!
- 1 tablespoon of crushed chia seeds or flaxseeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge. If you use flaxseeds, you'll need to crush them or break them up in a food processor, as their shells are too thick for water to penetrate, unlike chia seeds which don't need crushing or breaking.
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
I haven't tried this recipe with vegan alternatives yet, so let me know how you get on in the comments! Good luck!
If you're making a vegan version of this recipe, make sure to double-check all of your ingredients labels to ensure that they're vegan. Also, don't forget to check anything extra that you intend to serve with your recipe.
Companies use animal-derived products to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients!
Are Easter Mini Egg cookies gluten-free?
Sorry, these chewy Easter Mini Egg cookies aren't gluten-free. However, if you'd like to try and make a gluten-free version, you'd only need to swap out the flour. So it should be relatively easy to make a gluten-free version, though I can't guarantee what the texture would be like!
When making a gluten-free recipe, it's crucial that you use good quality gluten-free flour. A good gluten-free flour will blend different flours such as rice flour and oat flour and usually a binding agent such as xanthan gum.
A blend is better than just a one-grain flour because the different ingredients each help replicate the behaviour of starches and gluten in wheat flour, so use a blend if you want the best texture for a gluten-free bake. So lookout for a gluten-free flour blend that contains added ingredients like potato starch and xanthan gum.
Double-check all of your ingredients labels to make sure that they are gluten-free. Also, don't forget to check anything extra you intend to serve with the recipe.
Are Easter Mini Egg cookies keto-friendly?
No, these Easter Mini Egg cookies contain a fair amount of sugar and carbohydrates, which makes them unsuitable for a ketogenic diet.
A ketogenic diet limits the amount of sugar and carbohydrates you can consume a day. This helps regulate your blood sugar, which is why doctors often recommend the ketogenic diet to help manage conditions like epilepsy or diabetes.
So if you're cooking for someone who follows a ketogenic diet, it's better to make sure you discuss the safest foods for them to eat in advance.
Are Easter Mini Egg cookies healthy?
Easter Mini Egg cookies are high fat, sugary Easter treats, so they aren't a day-to-day recipe. However, they're fine to enjoy a sensible portion as part of a balanced, varied diet.
Healthy is relative to different people and for different lifestyles. For example, to a coeliac, these cookies wouldn't be healthy at all, but for someone with no intolerances, they're fine as a treat.
There's nothing wrong with enjoying the occasional treat as long as they're safe and part of a balanced diet.
Are Easter Mini Egg cookies safe to eat while pregnant?
There's nothing in the recipe for these Easter Mini Egg cookies that would pose a risk to pregnant people, as long as all the ingredients are in good condition and the cookies are prepared hygienically.
The butter should be pasteurised, so there are no risks with the dairy. The eggs should be fully cooked, but egg advice for pregnant and breastfeeding people can vary in different countries, so please check information local to you.
For example, pregnant people can even safely eat raw eggs stamped with the British Lion seal in the UK. Though this isn't recommended in other countries, so you should always consult your local information.
Side note: These cookies are also pretty high in sugar. Pregnant people can be more sensitive to changes in blood sugar levels, so consult your doctor about eating sugary foods - especially if you have gestational diabetes or are at risk of developing it.
If you have any questions or concerns, please speak to a health professional. A Mummy Too does not give medical advice.
Are Easter Mini Egg cookies safe for babies and toddlers?
You can make this recipe suitable for children by chopping the Mini Eggs into small pieces, which wouldn't pose a choking risk to a child.
Always give food at an appropriate size and shape for your baby or child. For example, cut small, round foods, like grapes or, in this case, Mini Eggs, into small pieces.
The NHS advises that you shouldn't feed sugar to babies, so if you follow NHS guidelines, this recipe wouldn't be suitable for babies or young toddlers.
A Mummy Too does not give medical advice. If you have any questions or concerns, please speak to a health professional.
The NHS has some handy resources on their website with information on which foods are safe to feed babies and young children.
What goes well with Easter Mini Egg cookies?
Tea and biscuits are a classic combo, so it would be nice to enjoy your Easter Mini Egg cookies with a nice cup of tea after an Easter walk.
Or, if you want something a bit more special, you could make ice cream sandwiches with your Easter Mini Egg cookies. Cookies and milk is another classic combination, which means cookies and ice cream is a match made in heaven too.
Once your cookies are at room temperature, turn one upside down, then put a scoop of ice cream onto the cookie. Then add another cookie to sandwich the ice cream between two cookies.
You could even put a couple of crushed up Mini Eggs into the ice cream for a surprise centre!
Can I make the Easter Mini Egg cookies without Mini Eggs?
If you can't find Mini Eggs, it's fine to make your Easter cookies with something else - though you won't be able to call them Easter Mini Egg cookies!
Other brands have also released their own mini Easter eggs. For example, you could use Oreo mini eggs, Galaxy mini eggs, Terry's Chocolate Orange mini eggs, Nestle Milky Bar mini eggs, the list goes on!
Though I would stick to using a candy-coated chocolate egg so it behaves like a Mini Egg. Which sadly means that mini Creme Eggs probably wouldn't work very well.
Can I make the Easter Mini Egg cookies without golden syrup?
The golden syrup is essential to help hold the cookies together and (along with the butter) to give the cookies their chewy consistency.
If you don't have any golden syrup, you could use light agave syrup, light corn syrup or glucose syrup.
I wouldn't recommend using honey as it would affect the flavour of your cookies and tends to be a little looser than golden syrup.
How should I store Easter cookies with Mini Eggs?
Your Easter Mini Egg cookies are best stored in a sealed container somewhere cool, such as a cupboard or pantry, to keep them at their best. Or you can keep them in the fridge if you live somewhere warmer.
Wherever you decide to store them, just make sure to keep the cookies in an airtight container to keep them from getting stale.
How long will Easter Mini Egg cookies keep?
If stored correctly in a sealed container placed somewhere cool, your Easter Mini Egg cookies should stay fresh for about three days.
If stored correctly, they'll be safe to eat for a few more days, but they might begin to turn stale.
Can I leave Easter Mini Egg cookies out on the counter?
No, you should keep your cookies in a sealed container.
It's fine to leave your Easter Mini Egg cookies out on the counter for a couple of hours while you enjoy them, but then they're best transferred to a sealed container and placed somewhere cool to keep them fresh.
Can I make Easter Mini Egg cookies ahead?
It’s best to enjoy these cookies fresh, as the longer you leave them, the staler they will become. And while yes, you can freeze them, when they defrost the colours in the Mini Eggs will run, so they’ll look pretty scruffy.
You can make the cookie dough up to 3 days ahead and store it in the fridge then cook as the recipe states. Again, just make sure you don’t add the Mini Eggs until you want to cook them or the colour from the candy-coated shells will run.
Can I keep Easter Mini Egg cookies in the refrigerator?
Yes, you can put the sealed container of Easter Mini Egg cookies in the fridge if you like, but they'll keep just as well in the cupboard or a cool pantry.
If you live somewhere warmer, or your kitchen is often hot, it's probably best to keep them in the fridge.
Can I freeze Easter cookies with Mini Eggs?
Yes, you can freeze these Mini Egg Easter cookies really easily.
All you have to do is place the cookies in a container with a piece of baking paper between layers to stop them from sticking.
The less space in the container, the better, as this helps reduce the likelihood of freezer burn (where frost and damaged-looking patches appear on your frozen food).
Replace the lid to seal, then place in the freezer, where they'll keep for about a month
Once they're frozen and no longer at risk of sticking together, you could transfer them into a sandwich bag to save on space.
What is the best way to defrost Easter cookies with Mini Eggs?
To defrost one of your Mini Egg Easter cookies, just remove a cookie from the container, reseal it, and place it on a plate. Depending on the temperature in your kitchen, it should defrost within 15-30 minutes.
Alternatively, you can transfer the whole container from the freezer to the fridge and leave the cookies to defrost overnight.
Can I make these Easter Mini Egg cookies in a different quantity?
Yes, if you want to make more or fewer cookies that’s fine! It’s super easy to change the recipe size if you use the tool in the recipe card below.
So if you want to change the number of cookies you make, scroll down to the recipe card below.
You'll see the number of servings set to 16 cookies. To change the number of cookies, simply click on the servings, and a slider will pop up that you can move to get the number you need.
All the ingredients will update automatically with the correct quantities, so you're ready to get baking!
Luckily you won't need to change the cooking time or temperature, as these Easter Mini Egg cookies cook individually.
Can I make these Easter Mini Egg cookies as one giant cookie?
I haven’t tested this recipe as one big cookie, but in theory yes, you could make one giant Easter Mini Egg cookie.
It’s probably best to cook a giant cookie for the same amount of time as the individual cookies, then check to see if it’s cooked. If it isn’t, pop it back in and keep checking on it every 4 minutes.
Though again, I haven’t tested this, so I can’t be sure it would work.
If you make a giant Easter Mini Egg cookie then be sure to let me know how it goes in the comments!
Can I make Easter Mini Egg cookies in a stand mixer like a KitchenAid or Kenwood Mixer?
You can use a stand mixer with a paddle attachment to mix each stage of your Easter Mini Egg cookie ingredients.
There are a couple of points to watch if you use a stand mixer:
- Your dough only needs to be brought together, not kneaded like bread dough. So once you’ve added the flour, cocoa and raising agents, you should make sure not to over-mix the dough as it may become tough. When you overmix cookie dough the gluten in the wheat flour activates, causing it to behave more like an unleavened bread dough.
- Similarly, when you add the chocolate Mini Eggs, you should only briefly pulse the dough to distribute the Mini Eggs. You don't want to break the Mini Egg pieces down too much.
- Don’t leave the mixture unattended - as it could become overworked if you forget about it.
Can I make Easter Mini Egg cookies with a food processor?
I wouldn't recommend using a food processor to make your Easter Mini Egg cookies. The cookie dough is quite thick, and a blade attachment may struggle to mix everything evenly.
Plus it would be a nightmare to get out of a food processor, so you would most likely end up wasting a lot of time and cookie dough.
How can I make sure my Easter Mini Egg cookies turn out perfectly?
There are a few steps to pay close attention to when baking to make sure your Mini Egg Easter cookies turn out perfectly.
- First, you'll need to make sure that you preheat your oven to the right temperature. If you add your cookies to an oven that is too cool they won't rise or cook properly. Or if the oven is too hot, they'll dry out and burn.
I often recommend using an oven thermometer so you can be sure that your oven is running at the correct temperature. So if you think your oven is a bit unpredictable it would be a good investment for your kitchen, especially for baking.
- I always recommend weighing out all of your ingredients before you begin cooking. If you have everything weighed out there’s less chance of mistakes when you cook.
- Once you begin to add the dry ingredients, make sure to add the flour and raising agents at the same time so that they're evenly distributed throughout the dough. Don’t mix the flour and wet ingredients then try to work in the baking powder, as it will be hard to mix it in properly without overworking the dough.
- Once you've added the flour, try not to overwork the dough. Instead, mix it just enough to incorporate everything. As I said, the overworked dough will result in tough, bread-like cookies.
- If you want perfectly even cookies, then when you portion out the cookies, the best way to divide the dough is to weigh the finished dough and divide it by the amount of cookies you want.
- Finally, when you place the cookies on trays, don't skip the baking paper and be sure to leave room for them to spread. This will stop them from sticking together and sticking to the tray.
- Once your cookies go into the oven, remember to set a timer on your oven and your phone so that they don't overcook.
Why did my Easter Mini Egg cookies turn out dry/crumbly?
If your Easter Mini Egg cookies turned out dry or crumbly and they don’t look burned, then it sounds like you added too much of the dry ingredients or too little of the wet ingredients. This is why I always recommend measuring everything out before you start so that you're less likely to run into problems like forgotten ingredients.
The other possible cause for dry cookies is that your cookies were baked for too long or the oven was too hot. Next time, be sure to set a timer and keep an eye on your cookies towards the end of their baking time. You could also try investing in an oven thermometer so that you can be sure your oven is running to the correct temperature.
Finally, be sure to let your cookies firm up before transferring them to a wire rack, as they're delicate and prone to bending when hot.
Why did my Easter Mini Egg cookies turn out wet/soft/dense?
Your cookies should be a little soft and chewy, so don’t worry if they’re a little soft. However, if they’re too wet or dense, then it sounds like you added the wrong amount of the dry ingredients or too much of the wet ingredients.
To avoid this in the future, it’s best to measure out all of your ingredients before you start so that you're less likely to run into problems with ingredient ratios.
Another cause could be that your cookies weren't baked for long enough or the oven was too cool. So next time, be sure to set a timer and keep an eye on your cookies towards the end of their baking time.
If they’re just undercooked, you can pop the cookies back into the oven for another 2 to 4 minutes and keep checking on them until they seem cooked.
Or, if you’re sure you cooked them for the right amount of time it might be that your oven temperature dial is incorrect. Many domestic ovens have unreliable temperature dials, so it doesn’t mean you need a new oven, just an oven thermometer (as I mentioned above).
Why didn't my Easter Mini Egg cookies rise?
If your Mini Egg cookies didn’t rise very much, that’s fine - because they aren’t really supposed to rise that much at all.
The baking powder is only really there to add a bit of texture and a little air, not raise the cookies like a sponge cake.
Can I add extra chocolate to my Easter Mini Egg cookies?
The only chocolate in these Easter Mini Egg cookies comes from the Mini Eggs. So if you want extra chocolate you could add a small handful of chocolate chips to the recipe.
I think white chocolate would work best as these cookies are golden. However, I wouldn’t add more than a handful of chocolate chips or the cookie dough will struggle to hold together.
Alternatively, you could drizzle melted chocolate over the top of your cookies once they're cooked and sprinkle them with micro chocolate eggs- yes, they're even smaller than mini eggs!
Why do we eat Easter eggs during Easter?
For the weeks before Easter, eating chicken eggs was banned by church leaders. So people would collect the eggs that their chickens had laid and decorate them with inks to make 'Holy Week eggs'.
Holy Week eggs were often given to children as gifts. Over the centuries this tradition evolved, as church rules became less strict on eating eggs during Holy Week.
So without leftover eggs to decorate, other forms of eggs became popular to gift or decorate. For example, the Victorians would give satin-covered cardboard eggs filled with Easter gifts to children.
As chocolate became more readily available, chocolate eggs became a popular Easter gift. The earliest record of chocolate Easter eggs is from France and Germany in the 1800s.
Here are the instructions to make these mini egg cookies, so you can print and enjoy them at home.
Easter Mini Egg Cookies Recipe
- 130 g (4.6 oz) slightly salted butter softened
- 50 ml (1.7 floz) golden syrup
- 160 g (5.6 oz) white caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 medium free range eggs
- 235 g (8.3 oz) plain white flour (all purpose flour)
- 1 tsp baking powder
- 110 g (3.9 oz) mini eggs
- Preheat the oven to 180C (160C fan, 350F).
- Put the butter, golden syrup and sugar in a large bowl. Whisk until fluffy
- Add the egg and vanilla, then whisk until well combined.
- Add the flour and the baking powder. Fold through.
- Divide into 12 equal balls of dough and place on a greaseproof lined baking sheet, at least 5cm (2 inches) apart.
- Press slightly, just so you have a semi-sphere shape.
- Push 3 mini eggs into the top of each one – not all the way, just so they sit on top. Chill for 15 minutes.
- Bake for 10-12 minutes until golden brown. Allow to cool on the tray until firm enough to lift onto a cooling rack.
Pin these Easter mini egg cookies
More Easter recipes to try
If you loved these, you might also enjoy my list of 23 cracking Easter recipes.
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