Here are a few great Easter recipes to make and eat – yum yum!!
Traditional hot cross buns
A classic sweet treat, that all the family can help to make.
Serves: makes 12
Preparation time: 180 Minutes
Cooking time: 20 Minutes
You will need
- 500g strong bread flour
- Pinch salt
- 1 teaspoon mixed spice
- 2 teaspoons ground cinnamon
- 50g soft brown sugar
- 50g butter or margarine
- 25g yeast
- 175ml warm milk
- 1 large egg
- 75g currants
- 25g mixed peel
- 3 tablespoons plain flour
- 4 tablespoons milk
- 1 teaspoon oil
- 2 tablespoons caster sugar
- Sift the flour, salt, spices and sugar into a mixing bowl and rub in the fat. Mix the yeast with a little of the milk and leave until frothy. Make a well in the centre of the dry ingredients, pour in the yeast, add the egg, fruit and remaining milk and mix together to make a smooth dough.
- Turn onto a floured surface and knead for 8 minutes until smooth and elastic. Place in a clean bowl, cover with a damp cloth and leave to rise in a warm place for about 2 hours until doubled in size. Turn onto a floured surface and knead for 2 minutes. Divide into 12 pieces, shape into buns and place on a greased baking sheet. Cover and leave in a warm place for about 45 minutes or until doubled in size.
- Preheat the oven to 200°C, fan 180°C, gas 6.
- To make the paste, put the flour in a small bowl and gradually stir in 2 tablespoons of the milk and oil to make a smooth thick batter. Spoon into a small piping bag fitted with a 5mm plain nozzle and pipe a cross on the top of each bun. Bake in the preheated oven for 20 minutes until golden brown.
- Place the remaining milk and sugar in a small pan, bring to the boil and simmer for 2 minutes. Brush the buns with the glaze as soon as they come out of the oven. Transfer to a wire rack and cool slightly before serving
You will need
- Wholegrain mini wheats
- Milk chocolate
- Try mixing together crushed mini wheats and melted milk chocolate, then spoon into a muffin tray.
- Chill until set and serve filled with mini chocolate eggs or chocolate-dipped grapes for some Easter fun.
Iced fairy cakes
Fun fairy cakes for the children to help bake.
- Serves: makes 12
- Preparation time: 25 Minutes
- Cooking time: 15 Minutes
- Cooling Time: 10
You will need
- 100g softened butter
- 100g caster sugar
- 1/2 teaspoon vanilla essence
- 2 medium size eggs, beaten
- 100g self-raising flour
- 1/2 teaspoon baking powder
- 100g icing sugar
- 1-2 tablespoons hot water
- Food colouring
- Preheat the oven to 170°C, fan 150°C, gas 3.
- Cream the butter, sugar and vanilla essence until creamy. Add the egg a little at a time and beat well.
- Sieve the flour and baking powder into the bowl and stir together using a metal spoon.
- Line a 12 hole bun tin with paper cases. Divide the mixture between the paper cases and bake for approximately 15 minutes or until risen and golden brown.
- Remove from the oven and cool on a wire rack.
- Beat the icing sugar with a small amount of water, a splash at a time, until the icing is fairly thick. Add a couple of drops of the colouring, until you have the colour you want. Spoon over the cooled fairy cakes, decorate as you wish and leave to set for a few minutes before serving.
Kids’ Easter bunny biscuits
This all-in-one biscuit mixture is ideal for kids to help make.
- Serves: 24 biscuits (approx)
- Preparation time: 40 Minutes
- Cooking time: 7 Minutes
You will need
- 250g butter, softened
- 150g caster sugar
- 1 medium egg yolk
- 2 teaspoon vanilla extract
- 375g plain flour
- Icing sugar, to dust and fix decorations
- Chocolate drops and mini marshmallows
- Put the butter, sugar, egg yolk and vanilla extract in a large bowl and beat together using a wooden spoon or a hand mixer.
- Whisk in the flour – the mixture will start coming together. Using your hands, bring the mixture together and knead to make a smooth, firm dough. Wrap in clingfilm or pop in a plastic food bag and chill in the fridge for at least 30 minutes.
- Grease 2 baking sheets. Preheat the oven to 190°C, fan 170°C, gas 5. Dust a clean surface with icing sugar and roll out the pastry to the thickness of a pound coin. Use a rabbit-shaped stencil or cutter to cut out the biscuits. Re-roll dough to use up scraps.
- Put biscuits onto the baking sheets and cook for 6-7 minutes or until lightly golden. Leave to cool on the baking sheets for a few seconds then use a spatula to transfer to a cooling rack. Leave to cool completely. The biscuits will harden during cooling.
- Mix a small amount of icing sugar with water and use this to stick on chocolate drops for the bunnies’ eyes and mini marshmallows as fluffy tails.