Friday, 18 March 2016

Easter treats

Easter Biscuits

Unit of measurement


100 gButter
100 gCaster Sugar
0.5Lemon Rind & Juice
½ tspMixed Spice
1Egg Separated
200 gPlain White Flour
50 gCurrants
1 tbspCaster Sugar


  1. Cream together the butter and sugar until light and fluffy.
  2. Beat in the lemon rind and juice, mixed spice and egg yolk.
  3. Add the flour and currants and mix into a stiff dough.
  4. Roll out dough on a floured surface until 5mm/¼” thick.
  5. Cut into circles or shapes and place these on an oiled baking tray.
  6. Gather together the off cuts and re roll to make further biscuits.
  7. Bake in a pre heated oven for 10/12 minutes.
  8. Carefully remove the biscuits and brush with egg white.
  9. Using fingers sprinkle the spoonful of sugar over the tops of the biscuits.
  10. Return the biscuits to the oven for a further 3/5 minutes.
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Temperature & cooking time:
Oven 200°C/Fan180C/400°F/Gas 6 for10/12 minutes then 3/5 minutes

Chocolate Easter egg nest cakes

Preparation time

less than 30 mins


Makes 12

Brilliant to make with little children over the holidays, these easy chocolate crispy cakes are a perennial favourite.



  1. Line a 12-hole fairy cake tin with paper cases.
  2. Melt the chocolate, golden syrup and butter in a bowl set over a pan of gently simmering water, (do not let the base of the bowl touch the water). Stir the mixture until smooth.
  3. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.
  4. Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.

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