4 Quick and Easy Easter Recipes

13:01:00



Hi chappes,

Today I wanted to share my favourite 3 easter recipes which you can do in under 1 hour. As its coming up to Easter i wanted to share some recipes to get people into the Easter mood.



Hot cross cookies 

These are even yummier than normal hot cross buns


Ingredients

200g softened butter, plus extra for the trays


100g light muscovado sugar

1 egg
250g plain flour
1 tsp cinnamon
2 tsp baking powder
100g sultana
200g white chocolate chips 

Method 

1. Heat oven to 180C/160C fan/gas 4. Lightly butter a few baking trays. In a large bowl, beat together the butter, sugar and egg until smooth. Sift in the flour, cinnamon and baking powder, then combine to make a dough. Add the sultanas and 100g of the white chocolate, and mix to combine. 

2. Roll lumps of dough into balls the size of golf balls. Flatten these onto the trays, leaving enough space between each for them to expand. Bake for 10 mins until golden (you may have to do this in batches). Remove the cookies from the trays and cool on wire racks. 

3. Melt the remaining white chocolate in the microwave on Low in 20-second bursts. Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie. Leave to set before eating. These cookies can be stored in a cookie jar for up to 3 days. 






Hot cross scones

Great alternative to the traditional hot cross bun but quicker.



Ready in 30 minutes
Cooking time 15 minutes
Prep time 15 minutes
Makes 10

Ingredients

225 g self-raising flour, plus extra for dusting
75 g unsalted English butter, softened, plus extra to serve (optional)
40 g Fairtrade light brown soft sugar
75 g sultanas
25 g milk chocolate chips
0.5 tsp ground mixed spice 
1 large free-range egg, beaten
2 tbsp whole milk, plus extra for brushing
25 g plain flour
1 tbsp Fairtrade caster sugar


Method

1.Preheat the oven to 200°C / fan 180°C / gas 6. Put the flour in a large bowl, add the butter and rub into the flour with your fingertips. Stir in the sugar, sultanas, chocolate chips and mixed spice.
2. In a jug, beat together the egg and milk. Pour into the flour mixture and bring together to make a soft dough.
3.Dust a work surface with the extra flour and roll out the dough to about 2cm thick. Using a 5cm cutter, stamp out the scones and put onto a baking tray lined with baking parchment. Re-roll the trimmings and stamp out more rounds to make about 10 scones.
4.To make the crosses, mix together the plain flour with 1 tablespoon of water and knead to make a smooth dough. Roll out thinly, then cut into strips. Lay the strips on top of the scones to make crosses.
5.Brush with the extra milk, then bake in the oven for 15 minutes until golden.
6 .Mix together the caster sugar with 1 tablespoon of water and use to glaze the tops of the scones as they come out of the oven. Cool on a wire rack. Split and serve. Spread with a little butter, if you like.





Shredded Wheat nests

These are so quick and yummy, perfect for kids. 




Ingredients

200g milk chocolate, broken into pieces
85g shredded wheat, crushed
2 x 100g bags mini chocolate eggs

Method 

1. Melt the chocolate in a small bowl placed over a pan of barely simmering water. Pour the chocolate over the shredded wheat and stir well to combine. 

2. Spoon the chocolate wheat into 12 cupcake cases and press the back of a teaspoon in the centre to create a nest shape. Place 3 mini chocolate eggs on top of each nest. Chill the nests in the fridge for 2 hrs until set. 



Easter chocolate bark
Chocolate treat makes a perfect alternative gift instead of Easter eggs, and it's easy enough for kids to make too


Ingredients

3 x 200g bars milk chocolate
2 x 90g packs mini chocolate eggs
1 heaped tsp freeze-dried raspberry pieces – or you could use crystallised petals


Method

1. Break the chocolate into a large heatproof bowl. Bring a pan of water to a simmer, then sit the bowl on top. The water must not touch the bottom of the bowl. Let the chocolate slowly melt, stirring now and again with a spatula. 

2. Lightly grease then line a 23 x 33cm roasting tin or baking tray with parchment. Put three-quarters of the mini eggs into a food bag and bash them with a rolling pin until broken up a little.

3. When the chocolate is smooth, pour it into the tin. Tip the tin from side to side to let the chocolate find the corners and level out. Scatter with the smashed and whole mini eggs, followed by the freeze-dried raspberry pieces. Leave to set, then remove from the parchment and snap into shards, ready to pack in boxes or bags.


These are all quick recipes that taste UH-MAZ-ING!! Two of these recipes are from bbcgoodfood.com. They have a range of recipes.



Please comment if you try them.



Please follow and comment

Sarah x



You Might Also Like

2 comments

  1. Ive got lots of family coming over for Easter so will definitely try making some of these for them! They all sound amazing. X

    Kate// itskaterose.com

    ReplyDelete
    Replies
    1. Thank you for commenting Kate and if you try any of these recipes please tweet me I would love to see. And I'm glad you like them x
      Sarah X

      Delete