If you're at a loss for what to do with the kids this Easter, then head into the kitchen and try these delicious recipes that can be made and enjoyed by the whole family; from brownies to biscuits, there's bound to be a recipe that will satisfy even the fussiest eaters!
- 100g butter
- 100g caster sugar
- 1 egg yolk
- half a lemon, zest and juice
- 200g Doves Farm organic plain white flour
- ½ tsp mixed spice
- 50g currants
- 1 egg white
- 2 tbsp caster sugar
1. Line a baking tray with parchment and pre-heat the oven to 200ºC (180ºC fan, gas mark 6).
2. Put the butter and sugar into a mixing bowl and beat together until light and fluffy. Add the egg yolk, grated lemon zest and juice, and beat well.
3. Sieve the flour and mixed spice into the bowl and stir to combine. Stir in the currants. Then roll out the dough on a floured surface to the thickness of two pound coins.
4. Press a pastry cutter or cup through the dough to make 75mm/3”circles then gently lift them onto the prepared baking tray. Gather together the off cuts and re-roll to make further biscuits. Bake on the middle shelf for 10-12 minutes.
5. Remove the baking tray from the oven and brush the biscuits with egg white. Sprinkle caster sugar over the biscuits then return them to the oven for a further 2 minutes.
Easter Chocolate Brownies
- 140ml littleseed rapeseed oil
- 200g 70% plain dark chocolate
- 85g plain flour
- 1 tsp baking powder
- 225g caster sugar
- 1 tsp vanilla extract
- 2 large eggs + 1 large egg yolk, beaten together
- 4 fondant filled eggs
- Hard shell chocolate eggs
1. Heat the oven to 180ºC / Fan 160ºC / Gas Mark 4.
2. Line a 20cm square baking tin with baking paper.
3. Break the chocolate into small pieces and place in a bowl over a pan of gently simmering water, stirring occasionally until it has all melted. Make sure the water does not touch the bowl. Add the oil and mix in well, then remove the bowl from the pan of water.
4. Mix the flour, baking powder and sugar together and stir into the chocolate and oil mixture. Add the eggs and mix well before pouring into the baking tin. Cook in the oven and set the timer for 20 minutes.
5. Once the brownie had cooked for 20 minutes, take it out and gently press in some halved fondant filled eggs and hard shell chocolate eggs. You can also bash a few mini eggs in a pestle and mortar (or rolling pin) and sprinkle them all over the brownie. Then put the brownie back in for a final 10 minutes. When it's baked, a skewer should come out relatively clean when inserted into the middle.
6. Remove from the oven and leave it to cool in the tin. Once cooled, chill for a while and then cut into pieces.
Carrot-topped Granola Fool
For the granola
- 300g White's Organic Jumbo oats
- 75g pumpkin seeds
- 25g chia seeds
- 75g flaked almonds
- 50g flaked coconut
- 75g dried cranberries
- 2 tbsp rapeseed oil
- 100ml agave nectar
- 1 orange (finely grated zest)
- 2 tbsp orange blossom honey
For the fool:
- 225ml (8fl oz) Greek-Style natural yoghurt with honey
- Cantaloupe melon, cut into carrot shapes
- Kiwi fruit, cut into carrot top shapes
1. Pre-heat the oven to 160ºC/fan oven 140ºC/Gas mark 3. Line a large baking tray with baking parchment. In a large bowl mix together the oats, seeds, flaked almonds, coconut flakes and cranberries.
2. Gently heat the rapeseed oil, agave nectar, orange zest and honey in a saucepan. Remove from the heat and tip into the oat mixture and stir well to combine. Spread out onto the baking tray and bake for 30 minutes, stirring once during cooking until golden brown.
3. Reserve 4 tablespoons of the granola, then mix together the remaining granola and yoghurt and spoon into glasses. Top with the carrot-shaped fruit and sprinkle over the reserved granola. Serve immediately.