With the Easter Holidays approaching soon, we’ve got a selection of dishes that you can easily make with your children to keep them entertained, fed and happy! All of these dishes are completely do-able with your children and they will definitely get a huge sense of satisfaction with the finished results.
1) Chocolate Cornflake Cakes
Ingredients:
- 50g butter
- 100g milk or dark chocolate, broken into chunks
- 3 tbsp golden syrup
- 100g cornflake
Method:
Place the chocolate into a microwave for approximately 1 minutes depending on the power. Add the butter and golden syrup to it. Allow the mixture to cool then add the cornflakes to the mix and stir well.
Finally, spoon the mixture into 12 cupcake cases arranged on a muffin tray and place them in the fridge to cool. To make it more Easter-y, you can add Mini Eggs on top on the mixture before you let them cool down.
2) Hot Cross Scones
- 225g self-raising flour, plus extra for dusting
- ¼ tsp salt
- 50g butter
- 1 small dessert apple, peeled and cored
- 3 tbsp currants or other dried fruit (chopped if large)
- 50-75 ml milk
- 4 tbsp natural yogurt
- 1 egg, beaten (optional)
- pack of strawberry laces or a roll of fruit leather, cut into strips the same diameter as the scone
Method:
First, preheat the oven to 200C/180C fan/gas 6. Mix together the flour and salt into a large mixing bowl, grate the butter and mix until there aren’t any big lumps left.
Grate the apple into the bowl, add the dried fruit, milk and the yoghurt which will make a soft dough. (If the dough is too dry then add a little more milk) On a floured surface roll out the dough and cut out the scones using a 4cm round cutter, using all the mixture.
Place the scones on a baking tray then cut a cross on top of each, next brush some egg over the top. Place in the oven for 10-12 minutes until the scones are golden brown. Finally, lay strawberry laces across the cut you’ve made on top of each.
3) Vanilla Chick Biscuit Pops
- 200g unsalted butter, at room temperature
- 100g golden caster sugar
- 1 medium egg, beaten
- 1 tsp vanilla extract
- 200g plain flour, plus extra for dusting
- 200g icing sugar
- 2 tbsp milk
- few drops yellow food colouring
- 75g unsweetened desiccated coconut
- 50g small chocolate chips
- 25g orange or white fondant icing, plus a few drops orange food colouring
- 15-18 lolly sticks
Method:
First, put roughly half of the butter and all the sugar into a bowl, beat together until smooth and creamy then add the egg and half the vanilla extract and mix all together. Add the flour into the mixture which will form a dough, wrap it in cling film and place in the fridge for approx 20 minutes.
Preheat the oven to 180C/160C fan/gas 4, while your waiting for the oven to get up to temperature, line 2 baking trays with baking parchment. Take the biscuit dough out of the fridge and flour a surface and roll out the dough until about 5mm thick. Using a round cutter, cut out the biscuits then place them on the prepared trays. Then insert the lolly sticks into the cutouts about a 1/4 way through. Place them in the oven for 6-7 minutes, until the biscuits are golden brown, and then allow to cool down.
While they are cooling down make some buttercream frosting to decorate with. Beat the rest of the butter, while slowing adding the icing sugar, 1tbsp at a time, until the mixture is nice and smooth and creamy. Then add a little milk and the rest of the vanilla extract with a few drops of food colouring, leave to chill for 5 minutes. Place the desiccated coconut into a small bowl, while adding a few drops of food colouring mixing well until it’s a pale yellow colour.
Finally spread the buttercream over just one side of the biscuits and sprinkle the coconut over the top. Add chocolate chips to each biscuit as eyes and make a little orange beak and add this to the biscuit.
4) Easter Chocolate Bark
- 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:
Break the chocolate bars into small pieces, then place them into a heatproof bowl, next bring a saucepan of hot water to simmer and place the bowl on top, letting the chocolate slowing melt, continue to stir the chocolate as it heats up.
Next grease a baking tray with parchment or a roasting tin (23x33cm). Put 3/4 of the mini eggs into a food bag and bash with a rolling pin, being careful until they are broken down into small pieces.
When the chocolate is smooth pour into the tin or the baking tray and makes sure it covers the whole area. Sprinkle the chocolate with the mini eggs and add the freeze-dried raspberry pieces. Let the chocolate to set and then finally snap into pieces and then its ready to eat.
5) Mini Chocolate Cheesecakes
- 14 milk chocolate digestive biscuits, finely crushed
- 100g butter, melted
- 500g tub ricotta
- 3 eggs, beaten
- 1 tsp vanilla extract
- 200g cheap dark chocolate, broken into chunks and melted
- 125g icing sugar
- 36 mini chocolate eggs
Method:
Preheat oven to 150C/130C fan/gas 2, while the oven is heating up, line the muffin tin with 12 paper muffin cases. Next, put the biscuits into a food bag and crush into small crumbs using a rolling pin. Pour the crumbs into a bowl and add the butter and mix well. spoon the mixture into the paper cases to create a base.
For the filling, mix the ricotta, eggs, vanilla and melted chocolate into a mixing bowl, add the icing sugar and beat everything together, until all mixed together well. Spoon the mixture into the rest of the paper cases until right up to the top. Place in the oven for 30 minutes, once taken out place 3 mini eggs on top of each cake and leave to cool before enjoying them.
We hope you find a recipe that you like from our list. If you end up making one of these, share your creations on our Facebook page!
