Tag: easter

easter cookie bar

Easter cookie bar

Difficulty: Easy

Time: 30 minutes plus 25 minutes baking

Serves: 20-25 slices

275g (2 1/3) plain flour
1 tsp bicarbonate of soda
½ tsp Salt
1 tbsp cornflour
115g (1/2 cup) butter (unsalted)
55g (1/3 cup) granulated sugar
135g (3/4 cup) light brown sugar
1 egg
½ tsp vanilla extract
3x 90g Bags of Mini Eggs
100g (1/2 cup) chocolate chips



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We did a lot of baking over Easter – with so much chocolate around it’s hard not to. I found this recipe on the Janes’ Patisserie website and adapted it slightly to make it a bit simpler to make with children. I’ve never made or even had a cookie bar before, but I love cookies if anything, these look like a slightly easier to make version.
They didn’t disappoint: they were deliciously gooey on the inside a little crispy on top and with the added crunch of chocolate chips and mini eggs. One thing is for sure, these aren’t just for Easter.



Preheat your oven to190C/170C Fan and prepare you baking tray
Line a 9×9 inch baking tin with baking paper.

Mix the dry ingredients

Get your little ones to measure out the flour (275g) and add to a mixing bowl. Give them a hand to add the bicarbonate of soda (1 tsp), salt (1/2 tsp salt) and cornflour (1 tbsp). Hannah can do some of this herself, but needs a hand levelling the contents on the spoon. Lewis likes to help hold the spoon.

Mix everything together until it is well combined.


Whisk the butter and sugars together

Measure the butter (115g). If it isn’t soft enough, blast it in the microwave for a few seconds. Put it in a (separate) large mixing bowl or freestanding mixer. Add the sugar (55g granulated and 135g light brown sugar.)

Whisk everything together until the sugar has dissolved and the mixture is smooth.


Add the eggs and vanilla

Get your child to break the egg into a small bowl then add to your sugar/butter mixture. While they are doing that add the vanilla extract (1/2 tsp).

Mix everything together again.

Add the dry ingredients

Add the flour mixture into the sugar/butter mixture.


Open the packets of mini eggs and let your kids throw them in (keep a few back to put on top). Do the same with the chocolate chips.

Mix with a spoon or a spatula until you have a nice dough.



Bake the cookie bar

Get your child to help you press the cookie dough mixture into the bottom of your baking tin. We used a spoon to flatten the top down. Press the remaining few mini eggs into the top to make it look pretty.


Bake in the oven for 20-25 minutes. It’s ready when its starting to turn golden, and looks dry on top.

Leave the cookie bake to cool in the tin for 10 minutes or so, then remove to cool fully on a wire rack. Cut into squares and enjoy!

easter cookie bar


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hot cross bun and butter pudding

Hot cross bun and butter pudding

Difficulty: Fairly easy

Time: 8

Serves: 30 minutes + 30 minutes baking

6 free-range egg yolks
2 free-range eggs
150g (3/4 cup) caster sugar
300ml (1 1/4 cup) whole milk
300ml (1 1/4 cup) double cream
75g (1/3 cup) butter
8 hot cross buns
50g (1/2 cup) sultanas (approx)
25g/1oz demerara sugar (approx)


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If you’ve bought or made too many hot cross buns over Easter and need to use them up, how about a twist on a classic – hot cross bun and butter pudding. It’s easy to make and lets little chefs practice important skills like buttering bread and it tastes delicious! This recipe is also easily halved if you don’t have as many hot cross buns to spare.


Make the custard
Get your little one to crack the eggs (2) in to a dish. While they are doing that, you can separate the other eggs (6), adding the yolks to the whole eggs.

Measure the sugar and add to a mixing bowl. Add the eggs and whisk together.

Get your child to pour the milk and cream into a pan. Put it on the hob and bring slowly to a simmer. Remove from the heat then slowly pour on to the egg mixture, whisking well so that it doesn’t curdle.

Butter the hot cross buns
Half the hot cross buns then put your kids to work buttering them. We softened the butter for a few seconds in the microwave to make this a bit easier and helped a little to make sure it was spread evenly.

Cut the hot cross buns in half again.

Place a layer of hot cross buns into a 22x10cm (9x4inch) oven proof dish. We made two smaller ones so the kids both got to make their own.

Sprinkle some sultanas and demerara sugar on top (no need to be too accurate with quantities). Add another layer of buns, sultanas and sugar, repeat if you have any left.

Add the custard
Pour the custard over the top of your buns and leave to stand for 20 minutes or so.

Bake your pudding
Preheat your oven to 180C/160C Fan.

Pop your dish into a deep roasting tray and fill with water so it is coming half way up the side of the dish. Cover with tinfoil.

Bake in the oven for 20-30 minutes or until the custard has set.

Remove the foil from the top for the last five minutes to brown the top.

Hot cross bun and butter pudding

Serve(with custard/icecream/cream) and enjoy.

If you liked this pudding you might also like this bread and butter pudding made with pains au chocholat. It’s a real treat!

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easter chick biscuits

Easter chick biscuits

Difficulty: Easy

Time: 15 minutes + 15 minutes baking

Serves: approx 15 biscuits

100g butter (softened)
50g caster sugar
150g self raising flour
Yellow food colour
To decorate
Icing writers

These are fun Easter biscuits that you can make with your favourite biscuit recipe. We just made fork biscuits and added food colouring and some decorations. Fork biscuits are really quick and easy as there are only three ingredients, and no eggs or cutters. There’s also the chance to get your hands dirty which my kids really enjoyed.


Pre-heat your oven to 180C / 160C fan and line a baking tray with baking paper

Mix the butter and sugar together
Get your toddler to measure the butter and if it’s not soft, give it quick blast in the microwave to make easier to mix. Put it in a large mixing bowl.

Weigh the sugar and add it to the bowl.


Beat together with a wooden spoon until well combined.


Add the flour and colour
Get your child to weigh the flour out into a small bowl then add it to your mixing bowl. Carry on mixing then use your hands to bring it all together into a soft dough.


Add yellow food colouring. We had to add quite a lot before it was bright enough. Mix it into your dough so it is evenly distributed.

Form the biscuits
Roll small pieces of dough (the size of a walnut or teaspoon) into round balls. Place on your baking tray, leaving a wee bit of space between them for spreading.Gently press down on each biscuit with your hands to flatten them a little. This is a good step for really little chefs to help with, especially if they are too small to help with rolling the balls out.


Bake your biscuits
Bake in the oven for 12-15 minutes until they are golden brown.
Cool on a wire rack.


Decorate your biscuits
Draw on a face and feet to turn your biscuits into Easter chicks. If your kids are old enough they could enjoy doing this, but if not, this could be a job for a grown up’s steadier hand.

Easter chick biscuits

If you enjoyed these biscuits, try some of these other great Easter baking ideas: Easter rocky road, Easter chocolate nests,

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Easter rocky road

Easter rocky road

Difficulty: 20 minutes + 2 hours chilling

Time: Easy

Serves: 25+ pieces

400g Milk/Dark Chocolate
125g Golden Syrup
125g Unsalted Butter
100g Mini Marshmallows
150g Digestives, chopped
4-5x 90g Bags of Mini Eggs
1-2x 89g Bags of Mini Creme Eggs (pop them in the freezer for an hour or so before to make them easier to cut)
250g White Chocolate

We’ve made rocky road (or hedgehog slice, or tiffin) before but this one is extra special because it’s Easter themed and full of mini eggs and cream eggs! Rocky road is one of the easiest things to make with really small children as, with the exception of melting chocolate, there’s no cooking involved. Hannah and Lewis really enjoyed getting to bash the biscuits and eggs and mixing everything together. And then getting to share it with their friends (it’s too good to keep to yourself!)


Line an 8/9 inch square baking tin with baking paper and leave to one side

Melt the chocolate, butter and syrup together
Get your children to help you break the chocolate (400g) into pieces and pop in a heat proof bowl. Measure the butter (125g) and add to the chocolate. Pop the bowl on your scales, reset them back to zero and measure in your golden syrup (125g).

Melt everything together on a double boiler (pop your bowl on a saucepan with simmering water). Or you could put it in the microwave and zap it for short intervals until everything has melted.

Stir everything together so it is nice a smooth. Be careful not to overheat it.

Measure the dry ingredients
Measure the biscuits (150g) into a large bowl (you don’t need to be too precise). Give your toddlers something to bash the biscuits – we used spurtles and the end of a rolling pin – and let them attack them until they are in smallish pieces.


Add the mini marshmallows (100g) to your bowl.

Before taking the mini eggs out of their packets, get your kids to bash them so they are broken into chunks. They might need a bit of help as they can be a bit tough. Add them to the bowl, saving one packet for the end.


Chop the cream eggs into halves/quarters. This is a task for the grownups unless you trust your little ones with sharp knives.

Mix everything together

Pour the melted chocolate mixture into your biscuit mixture. Get your little ones to get everything a good mix.

Pour into your tin and pat it down with the back of your spoon until it is evenly spread.


Prepare the topping
Get your wee chefs to break the white chocolate up and pop in a bowl. Melt it in a double boiler or in the microwave.

Pour it over the top of your rocky road and sprinkle over the last bag of mini eggs.


Pop your tray in the fridge to set for a few hours, slice and enjoy!

Easter rocky road

Try some other Easter baking: Easter chick biscuits, Easter chocolate nests.


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hot cross buns

Hot cross buns

Difficulty: Medium

Time: 1 hour + 1-2 hrs proving + 15 minutes baking

Serves: 12 bunsimg_1994-small






For the dough
450g strong white bread flour, plus extra for dusting
50g caster sugar
2 x 7g sachets easy-blend yeast
50g unsalted butter, plus extra for greasing
150ml warm milk
1 egg, beaten
oil, for greasing

The spices and dried fruit
1 tsp ground cinnamon
½ tsp mixed spice
¼ tsp grated nutmeg
100g raisins (or any other sultanas/currents/peel etc)

For decoration
2 tbsp plain flour
1 tbsp granulated flour


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With Easter just around the corner, Hannah might be excited that the Easter bunny is coming but i’m more happy that it’s hot cross bun season! I’ve never made them before but it was quite easy – just like making any bread or pizza dough. We shortened the length of time we left the dough to rise (there’s only so many times you can expect a toddler to wait patiently) but they still turned out well and were nicer than the usual ones we get from the supermarket.


Measure the dry ingredients into a bowl
First, get your toddler to weigh the flour (450g) and sugar (50g) into the bowl. While they’re doing that, measure in the salt (pinch). Open the two packets of yeast, and add them to the bowl.

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Prepare the wet ingredients
Measure the butter (50g), then melt it either in the microwave or gently over the hob. Measure the milk (150ml) into a jug and heat that gently (we popped in the microwave as well.) Neither need to be too hot as that will kill the yeast – lukewarm/tepid so you can comfortably hold your finger in the mixture is about right.

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Make a well in middle of the flour and break the egg into the centre. If you’re worried about shell, break it in a separate bowl first. Mix it a little before adding the butter, milk and 50 ml of warm water.

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Make the dough
Mix everything together until you have a soft dough. Start using a spoon and once it starts to come together finish with your hands. If the mixture is too dry (ours was) just add a little more warm water. If it’s too wet, add more flour. It should be able to come together to form a ball.


Knead the dough in your bowl or lightly oiled or floured work surface until it becomes smooth and springy. It’ll take at least 5-10 minutes or longer depending on how much fun you’re having!

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Pop it in a clean bowl, cover it and leave in a warm place until it has roughly doubled in size. It’ll probably take about an hour depending on how warm it is.

Make the hot cross buns
While the dough is rising, measuring the fruits and spices into a bowl. (1tsp cinnamon, 1/2 tsp mixed spice, 1/4 nutmeg, 100g fruit).

Once the dough has risen, tip it onto a lightly floured surface. Knead for a few seconds then add the fruit and spices. Knead the dough until it is all evenly distributed.

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* At this point we started to run out of time so cut out the next step. They turned out pretty well without it though so I might not bother with it in the future.

Leave to rise for another hour until it has doubled in size again.

Once it’s ready, tip it onto your work surface again and knead for a few seconds. Divide into 12 even balls. We rolled out 4 sausages, then divided each into 3 pieces before rolling into balls.

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Put them on to a greased baking tray or a baking tray lined with greaseproof paper. Leave a little room between them as they’ll expand. Mark a cross on top of each bun using a sharp knife then cover them loosely and leave them to rise for 20 minutes or so. They should roughly double in size again.


Preheat the oven to 200C/180 fan.

Bake the buns
Before you put the buns in the oven, mix the plain flour with enough water to make a thick paste. Use a piping bag or a plastic food bag with the corner snipped off and pipe a white cross into the crosses you cut earlier.

Bake for 12-15 minutes until the buns are golden. When they’re ready they’ll sound hollow if you tap them on the bottom.


Take the hot cross buns out the oven and while they’re still warm, melt the granulated sugar with 1 tbsp water in a small pan and brush it over the buns to give them a nice glaze.

hot cross buns

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