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/ all-purpose 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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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

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Easter rocky road

Easter rocky road 

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 chocolate nests

Easter chocolate nests

Difficulty: Really easy

Time: 15 minutes + 1 hours chilling

Serves: 10


200g milk chocolate
2 tbsp golden syrup
50g butter
175g corn flakes
Mini eggs

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Easter nests are by far the easiest and quickest thing we’ve ever made together, so it’s a great place to start for a novice baker!


Add some cupcake cases to a muffin tray

Melt the chocolate, syrup and butter together
Get your kids to break the chocolate (200g) into pieces and put into a heatproof bowl. Add the golden syrup (2 tbsp) – if you have 2 little chefs, one might be able to hold the spoon while the other pours. Measure the butter and chop into a few pieces before adding to your bowl.


Melt on a double boiler (place your bowl over a pan of simmering water). Leave it to melt, stirring occasionally.


Mix in the cornflakes
While the chocolate is melting, get your kids to weigh the cornflakes out. Don’t worry about being too accurate.

Add the cornflakes to your melted chocolate. (Make sure the bowl isn’t too hot first).

Give everything a good mix so all the cornflakes are coated.


Make the nests
Give your little chefs spoons and get them to fill the cupcake cases with the chocolate cornflakes. Press down a little dent in the top for the mini eggs.

Add 3 mini eggs to the top of each nest.


Chill in the fridge for a few hours.

 Easter chocolate nests

If you want to do some more Easter baking why not try this delicious Easter rocky road or some Easter chick biscuits.

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hot cross buns

Hot cross buns

Difficulty: Medium

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

Serves: 12 buns


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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