Easter treats

Easter Biscuits

Unit of measurement

 Metric

 Imperial

Ingredients

100 g	Butter
100 g	Caster Sugar
0.5	Lemon Rind & Juice
½ tsp	Mixed Spice
1	Egg Separated
200 g	Plain White Flour
50 g	Currants
1 tbsp	Caster Sugar

Method

1. Cream together the butter and sugar until light and fluffy.
2. Beat in the lemon rind and juice, mixed spice and egg yolk.
3. Add the flour and currants and mix into a stiff dough.
4. Roll out dough on a floured surface until 5mm/¼” thick.
5. Cut into circles or shapes and place these on an oiled baking tray.
6. Gather together the off cuts and re roll to make further biscuits.
7. Bake in a pre heated oven for 10/12 minutes.
8. Carefully remove the biscuits and brush with egg white.
9. Using fingers sprinkle the spoonful of sugar over the tops of the biscuits.
10. Return the biscuits to the oven for a further 3/5 minutes.

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Temperature & cooking time:
Oven 200°C/Fan180C/400°F/Gas 6 for10/12 minutes then 3/5 minutes

Chocolate Easter egg nest cakes

Preparation time

less than 30 mins

Serves

Makes 12


Brilliant to make with little children over the holidays, these easy chocolate crispy cakes are a perennial favourite.

Ingredients

• 225g/8oz plain chocolate, broken into pieces
• 2 tbsp golden syrup
• 50g/2oz butter
• 75g/3oz cornflakes
• 36 mini chocolate eggs

Method

1. Line a 12-hole fairy cake tin with paper cases.
2. Melt the chocolate, golden syrup and butter in a bowl set over a pan of gently simmering water, (do not let the base of the bowl touch the water). Stir the mixture until smooth.
3. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.
4. Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.

http://www.bbc.co.uk/food/recipes/eastereggnests_93841