Easy Easter Recipes

Easter is an important festival, with deep spiritual roots – one we love to celebrate as the sun returns. We share Easter eggs, as a symbol of new life, marking winter’s end and the coming of spring with its lush growth and vitality. Today most Easter eggs are made from chocolate, wrapped in coloured foil, but traditionally they were hard boiled chicken eggs decorated by hand.

Normally we would be welcoming families, large and small for their Easter holidays, with crème eggs awaiting the children (and parents). Unfortunately, this is not the case this year, but we are very much looking forward to re-opening our doors soon.

Holidays (home or away) allow families time to have fun, discover beautiful surroundings, and immerse in family-fun activities such as baking or kite-flying! With this in mind we’ve collated some ‘egg-cellent’ Easter baking recipes for you to try at home this Easter holiday.

Try our three deliciously, simple recipes to keep your children entertained:

Easter Egg Nests

Easter egg nests, also known as chocolate cornflake cakes, is a classic recipe that has been around for many years and still remains an all-ages favourite. Get the whole family involved with this easy bake.

Ingredients:

• 50g butter
• 100g milk chocolate chunks
• 3 tbsp golden syrup
• 100g cornflakes
• A pack of mini eggs

You will need:

• Muffin tray
• Bun cases
• Weighing scales
• Wooden spoon
• Saucepan

Method:
1.    Using weighing scales weigh out the butter and chocolate chunks
2.    Add the butter, chocolate chunks and 3 tablespoons of golden syrup to a saucepan
3.    With adult supervision, melt these ingredients in a saucepan over a low heat, stirring frequently
4.    Once a runny liquid is formed (no lumps), use the weighing scales to weigh out the cornflakes
5.    Take the saucepan off the heat and stir in the cornflakes with a wooden spoon (ensuring all the cornflakes are coated in chocolate)
6.    Place 12 bun cases on the muffin tray
7.    Spoon the mixture into the bun cases, leaving a dip in the middle
8.    Add 3 mini eggs into the centre of each cornflake cake to make an Easter egg nest
9.    Pop in the fridge for 30 mins to set

Easter Egg Cookies

Ingredients:

• 175g butter
• 200g light brown soft sugar
• 100g golden caster sugar
• 1 large egg
• 250g plain flour
• 50g white chocolate chunks
• 100g milk chocolate chunks
• 100g mini chocolate eggs (crushed with a rolling pin)

You will need:

• Baking trays
• Baking paper
• Rolling pin
• Mixing bowl
• Weighing scales
• Whisk
• Spoon
• Wire cooling rack

Method:
1.    Heat the oven to 190C/170C fan/gas mark 5
2.    Line two baking trays with baking paper
3.    Using weighing scales weigh out the butter and sugar
4.    Add the butter and sugar to a mixing bowl, whisk until pale and fluffy
5.    Add the egg and beat again
6.    Using weighing scales weigh out the flour and chocolate chunks
7.    Tip the flour into the mixing bowl and mix together
8.    Crush the mini eggs with a rolling pin leaving some larger pieces
9.    Add the chocolate chunks and half the crushed mini eggs to the bowl, give it a mix up
10.  Scoop golf-ball sized cookie dough on the baking sheets, leaving plenty of space between each one (we recommend 4-6 cookies per baking tray)
11.  Push the remaining mini egg pieces into the tops of the cookies
12.  With adult supervision, bake for 15-18 minutes until the cookies are golden around the edges
13.  Remove from the oven and leave to cool for 10 minutes before transferring to a wire rack, then bake the next batch until all the cookie dough is used up

Chocolate Fudge Easter Cakes

Ingredients:
Cake -

• 140g butter
• 140g caster sugar
• 3 medium eggs
• 100g self-raising flour
• 25g cocoa

Topping -

• 85g milk cooking chocolate
• 85g butter
• 140g icing sugar
• A pack of mini crème eggs

You will need:

• Muffin tray
• Bun cases
• Mixing bowl
• Weighing scales
• Whisk
• Spoon
• Wire rack

Method:
1.    Heat the oven to 190C/170C fan/gas mark 5
2.    Place 16 bun cases on the muffin tray
3.    Using weighing scales weigh out all the cake ingredients
4.    Tip all the ingredients into a bowl and whisk until smooth
5.    Divide the mixture between the cases, making sure they are 2/3 filled
6.    With adult supervision, bake for 12-15 minutes until risen
7.    Cool the buns on wire rack
8.    Using weighing scales weigh out all the topping ingredients
9.    Microwave the cooking chocolate for 1 minute until melted
10.  Cream the butter and icing sugar together, then beat in the melted chocolate
11.  Once the cakes are cool, spread on the topping and decorate with mini crème eggs
 
Thanks for reading our blog, we hope you enjoy your Easter bakes. Special thanks to BBC Good Food for the Easter baking recipe inspiration.
 
We look forward to welcoming our guests back to Long Barn very soon.