Egg-citing treats for smart cookies
Easter gives us the perfect excuse to get little hands covered in chocolate. Looking for something egg-ceptional Easter recipes that the kids can help you make? Keeping kids busy in the kitchen has countless benefits – from creating a positive relationship with food, using various forms of stimulus (texture, smell and taste), and practicing fine motor-skills to practical skills such as reading recipes, measuring and counting for older kids . I’m also thoroughly convinced that mums and dad’s can have fun cooking up a storm here too. Taking inspiration from traditional delicacies, like hot cross buns and easter eggs, I’ve come up with a few new Easter goodies for the whole family to make and enjoy!
Read more: 5 Hong Kong Inspired Desserts
Ingredients (makes 18 cookies)
2 cups flour
1 teaspoon cinnamon, fine
¼ teaspoon ginger, fine
1 tsp baking soda
1/2 teaspoon salt
200 ml butter, softened
250 ml light brown sugar
250 ml granulated sugar
2 eggs, large
1tsp vanilla essence
2 cups quick-cooking oats
1 cup currants
10 ml lemon zest
½ bar white chocolate
- Preheat the oven to 180°C. Prepare a baking sheet with baking paper or by buttering a sheet pan.
- Mix together the dry ingredients (flour, cinnamon, ginger, baking soda and salt) in a bowl, mix through with a whisk and set aside.
- In a separate bowl cream the butter and two sugars together until light and fluffy.
- Add eggs, one by one. Mix well after every addition.
- Add the vanilla essence and mix well.
- Add the flour mixture to the butter and mix only until all the ingredients are incorporated.
- Fold in the currants and lemon zest.
- Drop tablespoonfuls of the mixture onto the prepared baking sheet and softly flatten.
- Bake for 10-12 minutes until light brown.
- After the cookies have cooled down, melt the chocolate in the microwave (make sure to use short burst so you don’t cease the chocolate). Pipe the melted chocolate into crosses and allow to cool.
Ingredients (makes 12 blondies)
1 cup light brown sugar
100 g butter salted
5 ml vanilla essence
1 cup all-purpose flour
5 ml baking powder
¼ cup almonds
1/2 cup Easter egg chocolates, split in half
¼ cup marshmallows
- Preheat the oven to 180°C. Prepare a deep baking sheet (20cm x 20cm) by lining it with baking paper and buttering all the sides.
- Melt the butter in the microwave and allow to cool slightly.
- Add the sugar and vanilla essence and mix until the mixture looks smooth. Then add the egg and mix until the egg is incorporated fully.
- Add the flour and baking powder and mix with a wooden spoon. Do not over mix! The trick is using 10-12 strokes.
- Stir in the chocolate eggs, nuts and marshmallows.
- Pour the batter into the baking sheet.
- Bake for 25 minutes or until golden brown.
- After cooling, cut into bars and decorate as you wish!
Ingredients (makes 8 nests)
2 tablespoons butter
1 cup marshmallows
2 cups coco puffs (or any chocolate puffed cereal)
1 packet of M&M’s or other small candies
- In a large pot melt butter over low heat.
- Add marshmallows and stir until melted.
- Remove from heat and add the cereal.
- Mix well until all the cereal is coated.
- Lightly coat the inside of a muffin tin with a little bit of butter or olive oil.
- Place some of the mixture in the hollow of the muffin tin and form into a nest. Allow to cool completely.
- Place candies, marshmallows or Easter chocolates inside the nests.
All images taken by Leandi Archer