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Easter Baking. Kids will love these seasonal bakes

Get the whole family involved making fun Easter projects over the holidays. With the quieter days and colder weather, the Easter holidays are a great time to whip up a little Easter magic with your budding junior chefs. Not every recipe out there is suitable for small hands so we’ve put together some fun ideas that your little ones will be easily be able to help with this Easter. Discover our easy recipes.

Hop to it Hotcakes

INGREDIENTS:

2 very ripe lg. bananas

3 large eggs

3/4 cup of self-rising flour

TOPPINGS:

Whipped cream for garnish

Blueberries for eyes and garnish

Banana slices for ears and whiskers

Raspberries for nose and garnish

METHOD:

1. In blender, puree bananas until smooth. Add eggs; pulse until combined. Pulse in flour until just incorporated

2. Lightly grease griddle or nonstick pan; heat on medium for 1 minute.

3. Drop batter onto hot griddle as directed below. Cook pancakes 2 to 3 minutes or until bubbles start to form and edges look dry. With spatula, turn; cook 1 to 2 minutes more until puffy and underside is golden brown

4. For each bunny: Drop 1/4 cup batter for face, 2 tablespoons batter for cheeks. Arrange on plate.

5. Garnish with whipped cream and banana slices for ears and whiskers, blueberries for eyes, and raspberry for nose.

Happy Easter Biscuits

Classic crisp biscuits in the shape of cute Easter bunnies, spring chicks and dainty Easter eggs. These Easter biscuits are a joy to bake and would make great little gifts.

INGREDIENTS:

175g butter, diced
50g caster sugar
50g icing sugar
1 medium free range egg
½ tsp ground mixed spice
300g plain flour, plus extra for rolling
Coloured icing and sprinkles, to decorate

METHOD:

1. Preheat the oven to 180ºC. Beat together butter and both sugars until creamy, then mix in the egg. Add the spice and flour and mix to make a firm dough.


2. Roll out the dough on a lightly floured surface to a thickness of 2–3mm and stamp out biscuits using Easter cookie cutters. Transfer to baking sheets that have been lined with non-stick parchment and bake for 8–10 minutes until pale golden. Leave to cool on the tray for 1–2 minutes, then transfer to a wire rack and leave to cool completely.


3. Decorate the biscuits with coloured icing and dust with a few sprinkles. Leave to set, then store in an airtight container until ready to eat.

4. Serve on a Misty Grey Large Chopping Board.

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