Waitrose has our Easter covered with these sweet recipes to try at home
Happy Easter Biscuits
- 175g Stork, diced
- 50g golden caster sugar
- 50g icing sugar
- 1 medium Columbian Blacktail Free Range Egg
- ½ tsp ground mixed spice
- 300g plain flour, plus extra for rolling
- Coloured icing and sprinkles, to decorate
1. Preheat the oven to 180ºC, gas mark 4. Beat together the Stork 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.
Chocolate Egg Cupcakes
- 100g unsalted butter, softened
- 175g caster sugar
- 3 British Blacktail Free Range Eggs
- 75ml whole milk
- 150g self-raising flour
- ½ tsp fine salt
- 25g Cadbury Bournville Cocoa Powder
- 400g tub Cooks’ Ingredients Tanzanian Chocolate Icing
- 2 x 89g pack Cadbury Mini Creme Egg
1. Preheat the oven to 180˚C, gas mark 4; line a 12-hole muffin tin with Cooks’ Homebaking muffin cases. Using electric beaters, cream together the butter and sugar for 2-3 minutes in a mixing bowl until light and fluffy, then beat in the eggs until combined, followed by the milk. Mix together the dry ingredients and sift into the mixture. Beat in gently until combined.
2. Divide evenly between the muffin cases and bake for 20 minutes. Cool in the tin for 5 minutes, then lift out and leave to cool completely on a wire rack.
3. Give the chocolate icing a stir, then transfer it to a piping bag fitted with a star-shaped nozzle (or you can spoon it on if you don’t have a piping bag). Pipe over the top of the cakes. Halve the Mini Creme Eggs by cutting down the join with a sharp knife. Arrange on top of the icing and serve.
Swirled Easter Brownies
- 150g butter, plus extra for greasing
- 150g dark chocolate, roughly chopped
- 50g dark muscovado sugar
- ½ tsp vanilla extract
- 1 tsp cornflour
- 4 medium Waitrose British Blacktail Free Range Eggs
- 200g essential Waitrose Creamy Soft Cheese
- 225g light muscovado sugar
- 75g plain flour
- 90g bag Cadbury Mini Eggs
1. Preheat the oven to 180°C, gas mark 4. Grease and line a 20cm square tin with baking parchment.
2. Place the chocolate and butter in a heatproof bowl and set over a pan of gently simmering water, stirring occasionally, until melted.
3. Meanwhile, for the cheesecake mixture, beat together the dark muscovado sugar, vanilla extract, cornflour and 1 egg in a bowl. Gently stir in the soft cheese until mixed. Set aside.
4. In a bowl, beat the remaining 3 eggs. Stir in the chocolate mixture with the light muscovado sugar and flour. Spoon half of this into the tin, then drop in small spoonfuls of the cheesecake mixture. Spoon the remaining chocolate mixture over the top. Using a chopstick or skewer, lightly ripple the top, then bake for 15 minutes. Scatter over the Mini Eggs and return to the oven for a further 15-20 minutes until set. Set aside to cool in the tin before cutting into 16 squares to serve.
Thousands of recipes can be found at www.waitrose.com/recipes