Sweet Easter Recipes to bake with Kids

Simnel Cake, Hot Cross Buns and loads of chocolate…Sweet Easter Ideas to prepare with your kids at home! We are always counting calories but you only live once! So, now that Easter is coming, don’t feel guilty and enjoy of the wide range of sweet recipes that this special time can bring. And, if you can even prepare your own homemade batch and get your kids involved in the duty, FUN is guaranteed! Take a look to these easy recipes and get your hands (doubly) dirty!   SIMNEL CAKE: Ingredients

• 560g / 1 ¼ marzipan
• 450g / 1 lb dried mixed fruits
• 80g / 3 oz candied chopped peel
• 225g / 8 oz plain flour
• Pinch salt
• 1 tsp ground cinnamon
• 1 tsp freshly grated nutmeg
• 175g / 6 oz butter
• 175g / 6 oz caster sugar / fine sugar
• 3 large eggs, beaten
• Milk to mix
• 2 tbsp apricot 

1) Line a   cake tin with parchment or greaseproof paper and divide the marzipan into 3 and take one portion and roll it to a round the size of the cake tin. Reserve.Mix the mixed dried fruits and candied peel with the flour, salt and spices. 2) In another large bowl cream the butter with the sugar until light and fluffy. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition - do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of the flour and mix again, this should bring the mixture back together. Carefully fold in half the flour and half the fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit.  Put half of the cake mixture into the tin, smooth and cover with the round of almond paste. Put the remaining cake mixture into the tin and smooth the surface carefully. Bake in the center of the oven for 1 hour 170°C/Gas 3 4) Lower the heat to 150°C/300°F/Gas 2 and bake for 1 ½ more or (depending on your oven)  until the cake is golden brown. To check if the cake is cooked, insert a skewer into the cake, it should come out clean and dry. If it is, remove from the oven and leave to cool in the tin.If not, cook a little longer. Roll another third of almond paste, again to the size of the tin. Make the remaining almond paste equally into 11 tiny balls. Once the cake is completely cool, remove from the tin and brush the top of the cake with apricot jam and cover with the disc of almond paste. Place the 11 tiny balls of paste evenly around the edge. Brush the paste all over with a little apricot jam and place under a hot grill until lightly browned.   HOT CROSS BUNS Ingredients For the Buns

• 500g/1lb 2oz strong, white bread flour
• 55g / 55g Muscovado sugar
• 1 tsp salt
• 3 tsp mixed spice
• 1 tsp ground cinnamon
• 55g / 2 oz cold butter cut into small pieces
• 150g/ 3 ½ oz mixed dried fruits
• 25g / 1 oz candied mixed peel
• 7g ¼ oz dried yeast
• 300 ml /½ pint/ warm (not hot) milk.

For the Crosses

• 75g / 2 ½ oz all purpose plain flour
• 35g / 1 ½ oz cold butter, cut into small pieces

Glaze

• 1 ½ tbsp apricot jam, warmed

  1) Mix together the flour, sugar, salt and spices. Add the butter pieces and rub the butter into the flour until it resembles coarse sand. Then, add the dried fruits and mixed peel and stir. Sprinkle the yeast over the mixture and finally, pour in the warm milk. Mix with a spatula until a soft sticky dough is formed. 2) Tip the dough onto a lightly floured surface and knead for no less than 10 minutes or until a silky smooth dough is formed. Place in a large, lightly oiled bowl. Cover with a clean tea towel and leave to rise in a warm (not hot)place until doubled in size, this should take about 2 hours. 3) Tip the dough onto a lightly floured surface, knock all the air from the dough and knead again for 2 mins. Divide the dough into 12 and roll each into a bun shape. Place the buns on a lightly oiled baking sheet. With a sharp knife cut a shallow cross, the width of the into the top of the bun.   Cover with a clean tea towel and leave to rise again for approx 45 mins or until well risen. 4) Preheat the oven to 220°C/425°F/Gas 7 5) Make the crosses by rubbing the butter into the flour, add a little cold water (1/2 tbsp) and stir to make a thick dough. If too dry add a little more water. Roll the dough into a ball, cut in half, then each half into 6. Place in the fridge for at least 30 minutes. The balls will go hard and be easier to roll. 6) Roll each small dough ball into a long thin sausage, cut in half and firmly press each 'sausage' half into the cross of the buns without knocking the air out. 7) Bake in the preheated oven for 15 - 20 minutes or until the buns are well risen and golden brown. Remove from the oven and brush the buns with the jam. Lift the buns onto a wire rack and leave to cool.

 

EASTER CHOCOLATE EGGS  (12 servings) Ingredients

• 6 ounces confectioners' sugar 
• 1 ounce margarine, softened
• 1/4 (8 ounce) package cream cheese
• 1/2 teaspoon vanilla extract
• 2-1/2 ounces peanut butter
• 3 ounces flaked coconut
• 3/4 cup and 2 teaspoonssemisweet chocolate chips
• 1-1/4 teaspoons shortening

1) In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second. 2) Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen. 3) Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator. 

From Pisamonas we wish you loads of fun preparing these yummy Easter sweets! Enjoy them taking a look to our new spring-summer collection for boys  and girls . They will love them!!