Category Archives: Easter

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Easter Biscuits

Light and crispy biscuits with added fruit and spice – perfect for making with the children and decorating over the Easter holidays!



100g/3.5oz unsalted butter

100g/3.5oz caster sugar

1 medium egg, separated

225g/8oz plain flour

½ tsp ground ginger

½ tsp ground cinnamon

50g/1.5oz currants or raisins

25g/0.75oz candied or dried peel

3 tbsp milk

Icing and sprinkles for decorating (optional)


Preparation Time

20 minutes


Cooking Instructions

Preheat the oven to 170°C/325°F/Gas mark 3.

In a large bowl cream together the butter and sugar using a hand whisk or an electric beater until light and fluffy.

Add in the beaten egg yolk. Sift the flour together with the spices and gradually add to the mixture, folding in with a wooden spoon. Add the dried fruit and peel and mix until thoroughly combined.

Add a little milk, enough to be able to work the mixture into a stiff dough.

Roll the dough on a floured surface to a thickness of approximately 5mm. Cut out shapes from the dough with whatever cutters you have – bunnies, ovals for eggs and chicks work well if you are making these biscuits at Easter!

Place the dough shapes on a greased baking sheet and cook in the middle of the preheated oven for 15 minutes, until lightly golden.

Transfer to a wire rack and allow to cool thoroughly. Once cool decorate with writing icing, sprinkles and sweets and get creative!


Approx 20 biscuits

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Easter Chocolate Nests

A traditional treat to make with the children over the Easter holidays!



225g/8oz plain or milk chocolate, broken into pieces

2 tbsp golden syrup

50g/1.5oz unsalted butter

75g/2.5oz cornflakes or shredded wheat or bran type cereal

A bag of crispy shelled, mini chocolate eggs


Preparation Time
1 hour 15 minutes, with 1 hour setting in the fridge


Cooking Instructions

Line a 12 hole fairy cake or muffin tin with paper or foil cases.

Melt the chocolate pieces, golden syrup and butter in a bowl over a pan of simmering water. Stir continuously until the mixture has melted and combined together.

Carefully remove the bowl from the heat and pour over the shredded cereal and mix well. Ensure all the cereal is coated evenly in the chocolate mixture.

Divide the nest mixture evenly between the paper or foil cases and place a few of the mini chocolate eggs on top.

Allow to cool thoroughly in the fridge for at least one hour.


12-15 nests

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Hot Cross Buns

Category : Cakes & Biscuits , Easter

A traditional sweet treat for Easter – packed full of moist fruit and warm spices.



For the buns

450g/16oz strong white bread flour

7g packet of dried yeast

2 tsp ground cinnamon

1 tsp allspice

100g/3.5oz raisins

Zest of 1 orange

100g/3.5oz caster sugar

50g/1.5oz butter

250ml/0.5 pint milk

1 egg, lightly beaten


For the cross

75g/2.5oz plain flour

4tsp caster sugar

4tbsp water


For the glaze

1tbsp smooth marmalade

1tbsp soft, dark brown sugar

2 tbsp water

Butter, to serve


Preparation Time
Allow half a day for it to rise, then 25 minutes cooking


Cooking Instructions

To make the dough sift the flour, yeast, cinnamon and allspice and mix with the raisins, zest and sugar in a large bowl.

Place the butter and milk in a saucepan and heat gently until the butter has just melted. Remove from the heat and whisk in the egg, being careful not to make scrambled eggs!

Fold the liquid mixture into the flour etc and mix to make a dough.

Tip the dough onto a floured surface and kneed for approximately 10 minutes until it has become smooth in texture and elastic in consistency.

Divide into 12 equal pieces, shape into rough balls and cover with a damp tea towel or cloth. Allow to rise in a warm room and double in size for approximately 12 hours.

Preheat the oven to 180°C/350°F/Gas mark 4.

To make the mixture for the cross, mix the flour, sugar and water together and spoon into a piping bag with a plain nozzle attached (or a freezer bag with the bottom corner snipped off).

Once risen, place the buns onto a baking sheet and pipe a cross onto the top of each one.

Bake in the centre of the preheated oven for 20-25 minutes until cooked through.

To make the glaze, place the marmalade, sugar and water into a saucepan and gently heat until glossy and smooth.

Remove the buns from the oven and brush the top of each with the glaze using a pastry brush.

Allow to cool a little on a wire rack.

Serve warm, sliced open with a generous spread of butter.


12 buns

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