Easter Recipes

Sweet treats

This resource contains four recipes for Easter treats, as well as a review
sheet for learners to complete after they have made their chosen recipe.
Instructions:
The recipe sheets contain links to the skills and techniques listed in
Challenge 7A1 of the FoodWise Short Course.

ASDAN • FoodWise Short Course

Links Module 7, Practical Cooking Skills: Section A: Challenge 1

Skills • Improving Own Learning and Performance

Development: • Numeracy

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Easter Recipes These traditional Easter buns take a while
to make, but they’re well worth the wait!
Hot-cross buns Plus you’ll get to tick off quite a few techniques.

Ingredients:
625g strong white flour,
plus extra for dusting
1 tsp salt
2 tsp ground mixed spice
45g butter, cut into cubes,
plus extra for greasing
85g sugar
1 lemon, zest only
1½ tsp fast-action yeast
1 egg
Method:
Sieve the flour, salt and ground mixed spice into a large
mixing bowl, then rub in the butter using your fingertips.
Make a well in the centre of the mixture, then add the
sugar and lemon zest and yeast.
Beat the egg and add to the flour with the tepid milk. Mix
together to a form a soft dough.
Turn out the dough onto a lightly floured surface. Work
the mixed dried fruit into the dough until well combined.
Knead lightly for 5 minutes, or until smooth and elastic.
Grease a large, warm mixing bowl with butter. Shape the
dough into a ball and place it into the prepared bowl,
cover with a clean tea towel and leave in a warm place

Easter Recipes: Hot-cross buns

275ml tepid milk for one hour to prove.
125g mixed dried fruit Turn out the dough onto a lightly floured work surface
and knock back. Shape into a ball and return it to the
vegetable oil, for greasing
bowl, then cover with the tea towel and leave for a
further 30 minutes to rise.
Equipment:
Turn out the dough onto a lightly floured surface and
Scales
divide it into 12 equal pieces. Roll each piece into a ball,
Measuring jug then flatten slightly into a bun shape. Cover the buns
Large mixing bowl again with a tea towel and leave to rest for 5-10 minutes.

Sieve Grease a baking tray with butter and transfer the buns to
the tray. Wrap the tray and buns loosely in greaseproof
Baking tray paper, then place inside a large polythene bag. Tie the
Greasesproof paper end of the bag tightly so that no air can get in and leave
in a warm place for a further 40 minutes to rise.
Polythene bag
Preheat the oven to 240˚C/ 220˚C fan/Gas 8.
Piping bag
When the buns have risen, remove the polythene bag and
Saucepan greaseproof paper.
Pastry brush For the cross decorations, mix the plain flour to a smooth
paste with 2 tablespoons of cold water. Spoon the flour
Decoration: mixture into a piping bag and pipe a cross on each bun.
2 tbsp plain flour Bake for 8-12 minutes, or until pale golden-brown.
1 tbsp golden syrup, gently Remove the buns from the oven, brush them with the hot
heated, for glazing golden syrup and cool on a wire rack.

Skills and techniques used:

Accurate
Following Rubbing Kneading
weighing/ Mixing
a recipe in & proving
measuring

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Easter Recipes These tasty biscuits would make a great
homemade gift for family and friends.
Easter biscuits You could even add a name or message in icing.

Ingredients: Method:
200g butter Preheat the oven to 160˚C/160˚C fan/gas 4.
150g caster sugar Carefully measure out all of the ingredients.
275g plain flour, In a large mixing bowl, cream the butter and sugar until
plus extra for dusting it is pale and fluffy. Beat in the egg yolks until well
2 egg yolks combined.

1 tbsp custard power
1tsp milk
6 drops of cassia oil
(if you can’t find this, use
almond extract or 1tsp ground
Replace 1 tbsp of the flour with custard powder and sieve
into the mixture.
Add the milk, cassia oil and currants (if using), then mix
until well combined. You should have quite a sticky dough
- if it looks too wet/dry, add a tiny bit of flour/milk.
Roll out the dough on a floured surface until it is the

Easter Recipes: Easter biscuits

cinnamon instead)
thickness of a £1 coin. Cut into shapes using cookie
50g currants (optional) cutters.

Equipment: Place onto baking sheets lined with greaseproof paper

and bake for 10-15 minutes, until lightly browned.
Scales
Remove from the oven and place on a wire rack to cool.
Mixing bowl
To decorate your biscuits, sprinkle them with 2tbsp
Wooden spoon caster sugar as soon as they come out of the oven.
Sieve Alternatively, you could wait for them to cool and
Rolling pin decorate with writing icing and sprinkles. You can make
your own simple sugar icing to spread on the biscuits by
Cookie cutters mixing 125g icing sugar with 1tbsp water, then top with
Baking tray mini-chocolate eggs.
Greaseproof paper
Piping bag

Decoration:
2tbsp caster sugar
Shop bought decorations
(e.g. writing icing, sugar
sprinkles, etc.)
125g icing sugar
Mini-chocolate eggs

Skills and techniques used:

Accurate
Following
weighing/ Creaming Mixing
a recipe
measuring

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Easter Recipes These chocolatey treats are super-quick and
easy to make. But you can make them look
Cornflake nest cakes really effective – it’s all in the decoration!

Ingredients: Method:
225g plain, milk or white Carefully measure out all of the ingredients.
chocolate, broken into pieces
Line a 12-hole fairy cake tin with paper cases.
2 tbsp golden syrup
Carefully elt the chocolate, golden syrup and butter in
50g butter a heat-proof bowl set over a pan of gently simmering
75g cornflakes water, (do not let the base of the bowl touch the water).
Stir the mixture until smooth.
Equipment: Remove the bowl from the heat and gently stir in
Scales the cornflakes until all of the cereal is coated in the
chocolate.
12-hole fairy cake tin
Divide the mixture between the paper cases and add your

Easter Recipes: Cornflake nest cakes

Paper cases your choice of decorations.
Heat-proof bowl Chill in the fridge for 1 hour, or until completely set.
Saucepan
Wooden spoon

Decoration:
Mini chocolate eggs
Chocolate chips
Shop-bought decorations
(e.g. sugar sprinkles,
chocolate shapes, etc.)

Skills and techniques used:

Accurate
Following
weighing/ Melting Mixing
a recipe
measuring

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Easter Recipes People often think meringues are really
hard to make, so these are sure to impress!
Meringues Just follow the tips below and take your time.

Ingredients: Method:
4 large egg whites, Preheat the oven to 110°C/100°C fan/gas ¼.
at room temperature
Line 2 baking sheets with parchment paper (meringue
115g caster sugar can stick on greaseproof paper and foil).
115g icing sugar Separate the egg whites and tip into a large clean mixing
Wedge of lemon bowl (not plastic).
(for cleaning the mixing bowl) TIP: your mixing bowl must be clean, otherwise your
meringues will not rise. Wash and dry the bowl, then
Equipment: wipe the insides of the mixing bowl with a wedge of
Baking sheets lemon and dry it with kitchen paper.

Parchment paper Beat the egg whites on medium speed with an electric
hand whisk until the mixture resembles a fluffy cloud and
Kitchen paper stands up in stiff peaks when the blades are lifted.

Easter Recipes: Meringues

Large non-plastic mixing bowl
(make sure it’s squeaky clean!)
Electric hand whisk
Metal spoon
Decoration:
Now turn the speed up and start to add the caster sugar,
one spoonful at a time. Continue beating for 3-4 seconds
between each addition. When ready, the mixture should
be thick and glossy.
TIP: It is important to add the sugar slowly at this stage
as it helps prevent the meringue from weeping later.

Freshly-whipped cream
Melted chocolate
Shop-bought decorations
(e.g. sugar sprinkles, etc.)
Food colouring
Sift one third of the icing sugar over the mixture, then
gently fold it in with a big metal spoon.
Continue to sift and fold in the remaining icing sugar a
third at a time. The mixture should now look smooth and
billowy, almost like a snow drift.
Using a metal spoon, drop the meringues onto the
prepared baking sheets in rough rounds.
Bake for 1½-1¾ hours in a fan oven or 1¼ hours in a
conventional or gas oven. The meringues should be a pale
coffee colour and sound crisp when tapped underneath.
Leave to cool on the trays or a cooling rack.
To serve, sandwich two meringues together with a
generous dollop of softly whipped double cream.
Alternatively you could dip/drizzle them in melted
chocolate and add decorations or paint them using a
small amount of food colouring mixed with water.

Skills and techniques used:

Accurate
Following a recipe weighing/ Mixing
measuring

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Easter Recipes
Review

Name:
Which Easter treat did you make? Give your treat a rating out of five stars:

Use this space to stick down a photograph or drawing of your Easter treat:

How did you decorate your Easter treat? Complete the star diagram to rate your Easter Date:
treat out of five for:
Flavour
5
4
3
Indulgence Texture
Did you have any problems when making your 2
Easter treat? How did you solve them? 1

Decoration Appearance

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