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Easter Recipes: Sweet Treats
Easter Recipes: Sweet Treats
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.
Ingredients: Method:
625g strong white flour, Sieve the flour, salt and ground mixed spice into a large
plus extra for dusting mixing bowl, then rub in the butter using your fingertips.
1 tsp salt Make a well in the centre of the mixture, then add the
sugar and lemon zest and yeast.
2 tsp ground mixed spice
Beat the egg and add to the flour with the tepid milk. Mix
45g butter, cut into cubes, together to a form a soft dough.
plus extra for greasing
Turn out the dough onto a lightly floured surface. Work
85g sugar the mixed dried fruit into the dough until well combined.
1 lemon, zest only Knead lightly for 5 minutes, or until smooth and elastic.
1½ tsp fast-action yeast Grease a large, warm mixing bowl with butter. Shape the
dough into a ball and place it into the prepared bowl,
1 egg cover with a clean tea towel and leave in a warm place
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.
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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 Replace 1 tbsp of the flour with custard powder and sieve
into the mixture.
1tsp milk
Add the milk, cassia oil and currants (if using), then mix
6 drops of cassia oil until well combined. You should have quite a sticky dough
(if you can’t find this, use - if it looks too wet/dry, add a tiny bit of flour/milk.
almond extract or 1tsp ground
Roll out the dough on a floured surface until it is the
Decoration:
2tbsp caster sugar
Shop bought decorations
(e.g. writing icing, sugar
sprinkles, etc.)
125g icing sugar
Mini-chocolate eggs
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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
Decoration:
Mini chocolate eggs
Chocolate chips
Shop-bought decorations
(e.g. sugar sprinkles,
chocolate shapes, etc.)
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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.
Freshly-whipped cream Sift one third of the icing sugar over the mixture, then
gently fold it in with a big metal spoon.
Melted chocolate
Continue to sift and fold in the remaining icing sugar a
Shop-bought decorations third at a time. The mixture should now look smooth and
(e.g. sugar sprinkles, etc.) billowy, almost like a snow drift.
Food colouring 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.
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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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