Fun Easter baking for kids

Get the kids involved in making these sweet treats for Easter! Have a fun afternoon decorating bunny biscuits or keep them busy baking a delicious Easter brownie!

Chocolate Easter trifle

Preparation time: 3h 45mins

Cooking time: 25 mins

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

INGREDIENTS:

METHOD:

1. Preheat oven to 160C/140C fan forced. Draw an 18cm disc on a sheet of baking paper. Place ink side down on baking tray.
2. Whisk egg white and cream of tartar in a clean, dry bowl until firm peaks form. Gradually add sugar, 1 tablespoonful at a time, until sugar dissolves and mixture is thick and glossy. Gently fold in almond meal. Evenly spread meringue mixture over disc on paper. Sprinkle with slivered almonds. Bake for 20 minutes or until meringue is crisp to touch. Turn oven off and leave meringue in the oven, with door ajar, to cool completely.
3. Place cake pieces in a base of a 20cm (base measurement) 3L (12-cup) glass trifle or serving dish. Combine caramel sauce and 2 tsp water in a bowl. Drizzle over the cake layer then set aside.
4. Melt dark chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn’t touch the water). Set aside for 5 minutes to cool slightly.
5. Separate eggs, placing egg white in a dry, clean bowl. Use clean electric whisk to whisk egg white until soft peaks form. Use a metal spoon to stir egg yolk into chocolate mixture. Don’t overmix or the chocolate will harden and set. Fold the egg white, in batches, into the chocolate mixture.
6. Use clean electric whisk to beat cream in a bowl until soft peaks form. Gently fold half of the cream into chocolate mixture until almost combined.
7. Place chocolate mousse and remaining whipped cream into separate piping bags, both fitted with 1.5cm round piping nozzles.
8. Pipe half of the mousse over cake layer. Carefully place meringue disc on top, trimming to fit, if necessary. Arrange chocolate rolls and caramel-filled eggs around outside edge of bowl, placing any remaining rolls in the centre. Pipe over half of the cream, followed by the remaining chocolate mousse.
9. Pipe remaining cream on top and decorate with speckled eggs and broken hollow eggs. Place in the fridge for at least 3 hours to set. Drizzle with the extra caramel sauce to serve.

Chocolate Easter crackles

Preparation time: 30 minutes

Cooking time: 5-10 mins

Allergens: Recipe may contain milk, lactose and soybean.

INGREDIENTS:

METHOD:

1. Place the Mars bars, thin cream and cocoa in a heatproof bowl over simmering water (get an adult to help), making sure bowl does not touch water. Stir until melted and smooth. Place Rice Bubbles in a large bowl, pour in Mars bar mixture and stir until well combined. Pile mixture into paper cases and decorate each with an Easter egg. Place in the fridge until firm.

Easter biscuits

Preparation time: 30 minutes

Cooking time: 15 minutes

Makes: 40

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and soy.

INGREDIENTS:

METHOD:

1. Pulse the flour, icing sugar, butter, salt and vanilla in a food processor until mixture just comes together. Turn dough onto a lightly floured surface. Divide into 2 even portions. Roll out each portion on a sheet of baking paper until 7mm thick. Place in the fridge for 15 mins to chill.
2. Preheat oven to 170°C. Line 2 baking trays with baking paper. Use a 6.5cm egg-shaped cutter and a 4.5cm star-shaped cutter to cut shapes from dough, rerolling excess. Transfer to the lined trays. Bake, swapping the top and bottom trays halfway through cooking, for 15 mins or until light golden. Cool on trays.
3. Place the coconut and a little food colouring in a bowl. Use your fingertips to rub together until coconut is tinted yellow. Roll out red and white icing on sheets of baking paper until 3mm thick. Use cutters to cut red stars and white eggs from icing. Use a small sharp knife to cut off egg tops with a zig-zag pattern. Reroll excess icing. Spoon chocolate over biscuits and use back of spoon to spread to edges. Place icing on biscuits. Sprinkle top of egg biscuits with coconut. Attach red or orange chocolates and use writing icing to make faces. Set aside to set.

Recipes from: TASTE AU