Thursday, 10 April 2014

Eager for Easter

If our house is anything to go by, Easter weekend calls for a large amount of baking. Cakes, biscuits, chocolate and more seem to be the focus for the family over the weekend.

So we thought we'd share our easy baking recipes that are naturally gluten free (of course).

Chocolate Easter Egg Nests (perfect for the kids to make)


  • 225g/8oz plain (good quality) chocolate, broken into pieces
  • 2 tbsp golden syrup
  • 50g/2oz butter
  • 36 mini chocolate eggs 


  1. Line a 12-hole fairy cake tin with paper cases.
  2. Melt the chocolate, golden syrup and butter in a bowl set over a pan of gently simmering water, (do not let the base of the bowl touch the water). Stir the mixture until smooth.    
  3. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.
  4. Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.
An easy peasy recipe that the kids love (and we do too!)

Garibaldi Biscuits

We love making our way through a batch of biscuits over the long weekend. And alongside Barkat Ginger Biscuits we like to make our own Garibaldi biscuits- which taste seriously delicious but are super easy to make.

  • 110g/4oz caster sugar, plus extra for dusting
  • 110g/4oz butter, softened at room temperature
  • 1 free-range egg, separated
  • 225g/8oz Barkat All-Purpose Flour sieved
  • good pinch mixed spice
  • 55g/2oz currants
  • 30g/1oz candied peel
  • 3 tbsp milk

  1. Preheat the oven 160C/325F/Gas 3. Line a baking tray with greaseproof paper.
  2. Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined.
  3. Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough.
  4. Roll the dough out onto a floured surface and cut out the biscuits with a fluted cutter (there are so many Easter-inspired cutters around!). 
  5. Place onto the baking sheet and bake for 10 minutes.
  6. Remove the biscuits from the oven, brush with the reserved egg white, sprinkle with sugar and return to the oven for 5-10 minutes, or until pale golden-brown.
  7. Remove the biscuits from the tray and set aside to cool on a wire rack.

  • We will be posting more next week. These two recipes should certainly get you in the baking mood!

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