Easter Holiday Baking - Becketts Farm

Are you spending time at home during the Easter holidays? Enjoy some time in the kitchen with your little ones baking these mini egg chocolate brownies and Easter bunny twists. Find the recipes below.

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MINI EGG CHOCOLATE BROWNIES

These delicious mini egg chocolate brownies are both rich and indulgent. They’re quick and easy to make and are a crowd-pleasing Easter bake. Cut up and enjoy as an afternoon treat or serve warm with a generous helping of vanilla ice cream.

Ready in: 1 hour

Serves: 12 – 16

Ingredients

200g unsalted butter, cut into cubes
200g dark chocolate, roughly chopped
3 free-range eggs
250g caster sugar
100g plain flour, sieved
50g cocoa powder
250g mini eggs
Pinch of salt

Method

1. Heat the oven to 180C and line a 20cm square tin with baking paper.
2. Place the butter and chocolate in a heat proof bowl. Place over a pan of simmering water to melt (ensure the bottom of the bowl doesn’t touch the water) or heat in short bursts in the microwave, stirring frequently. Once melted, leave to cool to room temperature.
3. Crack the eggs into a large mixing bowl and add the caster sugar. Whisk together using an electric mixer until lightly and fluffy. While whisking, gradually pour in the melted chocolate mixture until it’s all combined.
4. Roughly chop around half the mini eggs and add to the brownie mixture. Next, add the flour, cocoa powder and a pinch of salt then gently fold together.
5. Pour the brownie mixture into the prepared tin and spread evenly. Sprinkle the remaining mini eggs on top. You may want to roughly chop some of them for a better look once cooked.
6. Finally, bake in the oven for 25 minutes or until slightly cracked on top. It should have a little wobble in the middle.
7. Leave to cool completely in the tin then remove before slicing.

Click here to download a printable version of this recipe.

EASTER BUNNY TWISTS

These Easter bunny twists are perfect for serving at your Easter celebrations. Made using a gently spiced bread dough, you can have fun twisting it into cute bunny shapes. Use desiccated coconut and a little honey to give the bunny shapes a cute, fluffy tail.

Ready in: 1 hour 15 minutes, plus rising time

Makes: 6

Ingredients

250g strong white bread flour, plus extra for dusting
7g fast-action yeast
½ tsp salt
1 tsp mixed spice
½ tsp cinnamon
2 tsp caster sugar
1 ½ tbsp olive oil, plus extra for greasing
1 free-range egg, beaten
1 tsp honey
3 tsp desiccated coconut

Method

1. Place the flour, yeast, salt, spices and sugar in a large mixing bowl and mix together. Make a well in the centre and pour in the olive oil and 150ml lukewarm water. Mix until the dough comes together, adding another splash of water if required. Tip the dough onto a lightly floured work surface and knead for approximately 5 minutes until it’s smooth and springy.
2. Use your hands to roll the dough into a large sausage shape and cut into 6 equal pieces. Roll each piece into a thin strand (approximately 35cm long). Cut 1cm off the end of each strand of dough and roll into a ball. Set aside for later as these will make the tail of the bunny.
3. Place a piece of dough in a U shape on the work surface. Hold one end in each hand and cross over each other twice to make a twist, leaving a small hole at the bottom for the body and tail. Repeat until all the dough has been twisted into shape.
4. Line a baking tray with paper. Carefully place each bunny twist on the tray and gently flatten to help hold its shape. Pinch the ends into pointed shapes to form the ears. Brush the hole with a small amount of water and place the reserved ball inside. Repeat for each bunny twist.
5. Loosely cover the tray with oiled clingfilm and set aside in a warm place to rise for 45 minutes, or until doubled in size.
6. When the dough has nearly finished rising, preheat the oven to 180C. Brush each of the bunny twists with beaten egg and bake in the oven for 30-35 minutes until lightly golden. They should sound hollow when tapped underneath.
7. When cool, lightly brush the round bunny tails with honey and sprinkle with coconut. If they’re not being eaten right away, store in an air-tight container until needed.