Try these clever recipe ideas the kids will love making (and eating) this Easter.
These Easter chicks have an easy melt ’n’ mix base. Combine 250g rice puffs, 290g white chocolate, melted, and 20g copha, melted, in a large bowl. Use a little food colouring to tint the mixture yellow. Spoon into a greased and lined 20cm x 30cm lamington pan and smooth the surface. Set aside to set. Use a little food colouring to tint white modelling paste orange. Roll out on a clean work surface dusted with icing sugar to a 2mm-thick disc. Use a small sharp knife to cut out feet. Cut small squares and fold to make beaks. Set aside to set. Make the eyes with white modelling paste and black ready-to-roll icing. Use an 8cm cutter to cut discs from the rice puffs mixture. Decorate with the eyes, beaks and feet.
This giant biscuit is fun to share. Dust a clean work surface with plain flour, then roll out a 450g pkt Aunty Kath’s Chocolate Chip Cookie Dough into a 20cm disc. Place on a lined baking tray. Use a knife to lightly score the surface into wedges. Bake at 180°C for 12-15 mins or until golden. While the cookie is still warm, use a knife to score the wedges again. Set aside to cool completely. Spread with chocolate hazelnut spread and decorate with sprinkles and mixed lollies. Cut into wedges, then dig in!
Get little ones excited with these DIY treats that almost look too good to eat. Chop mini white marshmallows in half. Dip Oreo Original biscuits in melted white chocolate, then place on a lined tray. Arrange the marshmallow over the tops and sides of the biscuits. Set. Roll out black ready-to-roll icing and white modelling paste on a clean work surface dusted with icing sugar until 2mm thick. Use small round pastry cutters to cut out faces and ears. Use a little melted chocolate to attach to marshmallow. Attach Coles Bake & Create Eyeball Decorations and Coles Bake & Create Mini Hearts Sprinkles to make lamb faces. Set. Turn the biscuits over and attach a straw with a little more melted chocolate. Set aside to set.
You only need four ingredients to make these no-bake sweets. Combine 100g Chang’s Original Fried Noodles with 100g dark chocolate, melted, in a bowl. Spoon over 10 chocolate digestive biscuits, making a small indent in the top. Arrange on a tray and place in the fridge to set. Top each nest with a mini chocolate Easter egg.
These bikkies are easier to create than they look – they’re made with packet mix. Make a 530g pkt Green’s Brookie Brownie Cookie baking mix following packet directions. Bake at 180°C for 10 mins. Top biscuits with mini marshmallows, flaked coconut and chopped dark chocolate. Bake for 2 mins or until marshmallows are just beginning to melt. Allow to cool on the trays.