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With Easter just around the corner and the long bank holiday ahead of us, you just know people will be popping by for a cuppa and catch up.
Rather than being caught on the hop (see what we did there) and having to dig out a packet of dodgy digestives, what not make some Easter goodies at home and you will be ready for anything?
Easter isn’t Easter without hot cross buns and they taste better than ever if you make your own.
To make eight tasty treats, add the following ingredients to your shopping basket:
- 500g strong white bread flour
- 1⁄2 teaspoon of salt
- 2 heaped teaspoons of mixed spice
- 50g caster sugar
- 50g salted butter
- 200ml full fat milk
- 200g mixed dried fruit
- 2 medium free range eggs
- 7g sachet easy-blend dried yeast
To make the buns, first pre-heat your oven to 220C/fan 200C/gas.
Sift the flour into a bowl and stir in the mixed spice, salt and sugar then rub in the butter with your fingertips. Add the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk then beat with the eggs and pour in the dried ingredients. Using a blunt knife, mix the ingredients to a moist dough, then leave to settled for 20 minutes.
Cut the dough into eight equal pieces and shaped these into buns. Space apart on a baking sheet, cover loosely with cling film and leave in a warm place until for around 45 minutes until they are half the size again. Mix a little flour with two tablespoons of water to make a paste, pour into a plastic food bag and make a tiny hole in one of the corners. Pipe crosses on top of each bun, put them in the oven and cook for 15 minutes until risen and golden. Trim the excess cross mixture from the buns, then brush with the honey and enjoy warm with butter and jam.
A plate of beautiful biscuits will impress your guests. This recipe is super easy to make and you can be as creative as you like with the decorations. For one batch, you will need:
- 125g butter, softened
- 125g caster sugar, plus 1 tbsp. extra
- One free range egg, beaten
- 1 tsp vanilla extract
- 250g plain flour
- Icing sugar
- Bottles of food colouring
- Sprinkles and mini eggs
To get things started, pre-heat the oven to gas 5, 190°C, fan 170°C and line a baking tray with non-stick baking paper.
Cream together the butter and sugar together until light and fluffy then add the egg and vanilla extract. Gradually fold in the flour then create a ball of dough and wrapped this in cling film and chill in the fridge for an hour.
Take the dough out and roll out to the thickness of a £2 coin, then cut the dough into oval shapes; if you can find bunny or oval cutters, these are perfect.
Chill for another 30 minutes before baking for 15 minutes and then leave to cool on a rack.
Make up the icing according to pack instructions and add food colouring to make your designs really stand out. Ice, add sprinkles and mini eggs then leave to dry before eating with a cup of tea!
Now all that is left to do is hide those eggs and let the Easter fun begin.
Team Pure Beauty