With all the stuff going on at the moment you may well have forgotten that Easter is just around the corner! But spring is in full bloom already and spending a day baking some yummy Easter biscuits is a great seasonal activity to do with your children. The tradition of Easter biscuits originates from the West Country, where some recipes still use cassia oil, thought to have been used to embalm Jesus' body after crucifixion. Traditional Easter biscuits are spiced and full of currants, although nowadays iced bunny biscuits and other novelty bakes are just as popular at Easter.
We've made a list of our top Easter baking recipes, requiring store-cupboard ingredients you might already have at home. We have included recipes that don't use too much sugar, so if you're watching your sugar intake, check out some of our low-sugar children's Easter biscuit recipes below. Aprons on!
Traditional Easter Biscuits
Traditional spiced currant biscuits. Lower in sugar than modern iced biscuits, crunchy, fragrant and easy to make.
-100g golden caster sugar
-½ teaspoon baking powder
-100g soft butter
-250g plain flour
-2 tablespoon milk
-1 teaspoon mixed spice
- Preheat oven to 200⁰C and line a baking tray with greaseproof paper.
- Cream the butter and sugar together until light and fluffy.
- Add the egg and beat until combined.
- Fold in the flour, spice and baking powder.
- Gently mix while slowly adding the milk until you have a dough you can roll out.
- Add the currants.
- Flour your surface and roll the dough to around the thickness of a £1 coin.
- Use a biscuit cutter to cut shapes in the dough and lay them gently on your baking tray.
- Bake until lightly golden.
- While hot, sprinkle with caster sugar, and leave to cool.
Check out the original recipe from Hobbs House Bakery, here.
Gooey Easter Egg Cookies
OK, so we think this might just be the greatest chocolate cookie recipe ever, but we'll let you be the judge. Fun to make and full of oozing chocolate puddles, little ones will want to bake these yummy cookies with you time and again.
-100g salted butter
-150g white sugar
-165g brown sugar
-1 teaspoon vanilla extract
-150g plain flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-an assortment of mini chocolate eggs
- Preheat oven to 180⁰C. Put the butter in the microwave and heat in short bursts until about 1/3 has melted. Melt no more than half the butter then let cool for half an hour.
- Add the sugar and vanilla and beat together until light and fluffy. Add eggs and beat until combined.
- Add the flour, baking powder and salt, mixing together on a slow setting. If dough is too wet, add flour a tablespoon at a time until the dough can form a ball and is no longer sticking to the sides of the bowl.
- Add the chocolate eggs.
- Form slightly conical balls of dough and lay on a baking sheet a few inches apart. Bake for 9 minutes. They should look almost under-done but with the faintest hint of brown on the tops and edges.
Thanks to Tasty for the original recipe.
Italian Easter Cookies
Quick and easy to make and not overly sweet, Unicinetti Easter biscuits from Cantabria are traditionally made on Palm Sunday. This recipe calls for just 40g sugar in the dough itself, the sweetness of this little treat coming mostly from the glaze.
-200g plain flour
-40g granulated sugar
-1 teaspoon baking powder
-A pinch of salt
-zest of one lemon
-1 large egg
-50g butter (melted and cooled)
-4 tablespoon milk
-250g icing sugar
-1 teaspoon lemon juice
-1 tablespoon milk
- Preheat oven to 150⁰C and line a baking sheet with greaseproof paper.
- Mix together flour, sugar, baking powder, salt and lemon zest in a large bowl.
- Make a well in the ingredients and add the egg, milk and butter. Combine with a fork and then remove from the bowl and knead into a soft dough.
- Taking small sections of dough, form small, thin ropes around 5 inches long and form into a knot or small circle. Place on a baking tray and bake until lightly golden, around 15 minutes.
- To make the lemon glaze, sift icing sugar into a small bowl and add the lemon juice and milk. If too stiff, add a little more milk. Kids can dip the cookies straight into the icing and sprinkle with hundreds and thousands.
Find the original recipe at An Italian In My Kitchen.
Easter Bunny Biscuits
Children will go mad for these cute iced bunnies! A fun Easter biscuit recipe that allows kids to work on their artistic skills - home ed and art lesson all in one!
-200g unsalted butter
-200g caster sugar
-400g plain flour
-2 tsp vanilla extract
-180g icing sugar
-2 tablespoons milk
-½ teaspoon pink food colouring
- mini marshmallows
- Preheat oven to 180°C. Line two baking trays with greaseproof paper and beat the butter and sugar in a bowl until light and fluffy. Add the egg and beat until combined.
- Fold in the sifted flour and add the vanilla. Once it's formed a dough, lift it out onto a lightly floured surface and gently knead until smooth. Put in the fridge to chill for half an hour.
- Take the dough out of the fridge and roll out to roughly the thickness of a £1 coin. Use bunny biscuit cutters to cut bunnies out and lay them on the baking tray. Bake for about 15 minutes, or until golden.
- Remove from oven and leave to cool. If you have a wire rack, transfer them to the rack to finish cooling.
- Prepare the icing by sifting icing sugar into a bowl and adding milk and food colouring. Let the little ones spread the icing on the biscuits and add a mini marshmallow as a tail on each bunny. Too cute!
Original recipe from Sainsbury's.
Easter Cornflake Nests
It's back to basics with these nostalgic little treats. Kids will love stirring the ingredients themselves, loading them into cases and decorating with colourful mini eggs!
-225g plain chocolate, broken into pieces
-2 tablespoons golden syrup
- mini chocolate eggs
- If you have a fairy cake tin, line the 12 holes with cupcake cases, if not, normal baking trays will do.
- Melt the chocolate with the butter and golden syrup in a bowl over some simmering water. Don't let the bowl touch the water though.
- Take the bowl off the heat and stir in the cornflakes until they're all coated.
- Let the little ones pile them into paper cases and top each nest with a mini egg.
Check out the original recipe from the BBC website, here.