Easter is right around the corner, which means our baking hats are well and truly on.
We held a competition to find the most delicious Easter treat recipe from our followers on our instagram. Scroll down to see our top 2 recipes we received.
Hope you're feeling peckish...
Easter Sheep Treats
Laura's impressive recipe will be sure to be a big hit with the little ones.
- 1 large Easter egg
- 1 small pack of foil wrapped chocolate eggs
- Lots of marshmallows (operate the white from the pink!)
- Chocolate buttons
- Milk chocolate tea cakes
1. Start by Melting the big Easter egg into a bowl
2. Then dip one side of the small eggs into the chocolate to stick to a tea cake to create the head
3. Cut a button in half dipping the straight edge into the melted chocolate and attach to the head to create ears!
4. Cover the top of the tea cake with melted chocolate and start attaching the marshmallows!
5. If you want to add eyes, mix a tiny amount of icing and dot them in position.
6. Pop them in the fridge for 20 mins
7. Enjoy 🐑
Vegan Cinnamon Bunny RollsCredit: @motherofgrom www.motherofgrom.com
Welsh blogger Rachel shared her creative and tasty recipe with us for you all to try.
Bunny-shaped Roll Ingredients:
- 475g strong white flour, plus extra for dusting
- 25g cornflour
- 7g sachet fast-action yeast
- 50g caster sugar
- ½ tsp ground cardamom
- ½ tsp salt
- 325ml almond milk
- 75g dairy-free margarine
- 170g vegan butter
- 165g brown sugar
- 2 tablespoons ground cinnamon
- 160g icing sugar
- 2 tablespoons almond milk
- ½ teaspoon vanilla extract
1. The first step in making your cinnamon bunny is to line a baking tray with a sheet of baking parchment paper so it is entirely covered.
2. Tip the strong flour and cornflour into a large mixing bowl or the bowl of a mixer fitted with a dough hook. Add the yeast sachet, the caster sugar, cardamom and salt and mix to combine.
3. Warm the milk in a small pan until lukewarm and add it into the dry ingredients with the dairy-free margarine. Mix well, then when combined tip it out onto a lightly floured work surface and then knead for about 5 minutes. If using a mixer simply knead the dough in the bowl using the dough hook.
4. Shape the dough into a ball. Return to the bowl, cover with cling film and leave in a warm, draught-free place for about 1 hour or until doubled in size.
5. After an hour, lightly dust the work surface with flour, tip the dough out of the bowl and knead for 30 seconds to knock back any air pockets. Slowly roll the dough into a large, neat rectangle about 50 x 30 cm and with one of the longer sides nearest to you.
6. Spread the softened vegan butter evenly over the dough and sprinkle evenly with the brown sugar and cinnamon.
7. Roll your dough into a log shape (so it looks like a swiss roll with the spiral in the middle!) and pinch the seams closed. Place your log seam down onto the work surface, and trim off the ends to neaten.
8. Cut your log into 9 slices. (obviously not looking anything like Easter bunny cinnamon rolls yet but worry not!)
9. Six of your slices are going to be your bunny faces and 3 of your slices are going to be timed in half and shaped with your hands to be your bunny ears
10. Place them cut-side uppermost in the prepared tin. Cover loosely with cling film and leave in a warm place for about 45 minutes or until the buns are well risen and springy to the touch.
11. Meanwhile preheat the oven to 180C/160C Fan/Gas 4.
12. Remove the cling film and bake the buns on the middle shelf for about 30 minutes until golden brown.
13. In a medium-size mixing bowl, whisk together the icing sugar, almond milk, and vanilla until smooth.
14. Wait a couple of minutes after the buns come out of the over to drizzle with your icing mixture.
15. Your cinnamonbunny is done and ready to serve! Enjoy ;-)
A big thank you to all who sent their favourite recipes!