Easter Treats.

FullSizeRender (11)

I have finally finished all my Easter baking ready for the big day. So here’s a couple more super easy treats for you guys. First: mini egg nests with a little bit of a mint twist for that extra zing, probably the easiest treat to make and by far my FAVE easter treat. Secondly: broken egg tarts, brilliant sugary sweetness with the novelty of slightly looking like broken egg halves. Mine probably don’t look the best “ha” but they still taste good!

Mini Egg Nests (mint twist)

Prep time: 10 mins

Cook time: 10 mins

Serves: 12

FullSizeRender (1)Ingredients:

  • 200g Milk Chocolate
  • 85g Shredded Wheat
  • 36 Mini Eggs
  • 3 Mint Sticks













How to do it:

  1. Line a cupcake tray with 12 cupcake cases.
  2. Break up the chocolate into pieces and then pop it into the microwave for 30 second intervals until fully melted.
  3. While the chocolate is cooling, break up the shredded wheat blocks.
  4. Combine the broken shredded wheat and the melted chocolate until completely covered.
  5. Spoon the mixture out into the individual cupcake cases and place 3 mini eggs on each.
  6. Place the completed nests into the fridge for 10 mins and then “hey Presto”.

FullSizeRender (2) FullSizeRender (3) FullSizeRender (4) FullSizeRender (5)


FullSizeRender (10)

Broken Egg Tarts

Prep time: 35 mins

Cook time: 15 mins

Serves: 12

FullSizeRender (21)Ingredients:

  • 115g Butter
  • 55g Caster Sugar
  • 1 tsp Vanilla Essence
  • 150g Plain Flour
  • 25g Cornflour
  • 1 Egg White
  • 225g Icing Sugar
  • 1 tsp Vanilla Extract
  • Yellow Food Colouring






What to do:

  1. Preheat oven on 180 degrees/Gas mark 4.
  2. Stick the first 5 ingredients all into a mixture and whiz up until fully combined to make a dough. Knead all together into a ball, wrap in tin foil then put it into the fridge for 30 mins.
  3. Once the dough is chilled, roll out to the thickness of a £1 coin.
  4. Cut out 12 tarts with a flower cutter and place gently in cupcake tray (TIP: add a dusting of flour over the tray to help prevent sticking)
  5. Bake for 15 mins or until golden and crisp.
  6. While the tarts are cooling, lightly whisk the egg white until light and fluffy. Combine the egg white with the icing sugar.
  7. Once fully mixed evenly spoon the icing into the tarts. With the leftover icing add a couple drops of yellow food colouring. With the yellow icing add a small dollop to each tart to give the ‘yolk’ effect.
  8. Munch them all down into your belly.

FullSizeRender (6) FullSizeRender (7) FullSizeRender (8) FullSizeRender (9)


Have a HAPPY yummy EASTER!




Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.