Kids quick and easy Easter recipes

kids easter baking feature

Published: Thursday 19th March 2015 by Leo Stevens

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Here’s a round-up of some of our favourite Easter baking recipes – children will love making these (and eating them!) and they’re all extremely easy to make.

Mini chocolate cheesecakes

mini eggs

These yummy little cheesecakes with a mini egg topping from BBC Good Food are the perfect Easter treat.

You will need:


  • 14 milk chocolate digestive biscuits (finely crushed)
  • 100g butter (melted)



  • 500g tub of ricotta
  • 3 eggs (beaten)
  • 1 teaspoon vanilla extract
  • 200g dark chocolate (broken into chunks and melted)
  • 125g icing sugar
  • 36 mini eggs


How to prepare:

1. Line the holes of a muffin tin with 12 paper muffin cases and preheat the oven to gas mark 2/150C.

2. Put the biscuits in a food bag and crush with the end of a rolling pin

3. Once finely crushed, tip into a bowl and stir in the melted butter until all of the crumbs are nice coated

4. Spoon the mixture into the muffin cases and press down to make a firm base

5. Put the ricotta, eggs, vanilla extract and melted chocolate into a large bowl and sift in the icing sugar

6. Beat everything together with an electric whisk or wooden spoon until the mixture is well combined

7. Spoon into the paper cases and bake for 30 minutes.

8. Once removed from the oven gently push 3 mini eggs into the top of each cheesecake and allow to cool

Recipe from Good Food magazine, April 2013

Choc-egg lollies

melted chocolate

These tasty chocolate lollies from BBC Good Food are fun to make and the whole family will love them

You will need:

  • 400g brownies or un-iced chocolate sponge
  • 100g dark chocolate (melted)
  • 200g white chocolate (broken into chunks)
  • Sprinkles, edible glitter and anything else you’d like to decorate with
  • 2kg bag of rice (for standing the lollies in while they set)
  • 20 lolly sticks or skewers


Why is there a picture of an egg? Click here to find out

How to prepare:

1. Tip the uncooked rice into a deep cake tin and cover the top with cling film (you’ll be able to recycle the rice after)

2. Crumble the brownies or chocolate sponge into a food processor and add the melted dark chocolate – mix until well combined

3. Scoop out tablespoons of the mixture and roll into egg shapes in your hands

4. Gently poke a lolly stick or skewer in about half way and poke into rice to stand up

5. Once this has been completed, allow the lollies to cool for 2-3 hours until really firm

6. Melt the white chocolate gently in the microwave (low setting) – once melted allow to cool for 2 minutes or until slightly thickened

7. Dip the lollies in the melted chocolate, allowing the excess to drip back into the bow and stand back in the rice-filled cake tin

8. Tip the sprinkles, glitter and any other decorations into small bowls and gently dip the lollies in to coat them

9. Chill again for 1-2 hours or overnight until the chocolate is really hard and set and enjoy!

Recipe from Good Food magazine, April 2012

Iced Easter biscuits

easter biscuits

This is a simple biscuit recipe you can shape and flavour however you like.

You will need:

  • 100g butter
  • 50g caster sugar
  • Few drops of vanilla extract
  • 175g plain flour
  • Tubes of icing (for decoration) – choose as many colours as you like
  • Easter shaped pastry cutters (optional)


How to prepare:

1. Grease a baking tray and preheat the oven to gas mark 2/150C

2. Add the butter and sugar into a bowl and mix well until light and fluffy

3. Add the vanilla, mix, and then add the flour and mix well

4. Roll out with a rolling pin and use your easter shaped pastry cutters to cut into shapes

5. Place on the baking tray and bake for 25 minutes or until golden brown

6. Allow to cool, and then get creative decorating your biscuits with the icing


Fancy something with a bit more chocolate? Click here for our Easter themed chocolate baking recipes.


Published: Thursday 19th March 2015 by Leo Stevens

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