Saturday treats: Easter cookies, buns and cheesecake
Easter table treats. Picture: iStock
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As there will be plenty of food going around this Easter weekend, it will also be time to have some desserts and treats, and we are not just talking about Easter eggs or hot cross buns.
These Easter treats range from a lemon cheesecake, peppermint hot cross fridge tart and speckled eggs biscuits.
These recipes are simple and the Easter treats will please your family, friends and guests.
For the lemon blueberry filling: Combine ingredients, except for corn starch and water.
In a saucepan, heat over low medium heat on your gas stove for 5 minutes. Mix in cornflour.
Add to sauce and continue to cook until sauce thickens. Allow to cool.
For the cheesecake Combine all ingredients and place in the fridge.
For the biscuit crumb: Crush the Tennis biscuits into a fine crumb. Add butter and mix.
To assemble: Place biscuit crumbs into mason jars and pack gently with your fingertips.
Divide the cheesecake mixture evenly amongst jars. Top off with blueberry sauce and chill for at least one hour or make it the day before (considering your load shedding schedule!)
This recipe courtesy of Chef Sharon Pye is a chef lecturer at the Rosebank campus of Capsicum Culinary Studio.
Cut hot cross buns into halves and place them on a wooden board covered with a dishcloth. Use a rolling pin over the dishcloth to flatten the hot cross bun halves and set aside.
Mix 500ml of cream with 80g of icing sugar and vanilla extract and whip until hard peaks form. Mix the remaining 500ml of cream with 1 ½ tins of caramel and half of the grated peppermint crisp chocolate.
Layer the dish with hot cross buns, caramel mixture and then fresh cream and repeat until the dish is full. Garnish with dollops of leftover cream and the remaining chocolate.
Refrigerate for at least 5 hours before serving.
The tart can be stored in the fridge for up to 4 days.
Preheat oven to 180°C. Line a baking sheet with parchment paper or a silicone mat.
Chop about one cup of Cadbury Mini Eggs. Leave the remaining mini eggs whole to stick in the dough before baking.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar until fluffy and light in colour, about 2-3 minutes.
Scrape the bowl well, then with the mixer on low speed, add the egg and vanilla. Mix until well combined.
Scrape the bowl again and add the flour, cornstarch, baking soda and powder, salt, and oats. Mix just until the ingredients are combined.
Stir in the chopped mini eggs.
Scoop the cookies onto the prepared pan using a 1-ounce cookie scoop (about 2 Tablespoons), spacing them at least 2 inches apart.
Press the remaining whole mini eggs into the scoops of dough, a couple onto each one.
Bake at 180°C for 10-12 minutes or until the edges are set and lightly golden brown. Allow to cool for at least 10 minutes and enjoy!
