We’ve been decorating again. We ruin every holiday with trips to Wickes, Ikea and the Dulux Decorator centre. I worry that the boys will only have memories of misery amongst DIY tools from their childhood. That and being asked not to touch the baked goods as they’re for work.
Someone asked me on Facebook if I had a minute to suggest some recipes for using up Easter eggs. I have to admit I felt a little DIY-ed out and said I did not have a minute, not one tiny minute. But then I felt bad and it turns out I did. I even recorded the recipe with Radio Leicester. So here she is, my recipe for using up wayward Easter egg chocolate. You can listen to the recipe on this page too.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
One year ago: Homemade Oreos and Ombre cake and Lemon and coconut cake and Jaffa cakes and All my weaning recipes in one place
Two years ago: Carrot & almond layer cake and Pecan & hazelnut granola and Banana & toffee muffins and Lemon drizzle loaf
Three years ago: Lemon animal biscuits and Oatmeal & fudge cookies and 5 ways with the humble Victoria sponge
Four years ago: Octonauts cupcakes and Walnut, fudge and fleur de sel biscuits
Five years ago: Mutter paneer and Hot cross biscotti
Easter egg rock buns
Makes 8 – 12
Ingredients:
- 250g self raising flour
- 90g castor sugar
- 90g salted butter
- 130g chocolate, broken into pieces
- 1 large egg, at room temperature.
Preheat the oven to 200C/fan 180C/gas mark 6 and line two baking trays with non stick baking parchment.
Stir together the flour and sugar, then rub the butter into the dry mixture using your fingertips. Stir through the chocolate, then the egg – all using a blunt knife. Use your hands to squash together the mixture until it holds well. Don’t add any other liquid; it will come together! Squash together a handful of the mixture to form a ball about the size of a large golf ball. Place onto the prepared trays, spacing them a rock cake apart and bake for about 15 minutes until lightly golden. Cool on a wire rack and keep in a tin for up to 3 days. These freeze well for up to a month too.
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