Brilliant Easter Bakes!

We've scoured the internet to find the best simple, child-friendly recipes that also look and taste great too!

Tried and tested by us and our tiny helpers so we can share our favourites with you and yours!

We hope you enjoy baking (and eating!) these as much as we did!

Mini egg cookies

• 230g unsalted butter
• 100g granulated sugar
• 165g light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 400g plain flour
• 1 tsp baking soda
• 1 tsp salt
• 400g Cadbury's mini eggs (chopped)
• 100g dark chocolate (chopped)

1. Cream together the butter and sugar
2. Add the eggs and vanilla
3. Sift in the flour, baking soda and salt
4. Add the dark chocolate and 2/3 of the mini eggs
5. Scoop into inch-wide balls using a tablespoon or ice cream scoop
6. Place on a baking tray lined with greaseproof paper
7. Refrigerate for a minimum of 1 hour
8. Bake for 9 minutes at 180 degrees
9. Remove from the oven and add the remaining mini eggs to the top of the cookies (pushing down gently) and bake for a further 3-6 minutes 

Easter egg cheesecake

• Vegetable oil, for the tin
• 200g digestive biscuits
• 80g unsalted butter melted
• 250g chocolate mini eggs or leftover Easter eggs
• 400g full fat soft cheese
• 150g icing sugar
• 1 tsp vanilla bean paste
• 400g double cream

1. Oil a 20cm deep springform cake tin and line with greaseproof paper
2. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush to a fine crumb
3. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins
4. Roughly chop half the chocolate mini eggs
5. Beat the soft cheese with the icing sugar and vanilla until just combined (ideally using an electric whisk)
6. Beat the double cream to stiff peaks in a separate bowl
7. Fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs
8. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula and chill overnight
9. Release the cheesecake from the tin and top with the remaining whole chocolate mini eggs

Creme egg brownies

• 5 creme eggs
• 175g dark chocolate, broken into small pieces
• 175g unsalted butter 
• 2 tbsp cocoa powder
• 3 large eggs
• 150g caster sugar
• 150g light brown sugar
• 1 tsp vanilla bean paste
• 115g plain flour
• ½ tsp fine salt
• 150g shortbread biscuits, roughly chopped (optional)

1. Place the chocolate eggs in the freezer. (this will make them easier to cut and means they won’t melt too much in the oven)
2. Grease and line a square 20cm tin and preheat the oven to 180 degrees
3. Place the chocolate, butter and cocoa powder in a glass bowl and melt it over a saucepan of gently simmering water, stir until completely melted.
4. In a separate bowl, whisk together the eggs, caster sugar, light brown sugar and vanilla until smooth
5. Pour into the chocolate mixture and mix well
6. Add in the flour and salt and mix until smooth then stir in the shortbread and pour into the prepared tin
7. Take the chocolate eggs out of the freezer and slice them in half vertically. Nestle them into the brownie mixture, with the insides facing up and bake for 27–30 minutes until just set
8. Remove from the oven and leave to cool completely before slicing into squares