Easter recipes ·

“Carrot” Strawberries

Looking for a health alternative to chocolate eggs for your kids this Easter? Give these “carrot” strawberries a go!


  • Strawberries, washed and dried with the stem on
  • Vanilla or Greek yogurt
  • Orange food colouring


  • 1. Place a sheet of baking paper on a plate.
  • 2. In a large bowl, add the yoghurt and a touch of food colouring. Be sure to add little bit of colouring at a time until it starts to closely resemble the colour of a carrot.
  • 3. Holding the green stem, dip each strawberry into the yoghurt, then place them on the wax paper.
  • 4. After dipping all your strawberries, place them in the freezer for 30 minutes.
  • 5. Once they have set, pull them out the freezer and re-dip them. This will ensure that you get a thick orange coating.
  • 6. After re-dipping, place them back into the freezer for another 30 minutes or until your kids are ready to eat them.

Hot cross buns and ice cream

Get the kids involved with this super fun take on a hot cross bun.


  • 4 tablespoons of soft butter
  • 2 teaspoons of cinnamon
  • 2 eggs, beaten
  • 100ml of milk
  • 4 hot cross buns, sliced in half
  • Vanilla ice cream
  • Syrup/honey


  • 1. In a large bowl, add in 3 tablespoons of butter and 1 teaspoon of cinnamon, and let your little ones mash it together with a fork untilwell combined. Spread the cinnamon butter onto the inside of each hot cross bun slice and then sandwich them back together.
  • 2. Whisk together the egg, milk and 1 teaspoon of cinnamon until well combined.
  • 3. This is where you will need to step in! Heat the 1 tablespoon of butter in a frying pan.
  • 4. Dip each hot cross bun into the egg mix and leave it to soak for a few seconds before placing it on to the frying pan. Cook the hot cross buns for 1-2 mins on each side until it turns golden brown. Using a spatula, pressdown to flatten the hot cross bun as they cook.
  • 5. Serve each portion with a scoop of ice cream on top and drizzle over the syrup/honey.

Serves 4 people.

Easter egg cookies

Have a house full of kids this weekend? Keep them busy with this super fun recipe!


For the cookie

  • 1/2 a cup of unsalted butter
  • 1 cup of sugar
  • 1 egg
  • 1 teaspoon of vanilla essence
  • 1/2 a teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 2 cups of all-purpose flour

For the icing

  • 3 cups of icing sugar
  • 1/4 cup of water
  • 1/2 a teaspoon of vanilla essence
  • food colouring
  • sprinkles

Method for the cookies:

  • 1. In a large bowl, cream the butter and sugar together with an electric mixer until it becomes light and fluffy. Next, beat in the egg and vanilla essence.
  • 2. On a low speed, mix the baking powder and salt together. Gradually add in the flour and mix until the dough starts to form.
  • 3. Wrap the dough tightly in plastic cling wrap and freeze for 30 minutes or refrigerate until it goes firm.
  • 4. Preheat your oven to 180C.
  • 5. Remove the dough from fridge and let it stand on the counter for 10 minutes. Using a rolling pin, let your kids roll out the dough thinly onto a lightly floured surface. Have your kids cut out shapes using an egg-shaped cookie cutter. Re-roll the scraps, flatten and repeat.
  • 6. Line a baking tray with a baking sheet and have your kids place each cookie onto the sheet at least 3cms apart.
  • 7. Let the cookies bake for 8-10 minutes, depending on the thickness, until they turn a golden brown.
  • Let them cool for 2 minutes on the baking traybefore transferring themto a wire rack to cool.

Method for the icing:

  • 1. In a large bowl, add in the icing sugar, water and vanilla essence. Using a mixer, beat on a medium speed until smooth. If the icing is too thick, add a little more water. If too thin, add more icing sugar.
  • 2. Depending on how many different colours you will be using, divide the icing sugar into separate bowls. Add in a touch of food coloring to each bowl.
  • 3. This is where your little ones can get creative! Set up a cookie decorating station with sprinkles and icing sugar and let your kids go wild.

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