This weekend families across the country will be reveling in the Easter break. Easter is traditionally a Christian holiday celebrating new life and rebirth, and is now widely associated with good food, good family and of course…chocolate.

Make the most out of your Easter weekend after all your efforts of spring cleaning, spend some time baking with your family; we’ve found 4 fabulous Easter bakes and their key ingredients so you can choose your favourite and learn how to bake and show off your cooking skills with the help of Linens Limited.

Hot Cross Bun

Ingredients: 

• 500g strong white flour
• ½ tsp salt
• 2 heaped tsp mixed spice
• 50g caster sugar
• 50g butter
• 200g mixed dried fruit
• 7g  dried yeast
• 200ml milk
• 2 eggs

Method:

Tip the flour into a bowl and stir in the salt, mixed sugar, spice and fruit and rub in the butter using fingers. With a blunt knife, mix the ingredients  to a dough – ensure this is moist – then leave the dough to soak for 5 mins. At this time, shape the dough into buns on a cool dry floured surface; after the buns have risen, heat the oven to 220C/fan 200C/gas 7. Bake your buns for 12-15 mins until risen and golden.

Easter Cookies

Method: 

Using a wooden spoon mix the butter and sugar until light and fluffy. Gradually add in the egg until beaten through and gradually add the flour. Bring the mixture together using your hands to create a stiff dough then allow the dough to chill for 30 minutes. After cutting your cookies to a desired shape, place on baking trays and bake in the oven for 6-10 minutes at gas 4 or 180°C/160°C fan.

Ingredients:

• 200g butter
• 200g caster sugar
• 1 egg
• 400g plain flour
• Decoration chocolate/sweets as preferred

Carrot Cake

Method:

Stir together the flour, cinnamon and sugar in a medium sized bowl. Carefully add the oil and eggs and mix until blended together. Stir in the carrots and nuts, then divide the cake mixture evenly between the two prepared tins. Bake for 25 to 30 minutes in a preheated oven at 180°C or gas mark 4. Allow the cakes time to cool before adding the cream cheese icing, top with nuts or carrot as preferred.

Ingredients:

• 250g self-raising flour
• 2 teaspoons ground cinnamon
• 400g caster sugar
• 350ml vegetable oil
• 4 eggs
• 350g grated carrots
• 120g chopped walnuts 
• 225g cream cheese
• 110g margarine
• 450g icing sugar
• 120g chopped walnuts
• 1 teaspoon vanilla extract

Chocolate Easter Nests

Method:

Use 12-hole fairy cake tin to make the most of your mixture, line the holes with fairy cases. To the melt the chocolate, golden syrup and butter – add the amounts into a bowl set over a pan of gently simmering water – be careful not to let the base of the bowl touch the water so the mixture can steam nicely. Once the mixture is smooth, remove the bowl from the heat and gently stir in the cornflakes they are all coated in the chocolate. Add the mixture to each paper case and add the chocolate eggs into the centre of each nest. Allow the nests time to chill in the fridge – this should be for around 1 hour.

Ingredients:

• 225g/8oz plain chocolate
• 2 tbsp golden syrup
• 50g/2oz butter
• 75g/3oz cornflakes
• 36 chocolate mini eggs