- Ingredients
- Method
Ingredients
Biscuits
- 180g butter, cubed, at room temperature
- 75g (½ cup) Chelsea Chocolate Icing
- 225g (1 ½ cups) self-raising flour
- 50g (⅓ cup) rice flour
Topping
- 150g (1 cup) Chelsea Chocolate Icing
- 20g (1 tbs) butter, at room temperature
- 1 tbs hot water
- 15 small caramel-filled milk chocolate eggs
- Chelsea Chocolate Icing, for dusting
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Method
Biscuits: 1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
2. Beat the butter and Chelsea Chocolate Icing in a medium mixing bowl with electric beaters until pale and creamy.
3. Sift the self-raising flour and rice flour into the butter mixture. Mix to a soft dough with a wooden spoon.
4. Roll 3 teaspoons of biscuit mixture into balls and place on the prepared baking tray about 4cm apart. Flatten each ball with a spatula to make them about 5cm in diameter.
5. Bake in preheated oven for 20 minutes or until crisp and cooked through. Stand on the baking tray for about 3 minutes before transferring to a wire rack to cool. Repeat with the remaining biscuit dough.
Topping: 6. Combine the Chelsea Chocolate Icing, butter and hot water in a small mixing bowl and beat with a wooden spoon until smooth. Set aside.
7. Using a sharp knife, cut the Easter eggs in half lengthways. Dust the tops of the egg halves with Chelsea Chocolate Icing.
To Assemble: 1. Spread the top of each biscuit with Chelsea Chocolate Icing and then decorate with an egg half.
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ingredients
Dough
- 2 ½ tsp dried yeast
- 3 ½ cups plain flour (520g)
- ¼ cup Chelsea Soft Brown Sugar
- ½ tsp salt
- 1 Tbsp mixed spice
- 1 cup sultanas
- 75g mixed peel (optional)
- 1 egg
- 2 Tbsp butter
- 310 ml water
Crosses
- ½ cup plain flour
- 80 ml water
Sugar Glaze
- 2 Tbsp water
- 1 Tbsp Chelsea Soft Brown Sugar
ingredients
- 100g butter, softened
- ¾ cup packed Chelsea Soft Brown Sugar
- 2 large eggs, beaten
- 1 cup plain flour
- ½ tsp baking soda
- ¼ cup cocoa
- ½ cup sour cream
- ¾ cup Chelsea Icing Sugar
- 1 tsp lemon juice
- 1 tbsp milk
- Drinking chocolate to sprinkle on top
ingredients
- 3 ⅓ cups (500g) bread and pizza flour (strong flour)
- 100g each sultanas and currants
- 1 Earl Grey tea bag
- 2½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp each ground allspice and ground cloves
- Finely grated zest and juice of 1 orange
- 100g Chelsea Caster Sugar
- butter, to serve
Yeast ferment
- 65g bread and pizza flour (strong flour)
- ¼ tsp Edmonds Instant Dry Yeast
Piping mixture
- ⅓ cup (50g) bread and pizza flour (strong flour)
- ½ tbs Chelsea Caster Sugar
ingredients
- 3 ¼ cups plain flour
- ¼ cup Chelsea Caster Sugar
- 3 tsp instant dried yeast
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- pinch of salt
- 1 cup milk, warmed
- 100g butter, melted
- 3 egg yolks, lightly beaten
- canola oil for deep-frying
To Garnish
- extra 1 cup Chelsea Caster Sugar
- 2 tsp cinnamon
- 250g of salted caramel, jam, or chocolate hazelnut filling to pipe into donuts.
Flour Paste
- ½ cup plain flour
- 5 tbsp cold water
ingredients
- 200ml milk
- 1 teaspoon Chelsea Caster Sugar
- 7g sachet dry active yeast
- 400g strong (baker's) flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 50g Chelsea Soft Brown Sugar
- 175g mixed dried fruit
- 50g unsalted butter, melted, cooled
- 1 egg, lightly beaten
- Butter, to serve
To decorate
- 2 tablespoons plain flour
- 2 tablespoons Chelsea Caster Sugar
ingredients
Dough
- 6 tsp (25g) compressed yeast (or 1 ½ teaspoons Edmonds Active Yeast)
- 1 tsp Edmonds Standard Grade Flour (first measure)
- 1 tsp Chelsea White Sugar (first measure)
- 1 ¼ cup Meadow Fresh Original Milk, scalded
- 4 cups Edmonds Standard Grade Flour (second measure)
- 1 tsp salt
- 1 Tbsp mixed spice
- 1 Tbsp cinnamon
- 60g butter
- ¼ cup Chelsea White Sugar, extra (second measure)
- 1 cup sultanas or sultanas/currants/peel
- 1 egg, beaten
Cross Paste
- 1 cup Edmonds Standard Grade Flour
- cold water
Glaze
- 1 tablespoon Chelsea Caster Sugar
- 1 tablespoon water
- 1 teaspoon gelatine (optional)
ingredients
- 125g butter, softened
- 1 cup (175g) Chelsea Soft Brown Sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon rind
- 2½ cups (375g) self-raising flour, sifted
- 2 teaspoons cinnamon
- 1 teaspoon mixed spice
- ⅓ cup (80ml) milk
- ½ cup (80g) sultanas
Icing
- 1 cup (160g) Chelsea Icing Sugar, sifted
- 1 tablespoon boiling water
ingredients
- 1 ½ cups Meadow Fresh Milk, warmed
- 8g sachet (2 ¼ teaspoons) Edmonds Instant Dry Yeast
- ½ cup Chelsea Caster Sugar, divided
- 4 cups Edmonds Standard Grade Flour
- ½ cup cocoa powder
- 60g butter, chilled, chopped
- 1 egg, lightly beaten
- ⅔ cup dark or milk chocolate bits
- butter, to serve
CROSSES
- ¼ cup Edmonds Standard Grade Flour
- 2 teaspoons Chelsea Caster Sugar
- 3 Tbsp water
GLAZE
- ¼ cup Chelsea Caster Sugar
- 2 Tbsp water
learn about baking
How to Choose SugarFor Baking?
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