Easter Florentines

There are generally copious amounts of chocolate in our pantry. I keep on contriving new places to sneak more into the house away from the kids’ (or my husband’s) prying eyes. Usually this is a challenge, but when we approach Easter (or even Christmas for that matter), my task seems to become nigh on impossible! However, I am a stubborn woman and where there’s a will there is a way! In our house, chocolate falls into several categories; general eating chocolate, chocolate for a particular purpose (such as a cake or bake) and Kat’s chocolate. Over the years, Simon has learnt, that he is better not to waste his breath asking me to share my chocolate as it will end in an argument. The safer course is for him to wait for me to offer him some. I am very good at offering him the dark chocolate, which he doesn’t like so I get to keep, but not so accomplished at sharing the chocolate that he would actually enjoy!

Easter baking wouldn’t be complete if it didn’t involve Mini Eggs. They are totally addictive and would be welcome all year round! This year, I decided to put Mini Eggs into my mum’s favourite biscuit – the Florentine. These Florentines are not at all authentic, but that doesn’t stop them from being remarkably moreish. We melted the base chocolate and allowed it to set in the bottom of the pan before cooking so it didn’t take quite so much time to make. Please please please though, if you are baking with Mini Eggs and small children do not ignore the step to crush them or chop them up.

Ingredients

  • 300g dark chocolate
  • 100g raisins
  • 100g dried cranberries
  • 175g flaked almonds
  • 175g Mini Eggs (crushed)
  • 100g caster sugar
  • 50g melted butter
  • 2 beaten eggs
Ready for the oven!

Method

  1. Grease and line a brownie tin with baking parchment.
  2. Break up the chocolate and put in a heatproof bowl and place over a simmering pan of water to melt.
  3. Once melted (the bowl will be hot), adult pour it into the lined brownie tin and ask your little chef to tilt the tin so that the chocolate covers the entire base. Put in the fridge to set.
  4. Preheat the oven to 170°c fan.
  5. Put the mini eggs into a ziploc bag and bash with a rolling pin until they are all crushed.
  6. Crack the eggs into a small bowl or mug and whisk.
  7. Put the dried fruit and almonds in a large bowl and mix.
  8. Add the sugar, melted butter and beaten eggs and mix until fully combined.
  9. Add the crushed mini eggs and mix again.
  10. Remove the brownie tin from the fridge and put the egg mixture on top of the chocolate and gently spread to completely cover it.
  11. Put in the oven for 20-25 minutes until golden brown.
  12. Leave to cool completely in the tin and once fully cooled cut into fingers or squares and store in the fridge. We left ours to refrigerate overnight before slicing to ensure they were completely cool and sliced with a knife heated in boiling water.
Oh yum!

Unfortunately we are not seeing my mum until just before Easter and it is highly unlikely there will be any left by then! Sorry mum! I peer at them every time I open the fridge, just to check they are still there (and inhale their gorgeous scent) and to ensure no bandits children have come to treat-nap them! I should also add, the kiddies had small squares. I did have a large slice or three after giving blood, but I considered that that was well deserved!

Please follow and like us:

Unicorn Blondies

Unicorns standing to attention.

Every time it feels like I have my children pegged, they turn round an surprise me. I know they don’t do this to be contrary, but their little quirks often leave me bemused. Allow me to enlighten you all further. Ophelia, like most two year old girls, loves pink – it is her favourite colour. No one else in the house is allowed to have that colour as their favourite. I have been told that my favourite colour in no uncertain terms is purple! (This is fine by me, but have I created a little bossy monster?!) She lives for the days when she can wear as many mismatched items of pink clothing and display them to as many people as possible. She is also the little girl who refuses to be left out by her brothers and insists on joining in with their superhero games and who received a Hulk costume for Christmas so she isn’t left out.

She also loves glitter and all things that sparkle. Unicorns it seems fall into this category. She has unicorn toys, a back pack and a lunchbox. So with this bake for World Unicorn Day on the 9 April (yes this is a thing, I was unaware until a post on Instagram informed me of the fact) I thought I would be making these with just her, but the boys also eagerly insisted on joining in – an unexpected, yet welcome surprise (this proves you should never – even subconsciously – try to categorise your children…).

The success of this bake should be measured by the fact that I have had to hide them from everyone so that they don’t gobble them up without me noticing. Because I am clearly the only one who can be trusted with leftover cake in this house… My only motive is to ensure that everyone gets their fair share and so I can take a secret blondie tithe!

Beautiful colours in the blondie.

To make the different colours, we used frozen blueberries and raspberries instead of food dyes. They don’t produce as vibrant a colour as food dyes do, but they do add a really nice fruity taste to them. They also make me think that they are slightly healthier despite all the chocolate!

Ingredients

  • 400g white chocolate (300 for inside the blondies and 100 for on top)
  • 75g butter
  • 3 eggs
  • 175g caster sugar
  • 175g plain flour
  • 1/2tsp baking powder
  • 75g frozen blueberries
  • 75g frozen raspberries

Method

Colouring the blondie, dolloping it into the tin and the pretty pattern it created.

















  1. Remove the blueberries and raspberries from the freezer and allow to defrost a little. I placed mine on defrost in the microwave for 20 seconds each.
  2. Preheat the oven to 170°c fan and grease and line a brownie pan.
  3. While still in the packets, bash the chocolate with the end of a rolling pin to make small pieces.
  4. Place 100g of the chocolate pieces into a heatproof bowl with the butter and put in a double boiler until all melted. Allow to cool a bit.
  5. Put the sugar and eggs in another bowl and whisk together until smooth and completely combined.
  6. Gradually add the chocolate mixture to the egg mixture and beat together.
  7. Sift in the flour and the baking powder and fold together.
  8. Add another 200g of the bashed chocolate and mix so all the bits are evenly distributed.
  9. Divide the mixture between 3 small bowls as evenly as you can.
  10. Using a stick blender, zap the blueberries and raspberries (in their separate containers) until they are smooth.
  11. Put the blitzed raspberries into one of the blondie bowls and the blueberries into one of the other bowl and mix to combine.
  12. With three separate spoons, dollop alternate blobs of the three mixtures into the brownie pan creating a pretty pattern as you go.
  13. Place in the oven for 25-30 minutes until cooked.
  14. Remove from the oven and allow to cool in the pan for a while.
  15. Melt the final 100g of white chocolate and drizzle all over the blondies (we used a teaspoon to do this) and decorate with copious amounts of rainbow or unicorn sprinkles or even edible unicorn wafers like we did.
Adding the finishing touches to make them worthy of the unicorns.
Photo bombing unicorn!

I hope you have a sparkly and colourful World Unicorn day filled with rainbows and other beautiful things, but most importantly these Unicorn Blondies. Today is 9 April, and I am happy to report that we have three small squares of blondie left for the kids today. That is good planning and restraint on my part!

Please follow and like us:

Hot Cross Cookies

Working as a team to mix together the dough.

I love a good hot cross bun. They are wonderfully squidgy and are so yummy when toasted and lathered in chocolate spread (sorry I am not a purist as I am not a fan of butter). I don’t make a habit of buying hot cross buns until the Easter holidays as if I do, I know that I will eat them all and happily forget that the kids also enjoy them. My husband is out of sync with the rest of the family on this one – he would prefer, well not to be obliged to eat a hot cross bun I am sure!

Scooping out the dough
Rolling into balls

I have made hot cross buns in the past, but not with the kids. I remember it being a somewhat lengthy process and not necessarily compatible with my kids’ tiredness levels during term time. However, I did want us to make something related to our faith and have an opportunity to talk with them about the Easter story so I decided we would make cookies as they take less time. As an added bonus, we could make them smaller and perfect for an afterschool snack without having to share a whole hot cross bun and causing arguments over who gets which bit! I don’t know about your kids, but mine will argue over literally anything and make it look like an Olympic sport! Anything not to run the risk of an argument over what I would consider a small inconsequential occurrence, which is clearly the biggest injustice since the previous occasion!

Time to lick the bowl!

We used melted butter in these cookies to recreate the squidgy texture of a hot cross bun, and added orange zest, cinnamon and raisins to replicate the flavours of them. We used icing pens for the crosses, but my eldest had some difficulties piping these out so had help. Alternatively, you could use icing sugar and water, melted white chocolate to pipe a cross on them or cut crosses out of rolled marzipan to stick on. It seems the options are endless! Seb actually quite enjoyed directing me and rating my attempts at putting crosses on the cookies!

Ingredients

  • 225g plain flour
  • 1 egg
  • 150g melted butter
  • 160g soft light brown sugar
  • 1tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 150g raisins
  • Zest of an orange
  • 1tsp vanilla
  • 1tsp of orange extract
  • 1/4 tsp salt

Method

  1. Preheat the oven to 180° or 160°c fan and line two baking sheets with silicone baking mats.
  2. Mix the melted butter and sugar together until light and fluffy.
  3. Crack the egg in and add the vanilla and orange extract and beat it in until fully combined.
  4. Add the flour, orange zest, cinnamon and bicarbonate of soda and bring together until a dough forms.
  5. Add in the raisins and squish and squash to ensure an evenish distribution of fruit in the dough.
  6. Using a tablespoon to measure, get small pieces of dough and roll them into balls and put then on the baking sheets. Remember to leave space for spreading.
  7. Bake for 12-15 minutes until golden. Leave on the trays to cool as they are a little fragile directly out of the oven.
  8. When they have cooled slightly make the crosses using icing pens, melted white chocolate, icing or even marzipan.
Who wants a cookie?! Silly question!

These were delicious cookies. If your little ones aren’t a fan of raisins, you could substitute them for chocolate chips. Do let me know if you make these with your monkeys or without them as that is also an option!

Please follow and like us: