Chocoholics rejoice! With these yummy CADBURY Easter chocolate treat, make your feast extra special during this Easter time.
Easter cocoa and cinnamon biscuits
Make cute little Cocoa Easter egg & bunny shaped biscuits with your children and let them decorate to their hearts content!
125g butter, softened
½ cup caster sugar
1 teaspoon vanilla
1¾ cups flour
¼ cup CADBURY Bournville Cocoa
2 teaspoons cinnamon
¾ teaspoon bicarbonate soda
½ teaspoon nutmeg
1½ – 2 cups pure icing sugar, sifted
1 egg white, whisked until frothy
Food colours, for decorating
Cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat to combine. Stir in the sifted flour, cocoa, spices and bicarbonate soda and mix just until soft dough forms. Roll out dough between 2 sheets of baking paper to 1/2 cm thickness and then refrigerate for 15 minutes until firmed.
Cut 6-8 cm egg shape biscuits and place on lightly greased baking trays.
Bake in a moderate oven 180°C for 12 minutes or until cooked. Cool on tray on a wire rack for 10 minutes and then lift onto wire rack to cool completely.
Gradually beat the icing sugar into the egg white until smooth and of a piping consistency. Divide the mixture into small bowls and add a different food colouring to each.
Spoon icing in piping bags with plain nozzles and decorate the biscuits. Allow the icing to set then store in an airtight container until required.
Tip: Dipping the biscuit cutter in flour helps release the dough more easily.
We’ve added Cadbury Baking chocolate to this traditional Russian Easter bread recipe for our fav Easter chocolate treat
1 cup milk
½ cup sugar
185g butter, chopped
Pinch saffron, crumbled
2 teaspoons salt
6 cups flour, sifted
7g sachet dried yeast (2¼ -2½ teaspoons)
3 eggs, lightly beaten
¼ cup lukewarm water
200g CADBURY Dark Baking Chocolate, chopped
1 egg, extra, lightly beaten
Heat the milk, sugar, butter, saffron and salt in a saucepan for 2 minutes or until the sugar has dissolved and butter melted. Cool to lukewarm.
Combine the flour and yeast in a bowl, make a well in the centre and add the milk mixture, eggs and enough lukewarm water to make a dough. Turn out onto a floured board and knead until smooth and elastic. Return to bowl, cover with plastic wrap and leave in warm place for 1 hour or until doubled in size.
Combine the almonds and butter in a food processor and process to form a paste. Add the chocolate and pulse to combine.
Divide the dough in half; and set one half aside. With the first half of the dough: remove 1/3 for the top, cut into 3 and make long narrow ropes approx. 25cm long, then form into a plait.
With the remaining 2/3 of the dough roll out on a lightly floured surface to make an 18 x 28cm rectangle then spread with half of the chocolate mixture. Roll up from the long side and place into a greased 20cm ceramic soufflé dish. Form the plait into a circle and join the ends together then place on the top of the kulich.
Set aside to rise for 11/2 hours. Repeat with remaining ½ of the dough and chocolate mixture to form 2 Chocolate Kulich.
Brush with extra beaten egg and bake in a moderate oven 180°C for 50-60 minutes or until cooked when tested. Allow to cool on a wire rack before slicing. Store in an airtight container.
Easter Chicken Creme Egg Cupcakes
These Easter chick cupcakes are very cute and will brighten up your children’s Easter chocolate treat and fun holidays!
125g butter, softened
¾ cup caster sugar
1 teaspoon vanilla
2 eggs, lightly beaten
1½ cups SR flour
½ cup milk
12 CADBURY Creme Eggs Minis, unwrapped
225g CADBURY White Chocolate Melts
½ cup pure cream
yellow food colouring
1 cup shredded coconut
24 brown CADBURY Mini Drops, for decorating
2 dried apricots, cut into triangles, for decorating
Cream together the butter, sugar and vanilla until light and fluffy. Gradually beat in the eggs, beating well between each addition. Add the flour, milk and food colouring and stir until combined. Spoon half of the mixture into 12 x 1/3 cup capacity paper lined muffins pans. Place a Crème Egg in each, then top with remaining mixture.
Bake in a moderate oven 180°C for 15-20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely.
Melt together the chocolate and cream in a bowl over gently simmering water, stirring occasionally, until smooth. Stir in drops of food colour until the ganache is golden egg yellow.
Stand ganache at room temperature for 2 hours before refrigerating until firm enough to spread. Combine the coconut in a bowl with a few drops of food colour and rub through with fingertips to colour the coconut.
Ice each cake with the ganache, top with coconut and arrange Mini Drop “eyes” and apricot “beaks”. Store in an airtight container, refrigerated, until required.
Chocolate Hot Cross Buns
Hot Cross Buns are a traditional favourite for Good Friday and Easter for the kids favourite Easter chocolate treat. They are even more delicious with the addition of Cadbury Baking chocolate chips. Yum!
4 cups plain flour
1½ teaspoons mixed spice
2 x 7g sachets dried yeast (2¼ -2½ teaspoons per sachet)
1/4 cup caster sugar
350ml lukewarm milk
2 eggs, lightly beaten
1 cup sultanas
¾ cup CADBURY Milk Chocolate Baking Chips
½ cup currants
½ cup plain flour, extra
1/3-½ cup water, extra
¼ cup sugar, extra
¼ cup water, extra
½ teaspoon gelatine
Combine the sifted flour and mixed spice with the yeast and sugar in a large bowl. Add warm milk and eggs to flour mixture. Use a flat-bladed knife to mix until dough almost comes together. Add fruit and chocolate. Use clean hands to finish mixing to form soft dough.
Turn out onto a lightly floured board and knead until smooth and elastic. Return to bowl, cover with plastic wrap and leave in warm place for 1 hour or until doubled in size.
Knock back (punch down) dough to its original size. Knead until smooth then divide into 12, shape each portion into a ball, then place onto a greased tray about 1cm apart. Cover with plastic wrap. Set aside in a warm place for 30 minutes or until buns double in size.
For the crosses: Mix extra flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small resealable bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake in a moderately hot oven 190°C for 20-25 minutes or until cooked when tested. Allow to cool on a wire rack.
For the glaze: Combine extra sugar, extra water and gelatine in a small saucepan. Stir until sugar dissolves. Bring to the boil and simmer for minute, then brush warm glaze over warm hot cross buns. Serve warm or at room temperature.
For the full recipes, visit Cadbury kitchen
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