HAPPY Feaster! Easter is almost upon us, so use your lockdown time to make it your most creative ever.
From pretty biscuits you can use to decorate the house to a showstopper Unicorn Egg that will wow Instagram, here are three fun dishes you can prepare now and get the whole family involved.
5
And there’s more Easter delights to discover at morrisons.com/recipes.
5
Easter biscuits – 42p per serving
Serves 20
5
Preparation time: 1 hour
Cooking: 20 mins
YOU NEED:
- 200g plain flour
- 100g semolina
- 100g caster sugar
- 1 lemon, finely grated zest only
- 200g butter, cold
- 300g ready-to-roll icing
- 2 food colourings, we used pink and yellow
- 1 pack writing icing pens
METHOD:
Prepare ahead: Put the butter in the freezer for 30 minutes to make it easier to grate.
Heat the oven to 180C/160C fan/gas 4.
Sift the flour into a mixing bowl, then stir in the semolina, sugar and lemon zest.
Coarsely grate the butter into the bowl.
Rub into the flour mixture and bring together so it forms a ball.
Roll out on a lightly-floured surface and, using cutters or a template, cut out 20 egg-shaped biscuits.
Then lift on to parchment-lined baking trays, set well apart and bake for 18-20 minutes until pale golden.
Cool on the tray for ten minutes then transfer the biscuits to a rack to cool completely.
Colour the icing by kneading in a few drops of food colouring then thinly roll out on a surface dusted with icing sugar.
Use the same cutters you used for the biscuits to stamp out identical shapes in icing.
Stick the icing on to the biscuits with a dot of writing icing.
Press down and smooth out.
Draw on patterns with the icing pens.
St Clements Cheesecake – £1.18 per serving
Serves eight
5
Preparation time: 20 mins
Cooking: 5 mins
YOU NEED:
- 300g ginger biscuits
- 125g sunflower spread
- 1 tbsp golden syrup
- 500g ricotta cheese
- 3 tbsp lemon curd
- 50g caster sugar
- 3 oranges (grated zest and juice of 1 plus 2 more to peel and zest for decoration)
- 2 lemon (grated zest and juice of 1, plus 1 more to grate zest for decoration)
- 1 sachet gelatine, powdered
- 3 tbsp Cointreau (optional)
- 200ml whipping cream, to decorate
METHOD:
Blitz the biscuits in a food processor until they form crumbs.
In a small pan, melt sunflower spread and syrup, and stir in the biscuit crumbs.
Press into the base of a 20cm round loose-bottom flan tin and chill while preparing the filling.
Beat ricotta, lemon curd and caster sugar in a bowl and Fold in orange and lemon zest.
Pour the orange and lemon juice into a bowl, sprinkle over the gelatine and leave to stand for 10 minutes.
Place over a pan of simmering water and heat gently until it dissolves.
Beat into the ricotta mixture (with the Cointreau if using).
Whip the cream until it forms soft peaks and fold into the filling.
Spoon on top of the biscuit base and set in the fridge.
To decorate, arrange the orange segments on top, toss the orange and lemon zest with the caster sugar and sprinkle over.
Unicorn Easter egg – £7.40 per serving
Serve 2
5
Preparation time: 45 minutes.
YOU NEED:
- 2 waffle ice-cream cones
- 10 sprigs edible gold glitter spray
- 2 marshmallows
- 2 tsp pink glimmer sugar
- 800g buttercream flavour frosting
- 2 splashes each of blue, yellow and pink food colouring
- 2 white chocolate Easter eggs
- 1 blue writing icing tube
- 2 small handfuls edible silver balls
- 2 handfuls sugar flowers and leaves
- 2 small handfuls candyfloss
METHOD:
Trim the ice-cream cone base to make a 10cm horn shape.
Spray with gold glitter and set aside.
For the ears, cut marshmallow in half diagonally.
Sprinkle with pink sugar.
Divide buttercream frosting into three bowls and add food colouring.
Fit a star nozzle to a piping bag and spoon frosting into the bag to create a rainbow effect.
Remove egg from packaging but leave upright on the plastic base.
Pipe eyelashes on to the egg with blue icing tube.
Pipe frosting swirls on top and press the horn and ears in.
Pipe more frosting in swirls and blobs around horns and ears.
Dot it with silver balls and decorate with a sugar flower.
Allow to set in the fridge for one hour.
Cover the plastic egg base with some candyfloss and decorate with flowers and leaves.
