Easter biscuits
Bake our easy Easter biscuits then choose from two options to decorate them – or you can halve the amounts of jam and icing sugar and make both
Chocolate fudge Easter cakes
- Preparation and cooking time
- Cook:
- Easy
- 16
Skip to ingredients
Chocolate fudge easter cakes
- 140g soft butter
- 140g golden caster sugar
- 3 medium eggs
- 100g self-raising flour
- 25g cocoasifted
For the frosting
- 85g milk chocolatebroken
- 85g soft butter
- 140g icing sugarsifted
- 235g/1.5oz packs white chocolatemaltesers, mini foil-wrapped chocolate eggs We use Fairtrade Divine milk chocolate eggs from Waitrose
Nutrition: per serving
- kcal274
- fat16g
- saturates9g
- carbs31g
- sugars25g
- fibre1g
- protein3g
- salt0.43glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5 and put 16 gold cases into a fairy-cake tin. Tip all the ingredients for the cake into a mixing bowl and beat for 2 mins with an electric hand-whisk until smooth. Divide between the cases so they are two-thirds filled, then bake for 12-15 mins until risen. Cool on a wire rack.
step 2
For the frosting, microwave the chocolate on High for 1 min. Cream the butter and sugar together, then beat in the melted chocolate. Spread on the cakes and decorate with Maltesers and chocolate eggs.
