Easy-Peasy Recipes for Kids this Easter

1. Start by crushing the shredded wheat by double bagging the contents either gently banging it against a smooth surface, like a kitchen table or work top, or by using a rolling pin to lightly bash the bag until the pieces begin to break up. Don't overdo it though otherwise you'll be left with dust! Place shredded wheat into a mixing bowl.
2. Next, melt the chocolate in a small bowl placed over a pan of barely simmering water, making sure that the water doesn't touch the bowl. Once melted, pour the chocolate over the shredded wheat and stir well to combine, ensuring that the shredded wheat is completely covered in chocolate and isn't too dry.
3. Spoon the chocolate wheat into 12 cupcake cases. To create the nest shape, press the back of a teaspoon into the centre, forming a well shape. Next, place 2-3 mini chocolate eggs into each nest and leave to chill in the fridge for 2 hours until set.

 Easy Iced Easter Biscuits

 Makes 18 biscuits

Ingredients

• 200g butter, at room temperature
• 200g caster sugar
• 1 egg
• 400g plain flour

• 2 tbsp cold water
• 1-2 tsp lemon juice
• 250g royal icing sugar
• variety of food colourings - we like pastel colours for this recipe

1. Beat the butter and caster sugar together in a large mixing bowl until the mixture appears light and fluffy. Gradually beat in the egg until well mixed, then gradually sieve in the flour. Using your hands, bring the mixture together and knead until it forms a stiff dough. Roll into a ball and chill it for 30 minutes in the fridge
2. Heat the oven to 180°C, 160°C for a fan oven or gas mark 4. Removed the dough from the fridge and on a lightly floured surface, begin to roll the dough out until it's the thickness of a £1 coin. Using bunny, chick and oval cutters, cut out your biscuits egg. Collect up your left over trimmings, knead together and roll out again to make more biscuits.
3. Line your baking tray with lightly greased baking parchment and place biscuits on top. Bake in the oven for 6-10 minutes, until they turn pale golden brown. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
4. To make the icing, mix the icing sugar with the lemon juice (if it has pips and bits make sure to sieve it first) and then little by little, add approximately two tablespoons of water, until you have a fairly stiff but smooth icing.
5. Divide the icing into separate bowls and mix different food colourings into each bowls so you have different colours of icing. We like light, pastel colours with this recipe to give the biscuits a lovely easter feel.
6. Spoon a little icing into a piping bag and pipe the outline of your design and allow to set slightly. To fill in your design, add a bit more water to the icing giving it more of a runny consistency, and use this to fill in the designs. To add additional detail, wait for the icing to set and then use icing pens to draw on faces, features and interesting designs.