Easter cake pops and hot cross cookies
James Tanner shows us how to make not one but two delicious Easter treats - if you've not had enough chocolate already!
CHOCOLATE EGG CAKE POPS
Makes approximately 20
Ingredients:
400g un-iced chocolate sponge cake100g dark chocolate
To decorate:
200g chocolate, melted individually (leftover milk, dark and white Easter egg chocolate)Selection of sprinkles for decorating
Equipment:
Bag of rice for standing the lollies inApproximately 20 lolly sticks, wooden coffee stirrers, or wooden skewers
Method:
Place the uncooked rice in a deep cake tin, and cover with cling film so you can re-use the rice.
Melt the dark chocolate gently in a bowl set over a pan of barely simmering water. Ensure the bowl does not touch the water. Remove from the heat and cool for 1-2 minutes.
Finely crumble the cake into a bowl and stir in the melted dark chocolate. Mix thoroughly until well combined.
Scoop out tablespoons of the mixture and roll into about 20 balls between your hands.
Dip the lolly sticks into the melted Easter egg chocolate then gently poke each stick about half way into the cake balls. Poke into the rice to stand up, and chill for 2-3 hours until very firm.
One by one dip and coat the cake pops in the melted chocolate of your choice. Allow the excess chocolate to drip back into the bowl. Stand the lollies in the rice-filled cake tin.
Dip sprinkles into small bowls and dip the lollies in, coating with sprinkles by gently rolling the pops around.
Chill again for 1-2 hours or overnight, until the chocolate is firm and set.
HOT CROSS COOKIES
Makes 18
Ingredients:
150g unsalted butter, plus extra for greasing50g caster sugar50g soft brown sugar1 free-range egg½ tsp vanilla extract200g plain flour1 tsp baking powder170g small broken-up Easter egg chocolate pieces20g chopped hazelnuts100g white chocolate buttons or broken white chocolate Easter egg pieces
Method:
Preheat the oven to 180C/350F/gas 4.
Lightly butter a baking sheet or tray. Beat the butter caster and brown sugar together in a large mixing bowl until light and creamy. Whisk in the egg and vanilla extract.
In a smaller bowl, sift the flour and baking powder together, gradually add this to the sugar and egg mixture and beat until smooth. Fold in the chocolate pieces and chopped hazelnuts
Roll golf ball size balls of the mixture and push down slightly at well-spaced intervals on to the prepared baking sheet or tray. Bake for about 10 minutes until golden. Leave to cool slightly then transfer to a wire rack.
Whilst cookies are cooling melt the white chocolate in a bowl set over a pan of barely simmering water, using a small piping bag or spoon pipe a cross on each cookie and leave to set