Choco­late marsh­mal­low eggs

Australian Women’s Weekly NZ - - CONTENTS -

Choco­late marsh­mal­low eggs

MAKES 24 PREP AND COOK TIME 30 MIN­UTES (+ COOL­ING AND SET­TING TIME)

12 (about 200g) small hol­low choco­late Easter eggs mini choco­late Easter eggs, small choco­late bun­nies, sprin­kles, sugar flow­ers, to dec­o­rate MARSH­MAL­LOW 1 cup (220g) caster sugar 3 level tea­spoons pow­dered gela­tine 1 cup (250ml) wa­ter ½ tea­spoon vanilla ex­tract yel­low food colour­ing

1 Score the cir­cum­fer­ence of the Easter eggs fol­low­ing the seam and split in half (use a knife dipped in hot wa­ter, then dry off with paper towel).

2 MARSH­MAL­LOW Com­bine the sugar and gela­tine in a medium saucepan; stir in wa­ter. Stir over low heat un­til the sugar is dis­solved. Bring the mix­ture to the boil and boil, un­cov­ered, over medium-high heat for 7 min­utes. Re­move mix­ture from heat and trans­fer to the bowl of an elec­tric mixer. Cool to room tem­per­a­ture. Add the ex­tract and a few drops of food colour­ing to the gela­tine mix­ture; beat on high speed for about 5 min­utes or un­til thick and fluffy. Work­ing quickly, spoon the Marsh­mal­low into the choco­late eggs. Top with the dec­o­ra­tions and al­low Marsh­mal­low to set. Not suit­able to freeze or mi­crowave.

Easy cheesy bunny bis­cuits

MAKES ABOUT 18 PREP AND COOK TIME 35 MIN­UTES (+ REFRIGERATION TIME)

100g cold but­ter, chopped 1½ cups (120g) grated parme­san cheese 1 cup (150g) plain flour ¼ tea­spoon salt melted but­ter or egg white 2 ta­ble­spoons finely grated parme­san Vegemite, baby grape toma­toes and car­rot, to dec­o­rate

1 Com­bine but­ter, grated parme­san, flour and salt in the bowl of a food pro­ces­sor; pulse un­til mix­ture comes to­gether.

2 Roll dough be­tween two sheets of bak­ing paper into a large rec­tan­gle 5mm thick; re­frig­er­ate for 30 min­utes or un­til firm.

3 Pre­heat the oven to 160°C (140°C fan­forced). Line two large oven trays with bak­ing paper.

4 Us­ing a bunny-shaped cookie cut­ter, cut out bunny bis­cuits and place them 3cm apart on pre­pared trays. Re­frig­er­ate for 15 min­utes or un­til firm.

5 Bake for about 15 min­utes or un­til browned lightly. Cool on trays.

6 Us­ing a small brush, paint the edges of the bis­cuits with melted but­ter or egg white; sprin­kle with parme­san. Pipe Vegemite for cheeks and eyes with pip­ing bag fit­ted with a small plain tube, toma­toes for nose and small car­rot slices for teeth. Un­dec­o­rated bis­cuits suit­able to freeze. Not suit­able to mi­crowave.

Easy cheesy bunny bis­cuits

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