Don’t let all the credit go to the Easter Bunny this year – get inspired by these recipes by the talented Peta Dent.
Add a touch of homemade charm to your Easter spread this year and try your hand at these mouth-watering recipes. Whether you’re hosting a three-course meal or a smaller, more intimate celebration, these treats will add a little extra flair to your Easter feast.
C H O C O L A T E
C O T T O N T A I L C O O K I E S
- 125g unsalted butter
- 1 tbsp vegetable oil
- 140g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 195g plain flour
- 50g cocoa
- 25g cornflour
- 20g dark chocolate, melted
- 9 white marshmallows, halved across the middle
- Preheat oven to 160°C.
- Place butter, oil and caster sugar in the bowl of an electric mixer and beat until pale and creamy, about 4-5 minutes. Add egg and vanilla extract and beat until well combined.
- Sift in flour, cocoa and cornflour and mix until just combined. Form into 2 rounds, wrap in plastic wrap and refrigerate for 15 minutes or until the dough is firm.
- Roll out between 2 sheets of baking paper until 5mm thick. Using an 8cm bunny cutter, cut 18 cookies from the dough. Place cookies on baking trays lined with non-stick baking paper and bake for 12-15 minutes or until firm to touch. Allow to cool on wire rack.
- When completely cool, dip marshmallows into a little chocolate and place on bunnies to make tails. Allow to set before serving.
I C E - C R E A M S A N D W I C H
- 250g butter, softened
- 330g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 380g plain flour
- 60g cocoa powder
- 100g milk chocolate, finely chopped
- 1 litre dark chocolate ice-cream, softened.
- Spray and line two 30cm x 22cm (6 cup capacity) shallow cake pans lengthways with non-stick baking paper.
- Preheat oven to 180°C.
- Place butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Add eggs and beat until well combined.
- Sift in flour and cocoa. Fold through milk chocolate. Divide dough evenly between cake pans and bake for 35 minutes, or until cooked through. Allow to cool completely.
- Beat ice-cream in the chilled bowl of an electric mixer fitted with a paddle attachment until just softened. Spread evenly over one biscuit layer and carefully top with remaining biscuit layer. Cover with baking paper and refrigerate overnight until firm. Remove baking paper and cut into 18 cookie sandwiches.
C H O C O L A T E P O P C O R N
- 100g dark chocolate, melted
- 80g sea salt popcorn
- Place popcorn on a baking tray lined with non-stick baking paper. Pour over melted chocolate and, working quickly, stir to combine.
- Set aside for 15-20 minutes to set hard.
- Break into small chunks to serve.
TIP: If sea salt popcorn is unavailable, use popping corn and follow packet instructions.
G O L D E N
C H O C O L A T E E G G
- 300g dark chocolate, melted
- Edible gold spray
- Lightly spray two 23cm egg moulds with cooking oil to grease.
- Spoon half the melted chocolate into each mould. Working quickly, tip the mould to allow the chocolate to spread evenly. Use the back of a spoon if necessary.
- Close the mould so the edges join. Use the clips to secure.
- Place in the fridge for 5 minutes, turn over and set for a further 15 minutes.
- Remove the clips. Gently press the top and bottom of the mould, one side at a time to release the egg. Spray with gold spray, allow to set.
TIP: Use a little extra melted chocolate and a small palette knife to secure the join of the egg if needed.
Recipes and Food Styling by Peta Dent
Food Photography by Craig Wall
Props Styling by Adam Powell
Because no Easter is complete without a hot cross bun (or two), David Jones handcrafted Hot Cross Buns are now available in Market Street & Bourke Street Food Halls.