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Planning Retirement Online




Easter Recipe Fun From Waitrose

April 2014

As well as these recipes, visit The Waitrose Easter Hub where you can find lots of different activities for children - including a downloadable guide on how to make your own Easter eggs.



Happy Easter biscuits

Prepare: 20 minutes Cook: 10 minutes
Makes: 30


  • 175g Stork, diced
  • 50g golden caster sugar
  • 50g icing sugar
  • 1 medium Columbian Blacktail Free Range Egg
  • ½ tsp ground mixed spice
  • 300g plain flour, plus extra for rolling
  • Coloured icing and sprinkles, to decorate


  1. Preheat the oven to 180ºC, gas mark 4. Beat together the Stork and both sugars until creamy, then mix in the egg. Add the spice and flour and mix to make a firm dough.
  2. Roll out the dough on a lightly floured surface to a thickness of 2–3mm and stamp out biscuits using Easter cookie cutters. Transfer to baking sheets that have been lined with non-stick parchment and bake for 8–10 minutes until pale golden. Leave to cool on the tray for 1–2 minutes, then transfer to a wire rack and leave to cool completely.
  3. Decorate the biscuits with coloured icing and dust with a few sprinkles. Leave to set, then store in an airtight container until ready to eat.



Hot Cross Bun Loaf

Preparation time: 15 minutes, plus 1 hour proving
Cooking time: 35 minutes
Total time: 1 hour 50 minutes 60 minutes 50 minutes
Makes: Makes 1 large loaf (12 slices)


• 75g caster sugar
• 1½ teaspoons Waitrose Organic Mixed Spice
• ½ teaspoon freshly grated nutmeg
• 125g Waitrose Mixed Fruit
• 375ml tepid milk
• Large beaten egg
• Glaze
• 3 tablespoons caster sugar
• 3 tbsp milk




  1. Place the ingredients for the basic recipe (see basic white bread recipe) in a mixing bowl. Add 75g caster sugar, 1½ teaspoons Waitrose Organic Mixed Spice, ½ teaspoon freshly grated nutmeg and 125g Waitrose Mixed Fruit. Combine thoroughly then mix to a dough with 375ml tepid milk mixed with a large beaten egg. Knead as in the basic recipe.
  2. Pat out the dough to a rectangle about 18cm x 36cm. Using a sharp knife, cut the rectangle into 3 long strips, leaving them attached at 1 end. Plait the strips, then gently place in a 900g loaf tin, prepared as in the basic recipe, tucking the ends under the dough. Don't press the dough down - it will rise to fill the gaps. Leave to prove as in the basic recipe then bake in an oven preheated to 220°C, gas mark 7 for 35 minutes.
  3. While the bread is baking, dissolve 3 tablespoons caster sugar in 3 tablespoons milk over a low heat, then boil rapidly for 1 minute to make a thick, sticky glaze. Once the loaf is cooked, turn it out onto a wire rack and brush the top with the warm glaze. Leave to cool before slicing.


Lemony Easter Cup Cakes

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes 40 minutes
Makes: 24


  • Decoration
  • 200g Icing sugar
  • 2 tbsp Lemon juice
  • 72 Mini chocolate eggs (or 24 sugar flowers)
  • 110g Wheat-free and gluten-free plain flour
  • 55g Cornflour
  • 4 tsp Baking powder
  • 55g Ground almonds
  • 225g Butter, softened
  • 1 Lemon, finely grated zest
  • 225g Caster sugar
  • 6 Eggs, at room temperature


  1. Preheat the oven to 180°C/gas 4 and place paper cases in two 12-hole cup-cake tins. Sieve the flours and baking powder into a mixing bowl; stir in the ground almonds. Add the butter, lemon zest, caster sugar and eggs and whisk together until smooth.
  2. Place a heaped tablespoon of mixture into each paper case. Bake in the middle of the oven for 10–15 minutes or until they are light golden. Transfer to a wire rack to cool.
  3. Meanwhile, for the icing, sift the icing sugar into a bowl and mix in the lemon juice to form a paste that thickly coats the back of a spoon. If it is too thick, add more lemon juice. If it is too thin, beat in a spoonful of icing sugar. Spoon over each cake; top with mini eggs or sugar flowers. Leave to set.

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