Kids In The Kitchen: Easter Recipes That They Can Make

Easter is always a fun festival in my home. Today I am sharing 2 recipes with you that I make for my family this time of the year. I’m sure you’re going to love them!

The first one is bringing you some southern Italian Easter cheer with homemade Taralli – traditional cookies made in Italian homes during Easer. And of course, I love tradition when it comes to food! Here’s my family recipe-They’re crunchy outside with a soft crumb on the inside – kind of like a cross between scones and shortbread. Best enjoyed dipped in milk or coffee. They’re so delicious, you’ll want to make them all-year round. They store well in an airtight container in the fridge for up to 1 week.

While the ring is the traditional shape, feel free to experiment. Make them into sticks, pretzels or any kind of twists. Large or small, make them any size you like. You can also play around with the toppings – sprinkle cinnamon, sugar, oats, chocolate chips or even rainbow sprinkles!

Taralli- Traditional Southern Italian Easter cookies

Ingredients

500g all-purpose Flour
200g Caster Sugar
1 1/2 Tsp Baking Powder
4 Eggs, room temp
100g Butter cubes, room temp
Zest of 2 Limes

â€‹Method

Preheat the oven to 180° C.
In a large bowl, combine the flour, sugar and baking powder. Make a well in the centre and add the butter. Break down the butter lumps with your fingers, combing with some of the flour around.
Add the 4 eggs in the well and the lemon zest and using a fork, start whisking and combing with the flour bit by bit.
Once you have some moist dough and some dry flour, with your hands combine it all and knead on a floured surface for 5 minutes till you have a smooth springy ball of dough.
Rest for 10 mins, covered with a moist cloth.
Break off golf ball-sized chunks and roll with your hands into long tubes. Join the ends to make rings.
Place them on a baking tray lined with butter paper and bake 17-20 mins till golden on top.
Cool outside for 15-20 mins before serving.

Sicilian Orange & Pistachio Cake

This is a one-bowl cake recipe and it is absolutely yum! It makes an excellent tear cake to munch on while drinking a hot cup of chai or java. Ia perfected this recipe a few summers ago, whilst spending time in Sicily: inspired by the citrusy flavours and pistachio bounty. The best part is that this cake is made with whole oranges in a simple blender!

Ingredients:

1 Seedless Orange With Skin
3 Tbsp Unsalted Pistachio, Crushed
3 Eggs
½ Cup Vegetable Oil
½ Cup Granulated Sugar
2 Cups All-Purpose Flour
2 Tsp Baking Powder
½ Tsp Salt

Method:

Slice the orange and remove the seeds. Keep the skin on.
Add in a blender along with the eggs, vegetable oil and sugar. Blend till liquid.
Combine the flour with baking powder and salt. Add to the blender mix and blend lightly till just combined.
Pour the batter into a cake tin lined with parchment paper. Mix in the pistachio pieces and use a spatula to push them in. Do not over mix.
Pre-heat the oven at 180° C and bake the cake for 30-35 mins.
Once cooled, dust with icing sugar, fresh orange slices and some pistachio.