Easter Desserts – Easter Tiffin
This Easter tiffin recipe is a great one to make with older children. They’ll love making their own little carrot decorations using fondant icing.
Easter Tiffin
Ingredients
- 300g dark chocolate, chopped
- 100g butter, cut into cubes
- 125g golden syrup
- 100g digestive biscuits
- 2 tsp vanilla bean paste
- 75g puffed rice cereal
- 50g fondant icing
- orange and green food colouring
- 10 Easter chocolates – we used Kit-Kat bunnies
- Mini chocolate eggs
Method
- Line 2 cupcake tins with 20 paper cases.
- Put the chocolate, butter and golden syrup into a microwavable bowl and microwave in short bursts until melted.
- Put the biscuits into a food bag, seal the bag and break into small pieces using a rolling pin.
- Tip the brushed biscuits, puffed rice and vanilla into the melted chocolate mixture and mix with a rubber spatula until combined.
- Spoon the mixture into the paper cases and use the back of a spoon to make an indent in the middle of each one to make the nest.
- Leave to cool at room temperature until firm.
- Line a baking tray with baking parchment.
- Divide the fondant into 40g and 10g pieces.
- Add a couple of drops of orange food colouring to the 40g piece and knead it on a piece of baking parchment until you have a solid colour.
- Repeat with the 10g piece, using green food colouring.
- Split the orange piece into 20 balls and shape them into carrots. Use a cutlery knife to make small lines down the carrots for the ridges.
- Use the green fondant to shape into carrot tops and attach them to the carrots. A little water will help them stick if you need it.
- Put the carrots on the baking tray and leave to dry for a minimum of an hour.
- Decorate 10 nests with a bunny and 10 nests with mini eggs.
- Add a fondant carrot to each nest and serve.
They will keep in an airtight container at room temperature for up to four days.
