Simple Easter recipes for the cottage kitchen

Easter Recipes

Easter is a wonderful time for a cottage break; when flowers are in full bloom, little lambs are skipping in the fields and some welcome time off from 3 April means family and friends can get away together.

To make your holiday extra special, try these simple Easter recipes which can be whipped up with ease in your cottage kitchen. Or if you’re really prepared, you can bake batches at home ready to take away with you.

Chocolate Egg Nests

Easter recipes

The shredded wheat in these sweet delights makes these little nests look even more authentic when they’re finished! A great recipe to follow with children, the only problem will be deciding who licks the bowl!


200g milk chocolate in chunks
85g broken up shredded wheat
Mini chocolate eggs for the top


1. Melt the chocolate chunks in a small heatproof bowl over a pan of gently simmering water, stirring regularly.

2. Remove the chocolate from the heat and add the shredded wheat, stirring until it’s completely covered.

3. Spoon the mixture into cupcake cases in a fairy cake baking tray. Push three mini chocolate eggs into the top of each one. Pop into the fridge for two hours to harden.

Easter biscuits

Easter Recipes

These iced, spiced biscuits are adapted from a Mary Berry recipe and are the perfect accompaniment to a picnic for when you’re out and about.


200g butter (softened slightly)
150g caster sugar
2 egg yolks
400g plain flour
1tsp mixed spice
1tsp ground cinnamon
2-4 tbsp milk

1-2 tsp lemon juice
250g icing sugar
2tbsp cold water
Food colouring


1. Set the oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.

2. Beat together the butter and sugar until it is light and fluffy. Beat in the egg yolks and fold in the sieved flour and spices. Stir in enough milk to make a soft dough.

3. With a rolling pin, roll out the dough until it is approximately 5 mm thick and cut out the biscuits with Easter cutters.

4. Pop the Easter shapes onto the lined baking tray, sprinkle the tops with caster sugar and bake in the oven for 10-15 minutes or until golden. Transfer to a wire rack to cool.

5. While they’re cooling, mix the lemon juice, icing sugar and food colouring together, slowly stirring in drops of water until the mixture is smooth but stiff. Spread on the biscuits and if you can resist the temptation to munch one immediately, leave them to harden for an hour or so!

Hot cross buns

Easter Recipes

What would Easter be without the most iconic of traditional treats? The hot cross bun was typically eaten on Good Friday, but they’re too tasty to limit their consumption to just one day!

This is one of the simpler recipes, as they can get quite complex!


500g strong white bread flour
Pinch of salt
2 heaped tsp mixed spices
50g caster sugar
50g butter, cubed
200g dried fruits
7g easy-blend dried yeast
200ml milk
2 eggs

Cross and glaze
3 tbsp plain flour
A little honey


1. Stir salt, spices and sugar into the flour in a large bowl.

2. With your fingertips, rub the butter into the flour, then stir in the dried fruit. Add the yeast and stir in.

3. Heat the milk slightly until it is warm but not hot. Beat the eggs into the milk and pour into the flour mixture.

4. Mix the ingredients to a soft dough with the blade of a blunt knife. Leave to stand for five minutes before removing from the bowl and splitting into eight equal portions.

5. Roll into bun shapes, place on a non-stick baking tray and cover with cling film. Leave in a warm place for about 50 minutes until the buns have increased in size.

6. Heat the oven to 220C/fan 200C/gas 7. Make a flour paste with two tbsp of water and three tbsp of flour. Spoon the mixture into a food bag and cut the corner off to enable piping. Pip a cross on the top of each bun.

7. Bake for 12 – 15 minutes until the buns are plump and golden. Brush with honey to give that lovely appetising shine!

Find the perfect kitchen in which to cook these delectable delights among our Easter holiday cottages.

Posted by Clare on 7th March 2017