Territory Stories

Sunday Territorian 4 Apr 2010



Sunday Territorian 4 Apr 2010


Sunday Territorian; NewspaperNT




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Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.

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Nationwide News Pty. Limited

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Copyright. Made available by the publisher under licence.

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Nationwide News Pty. Limited



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www.sundayterritorian.com.au Sunday Territorian, Sunday, April 4, 2010 45 P U B : N T N E W S D A T E : 4 -A P R -2 0 1 0 P A G E : 4 5 C O L O R : C M Y K cooking with donna hay Easter isnt just about foil-wrapped chocolate eggs; be creative and carry the theme through an array of chocolate treats. With a few clever decorating ideas, you can turn simple sweets into stunning crowd-pleasers. From cupcakes topped with elegant nests, to a studded caramel slice and marshmallow filled biscuits, shiny Easter eggs will be forgotten in no time. easter delights photography Chris Court styling Steve Pearce recipes Jane Collings chocolate nest cupcakes 125g butter, softened cup (165g) caster sugar 1 teaspoon vanilla extract 2 eggs 1 cup (150g) plain flour, sifted cup (25g) cocoa, sifted 1 teaspoon baking powder, sifted cup (125ml) milk white fairy floss and mini candy-coated chocolate Easter eggs, to serve chocolate icing cup (160ml) single (pouring) cream 200g dark chocolate, chopped Preheat oven to 160C. To make the chocolate icing, place the cream and chocolate in a saucepan over low heat and stir until melted and smooth. Set aside and allow to cool completely. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 1012 minutes or until light and creamy. Gradually add the eggs and beat well. Add the flour, cocoa, baking powder and milk and beat until just combined. Spoon into 12 x cup capacity (125ml) muffin tins lined with cupcake papers. Bake for 1820 minutes or until cooked when tested with a skewer. Allow to cool. Spread the cupcakes with the icing and top each with a fairy floss nest and eggs. Makes 12. make ahead plan You can make these treats before Easter Sunday, so your hands are free to join in the hunt for chocolate eggs. THE DAY BEFORE + Bake the cupcakes and allow to cool completely before storing in an airtight container. + Make the marshmallow biscuits, dip in the chocolate and store in an airtight container. + Make the choc-caramel slice and refrigerate. EASTER MORNING + Make the chocolate icing 12 hours before icing the cupcakes to allow it to cool completely. + Ice and decorate the cupcakes. TIP: To make the fairy floss nests, gently twirl a strand of fairy floss into a ring and place on the icing. Arrange the candy-coated eggs inside the nest. You can also use colored fairy floss. marshmallow egg biscuits 125g butter, softened cup (75g) caster sugar 1 teaspoon vanilla extract 1 egg yolk 1 cups (185g) plain flour, sifted 2 tablespoons cocoa, sifted 14 white marshmallows, halved 200g dark chocolate, melted Preheat oven to 180C. Place the butter and sugar in the bowl of an electric mixer and beat for 1012 minutes or until light and creamy. Add the vanilla and egg yolk and beat well. Add the flour and cocoa and beat until a smooth dough forms. Divide into 2 pieces, wrap in plastic wrap and refrigerate for 30 minutes or until firm. Roll each piece of dough out between two sheets of non-stick baking paper to 3mm thick. Use a 6cm oval cookie cutter to cut 28 ovals from the dough. Place on baking trays lined with non-stick baking paper and bake for 10 minutes. Top half of the biscuits with the marshmallows and bake for a further 1 minute. Sandwich with remaining biscuits and allow to cool on the trays. Dip half of each biscuit into the melted chocolate and place on a tray lined with non-stick baking paper to set. Makes 14. TIP: If you dont have an oval cookie cutter, you can use a round one instead. choc-caramel easter slice 1 cup (150g) plain flour, sifted 2 tablespoons cocoa, sifted cup (150g) caster sugar 1 cup (120g) almond meal 185g butter, melted 1 egg, lightly beaten 2 x 395g can sweetened condensed milk cup (115g) golden syrup 120g butter, extra, chopped 1 x 280g packet chocolate-coated malt balls Preheat the oven to 180C. Place the flour, cocoa, sugar and almond meal in a bowl and mix to combine. Add the butter and egg and mix well to combine. Spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper and press to flatten. Bake for 20 minutes or until firm to touch. Set aside. Place the condensed milk, golden syrup and extra butter in saucepan over medium heat and stir to melt butter. Reduce heat to low and cook, stirring, for 6 minutes or until thickened slightly. Pour caramel mixture over the base and top with the malt balls. Refrigerate for 23 hours or until firm. Slice to serve. Makes 16.