Illustrated by Alice Lindstrom
Eggs decorated with leaves, lace, or even string.
Wrap them up in a cloth and dip them into colourful dye.
Unwrap for a beautiful surprise.
Decorated eggs are found all over the world in many different countries. They are a wonderful celebration of family, culture, and tradition.
Complete with a stencil incorporated into the design, this book will encourage children to create their own beautiful eggs.
A large-format board book for Easter that celebrates traditions of egg-decorating from around the world with exquisite cut-paper illustrations.
This book is a great resource for teachers, parents and care givers and is much better treat for your pre-schooler than chocolates at Easter 😊. This board book is easy for little hands to hold and use, the bright, colourful designs are mesmerising… and the narrative is a simple and engaging way to introduce your little ones to the tradition of egg decorating – the book provides examples from around the world.
And what I love best (after the fact this is a perfect Easter gift) is the template at the back that allows your child to draw their own eggs and colour, paint, stamp, glue and decorate to their hearts content. Within minutes of showing this to my grandson we were drawing eggs and gathering up crayons to start decorating. A book that entertains and encourages creativity – what a great find! Published today – check it out.
Here is the link to this delicious and easy to make hot cross buns (mine are with out the cross) and this year I ofudn dried cherries but you can substitute whatever dried fruit you like. https://readingwritingandriesling.blog/2017/04/15/dried-cherry-and-chocolate-hot-cross-buns-bakeclass-anneka-manning-2/
Over the Easter break we had Easter buns, chocolate,visitors and some fabulous Yallingup cheese. If you are ever down this way – it is worth a visit!
Recipes and Images from BakeClass by Anneka Manning (Murdoch Books).
Dried Cherry & Chocolate Hot Cross Buns
In this updated version of the traditional Easter hot cross bun, chunks of dark chocolate and tart dried cherries make these even more irresistible! (p.247)
Preparation time: 25 minutes (+ 1½ hours proving time) Baking time: 25 minutes
750 g (1 lb 10 oz/5 cups) bread or pizza flour
55 g (2 oz/1/4 cup) caster (superfine) sugar
14 g (1/2 oz/2 sachets) dried yeast
11/2 teaspoons mixed spice
11/2 teaspoons ground cinnamon
1 teaspoon salt
150 g (51/2 oz/1 cup) dried cherries (see Baker’s tips)
75 g (21/2 oz/1/2 cup) currants
435 ml (151/4 fl oz/13/4 cups) milk
60 g (21/4 oz) butter, cubed, plus extra, to grease and serve
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
100 g (31/2 oz/2/3 cup) chopped good-quality dark chocolate
75 g (21/2 oz/1/2 cup) plain (all-purpose) flour
75 ml (21/4 fl oz) water
55 g (2 oz/1/4 cup) caster (superfine) sugar
2 tablespoons water
1 Put the bread flour, sugar, yeast, mixed spice, cinnamon and salt in a large bowl and mix to combine. Stir through the dried cherries and currants.
2 Heat the milk and butter in a small saucepan over medium heat until the butter has just melted and the milk is lukewarm. Whisk one of the eggs with the vanilla and add to the milk mixture. Whisk to combine. Add to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough.
3 Turn onto a lightly floured bench top. Knead for 8–10 minutes or until smooth and elastic. Lightly grease a clean large bowl with a little butter, add the dough and turn to coat the dough. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until doubled in size.
4 Line a large baking tray with baking paper. Punch the centre of the dough down with your fist. Turn onto a lightly floured bench top. Knead for 2–3 minutes or until smooth. Knead in the chocolate. Divide the dough into 12 equal portions. Roll each portion into a ball and place on the tray, allowing room for spreading. Cover with a damp tea towel (dish towel) and set aside in a warm, draught-free place for 30 minutes or until almost doubled in size.
5 Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Meanwhile, make the Flour paste. Combine the flour and water in a bowl and beat with a wooden spoon until smooth. Spoon into a small plastic bag.
6 Whisk the remaining egg and brush the tops of the buns with it. Snip a small hole in the corner of the plastic bag containing the Flour paste and pipe crosses on the buns.
7 Bake in the preheated oven for 25 minutes or until the buns are cooked and sound hollow when tapped on the base.
8 Meanwhile, make the Glaze. Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar has dissolved and simmer for 1 minute. Transfer the hot cross buns to a wire rack and brush the tops with the glaze. Serve warm, spread with butter.
Dried cherries are available at selected supermarkets, delicatessens, grocery shops and specialty food stores.
You can replace them with good-quality dried cranberries.
These hot cross buns are best eaten the day they are made. To freeze for up to 3 months, wrap in plastic wrap and seal
in an airtight container. Thaw at room temperature.
Breakfast Cookies at Cowaramup, Easter 2013.
I made these delicious, easy to make, sugar free breakfast cookies from Bread and Wine by Shauna Niequist for Angela, Jason and Rachel when they came to stay at Easter ( the dogs loved them too!) This is a recipe that can easily be adapted – add your own favorite nuts or dried fruit – dried cranberries and white chocolate for a decadent touch!
I dont think I will have the time to try the toffee before they leave.