Easter Chocolate Crackles (Cooking with kids)

(Photo by Gary Corbett)

“It’s time to think of what to do with all those leftover Easter eggs!…said no one ever!  Well, if by chance you do have any leftover you could get your kids to make these super easy Easter chocolate crackles. They don’t require any cooking except to heat up the copha and are a great treat kids can make themselves for parties. I’ve included sultanas (to make them vaguely more healthy) and optional nuts. Enjoy!”

Ingredients

  • 250g copha
  • 4 cups rice bubbles
  • 1 cup icing sugar
  • 1 cup desiccated coconut
  • 3 tablespoons cocoa
  • 1 cup sultanas
  • 1/2 cup chopped almonds
  • Sprinkles
  • Easter eggs
Equipment
  • Big mixing bowl
  • Stirring spoon
  • Cup measure
  • Dessert spoon
  • Microwave bowl or jug
  • Cupcake pan
  • Cupcake papers
Method
  1. Chop the copha into small pieces and place in a microwave safe bowl or jug. Microwave for bursts of 30 seconds until fully melted. Mine took about 2:30 from the fridge but if it’s at room temperature should take less.
  2. Into the big bowl put the rice bubbles, Icing sugar, coconut, cocoa, sultanas and almonds. Using the big spoon mix it together until its we’ll combined. (This could also be done in a food processor)
  3. Add the melted copha to the bowl and stir until it’s all combined.
  4. Put the cupcake papers in the cupcake pans and spoon mixture into each one. I found this mixture made 17 chocolate crackles.
  5. Sprinkle the sprinkles over each one.
  6. Peel the foil off the Easter eggs and push down into each chocolate crackle.
  7. Refrigerate for at least an hour to solidify.
  8. Store in an airtight container in the fridge.

Christmas Crinkle Cookies

“I’m always looking for quick and easy recipes to make for Christmas parties and presents.  These biscuits are based on a Mexican recipe I found that I deleted the chilli and spices and added Christmas mince.  They turned out so well I’ve had requests to make more. (Mainly from my husband)  I love the texture of the crinkle and on the outside which is achieved by rolling them in icing sugar.  Enjoy!”

(Photos by Gary Corbett)

Ingredients

  • 450g plain flour
  • 80g dutch cocoa powder
  • 300g sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 eggs
  • 1/2 cup vegetable oil
  • 300g Christmas mince (Recipe on “Christmas Mince Pies” post)
  • Icing sugar to roll balls in
Method
  1. Combine flour, cocoa, sugar, cinnamon, ginger, baking powder and salt in a bowl and mix well.
  2. Beat the eggs with the oil, then stir in the Christmas mince.
  3. Add the wet ingredients to the dry and beat until combined.
  4. Refrigerate for 30 minutes (this makes them easier to roll)
  5. Put icing sugar into a small bowl.
  6. Roll golf ball sized balls in your hand then roll then in the icing sugar until covered.  shake off the excess and place on a parchment lined baking tray.  (You can press them down slightly so they won’t roll around but don’t flatten them out.  They will keep their ball-shape once they’re cooked.)
  7. Bake in a 180 degree C oven for 10-12 minutes or until the crackle patten has emerged.