Children love baking and it's great for them to learn lots of skills; counting, weighing, measuring, rolling, cutting, kneading, patience and self restraint!!! My little big man is working on the last one still and sometimes speed and distraction is of the essence, but nevertheless he is one of my favourite baking partners. Today we made chocolate crispy cakes with eggs on for Easter, these are so easy to make and I have included 2 different recipes depending on whether you like yours as more solid, chocolately cake or a chewier cake.
Makes 24 fairy cake size.Can be easily halved, or doubled for a party.
For a solid crispy cake:
250g chocolate,
125g rice krispies.
For a chewier crispy cake:
75g Stork,
2tbsp golden syrup,
250g chocolate,
125g rice krispies.
Sweets to top them with, we used Cadburys pebbles that look like eggs as we couldn't find mini eggs anywhere today, but you could use any sweets you like, jelly beans are very nice!
1. Melt the chocolate. I do this in the microwave in short bursts then stirring to avoid burning it. Alternatively you can melt it in a bowl over a small pan of water, making sure that no water or steam gets into the chocolate.
2. If you are using the Stork and golden syrup then melt them in a saucepan and leave to cool for a few minutes. Stir in the chocolate.
3. Stir in the rice krispies and spoon into cake cases in a cake tin. Top with sweets and then put in the fridge to set.
Happy Easter and many blessings
xxx
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