Easter isn’t just about chocolate eggs – it’s a full-on feast for food lovers. From next-level desserts to viral hacks, this year’s Easter table is all about fun twists and big flavours.
Whether you’re hosting a laid-back long weekend lunch or just looking for an excuse to try the season’s most delicious trends, these Easter tips, tricks and foodie favourites will help you celebrate in tasty style.
SCOTCH FINGER EASTER FUDGE
An indulgent combination of buttery Arnott’s Gluten Free Scotch Finger biscuits and creamy, white chocolate fudge
- Grease and line a 20cm square slice tin with baking paper, extending the paper 2cm above edge of tin. Roughly chop 250g Arnott’s Gluten Free Scotch Finger biscuits. Reserve 1/3 cup chopped biscuits.
- Place 60g butter, 500g white chocolate melts and 395g can sweetened condensed milk in a saucepan. Cook over low heat, stirring continually, so it doesn’t stick, for 5 mins or until butter melts and mixture is combined.
- Continue to cook, stirring, for a further 4-5 mins until it’s just beginning to simmer and mixture is thick and glossy. Remove pan from heat, add chopped biscuits and stir well.
- Pour mixture into prepared tin, top with 125g pkt speckled eggs (ensure they’re gluten free) and reserved chopped biscuits. Cover and refrigerate for 4 hours or until firm. Cut into squares before serving.
NO-BAKE DESSERTS
Celebrate Coeliac Awareness Week (March 13-20) with these two delicious gluten-free recipes from Arnott’s. You can find their gluten-free range of biscuits and snacks at major supermarkets.
Arnott’s Gluten Free Scotch Finger biscuits, $5 at woolworths.com.au.
TIM TAM MINI CHEESECAKES
Make the cheesecakes well ahead of time and keep them in the fridge until you’re ready to decorate
- Line a 12-hole (1/3-cup/80ml) muffin tin with paper cases. Place 7 Arnott’s Gluten Free Tim Tam Original biscuits in the bowl of a food processor and pulse until fine crumbs form. Add 80g softened butter and process until just combined.
- Spoon mixture evenly into paper cases, pressing firmly into the base. Cover and refrigerate for 20 mins or until firm. Finely chop 2 biscuits and reserve remaining. In a bowl, whisk 150ml thickened cream until firm peaks form.
- In the bowl of an electric mixer, beat 250g softened cream cheese for 3 mins or until smooth and light. Add 1/3 cup (55g) sifted icing sugar mixture (ensure it’s gluten free) and beat until combined. Using a large metal spoon, fold the whipped cream and chopped Tim Tams into cream cheese mixture until combined.
- Spoon mixture evenly into paper cases onto biscuit bases, smooth the top. Cover and refrigerate for 4 hours or until set. Just before serving, cut reserved biscuits into slices. In a bowl, whisk additional 150ml thickened cream until firm peaks form. Dollop cream onto cheesecakes and decorate with sliced biscuits.
CHOCK-A-BLOCK
Pana Organic is delivering the goods just in time for Easter, with two new limited-edition seasonal chocolates.
Hot Cross Bun is a spicy blend of nutmeg, cardamom, clove, cinnamon, dried fruit and chocolate, while Peanut Butter & Strawberry is the perfect combo of peanut pieces and strawberry jelly drops.
They’re available at major supermarkets and selected retailers for a limited time for $13.
HOPPY EASTER
Easter is just around the corner and with that comes the school holidays. However if you’re worried about how to keep the kids entertained, Kmart has you covered.
From making your own chocolates to planning the perfect egg hunt, here’s everything you need to create an epic Easter!
OUT NOW!
The much-loved New Idea Food issue is bursting with fresh inspiration to shake up your midweek meals.
Discover budget-friendly, flavour-packed autumn favourites, Easter-ready sweets with creative hot cross bun twists, gut-friendly treats for sharing, and a bonus air fryer feature to make everyday cooking a breeze, plus much more.
Deliciously easy, every night of the week. Available for $10.99 from supermarkets and magshop.com.au
Related stories
Native ad body.
Native ad body.
Native ad body.
