Happy Easter! When I was a kid, Easter used to be one of my favourite holidays. When you are a sweet-tooth, like me, any holiday where you wake up to a pile of chocolate at the end of your bed is, of course, going to have a special place in your heart. Today is Good Friday and I’m off to a friend’s place to partake in Easter egg painting. I’ve never actually done this before so I am looking forward to it. Really, it is just a guise to get the girls together to eat and drink! This means that I am going to get in the kitchen soon to start baking some cupcakes and to make my family’s version of Easter eggs.
These aren’t your traditional chocolate Easter eggs. These are little bite-sized balls of sweetness that are very similar to rum balls, but without the rum. This is a great recipe to have children help with because there is no baking and no cutting so it is very safe and fun for them. Like all recipes that are passed on, the recipe below is very rough so some of the measurements might be out slightly. Basically, you want to ensure that the mixture isn’t too runny so add the condensed milk slowly until you have a mixture that will hold together but isn’t gooey.
Not-so-chocolaty Easter eggs – makes about 16
Roughly 1/4 of a pound of semi-sweet biscuits, like digestives or Animal Crackers
Roughly 100ml of condensed milk
½ cup of shredded coconut
1 tablespoon of good-quality cocoa
Spare coconut, to roll the eggs in
In a bowl, crush the biscuits into crumbs but feel free to leave some bits a little chunkier than others. It will give the balls a little more crunch. Mix in the condensed milk, the coconut and the cocoa. Form bite-sized “eggs” by rolling teaspoon sized balls of the mixture in your hands and then roll them in the spare coconut. Allow to set in the fridge for about 20 minutes before munching.
Have a great Easter!