Spring time snacks

Easter is a perfect time to bake… with Chocolate! Well that’s what Helen Nathan, creator of the successful Flossie Crums baking adventure series believes. 

Helen is one of the UK’s leading children’s baking experts and has already had two books published about the baking adventures of 7 3/4 year old Flossie Crums, who thinks Baking is Brilliant! A third Flossie Crums adventure is due out in June. In Book One, Flossie Crums is stunned to find that there really are fairies living at the bottom of her garden. In fact there’s a whole fairy kingdom, inside her giant chestnut tree. And when the fairies taste her chocolate cake, they waste no time in appointing her ‘The Royal Baker for the Kingdom of Romolonia.’ Helen’s books combine beautifully illustrated, fairy tale adventures, with simple recipes which even small children can follow. And we’ve been granted a special sneak preview of one of the recipes from book 3 “Flossie Crums and the Royal Spotty Dotty Cake.”As well as some special Easter recipes, exclusive to our readers.

EASTER CARROT CUPCAKES : (make 12 large cupcakes or 24 ‘mini’ fairy sized cakes)

What you need:

2 large eggs
175g golden caster sugar
150ml sunflower oil
200g self-raising flour, sifted
2 medium carrots, coarsely grated
1 tsp vanilla extract

200g tub  Light Soft Cheese
50g golden icing sugar, sifted

mini sugar carrot decorations (visit www.flossie crum.com)

What you do

Turn the oven to 180c

Beat the eggs, sugar and oil until mixture looks a bit like custard.. 
Gently mix in the carrots, flour and vanilla extract. Spoon cupcake 
mix into 12 cupcake cases and bake for 20 mins.

Beat the icing ingredients together  with a wooden spoon and spread a 
couple of teaspoons of icing on the top of each cake (or use a piping 
bag  for an extra special ‘posh’ look).

Decorate with mini icing carrots or chocolate eggs.

Flossie’s top tip: You could put anything you like that’s ‘eastery’ on 
the top of these cute cup cakes – chocolate eggs, yellow sweeties, 
edible yellow glitter (from www.flossiecrums.com) or even your 
friends’ names. You could even arrange them in an Easter basket with a 
big yellow ribbon!

(makes about 20 cookies)

What you need:

280g plain flour

200g firm unsalted butter

100g icing sugar

2 egg yolks

1 teaspoon vanilla essence.

what you do:

Turn the oven to 200c

Put the flour and butter in a food processor and blitz to form ‘bread 
crumbs’ add the sugar, eggs and vanilla. Turn on the processor and keep the 
blade turning until all the dough comes together into a ball

Flossie’s tip: It seems to take ages and you think you need to add 
more liquid, but you don’t! Just like magic you finally get this big 
doughy ball! Wrap it in cling film and let it have half an hour’s rest.

Roll out the dough on a floured table top,  giving the dough a little 
wiggle each time you roll it so that it doesn’t stick!

Using your easter cutters, stamp out shapes and put these on a greased 
baking tray.

Cook for about 7 minutes at 200c

Flossie’s tip: You don’t want the cookies to be too brown, just pale 
and and a tiny bit golden round the edges.

Leave them to cool before lifting off the tin with a blunt knife.

You can tie a little ribbon onto each basket or round the neck of the 
bunny, it looks really professional!

Flossie tip (this recipe works for any shaped cookie, why not visit 
your local kitchen shop and see what types of cutters they have.

You can either make these ‘plain’ or ice them.


175g soften butter

175g caster sugar

200g drinking chocolate (Flossie’s tip: Please don’t use coca powder!!)

4 eggs

75g self raising flour

Turn oven to 200c

Mix everything together with a wooden spoon or in a food processor.

Spoon all the mixture into a greased cake tin (or better still, a 
silicone tin so that you can be sure that nothing sticks)

Bake for 35 minutes. Leave to cool completely then tip out the tin and 
scatter with chocolate eggs!


200g porridge oats

125g butter

2 dessert spoons golden syrup

4 dessert spoons condensed milk

1 dessert spoon drinking chocolate

Turn oven to 160c

Melt everything together, except the oats. Take off the heat add the 
oats and spoon into muffin tins. Using the back of a teaspoon make a 
slight indent for the eggs to sit in their ‘nest.’

Bake for 18 mins.

When cool, pop out the tins and pop in the eggs.