KIDS in the kitchen

Easter provides young families with a fabulous opportunity to start traditions and create lasting memories. From making crafts to baking favourite treats and cooking traditional meals, there are many ways to celebrate this special holiday together.

Easter doesn't have to be ALL about chocolate but it's definitely a requirement! Look for sustainably sourced and/or certified fairtrade brands, carob or sugar-free and of course locally owned. When it comes to chocolate, choose quality over quantity and balance out all the sweets with a fresh seafood feast on Good Friday.

Other popular non chocolate Easter gift ideas include sleepwear such as robes and slippers or colouring and craft activities that will keep little ones busy during the long weekend and school holidays.

Get the kids involved in creating sweet treats to share with friends and family like these easy gingerbread easter cookies. Kai and Hope had a great time decorating their easter ‘eggs’.

And don’t forget the hot cross buns! They’re only available for a limited time so make the most of these fresh treats and start a family Easter weekend breakfast tradition at the same time. Serve them simply; toasted, split open and spread with butter or ‘spice’ them up with sweet toppings like maple syrup and icecream or fillings such as nutella and sliced strawberries. YUM!

GINGERBREAD EASTER COOKIES

100g butter at room temperature

150g brown sugar

1 medium free-range egg lightly beaten

225g plain flour

½ tsp baking powder

½ tsp ground mixed spice

1 tsp ground ginger

200g icing sugar

1. Cream the butter and sugar together in a bowl until light and smooth. Stir in the egg with 1 tbsp flour. Stir in the remaining flour, baking powder, mixed spice and ginger until the mixture comes together as a dough. Cover and chill for 30 minutes.

2. Preheat the oven to 160°C. On a floured surface, roll out the dough to 1cm thick. Stamp out biscuits using a cookie cutter and place on to baking sheets in batches. Bake for 10-12 minutes, until just golden. Transfer to a wire rack and leave to cool completely.

3. Mix the icing sugar with 1½ tbsp water. Spoon into a piping bag and ice the cookies with patterns of your choice.