All things eggy - from chocolates to decorations (Part 2) - Spring meadow biscuits & Chocolate fudge cake

Spring meadow biscuits

These pastel-hued biscuits are so pretty, and small enough for a feel good treat.

Preparation tiivie: 35 minutes, plus chilling

Cooking time: 15 minutes, plus cooling

Makes 24

Easy/prepare ahead/freeze (undecorated)

Spring meadow biscuits

125g (4_1/2oz) butter, cubed

125g (4_1/2oz) golden caster sugar

1tsp vanilla extract

175g (6oz) plain flour

1 large free-range egg yolk

For the decorating

250g pack ready-to-roll icing

Pink and yellow paste food coloring

1 free-range egg white, lightly beaten

You will need

Flower decorations, sugar sprinkles, wooden skewer, flower and butterfly cutters, tiny piping nozzle

1. Put the butter, sugar and vanilla in a food processor. Whizz for a few seconds. Add the flour and egg yolk; whizz until it forms a ball. Turn out on to a floured surface and knead the dough lightly until smooth. Wrap in clingfilm and chill for 20 minutes.
2. Heat the oven to 180 C. 160 C fan, 350 F, gas 4. Roll out the dough between 2 sheets of baking parchment. Stamp out shapes using the cutters; lift the biscuits and paper on to a baking sheet and cook for 12 to 15 minutes, until firm and golden. Cool for 5 minutes; transfer to a wire rack to cool completely. Undecorated, they keep in an airtight container for up to 1 week.
3. Divide the icing into 3. Dip the skewer into the pink food coloring and knead into 1 portion of the icing until evenly colored. Repeat with the yellow food coloring.
4. Roll out the icing on baking parchment and stamp out flower and butterfly shapes using the cutters. Brush the biscuits lightly with egg white and place the different icings on top of the same-shaped biscuit. Brush the base of the flower decorations with egg white and secure in the center of the flowers. Make patterns on the butterflies using the piping nozzle's tip: add sprinkles.

Per biscuit: 124 calories, 4.5g fat (3g saturated), 21g carbohydrate

Chocolate fudge cake

Even double chocolate can be enjoyed occasionally if you keep the slice small.

Preparation time: 30 minutes

Cooking time: 25 minutes

Serves 8 to 12

Easy/prepare ahead/freeze(cake only)

Chocolate fudge cake

150g (5oz) unsalted butter, at room temperature

150g (5oz) light muscovado sugar

2 free-range eggs

1tsp vanilla extract

40g (1/2oz) cocoa

150g (5oz) self-raising flour

1tsp baking powder

1/2tsp bicarbonate of soda

2tbsp golden syrup

142ml tub soured cream

1 Flake and mini eggs, to decorate

For the ganache

250ml (9fl oz) double cream

250g (9oz) dark chocolate, chopped

You will need

2 x 18cm (7in) sandwich tins, greased and lined with baking parchment

1. Heat the oven to 180 C, 150 C fan, 350 F, gas 4. Beat together the butter and sugar until pale and fluffy. Gradually add the eggs and vanilla, beating continuously.
2. In a separate bowl, sift together the cocoa, flour, baking powder and bicarbonate of soda with a pinch of salt. Fold into the butter mixture with a large metal spoon, then fold in the syrup and soured cream. When combined, divide equally between the tins. Bake in the center of the oven for 20 to 25 minutes until springy to the touch. Leave to cool in the tins, then turn out on to a wire rack; cool completely.
3. To make the ganache, pour the cream into a saucepan and heat gently. Remove from the heat, add the chocolate and stir until it has melted. Cool for 10 to 15 minutes or until thick enough to spread.
4. Use slightly less than half the ganache to sandwich the cakes together. Spread the rest on top and down the sides, then decorate with the Flake, broken into pieces, and mini eggs.