Easter biscuits
Bake our easy Easter biscuits then choose from two options to decorate them – or you can halve the amounts of jam and icing sugar and make both
Easter chocolate mug cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 8
Skip to ingredients
- 1 tbsp cocoa
- 100g self-raising flour
- ½ tsp bicarbonate of soda
- 50g golden caster sugar
- 100ml skimmed milk
- 1 large egg
- 2 tbsp sunflower oil
- 12 chocolate mini eggshalved lengthways
Nutrition: per serving
- kcal144
- fat6g
- saturates2g
- carbs20g
- sugars10g
- fibre1g
- protein3g
- salt0.3g
Method
step 1
Sieve the cocoa, flour and bicarbonate of soda into a bowl. Stir in the sugar, then make a well in the middle.
step 2
Whisk the milk, egg and oil in a jug with a fork, then pour into the well in the dry ingredients. Mix thoroughly with a whisk to make a smooth batter.
step 3
Divide the batter into eight espresso cups, filling each no more than half way. Push half a chocolate mini egg into each.
step 4
Microwave in batches of two on high for 45 seconds–1 min, until cooked and well risen. Top with another two chocolate egg halves, and serve straight away with cream or ice cream, if you like.
