Danny Joyce | Editor
- Mar 19

Keep them entertained in the kitchen this Easter - Recipes & more from Currys

With Easter just around the corner, perhaps chocolate eggs are not at the top of your list, and you’d prefer to bake some Easter treats for the family. It’s also the perfect time to get the kids involved while they’re off school!

For budding bakers, you are going to want to make sure you’ve the right equipment, and Currys have an impressive range in store and online now to make sure those Easter treats impress everyone!

How can Easter baking help my child to learn about cooking?

• Your child can learn to help in the kitchen by getting the ingredients and cooking equipment ready with you!

• They can stir ingredients for cakes, beat eggs and add sprinkles

Older children can measure out ingredients, pour liquids and heat butter in a pan.

• They can also beat together butter and sugar for Easter cupcakes and cookies

• Cooking is a great time to introduce your child to the joys of washing up or loading the dishwasher (Currys have a great range in store and online!)

RECIPES:

The Perfect Pastry:

Pâte brisée is something that any home baker should become best friends with. It’s an incredibly versatile (and tasty) shortcrust pastry that can be used to make tarts, cakes, pies, and lots of other baked goodies – sweet or savoury. Here’s how to make it in just a few minutes with the KitchenAid Stand Mixer:

Ingredients:

• 225g plain flour

• Pinch of salt

• 1 tbsp caster sugar

• 120g unsalted butter, diced and chilled

• 2-4 tbsp ice cold water

Method:

• Drop the flour, salt, and sugar into the bowl of your KitchenAid Artisan Stand Mixer fitted with the flat beater.

• Pulse once or twice to combine all the ingredients.

• Add all of your chilled butter chunks, then pulse once or twice until the butter just starts to break down a little bit. You should still be able to see some little chunks, as they create your pastry’s flaky and light texture.

• Slowly drizzle in 2 tbsp of the water and pulse until the mixture just starts to form clumps. You might need to add up to 4 tbsp for this to happen. Top tip: Stop processing the moment your pastry starts clumping up. If you keep going until it forms into a ball, you’ll end up with tough pastry.

• Tip out the mixture onto a lightly floured work surface and gently bring it together with your hands. Form in into a flat round about ½ an inch heigh, wrap in clingfilm, and stick in the fridge for least an hour.

• You can now use your pastry! Great for both sweet and savoury dishes.