Two short weeks and an extra long weekend - Easter is a great little holiday that seems to come at a time when everyone is due for a break. Brace yourself for backed up traffic and supermarket madness around Good Friday and Sunday. It's like people are preparing for a state of civil emergency just because the shops and pubs close for a few hours.
Consequently Easter is a fantastic time to chill out with others - the last of camping weather, or a time to curl up with a good read. You may be taking off to visit long distance family, or taking up an invitation to stay at a friend's bach.
Wherever you are this holiday weekend, enjoy a very lovely holiday.
The Team @GiftSaint
Being treated to a BBQ, dinner party or weekend at theirs? Here are the ‘thank you’ gifts that’ll have them inviting you back for more…
Try this lovely recipe for Hot Cross Scones. Bound to impress everyone and much quicker to prepare than buns. Serve straight from the oven with lots of butter. Please share with us any great recipes you think our readers would love.
3 cups plain flour
½ cup soft brown sugar
5 teaspoons baking powder
½ teaspoon salt
1 tablespoon mixed spice
1 ½ teaspoon cinnamon
1 teaspoon ground cloves
80g cold butter
¼ cup fine mixed peel
1 cup sultanas
zest of 1 orange
1 cup milk
Apricot jam for glazing
Preheat oven to 200 degrees celsius
Make crosses by mixing ⅓ cup plain flour with a ¼ cup water to make a thick pipeable paste. Spoon into a small ziplock plastic bag and set aside.
To make the scones, put all the dry ingredients in a large bowl and combine well. Grate the cold butter, tip into the bowl, and use your fingertips to rub it into the dry ingredients. Add the mixed peel, sultanas and orange zest.
Whisk the 2 eggs with the cup of milk, add to the dry ingredients and bring together with a fork to make a soft dough.
Tip onto a lightly floured bench and form a rectangle about 4cm high. Cut into 10 equal sized pieces and place well apart on a line baking tray. Use floured fingers to pat each scone into a neat shape. Cut a tiny corner from the plastic bag and pipe a cross on each scone, going down the sides as it will shrink back while cooking. Use scissors to snip off the paste.
Bake 18 minutes until risen and golden. Remove and brush immediately with hot jam.
(recipe from Dish magazine - subscribe online)
Success! Feel free to
or head to your
You must be 18+ to buy alcohol.