How to do it

1. Pre-heat oven to 180 °C. Grease a 23 cm diameter tart plate.
2. Make up the brownie mix, including the cinnamon in the dry ingredients, using the on-pack instructions.
3. Before pouring the batter into the prepared pan, mix in the nuts, and chop in the Easter eggs.
4. Pour and spread the mixture evenly into the prepared tart plate.
5. Bake in pre-heated oven for 15 minutes.
6. Set aside to cool slightly before slicing.

How to do it

1. Heat the oven to 180ºC.
2. Cream the butter and sugar until fluffy and light in colour. Add the vanilla essence and eggs, mixing well.
3. Sift all the dry ingredients together and add to the creamed mixture and mix thoroughly. Add the water if necessary.
4. Roll out to a thickness of 3mm and cut out into desired shapes. Place on a greased baking tray and bake for 8 – 10 minutes. Cool on a wire rack before icing.
5. Sift icing sugar. Beat egg white and add to icing sugar. Mix until a smooth piping consistency forms. Add lemon juice.
6. Spoon some white icing into a piping bag fitted with a small round nozzle. Ice outlines on the cookies.
7. Divide the remaining icing and mix the colours you are using. Thin the icing down to a consistency that can “flood” the biscuit and fill in sections of colour.
8. Use a teaspoon to drop the icing into the areas and a toothpick to push it into corners and pop bubbles.
9. Decorate the biscuits. Paint faces on the bunnies using brown food colouring with a thin, delicate brush.

What you need

2 packets SPAR Oh So Good biscuits,

finely crushed (144 g)

50 ml Mascarpone Cheese

2 ml vanilla essence

How to do it

1. Combine all the ingredients and roll into 14 large marble-size balls.
2. Chill the balls until they are firm. Either sieve icing sugar over to serve, or drizzle melted white chocolate over, in which case you will need to chill them again.

1. For each bag: glue two small googly eyes near the gripping end of the clothes peg.


2. Half-fill the first zipper bag. Pinch the middle of the bag with your fingers and twist. Seal it with the clothes peg. Add the second snack and zip the locking edge shut.


3. Next, curl the tips of a colourful pipe cleaner and then bend the entire piece in half. Clip the pipe cleaner onto the bag with the clothes peg.

How to do it

1. Melt the marshmallow Easter eggs and margarine together in a pot over low heat and keep stirring until an even molten mixture results.
2. Remove from heat and quickly stir in the essence, cereal and coconut. Spoon the mixture into 2 greased non-stick loaf pans, pressing down firmly to compact.
3. Chill until firm enough to tap out onto a chopping board and slice into bars.
4. Optional: Drizzle melted chocolate over the tops and set aside to harden.

How to do it

1. Preheat oven to 220 °C. Lightly grease a large baking tin.
2. Unroll the pastry length into the tin, and generously spread the caramel over.
3. Process or rub the flour, margarine, castor sugar and cinnamon together to a ball of dough. Using a cheese grater, grate the dough directly over the caramel layer to evenly cover.
4. Bake for 12-15 minutes until pastry has risen well and the topping is golden brown. Cut into squares and transfer to a cooling rack. Store when completely cool and crisp.

How to do it

1. In a medium-sized saucepan, measure out the Café Latte powder, sugar, margarine and hazelnut spread. Pour on the boiling water, and stir continuousl over low heat to form a smooth sauce.
2. Bring to a steady boil over medium heat, and stirring often, time for 5 minutes until it thickens up slightly to a slightly syrupy consistency.
3. Remove the pot from the stove and stir in the essence and the muesli thoroughly until completely coated with the sauce.
4. Take a dessertspoonful of mixture at a time, and place onto a greased surface (granite worktops are perfect). Leave for 10 minutes before lifting off and storing in a suitable container in the fridge to firm up completely.

How to do it

1. In a small bowl, mix together the softened butter, cream cheese, and icing sugar until well combined.
2. Toast the slices of white bread until lightly golden brown. 3. Spread a generous layer of the butter and cream cheese mixture onto each slice of toast, carefully spreading the mixture to the edges of the bread.
3. Sprinkle a generous amount of sprinkles or hundreds and thousands over the top of the butter and cream cheese mixture.
4. Using a sharp bread knife, cut each slice of toast into four small triangles.
5. Serve the colourful treats on a platter or individual plates.