These sugar cookies are already decorated! I’ve incorporated soft sprinkles into the cookie dough before rolling it out and cutting it into Easter shapes. The effect means that they look like they are already decorated with pastel coloured spots.
So you have leftover Easter eggs in the house, huh? You’re not alone! We have a box of them in the pantry that I’m slowly sharing with the kids. They are still small enough (at 1.5 yrs and 3.5yrs old) to ration them out to. They don’t even notice if one goes missing some nights when my cup of tea and belly are lonely.
Simply crumble the Easter Eggs in your clean hands, and add to the mixture instead of the chocolate chips.
How simple is that?
Florentines are a cafe classic with their nutty, fruity, toffee crunch. And don’t forget the chocolate!
My eldest son has about 3 different types of breakfast cereals on the go. His favourite through winter and at the moment is porridge with brown sugar. This means that some of the other cereals have been left all alone in the pantry. So, I decided to find a recipe to use up the left over cornflakes.
Florentines are usually made with flaked almonds. I didn’t have any in the pantry – but I did have some macadamia nuts (surprise, surprise!). They work brilliantly with the sweetness of the dried fruit and crunch of the cornflakes.
Do you have lonely breakfast cereals in the cupboard? Why not find a recipe to use them up.