Easter White Chocolate

Easter White Chocolate, Honey and Pecan Cookies

Half cake half biscuit = perfect combination

Makes 12

  • 125g salted butter at room temperature
  • 25ml Runny honey
  • 50g caster sugar
  • 280g self-rising flour
  • 180g white chocolate
  • 30g pecan nuts
  • 2 x medium eggs
  • 1 x tsp vanilla essence
  • 2 x baking trays lined with non-stick baking parchment
Preheat the oven to 180c/350f/gas 4
Chop the white chocolate and the pecan nuts
Put the butter, vanilla essence, honey and caster sugar into a food processor and blitz till smooth
Add the flour, half of the chocolate and half of the pecan nuts
Process gain till blended
Divide the mixture in twelve and roll into rounds
Put them on the prepared baking trays and with the back of a spoon flatten slightly into rounds
Bake in the oven for 15 mins
Allow to cool on the trays

Prep time - 15 mins
Cook time - 15 mins


Easter doesn’t have a fixed day - it is supposed to fall on the first Sunday after the full moon following March 21st
The name Easter owes its origin to Eostre or Eastre, an Anglo-Saxon goddess of light
Easter Sunday is the day to rejoice and feast in the light of Jesus rising from the dead and too at reaching the end of the long Lenten fast
This time also marks the beginning of spring - a time for renewal/ rebirth which is also responsible for the important role played by the egg at this time of the year
Decorating Easter Eggs was traditionally a symbol of the empty tomb - this tradition is called Pysanka
In Russia the famous jeweller Peter Carl Fabergé elaborately decorated eggs for the Tsars
Eggs were a symbol of life to ancient Egyptians, Persians, Romans and Greeks - the custom of giving Eggs at Easter originated with them
The first chocolate Ester eggs were made by Fry’s in 1873
Cadburys soon followed and launched there’s in 1875
Cadburys make 1.5 million cream eggs a day when they start production of the famous mini eggs
In Europe the eating of lamb at Easter is widespread and this meat has become the favourite meat consumed over this period
We can thank the Germans for the Easter Bunny – originally an Easter Hare – who delivered chocolate to the children that had been good
Every Easter Monday – the French village of Haux gets together in the main square to cook a giant omelette – made with 4,500 eggs and it feeds over 1,000 people
All over Europe, cakes are made to celebrate this time – hot cross buns with were traditionally baked on Good Friday – traditionally a cross would be made in the rising dough to allow the devil to fly out

Seasonal Recipes

Let us create your dream recipe