Flash Sale! to get a free eCookbook with our top 25 recipes.

Liam Charles’ recipe for Easter pizza cookie

Easter is one among my favorite vacations of the 12 months. I’m a fiend for decent pass buns; I love making and ingesting Easter eggs, and don’t even get me began on the roast dinner. Using a number of the critical festive flavors, I decided to take a candy technique to a savory conventional: pizza. Yes, I’m launching the Easter pizza. We’re speak me a simnel cake-stimulated base, apricot jam, chocolate, and hazelnut spread and, to finish it all off, a few Easter eggs. Who has pizza for Easter? We do.
Easter pizza cookie
Prep 20 min
Cook 30 min
Serves 8
250g unsalted butter
150g light muscovado sugar
½ tsp almond extract
One egg
300g plain flour
1 tsp salt
½ tsp bicarbonate of soda
2 tsp ground cinnamon
Zest of two oranges
Zest of two lemons
200g combined dried fruit
100g glace cherries, chopped
80g apricot jam
For the topping
200g chocolate and hazelnut unfold
One handful chopped Mini Eggs
One handful chopped Easter eggs
three tbsp floor almonds
Heat the oven to 180C (160C fan)/gasoline 4. Grease and line a 25cm, round, free-bottomed cake tin with baking parchment.
Cream the butter and sugar in a big bowl, until mild and fluffy. Add the almond extract and egg, then blend once more.
Sieve the flour, salt, and bicarb right into a separate bowl. Stir within the cinnamon, zest of each fruits, dried fruit and cherries.
Combine the flour and butter mixtures and blend properly.
Scoop the dough into the prepared cake tin and bake for 30-40 minutes, until it nevertheless has a slight wobble in the middle.
Add a touch heat water to the jam and provide it a quick stir. Using a pastry brush, brush the jam over the cookie, go away to cool in the tin, then transfer to a cord rack.
To make the topping, gently melt the chocolate and hazelnut unfold in a pan set over a low warmness. Squiggle the unfold over the top of the “pizza” base, sprinkle over the chopped chocolate eggs, then the ground almonds for the “cheese”.