3 Delicious Easter Baking Recipes to Impress Your Family This Spring

Easter is just around the corner, a perfect time for gathering with friends and family, celebrating the arrival of spring, and of course, indulging in some delicious, home-baked treats. There’s nothing quite like the smell of fresh baking to make a house feel like a home during the holidays. If you’re looking to elevate your Easter festivities this year, why not try your hand at creating some truly scrumptious bakes that are sure to wow your guests?

To help you on your culinary journey, we’ve compiled three outstanding Easter recipes courtesy of Waitrose, who collaborated with some of the most talented young bakers to bring these creations to life. Whether you’re in the mood for a quick and delightful cookie, a traditional European tart, or an ambitious show-stopping cake, there’s a recipe here for every skill level and taste. Get your apron on, preheat your oven, and let’s get baking!

Martha Collison’s Zesty Easter Egg Biscuits
Emma Gardner’s Traditional Osterfladen (Swiss Easter Tart)
Sarah Lemanski’s Fire & Spice Icebox Cake

Martha Collison’s Zesty Easter Egg Biscuits

Quick, simple, and utterly delightful, these delicate biscuits are the perfect entry into Easter baking. Created by Great British Bake Off’s Martha Collison, this recipe masterfully balances the rich, bittersweet notes of dark chocolate with a vibrant, zingy burst of fresh lime. They are incredibly fun to decorate, making them a fantastic activity to do with kids. The unique egg shape is easy to achieve and adds a wonderful festive touch to your holiday spread.

Dietary: Vegetarian
Preparation time: 25 minutes, plus time for chilling and cooling
Cooking time: 15 minutes
Total time: Approximately 40 minutes, plus chilling and cooling
Makes: About 18 biscuits

Ingredients

170g unsalted butter, softened to room temperature
65g icing sugar
1 tsp vanilla bean paste (optional, but recommended for depth of flavour)
2 limes, zest and 2 tbsp of fresh juice
240g plain flour
2 tbsp cornflour
A pinch of fine sea salt
75g dark chocolate (70% cocoa solids recommended)

Method

In a large mixing bowl, cream the softened butter and icing sugar together until the mixture is pale, light, and fluffy. You can use an electric hand mixer or a freestanding mixer with a paddle attachment for this. Beat in the vanilla bean paste (if using), followed by the lime zest and juice.
In a separate bowl, whisk together the plain flour, cornflour, and a pinch of salt. Gradually add the dry ingredients to the butter mixture, mixing on a low speed until it just comes together to form a stiff dough. If the dough seems too crumbly, add a little more lime juice, one teaspoon at a time, until it holds together.
Transfer the dough to a clean work surface and roll it into a log shape, approximately 6cm in diameter. Wrap it tightly in cling film. To create the signature egg shape, gently press one long edge of the log against your work surface to form a rounded point, smoothing it with your hands to create an egg-shaped cross-section. Chill the dough in the refrigerator for at least 1 hour, or until firm.
Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Line a couple of large baking trays with baking parchment. Once the dough is firm, unwrap it and use a sharp knife to slice it into 0.5cm-thick biscuits. Arrange the biscuits on the prepared trays, leaving some space between them.
Bake for 12–15 minutes, swapping the trays around halfway through the cooking time if needed for an even bake. The biscuits are ready when they are just beginning to turn golden at the edges. Let them cool on the trays for a few minutes before carefully transferring them to a wire rack to cool completely.
While the biscuits are cooling, melt the dark chocolate. You can do this in a heatproof bowl set over a pan of simmering water (a bain-marie) or in short bursts in the microwave. Pour the melted chocolate into a disposable piping bag and let it cool and thicken for about 10 minutes. Snip a very small opening at the tip of the bag and pipe your desired decorations onto the cooled biscuits. Get creative with stripes, zigzags, and spots!

Emma Gardner’s Traditional Osterfladen (Swiss Easter Tart)

This traditional Swiss recipe, known as Osterfladen, is a rare treat typically made only for a few weeks around the Easter period. Baker Emma Gardner shares this recipe, which connects her to her mother who lives in Switzerland. It’s a beautiful way to celebrate across cultures. The filling is delightfully unusual, featuring a creamy, lemon-infused rice pudding base layered over a sweet lick of raspberry jam, all encased in a crisp, buttery pastry. It’s a truly unique dessert that will become a new family favourite.

Dietary: Vegetarian
Preparation time: 30 minutes, plus cooling, chilling, and resting
Cooking time: 1 hour 15 minutes
Total time: 1 hour 45 minutes, plus significant time for cooling and resting
Serves: 8

Ingredients

For the Pastry:

160g plain flour, plus extra for dusting
½ tsp caster sugar
¼ tsp fine sea salt
100g unsalted butter, cubed and chilled
2 tbsp whole milk

For the Filling:

370ml whole milk
70g short-grain rice (like Arborio or pudding rice)
60g caster sugar
50g ground almonds
50g double cream
1 lemon, finely zested
2 large eggs, separated
2 tbsp raspberry jam

Method

First, prepare the rice filling base. In a medium saucepan, bring the milk to a boil with a small pinch of salt. Add the rice and reduce the heat to a gentle simmer. Cook, stirring frequently to prevent sticking, for about 25 minutes or until the rice is tender and the mixture has thickened considerably. Scrape the mixture into a bowl, cover, and allow it to cool completely before chilling thoroughly in the refrigerator.
To make the pastry, sieve the flour, sugar, and salt into a mixing bowl. Add the chilled, cubed butter and rub it into the flour using your fingertips until the mixture resembles wet sand. Add the milk and use a cutlery knife to bring the mixture together into a shaggy dough. Tip it onto a work surface, flatten it with the palm of your hand, fold it in half, and repeat this process once more before shaping it into a disc. Wrap in cling film and chill for at least 30 minutes.
Preheat the oven to 180°C (160°C Fan, Gas Mark 4). On a lightly floured surface, roll out the chilled pastry to about 0.3cm thick, large enough to line a 23cm fluted tart case. Carefully line the tin with the pastry, pressing it gently into the corners and sides. Trim any excess pastry from the edges. Chill the pastry case for another 20 minutes.
Prick the base of the pastry with a fork, line it with baking parchment, and fill with baking beans or uncooked rice. Place on a baking sheet and bake for 15 minutes (this is called blind baking). Carefully remove the parchment and beans, then return the tart case to the oven for 5 more minutes until it’s lightly golden. Set aside to cool.
Now, finish the filling. In a large bowl, beat the caster sugar, ground almonds, double cream, lemon zest, and egg yolks into the chilled rice mixture until well combined. In a separate, clean bowl, whisk the egg whites until they form stiff peaks. Gently mix about one-third of the egg whites into the rice mixture to loosen it, then carefully fold in the remaining two-thirds until just combined.
Spread the raspberry jam evenly over the base of the cooled pastry case. Carefully spoon the rice filling on top and smooth the surface. Bake for 30–35 minutes, until the filling is golden brown, puffy, and set. Allow the tart to cool in the tin before removing it to a wire rack. Serve at room temperature or chilled, dusted with icing sugar if you like.

Sarah Lemanski’s Fire & Spice Icebox Cake

For those looking for a true Easter showstopper, this modern centrepiece from baker Sarah Lemanski is the answer. Inspired by classic American icebox cakes, this creation is a sophisticated balancing act of sweet and savoury flavours. It features layers of homemade chocolate ginger cookies, a chilli-infused chocolate ganache, luscious salted caramel, and a ginger-spiced cream. The subtle heat from the chilli and ginger provides a surprising and delightful contrast to the cooling, decadent caramel and cream. This is an make-ahead dessert that gets better as it sits overnight.

Dietary: Vegetarian
Preparation time: 45 minutes, plus extensive time for resting, infusing, cooling, and chilling overnight
Cooking time: 1 hour 20 minutes
Total time: 2 hours 5 minutes, plus overnight chilling
Serves: About 25 small portions

Ingredients

For the Chocolate Ginger Cookies:

200g plain flour
80g cocoa powder
220g caster sugar
¼ tsp salt
¼ tsp bicarbonate of soda
2 tsp ground ginger
1 tsp mixed spice
145g unsalted butter, chilled and diced
3 stem ginger balls in syrup, finely chopped
3–4 tbsp whole milk

For the Chilli Ganache:

300ml double cream
1 dried ancho chilli, roughly torn
200g dark chocolate (70% cocoa solids), broken into chunks

For the Salted Caramel:

50g caster sugar
50g light brown soft sugar
50g golden syrup
75g unsalted butter
125g double cream
1½ tsp flaky sea salt

For the Ginger Cream:

750ml double cream
2 tbsp stem ginger syrup (from the jar)

Method

For the cookies: In a food processor, pulse the flour, cocoa powder, sugar, salt, bicarbonate of soda, ground ginger, and mixed spice until combined. Add the chilled butter and pulse until it resembles fine breadcrumbs. Add the chopped stem ginger. With the motor running, gradually add just enough milk to form a smooth dough. Form the dough into a smooth log about 32cm long and 5cm in diameter. Wrap in cling film and chill for at least 1 hour.
For the ganache: Heat 250ml of the double cream in a small pan with the torn ancho chilli until it just reaches a boil. Remove from the heat and set aside to infuse for 1 hour.
Melt the dark chocolate in a bain-marie or in the microwave. Strain the infused cream into a clean pan, add the remaining 50ml of cream, and gently reheat until just boiling. Pour the hot cream over the melted chocolate in three additions, stirring until smooth and glossy after each addition. Set aside.
For the salted caramel: Gently heat all the caramel ingredients in a saucepan, stirring until the sugar dissolves completely. Increase the heat and simmer briskly for 5–7 minutes until you have a thick, yet pourable caramel. Be careful it doesn’t boil over. If it becomes too thick, stir in a little more cream. Set aside.
Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Line baking trays with parchment. Slice the chilled cookie dough log into 0.5cm rounds (you should get 50-60). Space them 2cm apart on the trays and bake in batches for 15–20 minutes, until crisp and firm. Transfer to a wire rack to cool completely.
For the ginger cream: In a large bowl, whip the double cream until it’s just before the soft peak stage. Gently fold in the stem ginger syrup.
To assemble: Grease and line a deep 20cm square cake tin with baking parchment, leaving a 5cm overhang on each side to help with removal. Reserve a few cookies and some caramel for decoration. Begin layering in the tin, starting with 2-3 tablespoons of ginger cream. Follow with a single layer of cookies, breaking some to fill any gaps. Spoon over a thin layer of caramel, followed by another layer of cookies. Add a layer of ganache, then more cookies. Continue this layering process until you reach the top of the tin, finishing with a final layer of ginger cream.
Cover and chill the cake for at least 8 hours, but preferably overnight. This allows the cookies to soften and the flavours to meld. When ready to serve, use the overhanging parchment to lift the cake from the tin onto a serving plate. Crumble the reserved cookies over the top and finish with a generous drizzle of the remaining caramel.

About the Bakers

Martha Collison

Entirely self-taught, Martha Collison charmed the nation when she reached the quarter-finals of the 2014 Great British Bake Off, becoming the show’s youngest-ever contestant. Her approach to baking is fresh, accessible, and full of flavour, as demonstrated in her simple yet elegant Easter egg biscuits. Despite a busy schedule, she continues to share her passion for baking through her blog and writing.

Emma Gardner

Emma Gardner began her award-winning recipe blog, Poires au Chocolat, in 2009 while studying English literature. Her passion for precision and beautiful food led her to train in pâtisserie at the prestigious Le Cordon Bleu. Her Osterfladen recipe reflects her appreciation for classic techniques and traditional flavours, bringing a taste of European heritage to your Easter table.

Sarah Lemanski

Sarah Lemanski is the creative force behind the Noisette Bakehouse in Yorkshire. Known for her inventive and globally-inspired creations, she often sells her bakes from a charming Citroën H food van called The Madeleine Express. Her Fire & Spice Icebox Cake is a perfect example of her adventurous style, fearlessly combining bold flavours to create something truly unforgettable.

Your Easter Baking Adventure Awaits

With these three incredible recipes, you’re now equipped to make this Easter the most delicious one yet. Whether you choose Martha’s playful biscuits, Emma’s comforting Swiss tart, or Sarah’s daring icebox cake, you’re sure to create lasting memories in the kitchen and around the table. Happy Easter, and happy baking!

For even more delicious Easter baking and cooking inspiration, visit the Waitrose Easter Area on their website.