makes 24 If the weather is hot, wrap dough in plastic wrap and chilli until easy to handle Note

Biscuits will be soft when removed from oven, but become crisp on cooling. Note

Make regular Easter eggs by melting chocolate above and painting (or filling) moulds as directed. If filling for solid eggs, tap on bench to remove air bubbles. Join halves together by brushing edges with extra melted chocolate. Press together and roll edges in sprinkles. Chill and store in the fridge in an airtight container. Note

Keep chocolate warm over a bowl of gently simmering water. You can use white chocolate melts if you like, or even half and half. Note

Transform a sweet snacking favourite into an Easter-themed treat with these scrumptious bunny bubble pops. They're so much fun to make with the kids and make a tasty treat for the holiday.

Brought to you by Woman's Day, this delicious and sticky hot cross bun recipe is the ultimate step-by-step guide to creating perfectly decorated hot cross buns for Easter.

You can't go wrong with this simple hot cross bun recipe. It will have your home smelling like Easter.

If you're going make this Easter bread recipe, you may as well make one big enough to share with friends. A cake mixer makes light work of mixing the dough.

Sophie Gray looks back fondly on the great baking oddity that is lolly cake. Why choose between cake and lollies when you can have both in one handy slice? Now that’s Kiwi ingenuity

Meringue nests can be made ahead of time and stored in an airtight container. Fill with cream just before serving. Note

Dust with icing sugar before serving, if liked. Turn these into chocolate koulourakia by replacing 1/4 cup of plain flour with 1/4 cup cocoa. Note

Bathed in a sprinkling of icing sugar, these Greek style hazelnut crescent biscuits are a delightfully moreish snack to have with your mid-morning coffee or tea. They also make a thoughtful gift.

Beef fillet is a beautiful, premium cut of meat. This dish can be created successfully with a boneless mini lamb roast or lamb rump. It's all cooked in the one baking dish, minimising the washing-up, and is so easy it could be delegated to anyone in the family.

Cinnamon, mixed spice and treacle combine together to give these cookies a rich, dark colour and flavour. Their crown of chopped walnuts make them the perfect treat for grownups.

This recipe is a great way to use the abundance of hot cross buns available around Easter time.

We used blue sugared almonds, available from confectionery and speciality nut shops, but you can use any colour you like. Note

Use up leftover hot cross buns to make this speedy, delicious dessert.

Moist, dense and dripping with syrup, this chocolate orange polenta cake is a very grown-up way to recapture a childhood love for jaffa cakes.

If you can’t find Candy Melts, use white chocolate Melts. Note

If preferred, use eating chocolate, broken into pieces for melting. Be careful not to overheat chocolate when melting as it will become hard and unusable. Add a few drops of peppermint essence to the mixture if liked. Note

Scented with almond and anise, these Italian cookies are delicious and great fun to make.

Take a trip to the fish markets for the freshest produce you can find for these individual seafood mornay pots topped with crispy gratin from Everyday Food. They are absolutely delicious.

Cake is cooked when a wooden skewer inserted into centre comes out clean and dry. Note

Makes 30 Note

Use 250g marinara mix or your favourite seafood in this recipe. Note

Thrill the chocoholics in your life this Easter with these scrumptious hot cross buns.

Fish and chips...hang on...fish and chips WHAT? Pies? Yes, of course we're sure. The kids will be delighted with these little pots of heaven, by Woman's Day.

Tsoureki is a traditional sweet Greek bread, often braided, and served during Easter festivities. Here at Woman's Day, we've added a tasty modern twist by topping with a chocolate egg!

Replace milk chocolate with dark or white, if preferred. Note

Shucked oysters should be kept on ice and eaten as soon as possible. Keep live unshucked oysters in the fridge, covered with a damp tea towel, until ready to shuck and eat. Note

Delight your loved ones at Easter time or just as a special dessert with these white chocolate and passionfruit mousse eggs.

Slightly sweet and rich with eggs, this bread is common throughout Central Asia, but is most famously made in Greece as part of their celebration of Easter.

This is a real crowd-pleaser of a dish, hot, garlicky prawns with fetta in a rich tomato sauce. Serve with a crisp green salad on the side, and lots of crusty bread for mopping up the sauce.

These classic red dyed eggs are traditionally enjoyed at Greek Orthodox Easter.