Easter Hints and Recipes 2001


Click here to print your: SHS Easter Egg Order Form.


Easter Hints for your PKU Child.

Chocolate Crackle and Honey Joy mixtures can be made and put into plastic Easter moulds. (Easter moulds can be purchased from Department Stores or Home ware shops). To decorate your moulds melt some Duobar chocolate and drizzle the chocolate over the mould or alternatively, purchase some lollies and do same.

Melt some Duobar chocolate, spread a thin even layer of chocolate inside each half of egg moulds refrigerate for 5 minutes or until chocolate is set. Spread evenly with another thin layer of chocolate; keep chocolate as smooth as possible around the edge of the mould, refrigerate until chocolate is set.

Obtain some lollies, or coat honeycomb pieces with melted Duobar etc. put the lollies etc. in one half of your chocolate egg, and with a little extra melted Duobar chocolate join the two halves together.

Peter Van the Party Man in Adelaide has a good selection of Easter moulds, ribbons, coloured alfoil etc.


Easter Recipes

 Honey Joys (from: 'The Children's PKU Cookbook")

2 tablespoons melted copha

2 tablespoons Honey (60g)

1 cup Kelloggs Rice Bubbles (25g)


Mix honey with copha, add mixture to rice bubbles. Spoon into moulds or 10 paper cases and refrigerate to set.


Chocolate Crackles (from: 'The Children's PKU Cookbook")

1/2 cup melted copha (125g)

1 cup icing sugar (175g)

2 teaspoons cocoa (5g)

2 cups Kelloggs Rice Bubbles (50g)



Mix copha, sugar and cocoa; add rice bubbles and mix. Spoon mixture into moulds or 13 paper cases and refrigerate to set.



4 tablespoons sugar

2 tablespoons golden syrup

2 teaspoons water

1 teaspoon bicarbonate of soda



Place sugar, golden syrup and water in a saucepan. Stir over gentle heat until sugar is dissolved. Bring to boil and boil for 7 minutes. Remove from heat and quickly add bicarbonate of soda. Stir quickly and pour into oiled 28 x 28 cm lamington tin. Mark into pieces while still warm or break into pieces when completely set. Store in an airtight container. Coat with melted Duobar

 NOTE: Use a large saucepan as mixture increases greatly in quantity when bicarbonate of soda is added. Have tin oiled and ready to pour in honeycomb. Do not move tin while setting.


Hot Cross Buns (using a Bread Maker)

375 ml cold tap water

560g / 3 1/2 cups Loprofin low protein mix

1 tablespoon mixed spice

1 tablespoon brown sugar

1 1/2 tablespoons 'Coffee mate' powder

1 1/2 teaspoons salt

1 1/2 tablespoons low protein margarine or oil

2 teaspoons dry yeast


The following ingredients are to be added when your Bread Maker beeps during the kneading process or which ever is appropriate for your machine.


155g / 1 cup sultanas

1 tablespoon mixed peel



Add ingredients into the bread pan, in the order that is appropriate for your machine. Select the setting on your Bread Maker to Dough and press start. When your machine has finished the above process divide dough into 12 equal pieces. Knead each piece and shape into rounds. Place close together on a lightly greased baking tray. Cover with lightly greased plastic food wrap and stand in a warm area for 30 minutes or until doubled in size. Blend 'Cross' (refer recipe below) batter ingredients to make a smooth batter. Spoon into a piping bag fitted with a small piping nozzle. Remove wrap and pipe a cross onto each bun. Bake in a preheated oven 1900 C for 15-20 minutes. Slide buns from baking tray onto a cake cooler. If desired, brush Hot Cross Bun Glaze (refer recipe below) over hot buns. Stand 5-10minutes before serving.


Batter for 'Crosses'

2 tablespoons cold tap water

40g / 1/4 cup Loprofin low protein mix


Glaze for Hot Cross Buns

1/2 cup icing sugar

1/4 teaspoon allspice

1/4 teaspoon ground cinnamon

1 tablespoon water

Combine ingredients until smooth and thin enough to drizzle.