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Enjoy the fresh ingredients, rich taste, and good feel of The Good Baker.

The Good Baker - Veggie Mix Pizza

These easy cookies come packed with chopped mini eggs and a chunk of milk chocolate. Warm and freshly baked for a gooey, chocolatey centre!

Chocolate Mini Egg Cookies

Featured Recipes R1 (EN)

These brownies feature mini eggs wrapped in cookie dough and baked into a brownie. Just a few simple steps to wow your loved ones with the perfect treat!

Mini Egg Brownies

Featured Recipes R2 (EN)

Quick and easy to make, these lemony blueberry muffins are tender, moist and irresistible.

Classic Lemon Blueberry Muffins

Featured Recipes R3 (EN)

Everyone will love these light and elegant chocolate pavlovas for Easter dessert.

Easter Egg Chocolate Pavlovas

Featured Recipes R4 (EN)

Try this lemon twist on a classic Canadian dessert! Our Shirriff Lemon Pie Filling is paired with white chocolate and coconut to make a crowd-pleasing dess

Lemon Nanaimo Bars

Featured Recipes R5 (EN)

Crispy bunny cookies frolic on a fluffy cake with sweet cream and fruity mandarins.

Easter Bunny Cake

Featured Recipes R6 (EN)

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Little Makes a BIG Difference

My Moment, My Pizza!

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Your cookies will keep for about 5 days stored at room temperature in an air tight container.

Chef's Tips

You can freezer you cookie dough balls for up to 3 months, baked from frozen and add an extra 5 minutes onto the baking time.

Chef's Tip

Line 2 large baking trays. Add butter and sugars into a large bowl and whisk together until smooth and paler in colour.

Add the egg and vanilla extract. Whisk again until smooth. Sieve over the flour, corn flour, baking powder and baking soda and mix until the dough comes together. Then, mix in the chocolate chunks and crushed mini eggs.

Divide cookie dough into 100g pieces and flatten each piece of dough. Put a square of chocolate in the centre of each piece of dough. Wrap the dough around the chocolate piece and roll into a ball. Repeat for each piece of cookie dough and place onto your lined baking trays spaced well apart. Put leftover mini eggs into the tops of the cookie dough balls.

Put trays of dough into the freezer for 30 minutes. 10 minutes before baking , preheat your oven to 200°C. Bake your cookies for 15-18 minutes until golden brown. Leave to cool on the tray for 10 minutes and then place onto a cooling rack.

Cookies are best served warm and freshly baked for a wonderful gooey, chocolatey centre. You can pop them back in the oven for a few minutes to re-heat if left to cool.

For the cookies

Dessert

Dr. Oetker CA

Baking

Bake

Cookies

Cookie

Your brownies will keep for up to a week in an airtight container.

Your brownies will freeze for up to 3 months, once cooled wrap well in cling film and pop in the freezer. To defrost remove from the freezer and allow to defrost for a few hours at room temperature. We recommend freezing it undecorated.

Preheat your oven to 180°C. Grease and line a 9” square baking pan. Put butter and sugar into a large bowl and whisk together until smooth and pale in colour.

For The Cookie Dough

Add the egg yolk and vanilla extract and whisk again until smooth. Sieve over the flour and baking powder. Mix until the dough comes together. Finally, pour in the crushed mini eggs and mix into the cookie dough.

Roll your cookie dough into small balls of dough, then place onto a board lined with parchment paper and refrigerate.

Melt the chocolate and butter in the microwave in 30 second bursts, stirring between each burst until the mixture is melted. Add the sugar and beat until smooth and combined.

For The Brownie

Add the eggs and vanilla extract, then whisk on a high speed for 2-3 minutes. This is easiest to do with a freestanding or electric hand whisk.

Sieve the flour and cocoa powder on top of the mixture and fold through until just combined. Pour a thin layer of brownie into the base of your prepared pan. Add in the balls of cookie dough so they are randomly scattered in the pan. Pour your remaining brownie mix over the top of the cookie dough and smooth the top.

Put in the oven and bake for 35-40 minutes, until the edges of your brownie have set. Leave to cool in the baking pan.

Once brownies have cooled, melt the chocolate separately in the microwave in 20 second bursts stirring between each burst. Use a spoon the drizzle the melted chocolate on top.

To Decorate

Sprinkle some mini eggs on top – some crushed, some whole. Leave your chocolate to set and then slice your brownies.

For the cookie dough

For the brownie

To decorate

brownies

brownie

Preheat oven to 400°F. Line 12 muffin cups with paper liners.

In large bowl, whisk together pie filling, flour, sugar, baking powder and salt.&nbsp;

In medium bowl, whisk together eggs, milk and vanilla until blended. Whisk in butter.&nbsp;

Stir eggs mixture into flour mixture just until moistened (do not overmix). Stir in blueberries.&nbsp;

Spoon batter into muffin cups, about two-thirds full.

Bake for 18 to 20 minutes or until golden brown and tops spring back when lightly pressed.&nbsp;

Transfer pan to wire rack. Let cool for 10 minutes. Serve warm or let cool completely. <br /> &nbsp;

If using frozen blueberries, use from frozen.&nbsp;<br />Substitute blueberries with raspberries if desired. &nbsp;

Tips

Muffins

To go

On-the-run

muffins

muffin

Preheat oven to 300˚F (150˚C). Using electric mixer, beat egg whites until foamy, then add cream of tartar and salt. Increase speed to high; beat until soft peaks start to form. Gradually add sugar, beating until glossy stiff peaks form. Sift cornstarch over top and pour in vinegar and vanilla; fold into egg whites. Fold in cocoa powder.&nbsp;

Scoop 12 (1/2 cup/125 mL) portions onto large parchment paper–lined baking sheet. Using large spoon, swirl and shape into 3-inch (8 cm) mounds with 1/2-inch (1 cm) depression in centre.&nbsp;

Bake for 5 minutes. Reduce temperature to 250°F (120°C); bake for 55 to 75 minutes or until outside is crisp and dry. Turn off oven, then let stand in oven for 1 hour. Remove from oven; let cool completely.

Meanwhile, prepare Chocolate Pudding &amp; Pie Filling according to package directions. Refrigerate until ready to serve.

Just before serving, fill each pavlova with pudding. Garnish with mini Easter eggs and chocolate shavings.&nbsp;

Cook's Tips

Pavlovas

servings

serving

Line an 8x8 square pan with parchment paper

Melt white chocolate and butter in the microwave or over a double boiler. Once chocolate is smooth and glossy, pour into the base of the pan creating an even layer. Chill in the fridge

For the graham layer; in a saucepan over medium heat melt butter. Once melted, remove from heat and add in sugar. Gradually whisk in egg and then return to heat constantly stirring until the mixture thickens (1-2 minutes). Remove from heat and add in graham crumbs, coconut and chopped nuts. Press the mixture evenly on top of the chocolate layer, and return to fridge until firm.

Prepare the Lemon pie filling according to the package. Once cooled, pour the lemon filling over the graham layer and return to the fridge to set for approximately an hour.

Graham Layer

Lemon

White Chocolate Ganache

Preheat oven to 350F (180C). Line baking sheet with parchment paper. Grease 9-inch (23 cm) springform pan and line bottom with parchment paper.

Sugar Cookies

In food processor, add flour, butter, granulated sugar, vanilla sugar and baking powder. Pulse until mixture resembles coarse crumbs. Add egg yolk and pulse until dough comes together.

On lightly floured work surface, roll out one-quarter of dough to 1/8-inch (3 mm) thickness. Using 2-inch (5 cm) rabbit-shaped cookie cutter, cut out 6 bunnies. Transfer to baking sheet.

Bake for 8 to 10 minutes or until lightly golden. Transfer cookies to wire rack to cool completely.

Press remaining dough evenly into bottom of springform pan; prick several times with a fork. Bake for 14 to 16 minutes or until golden. Let pan cool on wire rack for 10 minutes, then carefully remove cookie crust from springform pan and let cool completely.

Grease 9-inch (23 cm) springform pan and line bottom with parchment paper.

Cake

In large bowl, using handheld electric mixer, beat eggs for 1 minute or until fluffy. With electric mixer running, gradually add granulated sugar and vanilla sugar. Beat for 2 minutes.

Using sifter, add cornstarch, flour, cocoa and baking powder. Mix on low until just combined. Stir in butter until combined. Transfer to springform pan.

Bake for 22 to 26 minutes or until toothpick inserted in centre comes out clean. Let pan cool on wire rack for 10 minutes, then transfer cake to wire rack to cool completely.

Place cookie crust on cake plate and spread evenly with jam. Using serrated knife, cut cake horizontally in half. Place bottom half on top of jam. Top evenly with mandarins.

Filling

In large bowl, combine vanilla sugar and Whip It. Add cream and stir to combine. Using handheld electric mixer, whip mixture until stiff peaks form. Gently spread half of whipped cream over mandarins. Top with second cake layer, pressing down gently. Spread whipped cream over top and sides. Refrigerate until ready to decorate and serve.

Using icing pens, decorate rabbit cookies as desired. Sprinkle cake with pistachios. Arrange rabbit cookies and chocolate eggs on cake before serving.