Easter school holidays

With school holidays spanning both Easter and Anzac Day this year, we’ve got a bumper set of activities to keep the kids entertained over the break. Check them out!  Harri Sharman

DIY Jewellery Dish

This Mother’s Day, get the kids to try something creative, and make an awesome gift for Mum at the same time! Here’s an easy way to make a cute jewellery dish with just a handful of ingredients.

What you’ll need . . .

• Air dry clay (any colour you like, or white if you’re going to paint it later) • Cookie cutter • Playdough rolling pin • Small bowl or rounded dish • Any other decorations (sequins, beads, acrylic paints) How to . . .

You can pick up some air dry clay at most craft or hardware stores, but you will need to make this a few days ahead so it has time to dry fully. Start by having the kids roll out the clay with the rolling pin to ¼ inch thick. Then use the cookie cutter (or cut with a knife) to make the shape of the dish from the clay. Next comes the fun part! Get the kids using their imaginations and start decorating by pressing in sequins, beads, or write in Mum’s name with a toothpick or letter stamps if you have them. Once the decorating is finished, carefully place the clay into the inside centre of the small bowl to create the shape of the jewellery dish. Set aside and don’t remove it until the clay has fully dried – this could take a few days. Variation: Only paint your dish after the clay has fully dried. Acrylic paint is best for this and can be found in most craft stores. Then, seal the clay with a varnish or acrylic spray sealer to protect the paint from peeling.

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3 4 Word Find

Easy Candy Apples

Looking for a fun and simple treat that the kids can get involved in making? We’ve got the recipe for you! perfect for parties and movie time at home, these candy apples are as fun to eat as they are to make.

What you’ll need . . .

• 8 Granny Smith apples • 400g golden caster sugar • 4 tbsp golden syrup

G N G C G D I G W K T M Y S G I C O D M Q P B K E G Z E N O Z I E U I R L R K B S S Q U O L Y U L G C N S C U H N L B D I P C C E A A Q O I R A F S F R J O G D B R Z N B K R A S R P E A S T E R B U N N Y M O I A S X Z T T W A I O S S I R D N M B F V N L O T Y F N L C A V A A O N E U Z E I W W Y T Y E T A L O C O H C G O G J O S G X M H M K P C G S G N V H K Q F I S D H Q L B G B B H E H M H L O N G W E E K E N D M I A G R Y A D N U S R E T S A E APRIL BASKET CELEBRATION CHOCOLATE EASTER BUNNY EASTER SUNDAY EGG HUNT FAMILY GOOD FRIDAY HOT CROSS BUNS LONG WEEKEND

S B U N S

Egg Hunt CompeTitioN

Find the hidden easter eggs throughout the magazine and be in to win an handmade, personalised Easter Bag full of Easter treats! Simply search through 's pages to find the hidden eggs and write down the letters below in order of the page numbers to spell out the secret word. Then, get your mum or dad to enter online at

henrymagazine.nz/competitions to go in the draw to win.

Winner will be drawn 8th April 2022 and contacted directly. T's & C's apply.

• 1 tsp white vinegar • 100ml water • ½ tsp red food colouring (optional)

Optional: sprinkles, edible glitter and other decorations

How to . . .

Wash the apples with hot or boiling water (carefully!) to remove the waxy coating and help the caramel stick. Dry thoroughly and remove any stalks. Push a wooden skewer into the stalk end of each apple. Lay the apples out a sheet of baking paper coated with cooking spray. Add the sugar and water to a saucepan and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the golden syrup and vinegar.

Bring to the boil and cook to 150°C or 'hard crack' stage (usually around 20 min). If you don’t have a thermometer, you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. Stir in the red food colouring here if using. Dip and twist each apple in the hot toffee until well covered, let any excess drip away, then place on the baking paper to harden. You may have to heat the toffee a little if the temperature drops while you’re dipping. Leave the toffee to cool before eating or store up to 2 days before an event in a cool, dry place. Top tip: You can also roll your toffee apples in nuts, sprinkles or mini M&Ms before they cool for extra wow factor!

1 batch, 4 ingredients, 100 cookies…

 Harri Sharman

Introducing the home baking hack taking the lunchbox prep world by storm… the famous 100 Cookie Recipe! Starting with a base of just 4 ingredients, you can divide the dough, customise the cookies with different flavours and toppings, and freeze the batches – just bake when needed! This recipe makes ‘homemade’ a breeze and it’s so easy, your kids can roll up their sleeves and help too. Helpful hints: This recipe makes a lot of cookies, so use a very large bowl! Also, bringing the butter to room temperature before mixing in will making combining the dough easier.

What you’ll need…

• 500g butter (salted or unsalted) • 170g caster sugar • 395g sweetened condensed milk • 750g self-raising flour

Optional: Your choice of flavours or add ins

How to…

Step 1: Preheat the oven to 180°C (fan bake) and grease and line baking trays with butter or cooking oil. Step 2: Place the butter and sugar into a very large bowl. Using a handheld beater or a stand mixer, cream the butter and sugar together until pale, creamy, and fluffy (about 3-5 minutes). Step 3: Add the sweetened condensed milk and continue beating until thoroughly combined. Step 4: Add the flour, about 100 grams at a time, beating carefully between each addition.

Step 5: Add your flavours! This step is optional, but we highly recommend trying a few variations. Divide the dough between separate bowls, one for each flavour. Add your flavours and mix through gently with a spoon. If you’re freezing a portion of the mix, you can do it during this step. Step 6: Roll into heaped teaspoonsized balls and press down lightly with the back of a spoon. Place onto baking trays, leaving a 5cm gap between the cookies to allow for spreading, and bake each tray of cookies for 10 minutes. To freeze: Roll dough into a sausage shape and wrap in cling film. When you’re ready to bake, just slice up the dough. Alternatively, form small balls with the dough, freeze on a tray, the place the balls in a ziplock bag. Freeze for up to three months.

Mix it up!

The flavour options for these cookies are endless and are only limited by your own creativity. Here's a great place to start... • Chocolate chips • Milo • Mini M&Ms • Raisins or sultanas • Freeze-dried raspberries • Dried cranberries and dark chocolate chips • Dried apricots and white chocolate chips • Mini marshmallows • Coloured or chocolate sprinkles • Jam (press a dip into the centre before baking) • Candied ginger • Citrus zest • Passionfruit curd