Doreen is responsible for making all of our delicious home-made tray bakes and cakes.

Easter Holidays at the Links

Well it’s that time of year again! The Easter holidays have arrived and it is the one time of year, (perhaps with the exception of Christmas) that you can consume your own body weight in chocolate and not feel too ashamed of yourself!

Easter really is a fantastic time to be a member of the food and beverage department at St. Andrews Links. It’s always nice and busy with families enjoying the school holidays together and the number of visiting golfers on the courses steadily increasing with each passing day. It is also during this time of the year that we introduce our new menus for the forthcoming season. Two of our clubhouses, the Links and The Castle, have recently unveiled their brand spanking new menus and there has been some extremely positive feedback on both. The Eden Clubhouse’s new menu will begin on Thursday 11th April.

One of our longest serving and most well-known staff members, Doreen, is responsible for making all of our delicious home-made tray bakes and cakes. This year she has decided to make special Easter-themed Rice Krispy cakes. Now, without giving away too many of Doreen’s secrets, we thought it would lovely if we popped the recipe up onto this very blog so you guys at home could all try your hand at some home baking!


Quantities will make approximately 12 Rice Krispy cakes.

100g Rice Krispies
50g milk chocolate
1 small bag Mini Eggs


1) Melt chocolate over a pan of hot simmering water
2) Once chocolate has melted gradually add Rice Krispies and mix well
3) Spoon into paper cake cases but leave a small dent in middle of cakes
4) Insert Mini Eggs into the indentations
6) Leave to cool
5) Eat and enjoy!

During the Easter holidays why not come on down to one of our clubhouses to try one of the scrumptious new dishes, relax and enjoy the great family atmosphere? Pop in or book a table. Find contact details, our brand new menus and everything else on our new website.


Words by Fergus Murphy, St Andrews Links F&B department.

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