Tag: baking with two

cinnamon rolls

Cinnamon rolls

Difficulty: Easy

Time: 25 minutes + 20 minutes proving + 20 minutes baking

Serves: 9

Ingredients

2 and ¾ cups plain flour (330g)
3 tbsp granulated sugar
1 tsp salt
1 packet dried fast action yeast (1 packet = 2 and ¼ teaspoons)
½ cup water (120ml)
¼ cup milk (60ml)
2 tbsp unsalted butter (30g)
1 large egg

For the filling:
¼ cup (60g)  unsalted butter, softened
2 tbsp ground cinnamon
¼ cup (60g) brown sugar

For the glaze:
1 cup powdered sugar
1 tsp vanilla extract
2-3 tbsp milk or coffee

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This recipe for cinnamon rolls is amazing because it uses a ‘cheats’ way of proving the dough so only takes 45 minutes! Before I tried it I wasn’t sure how well it would work, but you just need to pop the unproved cinnamon rolls in a cool (90C) oven for 20 minutes and voila they’re ready to go. It couldn’t be simpler.

Method

Line a 9 inch square baking tray with baking paper.

Make the dough
Mix the dry ingredients

Get your children to measure out the flour (2 & ¾ cups), sugar (3 tbsp), salt (1 tsp) and yeast and mix together in a large bowl. Set aside for now.
  

Add the wet ingredients

Measure the water ½ cup and milk (1/4 cup) into a microwaveable bowl. Measure the butter (30g), cut into a few small pieces and add to the water/milk. Pop in the microwave for approx 45 seconds until the butter has melted. Test the mixture is warm rather than hot – I just dipped my finger in. (If it’s too hot it’ll kill the yeast).

 

Add the milk/butter mixture to the flour.

Get your little one to crack the egg into a small bowl. Add to your flour.

Knead your mixture for 3-4 minutes, either by hand or using the dough hook on a stand mixer. We used our mixer as it’s a bit easier and less messy. It’s ready when it’s not sticky anymore.

 

Pop it in a lightly oiled bowl and leave to rest for about 5 minutes.

Make the cinnamon rolls

Preheat your oven to 90C (200F) and turn off after 10 minutes or just before your put your rolls inside.
While your dough is resting, measure out filling. Make sure your butter (60g) is soft enough so spread. Mix the cinnamon (2 tbsp) and sugar (¼ cup) together in a small bowl.

Roll the dough out to a 15×9 inch rectangle.

Spread the butter all over the top. We used a rubber spatula rather than a knife as it was a bit kinder on the dough.

Sprinkle the sugar/cinnamon mixture evenly over the top.

Get your child to roll the dough up tightly, then cut into 9 even pieces. Hannah was able to cut it if I showed her where.

  

Put each piece in your baking tray and lightly cover with tin foil. Pop the cinnamon rolls in the oven to rise. Make sure you remember to turn the oven off. Let it rise for 20 minutes or so.

 

After 20 minutes, keep the buns in the oven, remove the tin foil and turn the oven up to 190C / 180C Fan / 375F.

Bake the cinnamon rolls for 15-20 minutes. They’re ready when they have turned golden.

Make the glaze

Mix the icing sugar (1 cup), milk (1-2 tbsp) and vanilla extract (1 tsp) together until it is smooth, runny and lump free.
Drizzle the glaze over the rolls while they are still warm.

 

Enjoy!

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easter cookie bar

Easter cookie bar

Difficulty: Easy

Time: 30 minutes plus 25 minutes baking

Serves: 20-25 slices


 

Ingredients
275g (2 1/3) plain/ all-purpose flour
1 tsp bicarbonate of soda
½ tsp Salt
1 tbsp cornflour
115g (1/2 cup) butter (unsalted)
55g (1/3 cup) granulated sugar
135g (3/4 cup) light brown sugar
1 egg
½ tsp vanilla extract
3x 90g Bags of Mini Eggs
100g (1/2 cup) chocolate chips

 

 

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We did a lot of baking over Easter – with so much chocolate around it’s hard not to. I found this recipe on the Janes’ Patisserie website and adapted it slightly to make it a bit simpler to make with children. I’ve never made or even had a cookie bar before, but I love cookies if anything, these look like a slightly easier to make version.
They didn’t disappoint: they were deliciously gooey on the inside a little crispy on top and with the added crunch of chocolate chips and mini eggs. One thing is for sure, these aren’t just for Easter.

 

Method

Preheat your oven to190C/170C Fan and prepare you baking tray
Line a 9×9 inch baking tin with baking paper.

Mix the dry ingredients

Get your little ones to measure out the flour (275g) and add to a mixing bowl. Give them a hand to add the bicarbonate of soda (1 tsp), salt (1/2 tsp salt) and cornflour (1 tbsp). Hannah can do some of this herself, but needs a hand levelling the contents on the spoon. Lewis likes to help hold the spoon.

Mix everything together until it is well combined.

 

Whisk the butter and sugars together

Measure the butter (115g). If it isn’t soft enough, blast it in the microwave for a few seconds. Put it in a (separate) large mixing bowl or freestanding mixer. Add the sugar (55g granulated and 135g light brown sugar.)

Whisk everything together until the sugar has dissolved and the mixture is smooth.

  

Add the eggs and vanilla

Get your child to break the egg into a small bowl then add to your sugar/butter mixture. While they are doing that add the vanilla extract (1/2 tsp).

Mix everything together again.

Add the dry ingredients

Add the flour mixture into the sugar/butter mixture.

 

Open the packets of mini eggs and let your kids throw them in (keep a few back to put on top). Do the same with the chocolate chips.

Mix with a spoon or a spatula until you have a nice dough.

 

 

Bake the cookie bar

Get your child to help you press the cookie dough mixture into the bottom of your baking tin. We used a spoon to flatten the top down. Press the remaining few mini eggs into the top to make it look pretty.

  

Bake in the oven for 20-25 minutes. It’s ready when its starting to turn golden, and looks dry on top.

Leave the cookie bake to cool in the tin for 10 minutes or so, then remove to cool fully on a wire rack. Cut into squares and enjoy!

easter cookie bar

 

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bear claw cookies

Bear claw cookies

Difficulty: 30 minutes plus 10 minutes baking

Time: Fairly easy

Serves: 24 cookies approx

Ingredients
225g (1 cup) unsalted butter, softened
200g (1 cup) Demerara sugar
150g (3/4 cup) caster sugar
2 eggs
½ tsp vanilla extract
400g (3 1/3 cups) plain/all purpose flour
½ tsp salt
2 ½ tsp bicarbonate of soda
100g (3/4 cup) dark chocolate.
To decorate
Large chocolate buttons
Small chocolate drops

 

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Cookies are a great thing to bake with your kids. They don’t involve rolling out or cutting like other biscuits do which, although fun, can make baking a little bit more time consuming. They’re so simple and have lots of steps your little ones can get involved in: measuring, mixing and then dolloping the dough out on the baking sheets.

To make these cookies, we just used a cookie recipe we’ve tried before from the Hummingbird Bakery, but made them a bit more fun (and chocolatey) by turning them into bear claws. They’d probably look more like bear claws if we made them smaller, but that’s unlikely to happen in our house. They were a hit though: “ooooh Mummy, I love it” was the response from my ever enthusiastic toddler! I hope you like them….

Method

Preheat the oven to 170C and line your baking trays (at least 4) with greasproof paper

Mix the butter and sugar
Get your child to measure the butter (225g) and sugar (200g demerara, 150g caster) out and then add to a mixing bowl or freestanding mixer. If the butter isn’t already soft, pop it in the microwave for 10 seconds or so, just to make it easier to mix.

Mix them together using the paddle attachment of your mixer if you’re using one, a hand held mixer, or wooden spoon until the sugar and butter are light and fluffy.

  

Add the eggs and vanilla extract
Get your child to break the eggs, one at a time, into a small bowl. Add them to your bowl, mixing it a little between the additions of each egg.

 

Turn the mixer down to a slower speed and get your child to help you measure the vanilla extract (1/2 tsp) into the bowl. Let them use the spoon on their own if they are able to (my 3 year old can just about do this), or help them and steady their hand while you pour if you need to (my 1.5 year old can help do it this way).

Add the remaining ingredients
Measure the flour (400g) into a small bowl. If your child is able to, get them to help measure the salt ( ½ tsp) and bicarbonate of soda (2 ½ tsp) into the flour. Add these into your large mixing bowl.

Mix everything together until you have a smooth dough. If you need to, use a spatula to scrape the mixture down from the sides of the bowl.

 

While everything is mixing, chop up the chocolate into small pieces. Get your toddler to add it in to your dough mixture and give it one last mix so that everything is nicely combined.

 

Form the cookies
Using a spoon (or your little ones might like using their hands!) add 6 dollops of dough mixture to each of your baking trays. The mixture is quite sticky, so your kids might need help getting the mixture off the spoon. You can always form them into neater balls with your hands. These cookies spread a lot while baking so leave as much space as possible between each cookie as possible. Get your little ones to help you add a chocolate button and small chocolate drops to form the ‘claw’.

  

Bake the cookies
Pop them in the oven for roughly 10 minutes. They’re ready when the edges have turned golden brown and they’ve flattened down.

Leave them on the baking trays to cool slightly, then move them to a wire rack to cool completely.

bear claw cookies

You can bake other delicious cookies: double chocolate smarties cookies and chocolate chip cookies

 

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easter chick biscuits

Easter chick biscuits

Difficulty: Easy

Time: 15 minutes + 15 minutes baking

Serves: approx 15 biscuits

 

Ingredients
100g butter (softened)
50g caster sugar
150g self raising flour
Yellow food colour
To decorate
Icing writers

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These are fun Easter biscuits that you can make with your favourite biscuit recipe. We just made fork biscuits and added food colouring and some decorations. Fork biscuits are really quick and easy as there are only three ingredients, and no eggs or cutters. There’s also the chance to get your hands dirty which my kids really enjoyed.

Method

Pre-heat your oven to 180C / 160C fan and line a baking tray with baking paper

Mix the butter and sugar together
Get your toddler to measure the butter and if it’s not soft, give it quick blast in the microwave to make easier to mix. Put it in a large mixing bowl.

Weigh the sugar and add it to the bowl.

 

Beat together with a wooden spoon until well combined.

 

Add the flour and colour
Get your child to weigh the flour out into a small bowl then add it to your mixing bowl. Carry on mixing then use your hands to bring it all together into a soft dough.

 

Add yellow food colouring. We had to add quite a lot before it was bright enough. Mix it into your dough so it is evenly distributed.

Form the biscuits
Roll small pieces of dough (the size of a walnut or teaspoon) into round balls. Place on your baking tray, leaving a wee bit of space between them for spreading.Gently press down on each biscuit with your hands to flatten them a little. This is a good step for really little chefs to help with, especially if they are too small to help with rolling the balls out.

 

Bake your biscuits
Bake in the oven for 12-15 minutes until they are golden brown.
Cool on a wire rack.

 

Decorate your biscuits
Draw on a face and feet to turn your biscuits into Easter chicks. If your kids are old enough they could enjoy doing this, but if not, this could be a job for a grown up’s steadier hand.

Easter chick biscuits

If you enjoyed these biscuits, try some of these other great Easter baking ideas: Easter rocky road, Easter chocolate nests,

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easter chocolate nests

Easter chocolate nests

Difficulty: Really easy

Time: 15 minutes + 1 hours chilling

Serves: 10


 

Ingredients
200g milk chocolate
2 tbsp golden syrup
50g butter
175g corn flakes
Mini eggs

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Easter nests are by far the easiest and quickest thing we’ve ever made together, so it’s a great place to start for a novice baker!

Method

Add some cupcake cases to a muffin tray


Melt the chocolate, syrup and butter together
Get your kids to break the chocolate (200g) into pieces and put into a heatproof bowl. Add the golden syrup (2 tbsp) – if you have 2 little chefs, one might be able to hold the spoon while the other pours. Measure the butter and chop into a few pieces before adding to your bowl.

 

Melt on a double boiler (place your bowl over a pan of simmering water). Leave it to melt, stirring occasionally.

 

Mix in the cornflakes
While the chocolate is melting, get your kids to weigh the cornflakes out. Don’t worry about being too accurate.

Add the cornflakes to your melted chocolate. (Make sure the bowl isn’t too hot first).

Give everything a good mix so all the cornflakes are coated.

  

Make the nests
Give your little chefs spoons and get them to fill the cupcake cases with the chocolate cornflakes. Press down a little dent in the top for the mini eggs.

Add 3 mini eggs to the top of each nest.

 

Chill in the fridge for a few hours.

 Easter chocolate nests

If you want to do some more Easter baking why not try this delicious Easter rocky road or some Easter chick biscuits.

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