Tag: baking

Halloween cookies

Halloween cookies

Difficulty: Easy

Time: 30 minutes plus 10 minutes baking

Serves: 15

 

Ingredients

100g (1/2 cup) butter, softened
125g (2/3 cup) golden caster sugar
½ tsp vanilla extract
1 large egg, beaten
150g (1 1/8 cup) self-raising flour
100g (1/2 cup) plain chocolate chips
Bake safe colouring
To decorate
Chocolate chips
Maltesers
Black ice writers

You might also like

Halloween monster cookie

Halloween monster cookies

Halloween cake pops

 

 

 

 

Halloween cake pops

Gingerbread mummies

 

 

 

 

Gingerbread mummies

 

Halloween is the perfect excuse to do some fun baking with kids. There are lots of really simple things you can do and just give them a spooky twist and these biscuits do just that. We took an easy cookie recipe and just decorated them at the end with spiders. The kids really loved making them and when we shared them with friends at a toddler group they were a real hit!

You could use your favourite cookie recipe or a pre-made cookie mix and just add the decorations at the end or follow the recipe below. I found the eyes in a supermarket but if yours doesn’t have them you can find them online.

Method

Preheat your oven to 190C/170C Fan/375F and line 3 baking trays with baking parchment/paper.

Mix the butter and sugar together

Get your little one to measure butter (100g) and pop it into a large mixing bowl or freestanding mixer. Measure the sugar (125g) and add to the mixing bowl.

Mix the butter and sugar together until they are evenly blended.

Add the vanilla extract and egg

Get your little one to help you measure the vanilla extract (1/2 tsp) and add to your mixing bowl. Crack the egg in a small bowl. Give it a little whisk and then add it gradually to your mixing bowl, beating it well between each addition.

  

Add the flour

Weigh the flour into a small bowl then add to your mixture. Finally add the chocolate chips and give it one final mix.

 

 

Make the Halloween cookies

Spoon large teaspoons of the cookie mixture on to your prepared baking trays. Make sure you leave enough room for them to spread.

Bake in the oven for about 8-10 minutes. They’re ready when they are turning golden. I like them a little gooey in the middle still. If you don’t cook them a minute or two longer. Don’t leave them in too long though as they’ll turn dark brown very quickly.

Decorate the cookies

Remove the cookies from the oven and, if you’re little ones are helping to decorate them, carefully place them on to a wire rack. You can leave them on the baking trays if you’re doing it yourself, being careful not to burn yourself!

 

Add either a malteser or a few chocolate chips to each of your cookies while they’re still warm.

Let them cool a bit, then draw the spider’s legs on with the black writing icing.

Melt a sqare of chocolate and use that to stick the candy eyes on to your maltesers.

Enjoy! The cookies will keep for a few days in an air tight container.

Halloween cookies

Please follow and like us:
Halloween monster cookie

Halloween monster cookies

Difficulty: Easy

Time: 30 minutes plus 10 minutes baking

Serves: 15

Ingredients

100g (1/2 cup) butter, softened
125g (2/3 cup) golden caster sugar
½ tsp vanilla extract
1 large egg, beaten
150g (1 1/8 cup) self-raising flour
100g (1/2 cup) plain chocolate chips
Bake safe colouring
To decorate
Candy eyes
Smarties

You might also like

Halloween cookies

Halloween cake pops

 

 

 

 

Halloween cake pops

Gingerbread mummies

 

 

 

 

Gingerbread mummies

 

I firstly just want to say that I love how these cookies turned out. I’d found some icing googly eyes at the supermarket and was waiting for an excuse to use them and this was it! It wont be the last though. I think they’ll be a new permanent fixture in my baking cupboard!

Halloween is the perfect excuse to do some fun baking with kids and get to use up some irresistible eyes. There are lots of really simple things you can do and then just give them a fun spooky twist. We took an easy cookie recipe, coloured them and decorated them with our new googly eyes to make spooky Halloween monster cookies. The kids really loved making them and when we shared them with friends at a toddler group they were a real hit!

You could use your favourite cookie recipe or a pre-made cookie mix and just add the decorations at the end or follow the recipe below. I found the eyes in a supermarket but if yours doesn’t have them you can find them online.

Method

Preheat your oven to 190C/170C Fan/375F and line 3 baking trays with baking parchment/paper.

Mix the butter and sugar together

Get your little one to measure butter (100g) and pop it into a large mixing bowl or freestanding mixer. Measure the sugar (125g) and add to the mixing bowl.

Mix the butter and sugar together until they are evenly blended.

Add the vanilla extract and egg

Get your little one to help you measure the vanilla extract (1/2 tsp) and add to your mixing bowl. Crack the egg in a small bowl. Give it a little whisk and then add it gradually to your mixing bowl, beating it well between each addition.

  

Add the flour

Weigh the flour into a small bowl then add to your mixture. Finally add the chocolate chips and give it one final mix.

 

Separate the cookies into 3 different bowls (or however many bowls as coloured monsters you want).

 

Add a little food colouring in suitable monster colours (Hannah chose purple, orange and green) to each bowl and mix so it is well blended. We used Wilton food colouring as it is bake safe. Some cheaper supermarket colourings wont keep their vibrancy once cooked.

Make the Halloween monster cookies

Spoon large teaspoons of the cookie mixture on to your prepared baking trays. Make sure you leave enough room for them to spread.

Bake in the oven for about 8-10 minutes. They’re ready when they are turning golden. I like them a little gooey in the middle still. If you don’t cook them a minute or two longer. Don’t leave them in too long though as they’ll turn dark brown very quickly.

Decorate the cookies

Remove the cookies from the oven and, if you’re little ones are helping to decorate them, carefully place them on to a wire rack. You can leave them on the baking trays if you’re doing it yourself, being careful not to burn yourself!

Add some candy eyes and some smarties to the top of each Halloween monster cookie.


Enjoy! The cookies will keep for a few days in an air tight container.

Please follow and like us:
Halloween apple pie mummies

Halloween apple pie mummies

Difficulty: Easy

Time: 20 minutes plus 15 minutes baking

Serves: 2

Ingredients

Large cooking apple
½ pack Just-rol Puff pastry (or equivalent)
2 tbsp Raisins/sultanas
1 tbsp Sugar
1 tbsp Mixed spice
4 iced googley eyes

You might also like

Halloween monster cookie

Halloween monster cookies

Halloween cookies

Halloween cake pops

Halloween cake pops

 

Method

Preheat your oven to 290C/180C Fan / 350F and grease two small round pie dishes.

Peel and chop the apple

Get your little one to help you peel and chop the apple into small pieces. It doesn’t matter if they are not evenly cut so this is a good way for little chefs to practice their chopping.

 

Prepare the pastry

Roll the pastry out until it is a few mm thick. Chop two circles out to line the bottom of your pie dishes.

Using either a pizza cutter or knife, cut strips of pastry to form the mummies bandages.

  

Make the pies

Line each pie dish with the pastry circles. Top with the chopped apple and raisins. Use roughly a tbsp or raisins or a small handful in each dish. Sprinkle over the sugar and mixed spice.

 

Lay the pastry strips over the top of each pie to resemble bandages.

Bake the pies

Pop the pies in the oven and bake for 15 minutes. They’re ready when the pastry has browned and the apples are soft.

Remove from the oven and add the eyes.

Halloween apple pie mummies

Serve with custard, cream or ice cream.

 

Please follow and like us:
rock buns

Rock buns

rock buns

Difficulty: Easy

Time: 20 minutes plus 16 minutes baking

Serves: 8

Ingredients

150g (1 cup) self raising flour
75g (1/4 cup)butter, softened
75g (1/3 cup) caster sugar
50g (1/4 cup) raisins/sultanas
Pinch mixed spice
1 egg

You might also like

banana and oat cookies

Banana and oat cookies

empire biscuits

Empire biscuits

Hedgehog biscuits

I was recently asked what baking I do that it’s Scottish. At first I couldn’t really think of anything. I’m not sure, as a nation, we’re really known for our delicious baking (happy to be proved wrong on that) but then I remembered rock buns. My Granny used to make these – I remember eating them round her house, washing them down with a glass of red cola or tizer. I’m sure I remember baking them myself when I was little so I thought they could be a fun thing to do with the kids. They’re not particularly fancy; they’re kind of like a slightly sweet fruity scone but they do taste surprisingly good!

Method

Mix the flour and butter together

Get your kids to weigh the flour (150g) and add it to a large mixing bowl. Measure the butter and chop it into small pieces. If it’s not soft pop it in the microwave for 10 seconds or so to make it easier to mix. Add the butter to the flour.

 

Using your finger tips, rub together the flour and butter until the mixture resembles breadcrumbs.

 

Add the remaining dry ingredients

Weigh the sugar (75g) and raisins (50g) and add to your bowl. Add the mixed spice (pinch). Mix it in slightly with a knife or spoon.

  

Add the egg

Get your kids to crack the egg into a small bowl, then add to your mixing bowl and give it a good mix.

Make the rock buns

Using your hands mix everything together until you have formed a large ball of dough. Divide the mixture into 8 pieces and pop on to your baking tray.

Bake the rock buns

Pop them in the oven for 16-18 minutes. They’re ready when they are starting to look golden brown. Remove from the oven, leave to cool on the tray for a few minutes then put them on a wire rack to cool completely.
rock buns
Store in an air tight container. Best eaten within a day or so of baking.

Please follow and like us:
Giant cookie

Giant cookie cake

Giant cookie

 

 

 

 

 

 

 

Difficulty: Easy

Time: 30 minutes plus 20 minutes baking

Serves: 16 slices

Ingredients

225g (1 cup) unsalted butter, softened
350g (2 cups) soft light brown sugar
2 eggs
½ tsp vanilla extract
400g (3 1/3 cups) plain flour
½ tsp salt
2 ½ tsp bicarbonate of soda
2 large packs of M&Ms

giant cookie

 

 

 

 

You might also like

Double choco-smarties cookies

Hedgehog biscuits

Chocolate chip cookies

I’ve wanted to make a giant cookie for a while (who doesn’t!) so when the kids asked to do some baking while we were packing to go on holiday I thought it was the perfect excuse! I figured we’d use a cookie recipe we already know and love and just try and bake it differently in one large cake tin. I’m pleased to say it worked. As long as you like your cookie a wee bit gooey in the middle I think you’d like this.

Method

Preheat the oven to 170C and line an 8 inch/ 20cm cake tin with baking paper

Mix the butter and sugar

Get your child to measure the butter (225g) and sugar (350g) out then add to a mixing bowl or freestanding mixer. Mix them together using the paddle attachment, a hand held mixer, or wooden spoons until the eggs 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 each addition.

 

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, or help them and steady their hand while you pour if you need to.

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 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. We seem to have to do this a lot, especially to get the bits at the bottom, but it’s a good excuse to sample a wee bit of raw cookie dough as you go along!

Get the toddler to add in one pack of the M&Ms to your dough mixture. Give it one last mix so that everything is nicely combined.

 

Make the giant cookie

Pour the cookie dough into your prepared cake tin. Press down the mixture with the back of a spoon. Sprinkle a few more M&Ms on top until it looks nice and colourful.

Bake the cookies

Pop the giant cookie in the oven for roughly 15-20 minutes. It’s ready when the edge has turned golden brown and they’ve flattened down. It’ll still be a bit gooey in the middle but that’s how I like them. Cook it longer if you prefer a more crispy cookie.

Leave it in the cake tin to cool slightly, then move it to a wire rack to cool completely.

Please follow and like us:
Shortbread funfetti bites

Shortbread funfetti bites

Difficulty: Easy

Time: 20 minutes plus 15 minutes baking

Serves: 30 bites (approx)

Ingredients

170g (3/4 cup) unsalted butter, softened
210g (1 3/4 cups) plain flour
1 tbsp cornflour
4 tbsp icing sugar
Pinch of salt
1 tsp vanilla extract
3+ tbsp multi coloured sprinkles/funfetti
2 tbsp milk

You might also like

empire biscuits

Empire biscuits

Spiral biscuits

Jammy heart biscuits

I saw these very cute shortbread funfetti bites on Pinterest and couldn’t resist! They’re really simple – when I’m cooking with my little ones I make sure everything is simple – it’s just shortbread with some sprinkles, chopped up into tasty bite sized pieces! Yum!

Method

Place a piece of baking paper into an 8×8 inch square pan and leave to one side until later.

Mix everything together

Get your kids to measure out the butter (170g) flour (210g), cornflour (1 tbsp), salt (pinch) and vanilla extract (1 tsp) and add to a large mixing bowl or stand mixer.

  

Mix everything together until you have a crumbly, slightly lumpy mixture.


Get your kids to add the sprinkles/funfetti (3+tbsp) along with 1 tbsp of milk. Mix everything together again so it is well combined. Add another 1 tbsp of milk and mix until you have a soft dough.

Make the shortbread bites

Pour the dough into your prepared baking tin and press down into a level layer, about 1 cm thick. We used the back of a slightly wet spoon but you could use your hands or anything else flat. If you like, at this point add some more sprinkles over the top of your shortbread (my kids cant get enough of them!)


Pop your baking tray into the fridge for 10 – 15 minutes.

Preheat your oven to 160C / 150C Fan / 325F and line a large baking tray.

Remove your shortbread dough from the fridge and place on a chopping board. Get your kids to help you cut it into bite sized pieces using a pizza cutter or a knife. You can make them as large or small as you like.


Transfer the shortbread bites on to your baking tray, leaving a small gap between each one.

Shortbread funfetti bites

Bake your shortbread bites

Pop your baking tray in the oven for 12 – 17 minutes (depending on how big they are). They’re ready when they’re just starting to colour and are slightly firm to the touch – don’t let them go golden brown.
Leave the shortbread funfetti bites to cool on the baking trays. Store the shortbread bites in an airtight container for up to five days.

Shortbread funfetti bites

 

Please follow and like us: