Tag: biscuit

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

 

 

 

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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.

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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

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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

 

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spiral biscuits

Spiral biscuits

Spiral biscuits

Difficulty: A bit tricky

Time: 20 minutes + 2 hours + chilling + 12 minutes baking

Serves: 20 biscuits approx

Ingredients

250g (2 cups) plain flour
150g (1 stick) butter, softened
100g (1/2 cup) caster sugar
1 egg
½ tsp vanilla extract
pink food colouring

Spiral biscuits

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I saw these spiral biscuits on BBC Good Food and thought they looked fun. Now that we’ve bought some proper Wilton food colouring that doesn’t fade in the oven I couldn’t resist giving them a try. As it turns out they’re a bit trickier than the things we normally do, but small children can still definitely get involved in making the biscuit dough. I took over finishing the biscuits off but the kids loved seeing the end result.

Method

Rub the flour and butter together
Get your kids to measure the flour and butter out add to a large mixing bowl. Using your fingers rub it together until it looks like breadcrumbs. This is one of my kid’s favourite things to do in the kitchen but it can get a bit messy if you’re not careful!

Spiral biscuits Spiral biscuitsSpiral biscuits Spiral biscuits

Add the sugar, egg and vanilla
Measure the sugar out and add to your flour/butter mixture. Add the egg and vanilla extract. If your kids are in charge of the egg, I normally find it safer to crack it into a small bowl first, before adding it to your dough in case you end up with rogue shell.

Spiral biscuits Spiral biscuits

Knead or mix everything together until it is well combined into a nice soft dough.

Split the dough into two even amounts. Add the pink colouring to one of them and keep the other one plain.

Spiral biscuits Spiral biscuits

Wrap both blocks of dough in cling film and chill in the fridge for at least 30 minutes.

Form the biscuit dough
Sprinkle a little flour down on your work surface. Roll each of the blocks of dough out in turn so they are 25cm x 20cm. Lay one over the top of the other. Lightly roll over the surface a few times with your rolling pin to press them together.

Spiral biscuits

I found my dough was a bit soft and sticky which made this step a bit tricky. If the same happens to you, you could chill the dough for a bit longer, add a little more flour or use a piece of baking paper over the top of the dough to stop it sticking to the rolling pin.

Trim off the edges of the dough so it’s nice and neat then roll them up, starting at one of the short edges to make a tight spiral. Wrap the dough and clingfilm and chill for at least an hour or overnight.

Make the spiral biscuits
Preheat the oven to 180C / 160C Fan / gas 4 / 350F and line a baking tray with baking/parchment paper.

Unwrap the dough, trim the ends, and cut the rest into about 20 slices. Lay them on your baking tray.

Spiral biscuits

Bake the spiral biscuits
Bake them in the oven for 12-15 minutes. They’re ready when they are just starting to go slightly golden at the very edges (you don’t want them to colour too much).

Spiral biscuits

Leave them to cool on the baking tray before transferring them to a wire rack to cool complelety.

Enjoy!

spiral biscuits

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banana and oat cookies

Banana and oat cookies

banana and oat cookies

Difficulty: Easy

Time: 30 minutes plus 12 minutes baking

Serves: approx 25-30

Ingredients

3/4 cup salted butter (170g), softened
1 cup brown sugar
1/2 cup caster sugar
1 egg
1 tsp vanilla extract
1 cup mashed bananas
1 1/2 cups flour
1 1/2 tsp cinnamon
2 tsp baking powder
2 tsp cornstarch
3 cups old fashioned oats

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It seems to be a recurring theme that we have left over bananas in our house but once again I’ve found myself looking for something to make with a few past their best fruit.

This time rather than make banana bread or a cake (which we make all the time) I decided to try some banana and oat cookies. These ones have got a nice soft, chewy texture and you get a good strong flavour of banana coming through. And with the oats, you can almost convince yourself that they are healthy! They’re also easy to make with kids as you just have to mix everything together in one bowl. So, the next time, like us you have a load of bananas needing used why not try these for a change?!

Method

Preheat your oven to 180C/170CFan/350F and line some baking trays with baking paper.

Mix the wet ingredients together

Get your kids to measure the butter (170g) and chop it into small pieces (if it isn’t already soft, blast it in the microwave for a few seconds to make it easier to mix). Add it to a large mixing bowl.


Measure out the brown sugar (1 cup) and caster sugar (1/2 cup) and add to your mixing bowl.

 

While your kids are doing that, measure the vanilla extract (1 tsp) into your bowl.

Crack the egg into a cup, and then add it to your mixing bowl. If you are feeling brave you could crack the egg straight into your mixing bowl. I prefer to let the kids do into a separate bowl first though as it’s easier to fish out any rogue shell!

Get your kids to peel and then mash the bananas (1 cup) with a fork/masher. When they are well mashed add them to your mixing bowl.

 

Give everything a good mix.

Add the dry ingredients

Measure the flour (1 ½ cups) out and add to your mixing bowl.
Add the cinnamon (1 ½ tsp), baking powder (2 tsp), and cornflour (2 tbsp). If your little ones have a steady hand they could do this part, but if not do it yourself.

  

Mix everything together.

Add the oats

Measure out the oats and add them into your bowl. Give everything one last mix.

 

Bake the banana and oat cookies

Spoon tablespoons of cookie dough onto your baking sheet. You kids might enjoy doing this, but you might need to neaten up the dollops a bit. You want to flatten them down a little bit into thick disks. Make sure they are spread out nicely as they’ll spread a bit when they bake.

 
Bake them for 10-12 minutes. They’re ready when the edges start to go golden.

Remove the banana and oat cookies from the oven and leave them to cool for a few minutes. Move them to a wire rack to finish cooling.

Banana and oat cookies

 

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Christmas shortbread

Difficulty: Easy

Time: 25 minutes + 20 minutes baking

Serves: approx 12 biscuits

Ingredients

225g plain flour, plus extra for dusting
110g cornflour
Pinch of salt
110g caster sugar, plus extra for dusting
225g unsalted butter, softened, plus extra for greasing

 

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I never quite got round to doing anything for St Andrews day last week but as we had some friends coming round at the weekend I thought I would use that as an excuse to make a tasty Scottish inspired snack. Hannah just got a new snowflake biscuit cutter and wanted to use it so we turned a basic shortbread recipe into something a bit Christmassy. I’ve not made shortbread for years because it didn’t used to go well, but I think these turned out quick well.

Method

Pre-heat the oven to 170C / 160C fan and prepare your baking trays
Line two baking trays with baking paper.

Add the ingredients a mixing bowl
Get your toddler to weigh the flour (225g) into a small bowl then add to your mixing bowl. Do the same with the cornflour (110g). Add the salt (pinch), then give everything a quick mix.

 

Weigh the sugar (110g) and add it to the bowl.

Get your toddler to weigh the butter (225g) and then cut into small pieces. Add to your bowl.

Form the shortbread dough
Using your finger tips, rub your mixture together until you have fine breadcrumbs, then bring it together kneading it lightly until you have a smooth dough.

  

Roll out your biscuits
Roll the dough out between two pieces of baking paper until it is about 1cm thick. We’ve never done it using baking paper before but found it definitely helped stop it sticking.

Cut into any shape you want and place them on your baking tray. We used our new Christmassy snowflake cutter. Prick the biscuits with a fork.

 

Re-roll the scraps and cut more out.

Chill the baking trays for at least 30 minutes (to stop them spreading too much during cooking). The fewer times you re-roll the dough the better. Ours started to turn a bit greasy as we re-rolled them out loads but they still tasted nice!

Cook the shortbread
Bake in the oven for about 20 minutes. They’re ready when they’re just starting to turn golden brown at the edges. Leave them on the baking tray for a few minutes then pop them on a wire rack to cool.

Christmas shortbread

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