Tag: biscuits

empire biscuits

Empire biscuits

Difficulty: Easy

Time: 30 minutes + 10 minutes baking

Serves: 6 biscuits

Ingredients

For the biscuits:

6oz (175g) butter (softened)
6oz (175g) plain flour
2oz (50g) icing sugar
2oz (50g) corn flour

To decorate:
Strawberry or raspberry jam
Icing sugar
Water
24 glacé cherries (optional – you can use any decoration)

empire biscuits

You might also like

Jammy heart biscuits

Double chocolate smarties cookies

Viennese whirls

 

Empire biscuits are a traditional Scottish biscuit, although I hadn’t really heard of them until recently. You could use any shortbread type recipe for the biscuit as long as it’s not too sweet – the jam and icing sugar topping will add all the sweetness you need! The recipe we followed was one from the Hairy Bikers, ‘Mums know Best’.

They’re really easy biscuits to make and perfect for baking with kids as there are only a few ingredients which you just mix all together into a bowl with your hands. Be prepared for a bit of mess though – that’s going to be unavoidable when you’re using flour, cornflour and icing sugar in one recipe!

Classic Empire biscuits have glace cherry on top for decoration. I didn’t fancy buying any just for these as I don’t really like glace cherries so we just decorated ours with some sugar flowers we had in the house but you could use a jelly sweetie or anything else you have to hand. You might also notice that ours aren’t quite as round and perfect looking as most Empire biscuits you see, but that’s what happens when you cook with little ones  – squinty biscuits are all part of the fun!

Method

Preheat your oven to 180C/170C fan, and line a baking tray with baking paper.

Mix all the ingredients together

Get your little ones to measure out the flour (175g), corn flour (50g), icing sugar (50g) and butter (175g) and pop it all in a large mixing bowl.  If your butter isn’t soft enough it can be hard to melt so we normally pop ours in the microwave for a few seconds before chopping it up and adding it to our bowl.

empire biscuits empire biscuits

empire biscuits empire biscuits

Using your hands mix everything together until it forms a nice ball of dough.

empire biscuits empire biscuits

Make the biscuits

Lightly flour your work surface (we didn’t need to because we’d made so much mess measuring everything out!)  and roll the dough out until it’s about ¼ inch or just over 1/2 cm thick. To stop the dough sticking to the rolling pin we put a sheet of baking paper over the top.

 

Using a round cookie cutter cut out 12 biscuits and place them on a lined baking tray. We used a 7/8mm cutter but you could use a bigger/smaller one to get more/fewer biscuits.

 

Bake the biscuits

Pop the baking trays in the oven for 10 minutes. Keep an eye on them and remove them from the oven before they turn golden brown. Leave to cool

Decorate your Empire biscuits

Lay your biscuits out and get your little ones to help you spread jam over the top of them. Get another one and sandwich it on top.

empire biscuits

Mix some icing sugar together with a tablespoon or so of water in a small bowl.

empire biscuits

Drizzle the icing over the top of your biscuits and then decorate with a glace cherry or whatever else you are using.

empire biscuits empire biscuits

Enjoy!

 empire biscuits 

 

Please follow and like us:

Bear claw cookies

Difficulty: 30 minutes plus 10 minutes baking

Time: Fairly easy

Serves: 24 cookies approx

Ingredients
225g unsalted butter, softened
200g Demerara sugar
150g caster sugar
2 eggs
½ tsp vanilla extract
400g plain flour
½ tsp salt
2 ½ tsp bicarbonate of soda
100g dark chocolate.
To decorate
Large chocolate buttons
Small chocolate drops

 

You might also like

Double choco-smarties cookies

Chocolate chip cookies

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

 

Please follow and like us:

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

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,

Please follow and like us:

Jammy heart biscuits

Difficulty: Easy

Time: 30 minutes + 15 minutes baking

Serves: 10 biscuits (approx)

 

 

 

 

Ingredients
80g caster sugar
160g unsalted butter, softened
240g plain flour
Jam

 

You might also like

Iced party biscuits

Fork biscuits

White chocolate & custard biscuits

It’s almost Valentine’s Day so I thought we should do some love themed baking.

I’d seen various versions of this jammy heart biscuit, which is essentially a jammy dodger but wanted to make sure it was easy enough for the kids to help with.

This particular recipe I found on the she who bakes website. It’s nice and simple with only a few ingredients and has lots of opportunities for my wee helpers to get involved.

Method

Preheat your oven to 180C and line your baking trays (2 or 3) with baking paper

Mix the butter and sugar together
Get your toddlers to measure out the sugar (80g) and butter (160g) and pop them in a large mixing bowl. If your butter isn’t soft, blast it in the microwave for a few seconds before adding to your bowl otherwise it’ll be hard to mix.

  

Use some wooden spoons and give it a good mix until it’s well blended. If you want you could use a hand held mixer or freestanding mixer.

Make a dough
Measure the flour (240g) then add it to your bowl.

 

Mix it together until it is thoroughly mixed and a dough starts to form. You could use your spoons for this, or get your hands dirty.
Tip your mixture out on to your work surface. Knead it together until it forms a ball. Then chill it in the fridge for 15 minutes.

  

Make your jammy heart biscuits
Get your kids to help roll your dough out so it is about half a cm thick. We put it between two sheets of baking paper to stop it sticking.

 

Cut out your biscuits using a round cutter. Using a smaller heart shaped cutter cut out the centre of half of your biscuits. Pop them on your baking trays. Re-roll the scraps and cut out more biscuits until you’ve used all your dough.

 

Sprinkle your biscuits with a little caster sugar.

 

Bake your biscuits
Pop your jammy heart biscuits in the oven for around 15 minutes. They’re done when they are turning golden brown.

Remove them from the oven, leave to cool on the trays for a few minutes before moving to a wire rack to cool completely.

Form your biscuits
Spoon a little jam (about 2 tbsp) into a dish or pan and either warm in the microwave or on the cooker until has softened a little. This will make it a lot easier to spread.

Get your kids to help you spread jam on to the top of each ‘full’ biscuit. Then make a sandwich by placing the heart cut out biscuit on top.

Enjoy!

Jammy heart biscuits

Please follow and like us:

Chocolate chip cookies

Difficulty: A wee bit harder

Time: 30 minutes + 10 minutes baking

Serves: 24 cookies approx

 

 

 

 

Ingredients

225g unsalted butter, softened
350g soft light brown sugar
2 eggs
½ tsp vanilla extract
400g plain flour
½ tsp salt
2 ½ tsp bicarbonate of soda
225g dark chocolate.

 

You may also like

Double choco-smarties cookies

Jammy heart biscuits

 

 

 

 

 

 

I got a new cookbook for Christmas from the Hummingbird bakery. There are loads of delicious looking recipes in it so I’m planning on using it a lot over the next few weeks/months. So while most people are starting their New Year’s diets Hannah and I were making a big batch of chocolate chip cookies!

Method

Preheat the oven to 170C and line your baking trays with greaseproof 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 or a hand held mixer (or wooden spoons) 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 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.

Get your toddler to add in the chocolate pieces to your dough mixture.

 

Give it one last mix so that everything is nicely combined.

Form the chocolate chip cookies
Using a spoon (or as Hannah preferred – your hands) add 6 dollops of dough mixture to each of your baking trays. These cookies spread a lot while baking so leave as much space between each cookie as possible.

  

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.

chocolate chip cookies

Please follow and like us:

Super simple Christmas tree decorations

Difficulty: Easy

Time: 30 minutes + 10 minutes baking

Serves: 10

Ingredients
75g butter, softened
115g caster sugar
200g plain flour
½ tsp baking powder
½ tsp salt
1 tsp mixed spice
To decorate
Writing icing tubes

 

You might also like

Yule log

Snowman cupcakes

Mince pies

Snowflake shortbread

Christmas biscuits

These biscuits are really simple to bake and make great Christmas tree decorations. Little ones will also enjoy getting the chance to decorate the biscuits and see them hanging on the tree.

Method

Preheat the oven to 180C / 170C Fan and line a baking tray with baking paper.

Cream the butter and sugar

Get your toddler to measure the butter and cut into small pieces before adding to your mixing bowl.

Weigh the sugar and add that to your bowl.

 

Using wooden spoons, mix the butter and sugar together until it’s soft and well beaten.

 

Add the rest of the ingredients

Crack the egg into your bowl. Get your child to measure the flour out along with the baking powder and salt, then add to your bowl.

  

Mix everything together

We used our hands to rub it all together and then into a nice ball of dough.


Wrap the dough in cling film and pop it in your fridge for half an hour or so to firm up a bit.

Make the biscuits

Get your child to help you roll the mixture out until it is about 1cm thick. If you do it between two sheets of baking paper it will stop it sticking.


Using Christmas shaped biscuit cutters, cut out different shapes and pop them on your prepared baking tray. Use a straw to pierce the top of each cookie to make a hole for the ribbon/thread.

 

Bake the biscuits

Pop the biscuits in the oven for 8-10 minutes. They’re ready when they are turning golden brown.

Remove the trays from the oven and place the biscuits on a wire rack to cool. If you need to – re-pierce the holes before they harden.

Decorate the biscuits

Give your toddler the writing icing and get them to decorate each biscuit.

Thread each biscuit/Christmas tree decorations with ribbon or thread and hang on your tree.

Christmas tree decorations

Please follow and like us:

Christmas biscuits

Difficulty: Easy

Time: 30 minutes plus 12 minutes baking

Serves: 12

Ingredients
125g butter, softened
40g icing sugar
1 tsp vanilla extract
125g plain flour
2 tbsp cornflour
¼ tsp baking powder
A pinch of salt
To decorate
50g each dark and milk chocolate or white chocolate
Sprinkles

 

You might also like

Yule log

Snowman cupcakes

Mince pies

Snowflake shortbread

These Viennese fingers are buttery, melt in the mouth biscuits. We made them Christmassy with the addition of Christmas sprinkles, but if you swap the green, white and red sprinkles for a different colour you could make them at any time of the year.

Method

Preheat the oven to 170C / 160C fan and prepare a baking sheet

Get your toddler to cover a baking sheet with baking paper.

Mix the sugar and butter together

Get your toddler to measure the butter and sugar and pop them in a bowl or stand mixer. Add the vanilla extract. If your child has a relatively steady hand they could do this on their own. If not, they can just help you.

  
Mix together until the mixture is light and pale. It’ll take a few minutes.

Add the rest of the ingredients

Measure the flour into a bowl along with the cornflour, baking powder and salt. Sift it in to your large bowl/mixer and mix together again until it’s smooth and thoroughly mixed.

 

Pipe your biscuits

Get your child to help you spoon your biscuit mixture into a piping bag with a large star shaped nozzle. Pipe tight s-shaped spirals onto your baking tray. I normally do the first few then as the mixture softens it gets a bit easier to pipe so Hannah has a go. I don’t worry too much about shapes she pipes.

  

Bake your Christmas biscuits

If you want your biscuits to maintain their shape, pop them in the fridge for 10 minutes before baking them.
Bake the biscuits for 10-12 minutes or until they’re a pale golden colour. Remove them from the oven and let them cool on the baking tray for 5 minutes or so then carefully move them on to a wire rack and allow them to cool completely.

Decorate your biscuits

Get your toddler to help break the chocolate into a bowl. We melted ours in the microwave – giving it short blasts until it was all done. Alternatively, you could do it in a heatproof bowl over a pan of simmering water, stirring it until it’s smooth.


Pour your sprinkles into a bowl. We got some Christmas coloured one from the baking section of our supermarket.
Dip the underside or the end of each biscuit into the chocolate then dip them in the sprinkles. Hannah enjoyed this part, but be warned – it’s a wee bit messy!

 
Let them set on baking paper before serving them.

Christmas biscuits

Please follow and like us:

Fork biscuits

Difficulty: Easy

Time: 15 minutes + 15 minutes baking

Serves: approx 15 biscuits

 

 

 

 

Ingredients 

100g butter (softened)
50g caster sugar
150g self raising flour

 

You might also like

Jammy heart biscuits

Hedgehog biscuits

Viennese whirls

 

 

 

 

 

 

If you look online for a simple bake to do with your kids, fork biscuits will probably come up in your search results. With only 3 ingredients, no eggs and no biscuit cutters, they are easy to make and shouldn’t make too much mess in your kitchen.

Next time, we might try adding a different flavour like chocolate, or lemon or dried fruit.

Method

Pre-heat your oven to 180C / 160C fan and prepare your baking trays
Get your toddler to line a few baking trays with baking paper.

Mix the butter and sugar together
Get your toddler to measure the butter. Ours was a bit hard so we gave it a really quick blast  in the microwave to soften it. 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
Get your toddler to weigh the flour, then add to your mixing bowl. Carry on mixing then use your hands to bring it all together into a soft dough.

 

Form the biscuits
Roll small pieces of dough (the size of a walnut or teaspoon) into round balls. Place on your baking tray, leaving space between them for spreading.

 
Dip a fork in cold water and press down on each ball in turn to flatten each biscuit and make an imprint. If your toddler is too young to help rolling the balls, this is a good step for them to help with instead.

Bake your fork biscuits
Bake in the oven for 12-15 minutes until they are golden brown.
Remove from the oven and cool on a wire rack.

fork biscuits

Please follow and like us:

Chocolate gingerbread mummies

Difficulty: Easy

Time: 40 minutes + 10 minutes baking

Serves: approx 30 men

 

 

 

 

Ingredients

300g plain flour
50g cocoa
1 tbsp ground ginger
120g butter
120g brown sugar
140g golden syrup

For the decoration
Icing sugar
Chocolate balls

 

You might also like

Hallowean cake pops

Gingerbread men

 

 

 

 

 

 

Hannah always wants to cook biscuits so for another Halloween treat I thought we’d try baking some cute gingerbread mummies. You could use any stiff biscuit recipe but we went with chocolate gingerbread as I thought the dark colour would look good under the white bandages!

Method

Heat the oven to 180C / 160C Fan

Mix all the ingredients together
Get your child to measure the flour, cocoa, sugar and ginger into a mixing food processor or mixer.

  

Measure the butter, then cut it into cubes and add to the food processor.

 

Mix everything together until there are no more lumps of butter,

Get your child to measure the syrup into a bowl, then add it slowly to your biscuit mix, pulsing it until it forms a smooth dough.

  

Make the biscuits
Take a quarter/third of your biscuit dough and work into a ball so it’s not too crumbly when you roll it out. Roll it between two sheets of baking paper until it is about the thickness of a £1 coin. If your child enjoys playing with playdough as much as Hannah does they should be good at this!

Using a biscuit cutter cut out your gingerbread men and carefully transfer them to a baking tray lined with baking paper. We lost a few arms and legs doing this but were able to just stick them back on – I figure things like don’t matter too much when you’re baking with little ones. Leave a bit of space (a few cm) between your men as they will spread a bit as they cook.

.

Bake for 10-12 minutes. They might be a little soft to touch but ours firmed up as they cooled.

Decorate your mummies
Once your biscuits are fully cooled mix some icing sugar and water together until you have a fairly stiff paste. We used our icing piper to drizzle the bandages on each of the gingerbread mummies.

  

Before the icing dries add a few chocolate buttons for eyes.

 gingerbread mummies

Please follow and like us:

Viennese whirls

Time: 20 minutes plus 30+ minutes baking and assembling

Difficulty: Medium

Serves: 12 biscuits

 

 

 

 

Ingredients

For the biscuits
250g soft, unsalted butter
50g icing sugar
225g plain flour
25g cornflour

For the filling
100g unsalted butter
Icing sugar
½ tsp vanilla extract
Jam

 

You might also like

Jammy heart biscuits

Fork biscuits

Shortbread

 

 

 

 

 

 

 

Week 2 of the Great British Bake off brought us biscuits. We’ve made iced biscuits and ginger bread in the past, so we went with the technical challenge of Viennese whirls. They were relatively simple to make with only 4 ingredients and gave us a chance to practice our piping which neither of us have quite mastered yet! You can make the jam yourself but I wouldn’t really recommend getting help with that from your little ones unless they’re old enough to be trusted with boiling sugar.

The biscuits themselves were really nice and care of Mary Berry herself. I almost found them a bit too sweet with the addition of jam and icing though, but if you’ve got a really sweet tooth these could be for you!

Method

Preheat the oven to 190C / 170C Fan.

Prepare your baking sheets
Line 3 baking sheets with non-stick baking paper. Using a 5cm/2in round cutter as a guide, get your child to help draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.

Mix the butter and sugar together
Get your child to weigh the butter (250g) then add to a mixing bowl.

Measure the icing sugar (50g) then add it to your bowl. Beat them together with a wooden spoon until they are light and fluffy.

  

Add the flour and cornflour
Measure the flour (225g) and cornflour (25g) into a bowl then sieve into your butter/sugar mixture. Beat everything together again until it’s well mixed.

  

  

Pipe the biscuits
Fit a piping bag with a medium star nozzle then spoon the mixture in. If you don’t have a piping bag you can spoon the mixture directly onto your baking sheets – you just wont get the same whirl affect.

Pipe 24 swirls (or blobs) inside the circles on your baking sheets.

 

Bake the biscuits
* If you’ve got a warm kitchen and the time, chill the biscuits in the fridge for 15 minutes before you bake them so that hold their shape better.

Bake the biscuits in the oven for 13-15 minutes. They’re ready when they’re a pale golden brown colour.

Cool them on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.

 

For the filling
Get your child to weight the butter (100g) then add to a bowl. Measure the icing sugar (200g) out then sift it on top.

Add the vanilla extract (1/2 tsp) and beat with a wooden spoon (or electric whisk) until thoroughly mixed and smooth. Fit a large star nozzle onto your piping bag then spoon in the filling.

  

Assemble the biscuits
We laid the biscuits out on a board with the bases facing up then spooned the jam on one side. Spoon the butter cream icing onto another biscuit then sandwich together.

 Viennese whirls

Please follow and like us: