Tag: chocolate

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:
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:
raspberry and chocolate brownies

Raspberry and chocolate brownies

 

Difficulty: A wee bit harder

Time: 30 minutes + 35 minutes baking

Serves: 25

Ingredients

300g milk/dark chocolate
250g (1 cup) pack butter
400g (2 cups) soft light brown sugar
4 large eggs
140g (1.25 cup) plain flour
50g (1/2 cup) cocoa powder
200g (1 cup) raspberries

You might also like

Chocolate brownies

Chocolate brownies

chocolate muffins

Chocolate muffins

chocolate cake

Chocolate cake

 

 

 

Brownies are a great thing to make with kids because they’re so simple: you mix everything in one bowl recipes, pour in a baking tray and pop in the oven. These are a little harder than my usual brownies because you have to melt the chocolate in a pan first, but they make a tasty alternative and are still loads of steps for your kids to get involved with.

Method

Preheat the oven to 180C/160C fan/gas 4 and line a 20×30 cm baking tin with baking paper.

Melt the chocolate, butter and sugar

Get your kids to break the chocolate into pieces and put into a small pan. Measure the butter and sugar out and add to your pan.

  

Heat over a gentle heat, stirring occasionally until it is fully melted, then remove from the heat.

Add the eggs

Break the eggs one at a time into a small bowl or cup and add to your melted chocolate mixture.  Stir the eggs in, one at a time.

Add the flour and cocoa

Get your kids to measure the flour out and add to a large bowl. Measure in the cocoa. We did this through a sieve to get rid of the lumps (but be warned it can get really messy so keep a close eye on it!)

raspberry and chocolate brownies raspberry and chocolate brownies

Add the chocolate mixture to your flour and stir it in.

raspberry and chocolate brownies raspberry and chocolate brownies

Add the raspberries

Stir half the raspberries into the bowl.

Bake the raspberry and chocolate brownies

Pour the raspberry mixture into your prepared baking tin. Get your child to scatter over the remaining raspberries. Make sure they spread them out as much as possible. Ours were a little to clumped together which meant those bits didn’t cook very well.

raspberry and chocolate brownies raspberry and chocolate brownies

 

Bake for 30-35 minutes. It’s ready when the top has crisped up but it still has a little wobble. Cook it a bit longer if you want a firmer texture.

Cool in the tin, then remove and cut into squares.

Enjoy! These raspberry and chocolate brownies will keep in an airtight container for up to 3 days (if it lasts that long).

raspberry and chocolate brownies

 

Please follow and like us:
chocolate muffins

Chocolate muffins

Difficulty: Easy

Time: 25 minutes + 20 minutes baking

Serves: 12

Ingredients
2 cups plain flour
1 cup caster sugar
¾ cup chocolate chips
½ cup unsweetened cocoa powder
1 tsp baking powder
1 tsp vanilla extract
1 egg
1 cup plain yoghurt
½ cup milk
½ cup vegetable oil
¼ cup chocolate chips

 

You might also like

Millionaire’s shortbread

Chocolate cake

Hedgehog slice

Blueberry and apple muffins

 

Muffins are a great thing to bake with little chefs. There are loads of fun steps they can get involved with – from measuring and mixing, to spooning the mixture into the cases. The kids loved how much these rose in the oven, and we all enjoyed eating the chocolatey deliciousness of course!

Method

Preheat your oven to 200C and prepare a muffin tin

Get your toddler to line a muffin tin with cases or grease every corner of it with oil and butter if you have no cases to make sure the muffins don’t stick.

Mix the dry ingredients together

Get your child to measure each of the dry ingredients (2 cup flour, 1 cup sugar, ¾ cup chocolate chips, ½ cup cocoa, 1 tsp baking powder) in turn and add to a large mixing bowl.

  

Give it a good mix.

 

Whisk the wet ingredients together

Add the vanilla extract (1 tsp), egg, yoghurt (1 cup), milk (1/2 cup)and vegetable oil (1/2 cup)to a separate mixing bowl.

 

 

Whisk it all together until it is well combined.

Mix the dry ingredients into the wet ingredients

Get your child to help you add the dry ingredients to the wet ingredients bowl and mix it together just enough so you can’t see any more flour. It’ll still be a little lumpy but that’s fine.

 

Bake the chocolate muffins

Spoon your mixture into your muffin tin/cases. If you let your kids help with this step be prepared for a bit of mess! I let the kids half fill up the cases then finished it off myself so there was an even amount in each muffin.

 
Bake in the oven for about 20 minutes. They’re ready when a toothpick or skewer poked into the centre comes out clean.

chocolate muffins
Leave to cool in the tin for 10 minutes before removing and leaving on a wire rack to cool completely.

chocolate muffins

 

Please follow and like us:
millionaires shortbread

Millionaire’s shortbread

Difficulty: Easy

Time: 30 minutes + 2 hours setting

Serves: 20 slices

Ingredients
For the shortbread base
100g (1/2 cup) butter, softened
50g (1/4 cup) caster sugar
150g (1 1/4 cup) plain/all purpose flour
For the caramel
100g (1/3 cup) condensed milk
150g (2/3 cup) butter
50g (1/4 cup) caster sugar
50g (2 tbsp) golden syrup
For the chocolate topping
200g chocolate (dark or milk)

You might also like

Viennese whirls

Victoria sandwich

Banana bread

This a delicious recipe for millionaire’s shortbread that we got from our James Morton cookbook. There are a few different stages to the recipe which can be a good thing when you’re cooking with kids as it gives you the chance to have a break or clean up a bit as you go along. There are also some fun bits for your kids to help with, from measuring and mixing to melting (and sampling) chocolate!

Method

Preheat your oven to 160C/140C Fan and grease and line an 8 inch baking tray with baking paper

Make the shortbread

Get your child to measure the sugar (50g) and butter (100g) and pop them in a large mixing bowl. If the butter isn’t soft, blast it in the microwave for 10 seconds or so, to make it easier to mix.

Mix it together until it forms a paste.

 

Measure the flour (150g) out and add to the bowl and mix everything together. You can get your hands dirty at this point and work it all together so all the crumbs come together.

Press it out into your prepared tin.

  
Bake for 10-15 minutes or until it is just turning golden brown at the edges. Leave to cool in the tin.

Make the caramel

While your shortbread is baking, start making the caramel. Get your little one to help you add all the ingredients to a small saucepan. (100g condensed milk, 150g butter, 50g caster sugar, 50g golden syrup.) Heat it on a medium heat, stirring it gently until it turns a nice golden brown colour. Watch your child carefully if you’re letting them help with this step.

  

 

Pour over your shortbread

Once the caramel is ready, pour it over your base and spread it out so it is nice and even. Leave it to cool for at least an hour (or overnight).

Add the chocolate topping

Get your child to help you break the chocolate into a heat proof bowl. Put it over a simmering pan of water to melt it (or do it in short bursts in the microwave).


Pour it over your cooled caramel and spread it out gently. Leave it to set for another hour or so but don’t put it in the fridge.

millionaire's shortbread
Cut your millionaire’s shortbread into squares and enjoy!

millionaire's shortbread

Please follow and like us:

Easter cookie bar

Difficulty: Easy

Time: 30 minutes plus 25 minutes baking

Serves: 20-25 slices

Ingredients
275g (2 1/3) plain 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

 

 

You might also like

Chocolate nests

Easter rocky road

Easter chick biscuits

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

 

Please follow and like us:

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

 

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 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

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.

Please follow and like us:

Easter rocky road

Difficulty: 20 minutes + 2 hours chilling

Time: Easy

Serves: 25+ pieces


Ingredients
400g Milk/Dark Chocolate
125g Golden Syrup
125g Unsalted Butter
100g Mini Marshmallows
150g Digestives, chopped
4-5x 90g Bags of Mini Eggs
1-2x 89g Bags of Mini Creme Eggs (pop them in the freezer for an hour or so before to make them easier to cut)
250g White Chocolate

We’ve made rocky road (or hedgehog slice, or tiffin) before but this one is extra special because it’s Easter themed and full of mini eggs and cream eggs! Rocky road is one of the easiest things to make with really small children as, with the exception of melting chocolate, there’s no cooking involved. Hannah and Lewis really enjoyed getting to bash the biscuits and eggs and mixing everything together. And then getting to share it with their friends (it’s too good to keep to yourself!)

Method

Line an 8/9 inch square baking tin with baking paper and leave to one side

Melt the chocolate, butter and syrup together
Get your children to help you break the chocolate (400g) into pieces and pop in a heat proof bowl. Measure the butter (125g) and add to the chocolate. Pop the bowl on your scales, reset them back to zero and measure in your golden syrup (125g).

  
Melt everything together on a double boiler (pop your bowl on a saucepan with simmering water). Or you could put it in the microwave and zap it for short intervals until everything has melted.

Stir everything together so it is nice a smooth. Be careful not to overheat it.

Measure the dry ingredients
Measure the biscuits (150g) into a large bowl (you don’t need to be too precise). Give your toddlers something to bash the biscuits – we used spurtles and the end of a rolling pin – and let them attack them until they are in smallish pieces.

 

Add the mini marshmallows (100g) to your bowl.

Before taking the mini eggs out of their packets, get your kids to bash them so they are broken into chunks. They might need a bit of help as they can be a bit tough. Add them to the bowl, saving one packet for the end.

 

Chop the cream eggs into halves/quarters. This is a task for the grownups unless you trust your little ones with sharp knives.

Mix everything together

Pour the melted chocolate mixture into your biscuit mixture. Get your little ones to get everything a good mix.

Pour into your tin and pat it down with the back of your spoon until it is evenly spread.

 

Prepare the topping
Get your wee chefs to break the white chocolate up and pop in a bowl. Melt it in a double boiler or in the microwave.

Pour it over the top of your rocky road and sprinkle over the last bag of mini eggs.

  

Pop your tray in the fridge to set for a few hours, slice and enjoy!

Easter rocky road

Try some other Easter baking: Easter chick biscuits, Easter chocolate nests.

 

Please follow and like us:

Chocolate cheesecake

Difficulty: Easy

Time: 30 minutes + 45 minutes baking + chilling time.

Serves: 10

Ingredients

For the base
200g digestives
2 tbsp cocoa powder
150g unsalted butter
For the topping
900g cream cheese
190g caster sugar
1 tsp vanilla extract
4 eggs
200g dark chocolate

 

You might also like

Chocolate cake

Lemon cheesecake

I love cheesecake and I love chocolate, so what’s not to love in this delicious chocolate cheesecake! The kids made this for Mother’s Day as a treat for me and a few other Mums in the family. I certainly enjoyed it; it’s light and chocolatey, but not too rich. Serve it with some fruit and/or cream.

Method

Preheat the oven to 150C/140C fan and prepare your cake tin
Butter the base and sides of a 23cm round spring form tin and line the base with greaseproof paper.

Make the base
Weigh the biscuits (200g) and put them in a large bowl. Give your child something to bash them with – we used the end of a rolling pin and a spurtle – and break them up until they are finely ground.

While your kids are doing that, measure 2tbsp of cocoa powder into the bowl.

You could also do this in a food processor. It would be quicker, but if your kids are like mine, a lot less fun!

 

 

Get your child to measure the butter (150g) then put it in a small pan. Melt it over a low heat; add it slowly to your biscuit crumb mixture. Give it a good mix then pour into your prepared cake in. Press it down with the back of a table spoon or your hand until it looks even on top.

 

Make the topping
Get your toddler to add the cream cheese (900g) into a freestanding mixer. While they are doing that add the vanilla extract (1 tsp).

Measure the sugar (190g) and add to your mixer.

Using a paddle attachment (or a hand mixer), mix everything together on a slow speed until it is smooth and thick.

  

Help your little ones break the eggs into a small dish and add them to your cream cheese mixture one at a time, mixing in between each addition. Lewis helped do this for the first time today. We found it worked if I cracked the egg and Lewis then broke them into the bowl. He was then able to add them into mixer.

Mix everything together for one last time. Scrape any unmixed ingredients down from the side of the bowl if you need to.

 

Add the chocolate
Get your kids to break the chocolate up into a heatproof bowl. Melt it over a saucepan of simmering water (or in short blasts in the microwave). Remove from the heat.

Add one spoon of cream cheese mixer into the chocolate. Stir to mix. Add another spoon. Keep adding and mixing until it has all been added and it is thoroughly mixed and smooth.

  

Bake the cheesecake
Pour the topping mixture on to the base. Put the cake tin in a larger baking tray and add water until it reaches 2/3 up the side of the cake tin.

  

Bake for 40-50 minutes. When it’s ready it’ll still be a bit wobbly in the centre. Remove from the oven and leave to cool in the tin. Cover and pop in the fridge to chill for at least a few hours. before serving.

Chocolate cheesecake

If your kids enjoyed bashing biscuits to make this chocolate cheesecake, then you might also like this lemon cheesecake.

Please follow and like us: