Tag: 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

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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

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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

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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.

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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

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banana and oat cookies

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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.

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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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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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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

 

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Chocolate chip cookies

Difficulty: A wee bit harder

Time: 30 minutes + 10 minutes baking

Serves: 24 cookies approx

 

 

 

 

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
225g (1 cup) dark chocolate.

 

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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

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