Banana and chocolate chip slices are a delicious way of using up leftover bananas and a great way of getting little hands messy in the kitchen.
These delicious custard and white chocolate biscuits are a great bake for little kids. There’s no need for rolling pins or cutters, simply get your hands messy and roll them out by hand.
Blondies are a great alternative to the richness of chocolate blondies. The sharpness of raspberries cut through the sweetness of the white chocolate of these raspberry blondies perfectly.
These colourful meringue kisses are the perfect summer party dessert or nibble. These are easy enough for kids to make, simply whisk the egg whites, add the sugar, pipe and bake!
The combination of tartness from the raspberries with the sweet icing works really well and makes a deliciously flavoursome bun. And our cheats way of making them the these raspberry swirl rolls means they will be ready in an hour.
A spoon of chocolate hazelnut spread makes these chocolate and banana pancakes truly divine. What could be better to spoil yourself with this Pancake day.
This simple recipe for chocolate eclairs is so easy even kids can make it.
Your kids will love helping you poke holes in this cake to pour the gooey caramel inside. It makes the perfect autumnal treat!
Difficulty: A bit tricky
Time: 20 minutes + 2 hours + chilling + 12 minutes baking
Serves: 20 biscuits approx
250g (2 cups) plain flour
150g (1 stick) butter, softened
100g (1/2 cup) caster sugar
½ tsp vanilla extract
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We’ve made these spiral biscuits before but this time thought we’d jazz them up a little bit more to make some special Catherine wheel firework biscuits for Bonfire night.
They work well when you use proper food colouring that doesn’t fade in the oven. We use some Wilton ones (“EU” Icing Colour Kit 28g (By Wilton)) which are great as they really stay vibrant once cooked.
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!
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.
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 blue to the other (or any other colours you’re using).
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 around 25cm x 20cm or approximately the same size. Lay one over the top of the other. Lightly roll over the surface a few times with your rolling pin to press them together.
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.
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).
Leave them to cool on the baking tray before transferring them to a wire rack to cool complelety.
If you want to decorate them, simply melt a little milk chocolate in a small bowl in the microwave, roll the edge of the biscuits around in it and dip it in the sprinkles.
Difficulty: A wee bit harder
Time: 30 minutes + 35 minutes baking
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
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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.
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!)
Add the chocolate mixture to your flour and stir it in.
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.
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).