Tag: biscuit

halloween skeleton biscuits

Halloween skeleton biscuits

These fun skeleton biscuits are the perfect Halloween treat. Kids will enjoy making the dough, rolling and cutting out the shapes and decorating the skeletons.

scottish shortbread

Scottish shortbread

What’s more Scottish than a delicious piece of shortbread? With only three ingredients, it’s a great, easy treat to make with your kids.

Catherine wheel biscuits

Catherine wheel 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
food colouring
chocolate
sprinkles

Spiral biscuits

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Fireworks biscuits

jammy heart biscuits

Jammy heart biscuits

fork biscuits

Fork biscuits

empire biscuits

Empire biscuits

 

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.

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 blue to the other (or any other colours you’re using).

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 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.

Catherine wheel biscuits

Enjoy!

 

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Giant cookie

Giant cookie cake

An easy recipe for a giant cookie cake, for when a regular sized cookie just isn’t enough! Kids will love getting to bake one of these.

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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empire biscuits

Empire biscuits

Spiral biscuits

Jammy heart biscuits

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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jammy heart biscuits

Jammy heart biscuits

fork biscuits

Fork biscuits

empire biscuits

Empire biscuits

 

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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Banana bread

Banana bread

Banana bread

Easy banana bread

Banana upside down cake

Banana upside down cake

 

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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