Tag: biscuits

everywhere bear biscuits

Everywhere bear biscuits

Difficulty: Easy

Time: 20 minutes plus 15 minutes baking

Serves: 8

Ingredients

150g butter (softened)
75g caster sugar
200g self raising flour
1 tbsp cocoa powder
googly eyes

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Last week Hannah had the honour of bringing home her class bear ‘Everywhere Bear’ for the weekend. For anyone who doesn’t know what an everywhere bear is – it’s he lives in the classroom during the week and every weekend some (un)lucky(!) person gets to bring him home , take pictures of what he gets up to and record it in his diary.

Typically with these things, we had nothing planned the weekend we got him and the weather wasn’t great so we had to think a little creatively to have something to put in his diary. We love baking so that seemed like an obvious choice but I thought we should make it a little bit interesting and try to make biscuits that resembled our very own Everywhere Bear.

I wasn’t sure how it would work but I think the kids did a good job. We used our easiest biscuit recipe (for fork biscuits) because it’s quick and doesn’t spread too much when it bakes so I thought they should hold their bear shape (they did). We also still have some of our packet of goggly eyes which can make anything look like an animal!

Method

Pre-heat your oven to 180C / 160C fan / 350F

Line a few baking trays with baking paper

Mix the butter and sugar together

Get your kids to measure the butter (150g). 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.

 

everywhere bear biscuits everywhere bear biscuits 

Weigh the sugar (75g) and add it to the bowl.

Beat the butter and sugar together with a wooden spoon until it is well combined.

 Add the flour

Get your toddler to weigh the flour (200g)and cocoa powder (1 tbsp), and then add it to your mixing bowl. Carry on mixing then use your hands to bring it all together into a soft dough. My kids always really enjoy this part – getting to squash the mix with their hands and get a little bit messy.

everywhere bear biscuits everywhere bear biscuits

Form the bear biscuits

Roll pieces of dough into round balls to form the bears’ heads. Get your kids to help you roll two smaller balls and attach them to your bear heads to form the ears. Place on your baking tray, leaving space between them for spreading. We made some with noses and some without to see whether they worked better with biscuit noses or iced ones – I think it worked either way.

everywhere bear biscuits everywhere bear biscuits everywhere bear biscuits

Bake the eerywhere bear biscuits

Bake the biscuits in the oven for 12-15 minutes. They’re ready when they are brown and a little crispy to touch.

Remove them from the oven and add the googly eyes. Once cooled add a mouth and nose with black writing icing if you want to.

everywhere bear biscuits everywhere bear biscuits

Cool on a wire rack.

everywhere bear biscuits everywhere bear biscuits

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snickerdoodles

Snickerdoodles

Difficulty: Easy

Time: 30 minutes plus 10 minutes baking

Serves: 30+ cookies

 

Ingredients

225g (1 cup) butter, softened
300g (1 ½ cups) caster sugar
2 eggs, large
1 tsp vanilla extract
350g (2 ¾ cups) plain/all purpose flour
2 tsp cream of tartar
1 tsp baking powder
¼ tsp salt

For the coating
3 tbsp caster sugar
3 tsp cinnamon

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Only Crumbs Remain

I’ve had lots of discussions recently about favourite Christmas cookies/treats. For me it’s not Christmas without a mince pie but for a lot of people their go to Christmas cookie seems to be a snickerdoodle. I’d never heard of them (I’m not sure they are a big thing in Scotland) but I like trying new things and they’ve got a great name so I added them to our ever growing list of things to bake this Christmas.

Having never had them before I can only assume that we were successful. This recipe came from Genius Kitchen but looked the same as most others I found so I think they’re authentic. It makes a nice, slightly crispy cookie on the outside, but with a soft centre. The cinnamon/sugar coating gives a tasty Christmasy flavour and certainly made the kitchen smell very festive when they were baking!

Method

Preheat the oven to 180C /170C Fan /350F

Cream the butter and sugar together

Measure the butter (225g) and sugar (300g) and add to a large bowl or freestanding mixer. Mix together until they are nicely combined and fluffy. Add the vanilla extract and eggs and mix again.

 

Mix the dry ingredients

Add the flour (350g), cream of tartar (2 tsp), baking powder (1 tsp), and salt ¼ tsp to a separate bowl.

Mix everything together

Add the dry ingredients to the butter mixture and give everything a good mix until you have a nice ball of dough.

Chill the dough

Wrap the dough in clingfilm and pop in the fridge for 10-15 minutes.

Make the snickerdoodles

Line 3 large baking trays with baking paper and chill them.

While the dough is chilling, mix the sugar (3 tbsp) and cinnamon (3 tsp) together in a small bowl.

Take small pieces of dough and roll into approximately 1 inch (2 cm) balls. This is a good bit for little kids to get involved in – Hannah does this a lot with playdough so was able to make the balls if I gave her the correct amount.

Coat the balls in sugar. Hannah just rolled them around in the bowl until all sides were covered. Place on the chilled baking trays.

 

Bake the snickerdoodles

Bake the biscuits for 10 minutes. They’re ready when they have turned golden and are a little but crispy on top but still soft inside.


Enjoy!

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Halloween 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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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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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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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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