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Delicious savoury muffins, perfect for kid’s lunchboxes, picnics or served warm from the oven. They’re quick and easy to make, just add your favourite vegetables and enjoy!
These jam thumbprint biscuits are one of the easiest things you can make with young children so are a great way to while away an afternoon baking with kids.
Time: 20 minutes plus 15 minutes baking
Serves: 30 bites (approx)
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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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!
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.
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.
Time: 25 minutes + 20 minutes proving + 20 minutes baking
2 and ¾ cups plain flour (330g)
3 tbsp granulated sugar
1 tsp salt
1 packet dried fast action yeast (1 packet = 2 and ¼ teaspoons)
½ cup water (120ml)
¼ cup milk (60ml)
2 tbsp unsalted butter (30g)
1 large egg
For the filling:
¼ cup (60g) unsalted butter, softened
2 tbsp ground cinnamon
¼ cup (60g) brown sugar
For the glaze:
1 cup powdered sugar
1 tsp vanilla extract
2-3 tbsp milk or coffee
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This recipe for cinnamon rolls is amazing because it uses a ‘cheats’ way of proving the dough so only takes 45 minutes! Before I tried it I wasn’t sure how well it would work, but you just need to pop the unproved cinnamon rolls in a cool (90C) oven for 20 minutes and voila they’re ready to go. It couldn’t be simpler.
Line a 9 inch square baking tray with baking paper.
Make the dough
Mix the dry ingredients
Get your children to measure out the flour (2 & ¾ cups), sugar (3 tbsp), salt (1 tsp) and yeast and mix together in a large bowl. Set aside for now.
Add the wet ingredients
Measure the water ½ cup and milk (1/4 cup) into a microwaveable bowl. Measure the butter (30g), cut into a few small pieces and add to the water/milk. Pop in the microwave for approx 45 seconds until the butter has melted. Test the mixture is warm rather than hot – I just dipped my finger in. (If it’s too hot it’ll kill the yeast).
Add the milk/butter mixture to the flour.
Get your little one to crack the egg into a small bowl. Add to your flour.
Knead your mixture for 3-4 minutes, either by hand or using the dough hook on a stand mixer. We used our mixer as it’s a bit easier and less messy. It’s ready when it’s not sticky anymore.
Pop it in a lightly oiled bowl and leave to rest for about 5 minutes.
Make the cinnamon rolls
Preheat your oven to 90C (200F) and turn off after 10 minutes or just before your put your rolls inside.
While your dough is resting, measure out filling. Make sure your butter (60g) is soft enough so spread. Mix the cinnamon (2 tbsp) and sugar (¼ cup) together in a small bowl.
Roll the dough out to a 15×9 inch rectangle.
Spread the butter all over the top. We used a rubber spatula rather than a knife as it was a bit kinder on the dough.
Sprinkle the sugar/cinnamon mixture evenly over the top.
Get your child to roll the dough up tightly, then cut into 9 even pieces. Hannah was able to cut it if I showed her where.
Put each piece in your baking tray and lightly cover with tin foil. Pop the cinnamon rolls in the oven to rise. Make sure you remember to turn the oven off. Let it rise for 20 minutes or so.
After 20 minutes, keep the buns in the oven, remove the tin foil and turn the oven up to 190C / 180C Fan / 375F.
Bake the cinnamon rolls for 15-20 minutes. They’re ready when they have turned golden.
Make the glaze
Mix the icing sugar (1 cup), milk (1-2 tbsp) and vanilla extract (1 tsp) together until it is smooth, runny and lump free.
Drizzle the glaze over the rolls while they are still warm.
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).
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