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.
Delicious banana and chocolate cupcakes. A simple bake and tasty way to use up old bananas.
These are the most sophisticated biscuit we’ve ever made, but your kids are sure to love getting to ice these simple firework biscuits.
These Scottish rock buns are a tasty and easy bake that kids will love. Granny always seemed to have a batch of rock buns on the go at her house so I was happy to introduce them to our kids!
If you’ve bought or made too many hot cross buns over Easter and need to use them up, how about a twist on a classic – hot cross bun and butter pudding.
Time: 15 minutes + 15 minutes baking
Serves: approx 15 biscuits
100g butter (softened)
50g caster sugar
150g self raising flour
Yellow food colour
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Easter cookie bars
Easter rocky road
These are fun Easter biscuits that you can make with your favourite biscuit recipe. We just made fork biscuits and added food colouring and some decorations. Fork biscuits are really quick and easy as there are only three ingredients, and no eggs or cutters. There’s also the chance to get your hands dirty which my kids really enjoyed.
Pre-heat your oven to 180C / 160C fan and line a baking tray with baking paper
Mix the butter and sugar together
Get your toddler to measure the butter and if it’s not soft, give it quick blast in the microwave to make easier to mix. Put it in a large mixing bowl.
Weigh the sugar and add it to the bowl.
Beat together with a wooden spoon until well combined.
Add the flour and colour
Get your child to weigh the flour out into a small bowl then add it to your mixing bowl. Carry on mixing then use your hands to bring it all together into a soft dough.
Add yellow food colouring. We had to add quite a lot before it was bright enough. Mix it into your dough so it is evenly distributed.
Form the biscuits
Roll small pieces of dough (the size of a walnut or teaspoon) into round balls. Place on your baking tray, leaving a wee bit of space between them for spreading.Gently press down on each biscuit with your hands to flatten them a little. This is a good step for really little chefs to help with, especially if they are too small to help with rolling the balls out.
Bake your biscuits
Bake in the oven for 12-15 minutes until they are golden brown.
Cool on a wire rack.
Decorate your biscuits
Draw on a face and feet to turn your biscuits into Easter chicks. If your kids are old enough they could enjoy doing this, but if not, this could be a job for a grown up’s steadier hand.
It wouldn’t be Christmas without mince pies and what could be better than a delicious homemade one. This easy recipe is simple enough for kids to follow and delicious enough for everyone to enjoy!
Time: 30 minutes + 10 minutes baking
75g butter, softened
115g caster sugar
200g plain flour
½ tsp baking powder
½ tsp salt
1 tsp mixed spice
Writing icing tubes
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Preheat the oven to 180C / 170C Fan and line a baking tray with baking paper.
Cream the butter and sugar
Get your toddler to measure the butter and cut into small pieces before adding to your mixing bowl.
Weigh the sugar and add that to your bowl.
Using wooden spoons, mix the butter and sugar together until it’s soft and well beaten.
Add the rest of the ingredients
Crack the egg into your bowl. Get your child to measure the flour out along with the baking powder and salt, then add to your bowl.
Mix everything together
We used our hands to rub it all together and then into a nice ball of dough.
Wrap the dough in cling film and pop it in your fridge for half an hour or so to firm up a bit.
Make the biscuits
Get your child to help you roll the mixture out until it is about 1cm thick. If you do it between two sheets of baking paper it will stop it sticking.
Using Christmas shaped biscuit cutters, cut out different shapes and pop them on your prepared baking tray. Use a straw to pierce the top of each cookie to make a hole for the ribbon/thread.
Bake the biscuits
Pop the biscuits in the oven for 8-10 minutes. They’re ready when they are turning golden brown.
Remove the trays from the oven and place the biscuits on a wire rack to cool. If you need to – re-pierce the holes before they harden.
Decorate the biscuits
Give your toddler the writing icing and get them to decorate each biscuit.
Thread each biscuit/Christmas tree decorations with ribbon or thread and hang on your tree.
This classic Victoria sandwich is the perfect cake for a tea time treat. A delicious sponge sandwiching a layer of fresh jam and cream but so easy to make it’s great for little chefs!
Time: 30 minutes + 25 minutes baking
For the roulade
4 large egg whites
200g caster sugar
1 tsp cornflour
1 tsp lemon juice
Icing sugar, to dust
For the filling
300ml double cream
2 tbsp icing sugar, sifted
200g+ raspberries, fresh or frozen or any other berry
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This is another one of our inspired by the Great British Bake Off bakes. Hannah had watched it with my and wanted to make a roulade so I hunted for a recipe. This is taken from Good Living magazine with a few tweaks and is more of a meringue than a cake but I knew that would go down well in our house. We used about 200g of fruit but I think it would have taken a bit more.
The original recipe for the meringue roulade also made a raspberry coulis to drizzle on top but we’d had enough cooking by that point so didn’t do it – I find I sometimes have to cut a baking session short if it’s going on too long and Hannah is losing interest. If you fancy making it with the coulis though, just blend 75g of raspberries with a few tbsp of icing sugar (depending on the sweetness of the fruit). Pass it through a sieve into a jug and it’s ready to go.
Preheat oven to 160°C /140°C fan and prepare your baking tin.
Get your toddler to help line a 33cmx23cm (13in x 9in) shallow baking tin with baking paper.
Whisk the egg whites
Separate the eggs – depending on how old your child is this might not be something your child can help with. There are a few ways to do it, but I tend to pass the yolk between the two egg shell halfs and let the whites fall into a bowl. Add the whites to a large bowl and whisk until they are stiff.
Get your child to measure the caster sugar into a small bowl then add to your egg whites a spoon at a time, whisking all the time. When you are finished the mixture should be thick and glossy.
Add the cornflour and lemon juice and mix until well combined. Your child can help you do this if you let them hold the measuring spoon with you.
Bake the meringue
Spoon the meringue into your prepared baking tin and get your toddler to help you spread it out evenly.
Bake for 25 minutes until a light golden brown crust forms. Remove from the oven and let it cool in the tin for 5 minutes.
Cut out a rectangle of baking paper a bit larger than your tin and dust it with icing sugar. Turn the meringue out on top of the paper. Remove the tin, and leave the meringue to cool completely.
Make the filling
Get your child to measure the cream into a jug. Or, to be more accurate use scales with a ml function. Pour into a mixing bowl.
Add the icing sugar.
Whip the cream until it is just becoming stiff and holding its shape.
Make the meringue roulade
Remove the paper from your roulade then spread the cream mixture evenly over the top.
Sprinkle over the fruit.
Roll the meringue roulade from the short edge, using the baking paper underneath to help you.