Tag: easy

everywhere bear biscuits

Everywhere bear biscuits

Difficulty: Easy

Time: 20 minutes plus 15 minutes baking

Serves: 8


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!


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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chicken tikka

Chicken tikka


Difficulty: Easy

Time: 20 minutes + 30 minutes cooking

Serves: 4img_2439-small





1 large onion
6 tbsp chicken tikka masala paste (shop bought or make your own – see below)
red pepper
2 chicken breasts
400g can chopped tomatoes
2 tbsp tomato purée
1-2 tbsp mango chutney
75ml double cream
75ml natural yogurt
100g spinach


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This chicken tikka is my favourite curry when we’re making one at home. We’d normally use a jar of curry paste but we had all the ingredients to make the paste from scratch so thought we’d try it. It also gave Hannah a chance to practice her measuring with spoons which she is always desperate to do.


Make the curry paste (or use a jar)

img_2428-smallGet your child measure the following into a small food processor:
5 garlic cloves
1 large knob of fresh root ginger (we used a tsp of dried ginger)
2 tsp ground cumin
2 tsp coriander
1 tsp turmeric
1tsp paprika
1 tsp garam masala
The seeds from 4 cardamom pods
1 red chilli (optional, we didn’t use any so the kids would eat it!)
Blitz it all together, add a little oil to bring it together.

You can store this in the fridge for up to a week or freeze it for up to a month.

img_2431-small img_2434-small 

Prepare the vegetables
Get your toddler to help peel your onion then chop it into small pieces. Chop your pepper into chunks.


Cook the onions and pepper

Heat some oil and butter in a pan and cook the onions for 15 minutes or so until they are soft and golden.

Add the pepper, cauliflower/broccoli and curry paste and cook for 5 minutes to cook the rawness out of the spices.

img_2443-small img_2447-small

Prepare and cook the chicken
Chop your chicken into 2cm pieces, then add to your pan. Coat in the paste and cook for a few minutes. At this point I let Hannah give things a little stir. Be sure to keep a close eye on what they’re doing so they don’t get too close to the heat.


Make the sauce

Pour the tin of tomatoes into the pan, add the tomato puree and 100ml of water. Cover with a lid and gently simmer for 15 minutes

img_2450-small img_2452-small

Finish the sauce
Add the mango chutney, cream and yoghurt, and gently warm through. Stir through the spinach.

Serve with rice and and naan bread. (Get your child to help measure this out for you.)

img_2437-small chicken tikka

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