- Sticky cornflake flapjacks
- Shortbread fingers
- Gingerbread men
- Sponge cake
This is a great recipe to make with children; it’s quick, easy and can be great fun. It’s also excellent to teach children about ingredients and the processes involved in getting food from the farm to our plates.
To make 4 large rolls you will need:
(Alternatively, for 12 rolls, multiply all the ingredients by 3.)
- 200g strong flour
- 1 tsp salt
- 7g pack of fast action dried yeast
- 1 tsp of sugar
- 150 ml warm water.
- Preheat the oven to 220°c/gas mark 7. Grease baking tray.
- Sieve together the flour and salt into a mixing bowl.
- Stir in the yeast and sugar.*
- Gradually add the warm water, mix into a dough. If too sticky add a little more flour.
- Knead the dough for 10 minutes.
- Divide the dough into 4 and shape into rolls.
- Place the rolls on the greased baking tray.
- Cover (with a tea towel) the dough and leave to rise for 30-90 minutes in a warm place until it doubles in size.
- Bake for 10-15 minutes until golden brown.
*At this point, if you are making this recipe with children give each child a large cup full of the mixture and ask them to make it into a volcano. Put a hole down the middle of the volcano and fill with warm water. Mix together until stuck together, but not too sticky (you can add more flour if too sticky).
Then go back to step 4.
This is a simple and effective recipe for children to make – with very quick results.
For 8 buns you will need:
- 50g self-raising flour
- 50g sugar
- 50g margarine
- 1 egg
- 1 tbsp cocoa powder / drinking chocolate, or a drop of vanilla essence
- Preheat the oven to 200°C / gas mark 6.
- Sift all the dry ingredients into a bowl.
- Fold in the egg and margarine until well mixed.
- Grease a bun tray with margarine, or line the tray with bun casings.
- Equally divide the mixture with a spoon into 8 spaces in the bun tray.
- Cook for 10 minutes.
- Remove from the oven and cool on a wire rack.
Mix a little icing sugar with a little water until you get a firm liquid. Add a few drops of food colouring to make colourful toppings for the buns.
For 12 large biscuits you will need:
- 100g margarine
- 150g granulated sugar
- 2 small egg yolks
- 200g plain flour
- Preheat the oven to 180°C / gas mark 4. Grease a baking tray.
- Beat the margarine and sugar in a bowl with a wooden spoon until creamy.
- Add the egg yolk, a little at a time.
- Sift the flour into the bowl. Optionally, add 50g of dried apricots or 50g of chocolate chips.
- Mix well to a firm dough.
- Shape into biscuits.
- Place on the greased baking tray and bake for 20-25 minutes.
- After baking, place on a cooling rack.
This recipe makes about 12 slices.
- 75g unsalted butter
- 75g light muscovado sugar
- 50g syrup
- 50g oats
- 50g cornflakes
- 50g desiccated coconut
- 50g ready-to-eat pineapple, finely chopped.
- Preheat the oven to 180°C / gas mark 4. Grease the baking tin.
- In a large pan, melt the butter, sugar and syrup over a moderate heat.
- Using a wooden spoon, carefully stir in the remaining ingredients. Mix well to coat the dry ingredients thoroughly with the butter and sugar mixture.
- Spoon the mixture into the baking tin and press down well with the back of the spoon so that the surface is level.
- Bake for 10-15 minutes.
- Carefully remove from the oven and score into pieces with the tip of a knife. Leave to set, and then carefully remove the pieces from the tin and leave to cool thoroughly on a wire rack.
For 12 small slices you will need:
- 100g margarine
- 25g caster sugar
- 2 tbsp syrup
- 200g rolled oats
- Pinch of salt
- Heat the oven to 180°C / gas mark 4.
- Grease a square baking tray.
- Put the syrup in a pan and heat gently, adding the margarine and sugar.
- Work in the oats and salt.
- Pour this mixture into the square baking tray and press down.
- Cook in the oven for 30-45 minutes, until golden-brown.
After baking, let the baking tray cool down to room temperature before cutting into slices.
To make approximately 14 ‘fingers’ you will need:
- 175g butter (softened)
- 75g icing sugar
- 150g plain flour
- 75g cornflour
- pinch of salt
- Preheat the oven to 150°C / gas mark 2.
- Grease a baking tray.
- Sieve the icing sugar into a mixing bowl. Add the softened butter and salt to the bowl and combine with a wooden spoon until smooth.
- Sift in the flour and cornflour and mix well until the mixture has gathered into a ball.
- Take out of the bowl and knead for a few minutes until smooth.
- Cut the dough into two pieces, wrap in cling film and refrigerate for 30 minutes.
- Take out of the fridge, place on a floured surface and pat or lightly roll out the dough until 1cm thick.
- Cut into fingers and decorate with a fork.
- Bake on the middle shelf of the oven for 10 minutes, then turn the tray around and bake for another 10 to 15 minutes until touched with colour.
Leave the fingers to cool on the tray.
For 6 gingerbread men you will need:
- 125g unsalted butter
- 100g caster sugar
- 1 medium egg, beaten
- 3 tbsp golden syrup
- 300g plain flour
- 1 tsp bicarbonate of soda
- 5 tsp of ground ginger
- Currants or raisins to decorate
- Grease the baking tray with oil or butter.
- Cream the butter and sugar together until light and fluffy, using the wooden spoon or electric hand mixer. Beat in the egg and golden syrup and mix together well.
- Sift the flour, bicarbonate of soda and ground ginger into the mixture. Mix into a smooth dough, wrap it with cling film, and put in the fridge to chill for at least 1 hour.
- Preheat the oven to 180°C / gas mark 4. Roll out the dough to a thickness of 1cm, and cut out using a shaped pastry cutter. Place the gingerbread men on the baking tray, spaced well apart as they will spread slightly.
- Add raisins or currants as buttons, eyes, nose and mouth.
- Bake for 8-10 minutes until golden brown, then carefully remove from the oven using oven gloves and allow to cool slightly. Transfer to a cooling rack to finish cooling.
This simple cake should provide about 10 slices. You will need:
- 175g butter or margarine
- 75g caster sugar
- 3 large eggs, lightly beaten
- 1 tsp vanilla extract
- 175g self-raising flour
- 1 tsp baking powder
- 1 tbsp hot water
- 200g creamery light soft cheese
- 25g icing sugar
- 1 tsp vanilla extract
- fresh fruit for your choice, optional
- Preheat the oven to 180°C/gas mark 4. Grease the cake tins with butter or oil then line with greaseproof paper (if available).
- Cream together the butter and sugar until light and fluffy, using a wooden spoon, and beat in the eggs, a little at a time, with the vanilla extract.
- Fold in the flour, baking powder and hot water and mix well.
- Spoon into the tins. Bake for 20 minutes, until they are well risen and firm to the touch.
- Carefully remove from the oven using oven gloves and turn out onto the rack to cool.
- To make the topping and filling, mix together the creamery soft cheese, icing sugar and vanilla extract in the small bowl until soft. Use half the mixture to sandwich the cakes together, and spread the rest on top. Just before serving, decorate with the sliced fruit.
Last edited on mlNov 2nd, 2011