Category: Kids cooking

Ingredients per person

• 1 cup SR flour
• 2 tbsp butter
• 1/2 – 3/4 cup milk
• 2 tsp milk for glazing
• Jam and cream to serve

Method

• Arrange oven shelves and preheat oven to 230 deg C
• Collect ingredients
• Grease oven tray or cover with baking paper
• Sift flour into a large bowl
• Rub the butter into the flour using your fingertips until the mixture resembles fresh breadcrumbs
• Add 1/2 cup milk all at once. Mix with a spatula until a soft dough is formed. Add a little extra milk if the dough is too dry
• Turn onto a lightly floured board andlightly knead for 30 second.s Handle the dough as littel as possible to prevent it becoming tough.
• Gently pat out the dough to 2.5cm thickness and cut scones out
• Place scones on the oven tray and glaze with milk
• Bake for 10-12 minutes or until golden brown
• Remove from oven and cool on the cake cooler
• Break two scones in half and top with jam and cream

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Ingredients

Main biscuit

• 115g Butter at room temperature
• 115g Caster sugar
• 2 tsp Vanilla extract
• 2 tsp Golden syrup
• 1 Egg yolk
• 170g Plain flour
• 25g Dessicated coconut
• Pinch of salt
• 1/2 tsp Bicarbonate of soda
• 1/2 tsp Cream of tartar

Chocolate filling

• 130g Milk chocolate, chopped
• 1/4 cup Cream

Method

1. Place racks in the middle of the oven
2. Set the oven to fan bake, and preheat oven to 180 C
3. In a bowl, place butter and sugar. Use electric beater for 1-2 minutes on medium-high to cream the butter
4. Add vanilla extract, golden syrup, and egg yolk then mix until combined
5. Add dry ingredients
   • Sift flour, bicarbonate of soda, cream of tartar into the bowl.
   • Add caster sugar, dessicated coconut, salt
   • Mix with a spoon until combined
6. Using a metal tablespoon, scoop out the dough and roll into balls
7. Place dough balls onto a baking tray lined with baking paper, leaving space for them to spread a little
8. Bake for 8 to 10 minutes until lightly golden brown
9. Take them out of the oven using an oven glove and place them on a cooling tray
   • Let the biscuits cool for a few minutes
10. Create the chocolate ganache
    • Melt the chocolate in microwave and mix with cream
    • Let it cool
11. When completely cool, you can fill them with the chocolate ganache or jam

Source: https://www.kidspot.com.au/kitchen/recipes/anzac-biscuit-recipe/

Crunchy and delicious, Anzac biscuits made with oats are cheap to make and are a lower GI alternative to many packet biscuits. Containing coconut, golden syrup and butter, these biscuits do not use egg as a binding agent.

Ingredients

• 2 cups rolled oats
• 2 cups plain flour
• 2 cups coconut
• 1 1/2 cups sugar
• 250 g butter
• 4 tbs golden syrup
• 1 tsp bicarbonate of soda
• 2 tbs boiling water

Method

1. Turn oven to 160°C. Lightly grease oven trays.
2. Place oats, flour, coconut, sugar in big mixing bowl.
3. Melt butter and golden syrup in saucepan. Take off heat.
4. Mix baking soda and boiling water in a cup. Add to melted butter mixture in the pan. Quickly add to big mixing bowl. Mix well.
5. Roll tablespoonfuls of the mixture into balls. Place on trays 5cm apart. Press lightly with fork.
6. Bake for 20 minutes.

Lemonade Scones

Ingredients

• 3 1/2 cups of self-raising flour
• 1 Cup of double cream
• 1 cup of lemonade

Method

1. Pre-heat oven to 200 degrees celcius
2. Put all the ingredients in a large bowl
3. Stir enough for ingredients to be thoroughly mixed but no more than you have to to make the dough
4. Sprinkle flour (self-raising or plain) on the bench to make an area where you can roll the dough
5. Spread dough on the floured surface, and roll out to about 2 or 3 cm thick
6. Prepare the baking tray where you will cook the scones by putting baking paper on it so the scones don’t stick
7. Cut into scone-size pieces and place on the baking tray (make sure there is enough space around each scone for it to grow
8. Put the tray in the oven for about 20 or 25 minutes

Eating

Fun fact: Traditionally scones are eaten with jam and cream. This works really well, but jam can be replaced with chocolate spread or honey. Banana also works well instead of, or as well as, cream.

Ingredients

• Plain flour, for dusting
• 3 cups self-raising flour
• 80g butter, cubed
• 1-1 1/4 cups milk
• Jam and whipped cream, to serve

Method

1. Preheat oven to 200deg c.
2. Lightly dust a flat baking tray with plain flour.
3. Sift self-raising flour into a large bowl.
4. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
5. Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or scones will be tough).
6. Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart.
7. Sprinkle tops with a little plain flour.
8. Bake for 20 to 25 minutes or until golden and well risen.
9. Transfer to a wire rack.
10. Serve warm with jam and cream.

Ingredients

• 3 1/2 cups of self-raising flour
• 1 Cup of double cream
• 1 cup of lemonade

Method

1. Pre-heat oven to 200 degrees celcius
2. Put all the ingredients in a large bowl
3. Stir enough for ingredients to be thoroughly mixed but no more than you have to to make the dough
4. Sprinkle flour (self-raising or plain) on the bench to make an area where you can roll the dough
5. Spread dough on the floured surface, and roll out to about 2 or 3 cm thick
   Prepare the baking tray where you will cook the scones by putting baking paper on it so the scones don’t stick
6. Cut into scone-size pieces and place on the baking tray (make sure there is enough space around each scone for it to grow
7. Put the tray in the oven for about 20 or 25 minutes

Eating

Fun fact: Traditionally scones are eaten with jam and cream. This works really well, but jam can be replaced with chocolate spread or honey. Banana also works well instead of, or as well as, cream.