Category Archives: Childrens Recipes

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Mini Pitta Pizza

A perfect snack or teatime treat to make with the kids.

 

Ingredients

2 x pitta pockets
2 tbsp tomato puree
2 – 3 tbsp grated cheese
A few sliced mushrooms, diced pieces of ham or whatever toppings you like.

 

Preparation Time
5 minutes preparation, 15 minutes cooking

 

Cooking Instructions

From experience, toddlers, and children in general, are much more likely to try eating something new, if they helped to make it – this is a perfect recipe for involving the children in the kitchen, without causing too much mess or risk of injury.

Pre-heat the oven to 200°C / 400°F / Gas Mark 6.

Make sure the children have washed their hand, and place 2 whole pitta pockets on a low table that they can reach.

Ask the children to squeeze about a tablespoon’s worth of tomato puree onto each pitta pocket, and smooth around with the back of a wooden smooth, to ensure even coverage.

Add half of the grated cheese to the top of the pittas, and reserve the rest for later.

Ask the children to be creative and add the sliced mushrooms, ham, or whatever toppings you are using, to the pizzas. Try making funny faces or letters with the topping ingredients.

Add the rest of the grated cheese to the tops of the pizzas, distributing evenly.

Pop the finished pizzas on a baking sheet and cook in the middle of the pre-heated oven for approximately 10 – 15 minutes, or until the edges are crispy and the cheese is bubbling and starting to turn golden.

Allow to cool for a few minutes, and serve with a fresh salad or some seasonal veggies. Delicious!

 

Servings
2 mini pizzas


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Cheesy Biscuits

Make a great party or picnic food, and simple for cooking with the children too.

 

Ingredients

100g/4oz mature cheddar cheese, grated

100g/4oz plain flour

100g/4oz butter, softened

 

Preparation Time
10 minutes

 

Cooking Instructions

Preheat the oven to 180°C/360°F/Gas mark 5.

Mix all the ingredients together in a bowl to form a dough. If it looks like it is too dry trying adding a little warm water.

Roll the dough on a floured surface to a thickness of approx 0.5cm. Cut out shapes using small pastry cutters and transfer to a lined bakig tray.

Cook in the middle of the pre-heated oven for approximately 10 minutes until golden brown.

Allow to cool on a wire rack. Serve as part of a party or picnic, or simply as a snack.

 

Servings
8 people


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Chocolate Cornflake Cakes

A very simple recipe to make with even the youngest children.

 

Ingredients

100g/3.5oz milk chocolate

2tbsp golden syrup

50g/1.75oz butter or margarine

75g/2.5oz cornflakes

Sprinkles, silver balls etc for decorating (optional)

 

Preparation Time
1 hour chilling

 

Cooking Instructions

Melt the chocolate, golden syrup and butter together in a saucepan and mix thoroughly. Allow to cool a little before getting children involved and then stir in the cornflakes, making sure they are all combined and fully coated.

Spoon the mixture to 12 paper cases in a bun tray. Now get creative! Decorate the tops of the cakes with sprinkles, silver balls or whatever you and your children fancy.

Allow to chill and set in the fridge for about an hour before enjoying.

 

Servings
12 cakes


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Gingerbread Men

Moist, yet crispy gingerbread shapes, perfect for decorating with the children! This recipe makes approximately 12 gingerbread men.

 

Ingredients

350g/12oz plain flour, sifted
175g/6oz soft brown sugar
100g/3.5oz butter
1 large egg, beaten
4 tbsp golden syrup
1 tsp bicarbonate of soda
1/4 tsp ground ginger
Icing pens, icing and sweets to decorate

 

Preparation Time
15 minutes

 

Cooking Instructions

Preheat oven to 180°C / 350°F / Gas Mark 4.

Place the flour, butter, ground ginger and bicarbonate of soda into a large mixing bowl and crumble together with fingertips until it resembles fine breadcrumbs.

Mix in the golden syrup and beaten egg with a wooden spoon.

Once combined, kneed the mixture until it forms a firm dough, leaving the bowl clean.Roll out on a floured surface to a thickness of 8mm.

Cut into gingerbread man shapes, or whatever shapes you desire, and place on a baking tray lined with baking paper.

Cook in the centre of the preheated oven for approximately 10-15 minutes, or until lightly golden but not completely firm, as they will continue to harden once removed from the oven.

Allow to cool completely on a wire rack before decorating with icing pens or sweets applied with icing.

 

Servings
12-14 men / shapes


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Fairy Cakes

Light and airy fruit sponge cakes, great for cooking with the kids. This recipe makes approximately 20 cakes.

Ingredients

170g/6oz self raising flour, sifted
115g/4oz butter/margarine
115g/4oz sugar (caster or granulated)
2 large eggs, beaten
140g/5oz dried mixed fruit
A little milk, if needed

 

Preparation Time
20 Minutes

 

Cooking Instructions

Preheat oven to 190°C / 375°F / Gas Mark 5.

Lay out approximately 20 cake or muffin cases on a bun tray.

Cream the butter and sugar together with an electric mixer or by hand in a large bowl, until light and fluffy and all sugar has been combined.

Add the eggs a little at a time until completely combined.

Add a little of the sifted flour at a time, ensuring that it is all combined before adding more.

Stir in the fruit and mix thoroughly to ensure that the fruit is evenly distributed throughout the cake mixture.

Once all the flour has been incorporated, the mixture should be of a “dropping” consistency (i.e. the mixture should drop easily off of a metal spoon). If the mixture is still a little thick, add a touch of milk until the right consistency is achieved.

Divide the mixture evenly between the cake cases.

Bake in the middle of the preheated oven for approximately 20 minutes until lightly golden, or until a skewer comes out of the middle of the cakes clean and not sticky.

Allow to cool on a wire rack.

 

Servings
20 cakes


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Fruit and Nut Muesli Bars

A healthy and satisfying snack treat.

 

Ingredients

200g/7oz unsalted butter

80g/3oz golden syrup

75g/2.5oz sift brown sugar

40g/1.5oz clear honey

300g/10.5oz rolled porridge oats

50g/1.75oz dried mixed berry fruits

40g/1.5oz dried apricots, chopped

25g/1oz hazelnuts, roughly chopped

25g/1oz pecan nuts, roughly chopped

75g/2.5oz mixed seeds such as sunflower, pumpkin, sesame etc

 

Preparation Time
20 minutes

 

Cooking Instructions

Preheat oven to 180°C/350°F/Gas mark 4. Line a baking tray (28cm x 20cm x 4cm) with baking paper.

Place the butter, syrup, honey and soft brown sugar in a medium sized saucepan and heat gently. Stir continuously with a wooden spoon to ensure the butter is melted and sugar grains dissolved.

Remove the pan from the heat, stir in the oats, fruits, nuts and seeds and mix well.

Press the combined mixture lightly into the lined baking tray. Bake in the oven for approximately 20 minutes until lightly golden brown.

Remove from the oven and allow to cool slightly in the tray for 5 minutes before scoring lightly with a sharp knife into 12 bar shapes.

Leave the bars to completely cool and then wrap in foil of cling film to retain their moisture and freshness. These bars will keep in an airtight container for up to 5 days.

 

Servings
12 bars


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Chocolate Brownie Muffins

Dense and moist muffins, cooked in one stage, so perfect for cooking with the kids! This recipe makes approximately 12 large muffins.

 

Ingredients

2 large eggs
125g/4.5oz light muscovado sugar
125g/4.5oz butter, melted
230ml/1/2 pint milk
225g/8oz plain flour
50g/1.5oz cocoa powder
1/4 tsp baking powder
200g/7oz good quality plain or milk chocolate, cut into chunks

 

Preparation Time
25 minutes

 

Cooking Instructions

Preheat oven to 180°C / 350°F / Gas Mark 4.

Break the eggs into a large mixing bowl, add the sugar and beat with a wooden spoon until combined.

Beat in the melted butter, followed by the milk.

Sift in the flour, cocoa and baking powder and beat until combined.

Star in the chocolate chunks.

Divide equally between approximately 12 large muffin cases.

Bake in the centre of the pre heated oven for approx 20 – 25 minutes, or until the muffins are just firm and a skewer comes out of the middle of the muffins clean and not sticky.

Allow to cool completely on a wire rack.

 

Servings
12 muffins


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Sugar Cookies

Really simple cookies to make with even the smallest of children.

 

Ingredients

125g/4.5oz unsalted butter

125g/4.5oz caster sugar

1 medium egg, lightly beaten

1 tsp vanilla extract

250g/9oz plain flour

 

Preparation Time
20 minutes

 

Cooking Instructions

In a large bowl cream together the butter and sugar using a hand whisk or an electric beater until light and fluffy.

Add in the beaten egg and vanilla extract and continue to mix until combined

Gradually add the sifted flour and fold in.

Knead the dough until combined and smooth in texture. Wrap in cling film and allow to rest in the fridge for about half an hour.

Preheat the oven to 180°C/350°F/Gas mark 4.

Remove the dough from the fridge and roll on a floured surface to a thickness of approximately 5mm.

Cut out shapes using whatever cookie cutters you have – even an upturned cup or glass will serve the purpose if you don’t have any cutters!

Lay the shapes on a greased baking sheet and cook in the centre of the preheated oven for 10-15 minutes until lightly golden.

Allow to cool thoroughly on a wire rack before decorating with icing, sprinkles, sweets or whatever you like!

 

Servings
18-20 cookies


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Oaty Banana Muffins

A delicious, moist muffin, ideal for using up any over-ripe bananas.

 

Ingredients

200g/7oz plain flour

80g/3oz porridge oats

3 bananas, mashed

100g/3.5oz caster sugar

2tsp baking powder

1tsp bicarbonate of soda

0.5tsp salt

1 egg

175ml/6fl oz milk

75ml/3.5floz vegetable oil

 

Preparation Time
35 minutes

 

Cooking Instructions

Preheat the oven to 200°C/390°F/Gas mark 6.

In a large bowl mix together the flour, oats, sugar, baking powder, bicarbonate of soda and salt.

In a separate bowl lightly beat the egg and stir in the milk and oil.  Add the mashed banana and mix though well.

Stir the flour mixture into the egg and milk mixture and fold through until just combined.

Line a 12 hole muffin tin with paper cases and spoon the mixture into them equally (you may need two trays to use all the mixture).

Bake in the centre of the pre-heated oven for 18-20 minutes until lightly golden and spring back to the touch.

 

Servings
18 small muffins


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Treacle Flapjacks

A tasty treat perfect for with a cup of tea or lunchboxes.

 

Ingredients

250g/8oz butter

250g.8oz soft brown sugar

175g/6oz black treacle

500g/1lb rolled oats

 

Preparation Time
50 minutes

 

Cooking Instructions

Line a 18cm x 28cm (7in x 11in) baking tray with baking paper.  Preheat the oven to 180°C/350°F/Gas mark 4

Dice the butter and heat in a saucepan on a low heat along with the sugar and treacle until dissolved and combined.

Pour the melted butter mixture into a bowl containing the oats and mix well.  Turn out into the baking tray and level out and press down  with the back of a spoon.

Bake in the centre of the oven for 40-50 minutes until the flapjacks have turned a darker colour around the edges.

Remove from the oven and score into 12-14 pieces and allow to cool thoroughly.

Once cold use the baking paper to lift out the flapjack and break along the score marks.

 

Servings
12-14 pieces


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