Cookie Crumbles - Kids Corner | Recipes
What’s cooking? Try one of our secret, simple and hassle free recipes that all your friends and family will enjoy.
TIPS!
Now before you start there are a few important things to do:
- 1 Wear suitable clothing and shoes
- 2 Wash your hands before and during cooking, try to use an anti-bacterial soap
- 3 Check before you start that you have the correct equipment and ingredients
- 4 Make sure an adult is available to help you with the oven and stove
- 5 Read the recipes carefully before you begin
Mini Panettone breads
Ingredients
500g unbleached white bread flour
½ tsp salt
1 tsp dried yeast
120ml lukewarm milk
2 medium eggs
2 medium egg yolks
150g butter softened
75g caster sugar
115g chopped mixed peel
75g raisins
Method
Sift the flour into a mixing bowl, add the salt and make a well in the centre. In another bowl, whisk together the yeast, milk and whole eggs. Pour into the well, fold in a little of the surrounding flour to make a batter that sits in the well.
Leave to rest for 30 minutes.
Add the egg yolks, butter and sugar and mix them and the rest of the flour into the batter with a fork. Then bind everything together into a ball with your hands.
Knead the dough for 5 minutes (to knead, press and stretch the dough away from you, then lift the edges into the middle, give it a quarter turn and repeat). Leave to rest in a warm place for 1½-2 hours or until doubled in size. Scatter over the peel and raisins and gently knead these in.
Butter the pudding moulds. Divide the dough into 12 and place in the moulds – avoid leaving dried fruit exposed on the surface of the breads as this may burn during cooking and turn bitter. Set aside, covered with a dry tea towel, and rest for 1 hour. Meanwhile, preheat the oven to 180C/160C fan/350F/gas 4.
Brush the tops of the breads with melted butter and bake for 20 minutes.
Dust with icing sugar, if you like, before serving.
Cheat chocolate Florentines
These big fat crunchy chocolate disks don’t require any baking and are so easy to make. Place into cellophane bags for a lovely gift.
Makes 15-20
Ingredients
100g(4oz) dark chocolate
100g(4oz) milk chocolate
10g mixed dried fruits or nuts, such as almond slivers, hazelnuts, chopped apricots, raisins or cranberries.
Method
1. Place a large sheet of baking parchment ontoa baking tray. Using a cookie cutter or glass draw circles spaces apart onto the baking parchment. Break the two types of chocolate into separate bowls. Place each bowl over a pan of simmering water.
2. When the chocolate is melted remove the bowls from the pan, wearing oven gloves.
3. Using a spoon place dollops of melted chocolate onto the drawn circles. You can use one type or both types of choclate for each disk. Spread into an even layer with the back of the spoon. Decorate with mixed nuts, seeds or pieces of dried fruit. Place in the fridge to set.
4. When hardened remove the chocolate from the baking parchment. Place into an airtight container or into small boxes or cellophane bags. Place in a cool and dry place.