I have recently started helping out with the snacks for the toddler group that my church runs on a Thursday morning. I have mini-panics about how much food is needed, and if the other mums will somehow sniff out my lack of experience when it comes to choosing suitable fruit and baked goodies for their little ones. I envision having too little cake for the parents, un-toddler-friendly fruit, and some kind of allergic reaction to the cake I make for the little ones.
Last week I made cookie-cutter biscuits for the tots, which I had great fun decorating with the icing pens I bought to decorate my royal wedding biscuits… I have to add that ‘royal wedding biscuits’ may sound fancy, but they were not at all. The only fancy thing about them was that I iced them with cute patterns using the icing pens rather than slathering on piles of homemade icing. Rather like cement on bricks.
Anyway, back to the biscuits… they turned out fine: no allergic reactions, and no tantrums caused by a shortage of snack provisions. In fact, there were leftovers. Which were taken to snack on at my friend’s place that afternoon. So this recipe is for you, Helen 🙂
The recipe is from this book, and is called ‘Butterfly Biscuits’.
Baking With Tiny Tots
I cut them in the shape of gingerbread men, though, so I’m just calling them…
275g self-raising flour (+ extra for dusting)
10ml cinnamon (optional)
100g soft light brown sugar
75g butter, cut into pieces
1 egg, beaten
2 Tablespns golden syrup
1. Sift flour and cinnamon into a bowl, then stir in the sugar.
2. Rub in the butter pieces until the mixture resembles fine breadcrumbs.
3. In a separate bowl/jug, beat the egg and syrup together. Add to the flour mix and stir.
4. Form a ball of dough, wrap in plastic film and refrigerate for about an hour. (I’ve put this in bold because I didn’t notice this when checking the recipe and it kind of messed up my timings!)
5. After chilling the dough, preheat the oven to 170degC (sorry, I don’t know how to get a degree symbol on here!!) This is Gas Mark 3 or 340degF. Line a baking sheet or two with baking paper.
6. Sprinkle some flour on the work surface and rolling pin. Roll out the dough to about 5mm thick and cut shapes with cookie cutters.
7. Bake for 10-15 mins (depending on your oven) – the edges should be golden brown. Remove from the tray to cool before decorating with icing.
*Please note the one hour chilling time before you plan your timings!
*10 minutes was plenty of baking time for my oven, and they get much darker brown very quickly, so keep an eye on them!
*This is meant to be child friendly, but I’ve skipped out a lot of ‘get your child involved’ detail in my version – a little common sense, some hand wash and a big apron is all you really need to get your little one baking 🙂
I’d love to hear about it if you try these…
Sorry about the lack of photos – Little Man was having a ‘there’s-no-way-I’m-napping’ morning, so it was rather chaotic trying to get them done in time. But hey, we all know what gingerbread shaped biscuits look like, right?
PS I made a very yummy lemon drizzle cake for the mums. [Oh, and dads. Yes, we have dads at our group too.]
But I’m not going to post the recipe for that – if you want it, you’ll have to buy our Big Fish Recipe Book 🙂 heehee