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Fun and Sweet Baking

Rainbow cookies


Prep – 30 mins, Cook – 15 mins, Makes – 22
Ingredients
175g softened butter
50g golden caster sugar
50g icing sugar
2 egg yolks
2 tsp vanilla extract
300g plain flour
zest and juice 1 orange
140g icing sugar, sifted
sprinkles, to decorate
Method
1. Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Stir in the orange zest. Roll the dough into about 22 walnut-size balls and sit on baking sheets. Bake for 15 mins until golden, then leave to cool.
2. Meanwhile, mix the icing sugar with enough orange juice to make a thick, runny icing. Dip each biscuit half into the icing, then straight into the sprinkles. Dry on a wire rack.

Lily’s lemon cupcakes


Prep – 20 mins, Cook – 20 mins, Makes 12
Ingredients
140g unsalted butter, softened
100g caster sugar
zest ½ lemon
2 large eggs, lightly beaten
140g self-raising flour
For the butter cream icing
85g butter, softened
175g icing sugar
zest and juice ½ lemon
sprinkles or sweets, to decorate
Method
1.Heat oven to 180C/160C fan/gas 4. Line a 12-hole bun tin with fairy cake cases. Beat the butter and sugar in a big bowl with a wooden spoon until it is really soft, then add the lemon zest. slowly stir in the eggs, then fold in the flour until it is all combined. Use two teaspoons to divide the mixture between the cake cases. Bake for 18-20 mins until the cakes are golden and springy when you touch them. Cool the cakes on a wire rack.
2.While you wait for the cakes to cool, make the butter cream icing. Beat the butter until it is really soft. Gradually beat in the icing sugar, lemon zest and juice until it is thick and yummy. Spread the butter cream on top of the cakes with the back of a spoon, then decorate with sprinkles or sweeties

Sugar-free banana cake


Prep – 10 mins, Cook – 30 mins
Ingredients
125g self-raising wholemeal flour
½ tsp baking powder
2 tsp ground cinnamon
75g sultanas
50g butter, melted
2 tsp vanilla essence
1 egg
1 tbsp milk
3 ripe bananas, mashed
drizzle with syrup, to serve (optional)
Method
1.Grown ups: Preheat the oven to 180C/ 160C fan/ gas mark 4. Grease and line a 450g loaf/1lb tin with baking parchment.
2.Children: Weigh the flour, baking powder, cinnamon and sultanas into a bowl and mix with a wooden spoon. Then weigh the butter, vanilla essence, egg, milk and mashed bananas and put into another bowl or jug and mix with a small balloon whisk or fork. Pour the ‘wet’ banana mixture into the ‘dry’ flour mixture and combine thoroughly with a wooden spoon. Weighing needs to be very accurate when baking so help older children to measure carefully. Younger children can also get involved by spooning or pouring into the scales with adult supervision. Younger children can also beat the egg with a fork and mash the banana with a potato masher.
3.Grown ups: Pour the cake mixture into the prepared tin and bake for 30 - 40 mins or until a skewer inserted in the middle comes out clean. Remove from the oven, allow to cool in the tin for 10 mins then turn out.
4.Children: Drizzle with agave syrup if using.

 

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