Hold the Nutella pancakes! Not all mums want to be woken with breakfast in bed. If you want to really spoil mum this Mother’s Day, give her a lie-in – and a break from those annoying crumbs on the sheets!
We asked Anneka Manning, author and founder of the BakeClub baking school, to share some recipes even the littlest hands can make (with some grown-up help, of course.)
“One of the best things you can do for your children as they grow up is to encourage them to be involved in the kitchen," says Anneka. "Let them make their own choices and allow them to feel proud of what they create. Mother’s Day is the perfect excuse for this!”
Listen to Anneka's interview with Kinderling Conversation:
Anneka says: "This recipe is easy-peasy. It's one of those 'throw everything into the bowl and just beat’ ones! Kids can help out with everything from cracking the eggs to scooping the mixture into patty cases and sticking the wings on the butterfly cakes. Don’t worry if they stick the butterfly wings on back to front or upside-down. That’s the charm of having kids involved in the kitchen. They’re working to their own interpretation."
Preparation time: 25 minutes (+ 35 minutes cooling)
Baking time: 20-25 minutes
185g (11/4 cups) self-raising flour
165g (3/4 cup) caster sugar
125g butter, softened
80ml (1⁄3 cup) milk
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
80ml (1⁄3 cup) thickened cream, whisked to firm peaks
165g (1/2 cup) raspberry or blackberry jam
Icing sugar, to dust
Preheat the oven to 180°C (160°C fan-forced). Line a 12-hole 80ml (1⁄3 cup) muffin tray with paper cases.
Place the flour, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the paper cases, dividing evenly.
Bake for 20-25 minutes or until the cupcakes are golden and cooked when tested with a skewer. Cool for 5 minutes in the tin, then transfer to a rack to cool completely (this will take about 30 minutes).
When cool, cut a shallow cone-shaped piece out of the top of a cake, leaving about a 1cm boarder. Cut the piece of cake in half. Spoon a little of the cream and then some jam into the hole to fill. Arrange the two pieces of cake into the jam to from wings, top side up and round edges facing outwards. Repeat with the remaining cakes, cream and jam. Dust with icing sugar to serve.
Honey & Oat Biscuits
Anneka says: "These biscuits are perfect for little hands to make…Measuring, mixing, rolling and flattening are not just great fun, they also help kids develop fine motor and/or numeracy skills. Your kids will also love the magic involved in this recipe – when the bicarbonate of soda is added to the hot honey and butter mixture they’ll watch in awe as the mixture bubbles and foams."
Makes: about 28
Preparation time: 20 minutes
Baking time: 15 minutes
150g (1 cup) plain flour
140g (11/2 cups) rolled oats
90g (1 cup) desiccated coconut
165g (3/4 cup) caster sugar
150g butter, cubed
115g (80ml /1/3 cup) honey
1 tablespoon water
1 teaspoon bicarbonate of soda
Preheat the oven to 180°C. Line 2 large baking trays with baking paper.
Put the flour, rolled oats, coconut and sugar in a medium mixing bowl and stir to combine.
Put the butter, honey and water in a small saucepan and heat over medium heat, stirring occasionally with a wooden spoon, until the butter melts. Remove from the heat, add the bicarbonate of soda and stir to combine; the mixture will foam up. Add to the dry ingredients and stir with the wooden spoon until well combined.
Roll tablespoonfuls of the mixture into balls and place about 7cm apart on the lined trays. Use your fingers to flatten the balls until they are about 5mm thick and about 7cm in diameter.
Bake in preheated oven for 15 minutes, swapping the trays after 6 minutes, or until golden and cooked through. Remove the biscuits from the oven and cool on the trays.
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