It’s beginning to feel a lot like Christmas and now's the time to get the festive bakes on!
As children enjoy their time off school, it’s the perfect time to keep them entertained with some home baking. Get the festive tunes on and make memories as well as delicious treats with these top Christmas recipes for kids!
These snowmen cupcakes from Good to know couldn’t be cuter! What’s more, they’re ideal for kids to get involved in and the more ‘individual’ they look, the better. For cupcakes with festive character, have a go with your kids!
Icing sugar for dusting 150g/5oz ready-to-roll white icing 3 tbsp apricot jam Marshmallows Red fizzy lances for the scarves Tubes of coloured writing icing Sugar baubles (for cake decoration) and edible silver baubles
Preheat the oven to 180C/300F/Gas Mark 2. Mix the main ingredients (butter or margarine, sugar, eggs, flour, baking powder and vanilla essence) until light and fluffy.
Place 8 cases in a cake tin and fill to two-thirds of the way up. Bake for about 20 minutes until risen and lightly golden. Cool the cupcakes in the cases on a wire cooking rack.
Dust a clean work surface with icing sugar and roll out the icing to about 0.5cm thick. Cut out eight circles the same size as the top of your cakes. Put the apricot jam into a small dish and stir in one tablespoon of hot water. Brush this over the surface of the cakes and stick the circles of icing on top.
Stick marshmallows on the icing sugar discs with a bit of apricot jam to form the snowman heads. Add black writing icing for the eyes, red writing icing for the smiles and secure the sugar baubles with a bit of writing icing for the noses. Then stick on the edible silver baubles for buttons and wrap fizzy lances around the snowmen’s necks for scarves.
Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.
Cream the butter and sugar together in a bowl until pale, light and fluffy.
Beat in the egg and vanilla extract, a little at a time, until well combined.
Stir in the flour until the mixture comes together as a dough.
Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.
Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.
Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.
Sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth icing. Stir in the food colouring.
Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Leave until the icing hardens.
You can tie a festive ribbon through it and distribute on your christmas tree for a real sense of festivity!
Kids will love this Christmas Rocky Road recipe from BBC Good Food. It’s super easy and makes about 20 squares of deliciousness.
100g butter, cut into cubes, plus extra for the tin 250g Christmas biscuits, such as shortbread or chocolate biscuits 75g shelled nuts 100g mixed dried fruit (such as raisins, cherries or glacé ginger) 75g Christmas sweets (candy canes, marshmallows or jelly sweets) 400g milk or plain chocolate (or a mixture of both), chopped 140g golden syrup 2 tbsp sprinkles, or more sweets, to decorate
Butter and line a 20cm square tin, or use a 20cm square silicone mould. Break the biscuits into pieces. Halve any larger nuts either by snapping them or carefully cutting with a knife, then combine them with the biscuits. Halve any large pieces of dried fruit and chop or snap sweets into smaller pieces, then add these to the bowl.
Melt 300g of the chocolate, the butter and the golden syrup carefully in a pan set over a low heat, stirring occasionally, then pour this over the biscuit and nut mixture and mix together.
Tip the mixture into the tin, then level the top – it doesn’t need to be completely smooth. Melt the remaining chocolate in a heatproof bowl over a small pan of simmering water, then drizzle this over the top and sprinkle with the decorations. Chill for at least 3 hrs or overnight before cutting into squares. This'll keep in the fridge for three to four days (if it lasts that long!).