Want to bake some biscuits with the kids....HOW ??

[Nutcracker]

Have never ever made biscuits with them so don't have a clue.

Am not very good in the kitchen so just want some easy biscuits that they can decorate afterwards.

Please

Here's soupdragons recipe she posted last week. If you make these your kids will think your the best mum in the world. Little warning though they really do spread. I made them last week

As served at toddler group this week...

Makes around 25.

175g / 6oz plain chocolate, chopped
115g / 4oz unsalted butter, diced (I use salted and it's fine)
2 eggs
90g / 3 1/2 oz granulated sugar
50g / 2 oz light brown sugar
40g / 1 1/2 oz plain flour
25g / 1 oz cocoa powder
5ml / 1 tsp baking powder
10ml / 2 tsp vanilla extract
pinch of salt
115g / 4oz toasted pecan nuts, chopped (I always leave these out)
175g / 6oz plain choclate cut into chunks
115g / 4oz milk chocolate cut into chunks
115g / 4oz white chocolate cut into chunks

Now, I'm a chocolate freak and even I have never been able to bring myself to add all the chocolate chunks this recipe calls for. I've stuck to 6oz and they've been absolutely fine. I honestly think you'd be sick if you added all it asks for and ate more than one cookie!

1. Preheat oven to 160c/32f/GM3. Grease 2 large baking sheets.
2. Melt the plain chocolate and butter in a saucepan over a low heat, stirring constantly until smooth. Remove from heat and set to one side to cool.
3. In a large bowl, beat together the eggs and sugar until pale and creamy (2-3 minute with an electric mixer). Add the chocolate mixture, beating until well blended.
4. Beat in the flour, cocoa powder, baking powder, vanilla essence and salt until just blended. Add the nuts & chocolate chips and stir.

The mixture is very runny. I added a little more flour and some oatmeal to try and firm it up a little and also chilled it for 15 minutes before spooning out...

5. Drop spoonfulls of mixture onto the baking sheets allowing space for spreading. I didn't bother flattening them with a fork as the recipe says but they spread out nicely to a good thickness.
6. Bake for 8-10 minutes until the tops are shiney and cracked and the edges look crisp. 8 mins at 160c in a fan oven is sufficient. Mine didn't go shiney but they were firm to look at and soft to the tough - they firm up as they cool. Do not overbake, rather like SuzyWong's brownies.
7. Cool on the sheets for a couple of minutes and then remove from the sheets to a wire rack to cook. Try to resist the temptation to eat them straight from the oven as the melted chocolate chips burn

Add a Message

Butter Cookies
175g/6oz/3/4 cup unsalted butter (I use salted because it's what we've got!) diced and at room temp
90g/3 1/2 oz / 2 1/4 cups golden caster sugar
250g / 9oz / 2 1/4 cups plain flour

Put butter & sugar in a mixer and beat til light and fluffy. I add 1tsp vanilla extact here
Add flour and work into a smooth dough with your hands (or bung in a mixer!) I add a generous handful of choc chips here but not necessary.
Shape into a lump and chill for 30 minutes (or freeze)
Roll out onto floured surface and cut into shapes. If you shape it into a log before chilling, you can slice rounds off as the biscuits but this doesn't work with the choc chips - it crumbles round the chips.
Bake in preheated oven 160 C 325 F GM3 for 20 minutes. Cool slightly and trasfer to wir rack to cook.

Here's me going plain and simple and you go in heavy with the chocolate cookies

nutty have you tried choc crispie cakes, just melt chocolate, butter and a bit of syryp (have posted nigella's recipe on another thread) and throw in slightly curshed cornflakes,.. i know it's not biscuits but mine love doing this!
Otherwise Nigella (again!) has a top cut-out biccie recipe, needs an egg so you may wish to avoid them eatign the dough.
I;ve nto got the book to hand so maybe someone else can help.
Mine also like anything they can help model eg biccies that need to be squashed down with a fork or rolled in their hands first.
have lots of recipes but all at home, not much use...

Ooooh thanks will try those later in the week.

Much easier: mix together sugar (2 oz) marg/butter (4oz) and flour - plain or SR (6-8oz) - you can use a mixer if you want to make it quicker. You then have a glorious dough that you can roll out and cut biscuits out, or model into delightful little shapes. Stick them on a greased tray in a hot overn for c. 10 (they start going golden brown).

To ice, sift icing sugar into a bowl and keep adding cold boiled water and mixing until you get a good consistency. Then spread it on the top of the (cooled) biscuits, and stick jelly shapes, hundreds & thousands, choc drops etc. on top. Or you can colour the icing and make pretty patterns (a bit harder)

Nigellas one coutesy of Cadbury on another thread
175g soft unsalted butter
200g caster sugar
2 large eggs
1 teaspoon vanilla extract
400g plain four (preferably italian 00 flour) plus more if needed
1 teaspoon baking powder
1 teaspoon salt
300g icing sugar, sieved, and food colouring

Preheat oven to 180 degrees c/ gas mark 4

Cream butter and sugar together until pale and moving towards moussiness (?!), then beat in the eggs and vanilla.
Add the combined flour, baking powder and salt to the butter and eggs. Mix gently but surely (wtf!)
Add a little more flour if it's too sticky.
Halve the dough, form into flat disks and wrap each half into cling film and rest in the fridge for at least 1 hour. (You can split the dough and freeze it at this point - I split it onto 4 - soupie)
Take each half out as you need it, roll out on a floured surface to a thickness of half a cm.
Cut into shapes and place biscuits a little apart on the greased or lined baking sheets.
Bake for 8-12 mins until lightly golden around the edges.
Cool on a rack and do the same with the second half of the dough.
Ice and decorate.

Yeah they like doing those Clary, haven't done them for ages though so thanks for reminding me . Will try and do those too.

These are all great. Think i'll start with Fisils (thanks) and then see how i get on.

Do Not Cook Soupdragons cookies. I made them last week (my mixturewas really quite thick btw) and I have put on 2lbs.

Nutty if you would like some chocolate ones, just use Fisil's recipe but substitute 1 or 2 oz of the flour with cocoa powder