A couple of weeks ago, Beanie came home from preschool with an activity pack. The suggested activity was to read a book by Meredith Hooper, Honey Biscuits, and bake together.
After reading the book, we had a chat about the story, guessing what ingredients might be in the biscuits and where various ingredients came from. We also drew a shopping list, used the scales and made the biscuits at home.
Beanie was keen and we followed the recipe in the book to make honey biscuits the following morning.
My little lady did it all by herself. She enjoyed kneading the dough,
and decorating the shapes she had cut.
We had a great time together and the biscuits were delicious! She insisted on taking one of her biscuits to her teacher, and we kept some for her to share with her brother after school.
Crevette is a keen baker, too, so we made some more at the weekend.
We changed the recipe and Crevette enjoyed creating biscuit ‘sculptures’.
These biscuits are easy to make, take very little time and few ingredients.
They are sweet, have nice ginger and honey undertones and are slightly chewy in the middle.
After their biscuits were cooked, Crevette and Beanie set up a shop and café in the living room. They even thought about Jumpy and included a ‘free from’ section, as she could not have the biscuits they had just made. My heart melted!
Baking with Kids: Quick & Easy Ginger & Honey Biscuits
- 1/2 cup butter at room temperature 120g
- 1/2 cup caster sugar 100g
- 1 tablespoon vanilla sugar
- 2 tablespoons honey
- 1 medium free-range egg at room temperature yolk only
- 1 teaspoon ground ginger
- 1 1/3 cups flour 180g
- 1/4 teaspoon baking powder
- A little milk
Preheat your oven on gas mark 4 (180 degrees Celsius / 350 degrees Fahrenheit).
In a large bowl, beat the softened butter with the sugar until you reach a pale, creamy consistency.
Add in the honey and mix, then the egg yolk.
Add the ginger, flour and baking powder. Mix well.
Shape the dough into a ball with the tips of your fingers.
Roll the dough in a little flour to a thickness of about 1/2 cm) and cut shapes.
Be careful as the dough will be slightly crumbly.
Gently transfer your biscuits onto a baking tray covered with a sheet of baking paper. Space the biscuits out so they do not end up sticking together.
At this point, you can use a toothpick to add detail to your biscuits.
Brush with a little milk.
Bake for 12-15 minutes, until golden brown.
Cool on a wire rack and enjoy!
Recipe NotesThe biscuits will keep for 2 to 3 days in an airtight container.
I am delighted to be looking after #TastyTuesdays for Vicki @HonestMummy this week. Vicki came back from Jamaica today and I cannot wait to read all about her adventures!
I am really looking forward to sharing some recipes with everybody and get inspired. If you tweet your URL, make sure you mention @LeCoindeMel and #TastyTuesdays and I will be more than happy to retweet!
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