Kids Cooking Thursday: Sultana Spice Cookies

A variant on the $4 Biscuits we made last year, which didn't cost me anything, because I had all the ingredients either in the freezer or pantry. Nothing like knocking up a quick batch of biscuits to keep them quiet during the school holidays! As usual, if you don't have speculaas kruiden, you can substitute Dutch cinnamon, but do try your local international deli, because it makes a world of difference!

Sultana Spice Cookies
500g butter
1 cup brown sugar
1 can condensed milk
1 tsp vanilla essence
4 cups SR flour
1/2 cup cocoa
1 tsp speculaas kruiden (or cinnamon)
1 1/2 cup sultanas

Beat butter + sugar 'til creamy.
Beat in condensed milk.
Add in essence.
Mix in flour, spice and sultanas until all doughy and combined.
Shape into Tbsp sized balls
Bake for 12 mins @ 180°C. Cool on a wire rack.

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Cooookieeeeeeeeeeeees!

This month I was paired with Edana from YUM FOOD. She has a great recipe for Peanut Butter and Chocolate Chip Banana Cookies, which I really wanted to make, but we don't have peanut butter chips here in Australia.

Miss Four and I decided to make them regardless, skipping the peanut butter chips, and replacing the chocolate chips with chunks of chopped chocolate from a block. We got 45 cookies from that recipe, but hours later, there is less than 30 left. Whoops.

Ugly, but tasty.

Kids Cooking Thursday: Peanut Butter Cookies

Today my sister-in-law and two of her kids came around to have a little visit while the older boys were at school, and we did some cooking. My niece Miss Three had done some cooking before, but Miss 21 Months hadn't done much. But she was very eager to start, and we all had a ball. This was an odd recipe, having no flour, but if you think about it, peanut butter is just finely ground peanuts, and most flourless cakes use almond meal in them. They worked well, although my oven needed a longer cooking time.

Peanut Butter Cookies from 4 Ingredients
1 cup crunchy peanut butter (but all we had was smooth, so we used that)
1 cup sugar
1 tsp cinnamon
1 large egg

Preheat oven to 180°C.

Measure out a cup of peanut butter.

(Ensure all attentions are occupied or cheekiness will ensue.)

Mix all ingredients in a bowl. (Lick peanut butter off spoon)

Mix some more.

And some more.

Spoon small tablespoon sized balls onto 2 lined baking trays.

Slightly flatten with a fork, crisscross style.

Bake for 8 minutes, or until a thin crust forms on the cookie.

Enjoy!

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Kids Cooking Thursday: Butterfly Biscuits

Just a basic butter biscuit, of which you can use your own favourite recipe. But boy, did they have fun making them!

It was Miss Four's idea to make these, as she wanted to try out the new butterfly cutters I got for my birthday last year. They came with a set of icing mats, which made the fancy line work you can just barely see.

We didn't get to ice these, as they were all eaten warm for afternoon tea!



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