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Savvy shopping, seasonal eating and thrifty recipes. Spend less on groceries and enjoy better tasting, easy to prepare meals your friends and family will love – all on a budget.

Friday, 8 July 2011

Baking Mad's Little Baker of the Year Competition

BakingMad.com are currently running a competition for Baking Mad’s Little Baker of the Year. They are scouring the country for young people up to the age of 12 with a particular talent for baking tasty treats. All you have to do is upload a picture of something your little baker has created and they’ll put it towards a public vote. The top two in each age category will be invited to a grand bake-off, and the winner will become the face of Baking Mad’s ‘Kids’ Baking’, AND will receive a year’s supply of ingredients for all your baking needs!

Just follow this link to enter and do it quick, the competition ends Fri 15th July!

http://www.bakingmad.com/kids/competitions
 

To inspire you and your children, here's our Basic Biscuit Recipe that we use often and is easy adaptable.  I've put some adaptations at the end of the recipe.  Have fun! 

125g butter

1/2 cup sugar

1 egg

1 Tblsp golden syrup or honey

1 Tblsp desiccated coconut (optional)

1 1/2 sifted plain cups flour
Preheat your oven to 180ºC.  Line a couple of baking trays with non-stick baking paper.

Beat the butter, sugar, egg and golden syrup together until light and fluffly.

Mix in the coconut, if you're using it, and the sifted plain flour.  Roll teaspoonfuls into balls and place on a lined baking tray and flatten gently with a floured fork.

Bake at 180ºC for 15 minutes.  Makes 24 biscuits.

Adaptations

As variations try the following :Add ½-1 cup chocolate chips.

Add the grated rind of one or two lemons or oranges.

Roll the mixture into balls and place on a lined tray. Press the handle end of a wooden spoon into each ball and fill with jam, fruit mince or marmalade. Bake for 15-20 minutes until golden.

Use wholemeal flour in place of plain flour.

Use ¼ custard powder and ¾ flour.

Use brown sugar in place of white for a caramel flavour and garnish each biscuit with an almond.

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