Birthday parties as a child just wouldn't have been complete without a tray of Rice Krispies Treats. These sticky and sweet treats are the perfect introduction to baking for kids. While there is no actual baking involved, it's sure to get them interested in the kitchen. Plus, it's super fun and all kinds of messy, so you can all have a good laugh.
90g butter, plus extra for your hands
400g pink and white marshmallows
Pinch of salt
7 cups Rice Krispies
Combine the butter, marshmallows and salt in a large pot over a low heat, stirring until melted, taking care it does not burn.
Remove from the heat and stir in the Rice Krispies.
Rub your hands with butter to prevent sticking, and press the mixture into a greased 34cm x 20cm baking or pyrex dish. Allow to cool and cut into squares. Note: If you are cutting out shapes, do so while it is still warm.
What kid doesn't adore peanut butter? Incorporate this much-loved sandwich spread into a scrumptious biscuit batter and watch their eyes light up. This recipe is also great for teaching little ones to knead and press dough, which is wonderful for their fine motor skills. So, rope in those tiny hands and get busy baking.
50 g butter
200 g peanut butter
400 g (500 ml) Huletts Brown Sugar
2 extra-large eggs, beaten
5 ml vanilla essence
480 g (860 ml) cake flour
10 ml baking powder
2 ml salt
150 ml milk
Preheat oven to 190° C.
Mix the butter and peanut butter together in an electric mixer.
Add the brown sugar, a little at a time and beat well after each addition.
Add eggs and vanilla essence and beat well.
Sift the flour, baking powder and salt together and stir into the butter and sugar mixture.
Add the milk and using the K beater of the mixer, knead well.
Add more milk if the mixture is too dry.
Using your hands, form even sized balls and place on a lightly greased baking sheet.
Distribute evenly and leave spaces between the biscuits to spread.
Image by @BalashMirzabey on https://www.freepik.com/
Mini Flapjack Cereal Bowl
Childhood memories are made of flapjack stacks served lovingly by Granny on Sunday mornings. Put a twist on the classic flapjacks and syrup breakfast by creating this adorable mini flapjack cereal bowl. This recipe is perfect for lactose-intolerant tummies too, so everyone can enjoy the results.
2 cups self-raising flour
2 cups Parmalat Easygest Strawberry Flavoured Medium Fat Yoghurt, with extra to serve
Sieve the flour in a medium mixing bowl.
Make a well in the centre of the flour and add the Easygest Strawberry Flavoured Yoghurt and the eggs. Using an electric mixer, beat until smooth and lump-free. If the batter is too thick, slowly add 5-6 tablespoons of water while beating until you have a thick but pourable consistency.
Pour the batter into an upcycled squeeze bottle (a clean sweet chilli, mayo or tomato sauce bottle will work!) or strong resealable bag and cut off a tiny corner.
Heat a greased non-stick pan over a medium heat and squeeze small, equal drops of the batter into the pan, leaving space for each to spread slightly. Allow to cook until small bubbles appear on the surface, then flip them over and cook the other side until golden, about 1-2 minutes a side.
Serve the mini flapjacks in two breakfast bowls. Add dollops of strawberry yoghurt, fresh strawberries and a drizzle of honey. Serve with your favourite juice and enjoy!