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All Kinds of Biscuits

Be careful at all times in the kitchen if the oven or cooker is being used.

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  You will need:

  3 tablespoons butter or margarine

  1 packet of marshmellows

  6 cups of rice Krispies

  1. Warm up margarine in a pan (or microwave in a large bowl)

  2. Add the marshmallows and stir until melted

  3. Add Rice Krispies (You could also use another small cereal)

  4. Use a buttered spatula to lift the mixture into a greased baking tray.

  5. Cut into squares when cool.

Rainbow Cookies

  You will need: 

  • 175g softened butter

  • 50g golden caster sugar

  • 50g icing sugar

  • 2 egg yolks

  • 2 tsp vanilla extract

  • 300g plain flour

  • zest and juice 1 orange

  • 140g icing sugar, sifted

  • sprinkles, to decorate

  1. Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Stir in the orange zest. Roll the dough into about 22 walnut-size balls and sit on baking sheets. Bake for 15 mins until golden, then leave to cool.

  2. Meanwhile, mix the icing sugar with enough orange juice to make a thick, runny icing. Dip each biscuit half into the icing, then straight into the sprinkles. Dry on a wire rack.

Peppermint Candy Biscuits

  You will need:

  Large mixing bowl;

  Blunt cutlery knife;

  Cling film;

  2 large baking trays;

  Baking parchment;

  Small plastic food storage bag;

  Tea towel; Rolling pin;

  1 big (6cm across) and 1 small (3cm across) heart-shaped cookie        cutter;

  Oven gloves.

  • 175g plain flour, plus a little extra for dusting

  • 100g butter, cut into small cubes

  • 85g caster sugar

  • 1 egg yolk

  • about 5 peppermint candy canes

  1. Tip the flour and butter into a bowl. Use your fingers to squash the lumps of butter into the flour, then rub together until the mixture resembles wet sand. Add the sugar and egg yolk and 1-2 tbsp cold water. Mix together with a blunt cutlery knife, then your hands, until it becomes a soft dough.  Wrap the dough in cling film and pop in the fridge for 20 mins to chill.

  2. Heat oven to 200C/180C fan/gas 6. Line 2 baking trays with baking parchment. Put the candy canes in a resealable plastic bag, then wrap in a tea towel. Use a rolling pin to bash them to a chunky rubble. Set to one side.

  3. Dust your work surface with a little flour, then use a rolling pin to roll out the dough. Cut out heart shapes with your big cookie cutter. Put them on the baking trays, spaced a little apart. Use your small cutter to cut out a little heart in the centre of each big heart. Re-roll your cuttings to make about 20 hearts in total. 

  4. Bake for 8 mins. Carefully remove the trays from the oven, then fill each small heart with a little of the crushed candy cane. Return to the oven for 4 mins more, until the biscuits are just starting to turn golden and the candy cane has melted.

  5. Once out of the oven, quickly sprinkle the gooey centre of each heart with a little extra crushed candy cane. Leave to set and cool completely on the trays. Once cool, the biscuits will peel straight off the trays. Wrap them in pretty boxes to give as a gift.

Recipe taken from goodfood