Gingerbread men

What you will need: 

* 400 g plain flour
* 3/4 teaspoon bicarbonate of soda
* 2 teaspoons ground ginger
* 2 teaspoons ground cinnamon
* 1/4 teaspoon nutmeg
* 1/2 teaspoon salt
* 180 g unsalted butter at room temperature
* 125 g soft light brown sugar
* 1 egg
* 125 g golden syrup

Method: 

* Sift together the flour, bicarbonate of soda, ginger, cinnamon, nutmeg and salt in a large bowl and set aside
* Put the butter and sugar in a mixer and cream together on a slow speed until light and fluffy,
* Turn the mixer up to medium and add the egg and golden syrup.
* Turn the mixer down again and slowly add the flour mix a spoonful at a time, make sure all the mixture is mixed in by using a spatula to scrape the edges,
* once a dough has formed take it out of the mixer and divide into three, wrap in cling film and leave in the fridge over night to rest
* When ready to bake Preheat the oven to 170 c/ gas 3
*  Take the dough out of the fridge and allow to soften for 10 minutes.
* On a lightly floured surface roll out the dough with a rolling pin to about 4 mm,
* Cut with cookie cutters and arrange on a baking sheet and bake for 10-15 minutes
* Once cooked allow them to cool slightly on the tray before transferring onto a wire rack
* Once they have cooled decorate how every you like

We used icing pens to decorate and create our own features and designs.

This recipe produces approx 25- 30 soft gingerbread men - perfect for young children.

Recipe adapted from the original one found in "the hummingbird bakery cookbook"

Homemade cereal bars

Makes 16

100ml sunflower oil

30g light soft brown sugar

150ml golden syrup

250g rolled oats

100g mixture of cereals (eg Cheerios, rice crispies etc.)

60g dried fruits (eg raisins, strawberry fruit flakes or chopped apricots)

Preheat the oven to 180C (350F, gas 4)
Put the oil, sugar and syrup into a pan and heat very gently to dissolve the sugar.
Add the rest of the ingredients and mix well.
Tip into a greased, 20cm-square tin and bake for 15–18 minutes until set and golden.
Leave to cool for 10 minutes, then score into 16 bars.

Leave to cool completely in the tin, turn out and cut along the marks into 16 bars.
Store in an airtight container.

Porridge fingers

Quick and easy Porridge fingers 

Ingredients:

3 tablespoons of porridge oats 

3tablespoons of milk 

*Place everything into a bowl or microwaveable dish and allow the oats to 

soak up the milk allowing them to go soft and mushy. Then push them into 

the bottom of the dish with the back of a spoon,

*microwave on high for 2 minutes, whilst they are still warm cut into fingers 

and serve once they have cooled 

(also try adding raisins or other dry fruits, grated apple and cinnamon)  

(Recipe taken from The baby led weaning cookbook)

Oaty Biscuits

- 50g rolled oats 

- 125g Self Raising flour 

- 1 Egg Yolk 

- 75g Caster Sugar 

- 100g Soften Butter 

- few drops Vanilla Essence 

- 25g Cornflour 

Method 

1. Put the Butter and sugar into a bowl and cream together with a wooden spoon 

until pale and fluffy 

2. Add the egg yolk and vanilla essence and stir in 

3. Sift in the flour and cornflour and stir it all together to form a dough 

4. Take small walnut sized balls and roll them around in the oats 

5. Place them onto a baking tray leaving enough space 

between them as they will spread 

6. Bake in a preheated oven at 190c/ gas mark 5 for 15minutes 

until golden brown 

7. remove from the oven but allow to cool on the baking tray before 

transferring to a cooling rack.

Lemonade Scones

Ingredients

·        700g self-raising flour

·        300ml double cream

·        375ml lemonade

Serve with clotted cream and jam 

1. Preheat the oven to 220C/gas 7 and line a baking tray with parchment paper.

2. Sift the flour into a bowl. Make a well in the centre and pour in the cream and lemonade. Mix first with a wooden spoon and then with your hands to make a firm dough. 

3. Roll the dough out on a lightly floured surface and cut into 12 circles using a scone (or cookie) cutter. 

4. Arrange the scones on the lined baking tray and bake until golden brown, about 10-15 minutes. 

5. Serve the scones with clotted cream and raspberry jam.