Just hearing the words Christmas treats will bring a smile to your kids face! Here is a selection of four wonderfully sweet recipes you can make with your kids.
Gingerbread Ice Cream Sandwiches
INGREDIENTS:
- 3 cups plain flour
- 120g butter
- ⅓ cup brown sugar
- ½ cup golden syrup
- 1 egg
- 2 tsp bicarbonate soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- Tub of vanilla ice cream
METHOD:
- Preheat oven to 160 C and line a baking tray with paper.
- In an electric mixer on medium speed, cream the butter and brown sugar until light and fluffy.
- On low speed, add the egg and golden syrup until fully combined.
- Mix all dry ingredients in a separate bowl, then gradually add to the mixer until a dough forms.
- Turn the dough onto a lightly floured surface. Knead quickly until it’s soft and pliable, then form it into a disc, wrap in glad wrap and refrigerate for one hour.
- Roll the dough out into 1cm thickness and cut out 12 or more gingerbread shapes. Place on the prepared baking tray.
- Bake for 10-15 minutes until slightly golden. Allow them to cool on the tray, then transfer to a cooling rack to cool completely.
- Once the cookies are completely cooled, use a palette knife to place a layer of ice cream on one cookie (at least as thick as the cookies themselves), then top with a second cookie to create the sandwich. Use the knife to smooth the edges and trim excess ice cream.
- Put all cookies in an airtight container and return to freezer until serving.
- Serve on a chilled platter and eat them quickly!
Option: mix icing sugar and water to create frosting, or pre-purchase at the supermarket and let the little ones get creative in decorating their own characters!
Mars Bar Christmas Crackles
INGREDIENTS:
- 200g Mars Bars, chopped
- 2 tbsp of thin cream (pouring cream)
- 2 tsp cocoa powder, sifted
- 3 cup Rice Bubbles
- Canola Spray
- 100g white chocolate
- 24 red Smarties or M&Ms.
METHOD:
- Spray a thin layer of canola oil into 2 x 12 cup mini-muffin trays.
- In a glass bowl over simmering water, melt Mars Bars, cream and cocoa. Stir the mixture until smooth.
- Put Rice Bubbles in separate bowl, then pour chocolate mixture over and stir well.
- Spoon the mixture into muffin trays and press down gently.
- Refrigerate for two hours.
- Remove and place the crackles upside down, then melt white chocolate in the microwave, checking and stirring at 30 second intervals.
- Place melted chocolate into a piping bag (or a zip lock back with a corner cut). Pipe chocolate over the top of the crackles, and finish with a red chocolate button on top of each, mimicking a fruit pudding!
Rudolph Pancakes
INGREDIENTS:
- 1 cup milk
- 1 egg, lightly beaten
- 1 cup self-raising flour
- 2 tbsp butter
- 4 rashers streaky bacon
- 4 white marshmallows
- 8 dark chocolate chips
- 4 strawberries
METHOD:
- Whisk together milk and eggs, then sift over flour and whisk until smooth to make a basic pancake batter. *Option: For a brown reindeer, add cocoa powder to your mixture until you achieve the colour you want.
- Melt 2 tsp of butter in a large frypan. Pour batter in to form one large circle, one smaller circle, and two triangles for ears. Cook for a few minutes until bubbles form, then flip and cook for a further minute. Remove and keep warm. Repeat with remaining ingredients until you have enough for four pancakes.
- Cut bacon rashers in half and cook until crisp. To arrange Rudolph, place the large pancake on a plate. Place smaller pancake on top. Position rashers for antlers and triangular pieces for ears.
- Cut marshmallows in half, and press a chocolate chip into the centre of each. Position for eyes, and place strawberry in centre of small pancake for Rudolph’s nose to lead you through Christmas day!
Source: Kidspot.com