baking with kids

Serve these flourless brownies warm with ice cream for dessert. They're easy to make and require just five ingredients, so they're great for novice bakers

Flourless brownies

butter

dark chocolate (at least 70% cocoa

caster sugar

eggs

ground almonds

Heat the oven to 180C/160C fan/gas 4. Butter a 4cm-deep, 20 x 20cm square cake tin and line with baking parchment. Melt 200g of the chocolate together with the butter in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn&rsquo;t touch the water), stirring occasionally. Remove from the heat and leave to cool for 10 mins.

Meanwhile, <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> the sugar, eggs and a pinch of salt together in a large bowl until pale and foamy&nbsp;&ndash; it should look like a frothy milkshake. This will take 2-3 mins with an electric whisk, or about&nbsp;5-8 mins with a balloon whisk. Pour in the butter and chocolate mixture along with the almonds, then fold everything together until there are no streaks of chocolate. Tip the mixture into the tin, scatter over the rest of the chocolate, and bake for 25 mins, until cooked with a slight wobble in the middle.

Leave to cool for 10 mins, then scoop into bowls and serve warm for a pudding. Alternatively, leave to cool completely in the tin, then cut into squares and store in an airtight tin. Will keep for up to five days.

Get baking with the kids who'll love this giant cookie that they can adapt with their favourite treats like marshmallows, pretzels, nuts, toffee or fudge

Giant cookie

light brown sugar

vanilla extract

plain flour

tsp baking powder

chocolate chips

other cookie fillings,

vanilla ice cream, to serve (optional)

Heat oven to 180C/160C fan/gas 4. Tip the butter and sugar into a large mixing bowl, beat until combined, then stir in the yolks and vanilla. Tip in the flour, baking powder, chocolate chips, a pinch of sea salt and any other fillings you want to add. Mix until a crumbly dough forms.

Lightly butter a 25cm ovenproof frying pan. Spoon in and flatten the cookie mixture. For a gooey dessert, bake for 20 mins, leave to rest for 5 mins, then scoop straight from the pan and serve with ice cream, if you like. For a firmer cookie you can cut, bake for 30 mins, then leave to cool completely before cutting into wedges.

German Spitzbuben

flour

200 g butter, cold

egg yolks, grade M

g sugar

g hazelnuts

lemon zest

vanilla sugar

salt

130 g Strawberry Jam

lemon juice lemon

sugar

Add the cold butter in small pieces to the flour

Add the egg yolks, sugar, vanilla sugar, hazelnuts, lemon zest and salt and quickly knead to form a smooth dough

Wrap the shortcrust pastry in cling film and chill in the fridge for about 2 hours

Preheat the oven to 200 °C top/bottom heat

Roll out the dough in portions on a floured work surface and cut out the same number of rogues with two types of cutters (base and rings).

Bake the cookies on the middle shelf for 10 minutes until golden

After baking, carefully place the cookies with a spatula on a wire rack to cool.

In a small saucepan, stir together the jam and lemon juice over low heat

Place a teaspoon of jam on the bottom of each cookie and place a ring (covered with powdered sugar) on top of each

This easy dessert recipe is perfect for beginner bakers. Delicious Hello Dollies are filled with shredded coconut, chocolate chips, and chopped pecans on a graham cracker crust.

Hello Dolly Bars

graham cracker crumbs

tbsp sugar

pecans

coconut

(14 oz.) can sweetened condensed milk

Preheat the oven to 350°F. Lightly spray a 9 x 13 baking pan with cooking spray and set aside.

Add the graham cracker crumbs to a medium-sized mixing bowl. Add the butter to a microwave-safe dish and heat on HIGH for 30 seconds or until melted. Add the melted butter to the graham cracker crumbs. Add the sugar and stir it all together with a fork until the crumbs are all evenly coated in butter.

Add the crumbs to the baking pan and smooth them out into an even layer with the back of a cooking spoon. Use the bottom of your measuring cup to firmly press them into place. Bake for 8 minutes.

Remove the pan from the oven and then sprinkle the pecans, chocolate chips, and shredded coconut evenly over the bars. Pour the entire can of the sweetened condensed milk evenly over the top.

Bake for an additional 20 - 25 minutes or until the bars are toasted and bubbly. Let cool completely and then cut into bars.

I made these for my mom today and she ABSOLUTELY LOVES THEM. Our family ate them all in two days. She loves them with coffee and my sister loves them with a glass of milk. Classic goodness.

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Flourless brownies

Giant cookie

German Spitzbuben

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Top 4 baking with kids recipes from across the web

The most viewed baking with kids recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flourless brownies

Giant cookie

German Spitzbuben

Hello Dolly Bars

The most viewed baking with kids recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine