So, this weekend is a Bank Holiday! Have you and your children get any plans?
We have put together this blog for easy ideas on a Baking Bank Holiday!
Here are the recipes:
Sugar-free Banana Cake
Prep: 10min Cook: 30mins
You will need:
-125g Self Raising wholemeal Flour
-1/2 tsp Baking Powder
-2 tsp Ground Cinnamon
-2 tsp Vanilla Essence
-1 tbsp Milk
-3 Ripe Bananas, Mashed
1. Grown Ups, prepare the over to 180°C/160°C Fan/Gas Mark 4. Grease and line a 450g Loaf tin.
2. Children, weight the flour, baking powder, cinnamon and sultanas into a bowl and mix with a wooden spoon. Then weigh the butter, vanilla essence, egg, milk and mashed bananas and put into another bowl or jug and mix with a small balloon whisk or fork. Pour the ‘wet’ banana mixture into the ‘dry’ flour mixture and combine thoroughly with a wooden spoon. Weighing needs to be very accurate when baking so help older children to measure carefully. Younger children can also get involved by spooning or pouring into the scales with adult supervision. Younger children can also beat the egg with a fork and mash the banana with a potato masher.
3. Grown ups, Pour the cake mixture into the prepared tin and bake for 30 – 40 mins or until a skewer inserted in the middle comes out clean. Remove from the oven, allow to cool in the tin for 10 mins then turn out.
Oaty Energy Cookies
Prep 10mins Cook: 30mins
You will need:
– 50g Ready to eat Dried apricots
– 50g soft butter
– 50g light brown sugar
– 2tbsp condensed milk
– 50g rolled oats
– 85g self-raising flour
1. Grown Ups, Heat oven to 150C/130C fan/gas 2. Line a baking tray with baking parchment.
2. Children, Using children’s scissors, cut the apricots into small pieces. Put the butter and sugar in a mixing bowl and beat well with a wooden spoon. Use very soft butter to make it easy for young wrists to beat the butter and sugar together. Add the condensed milk, beat well, then add the oats and apricots, and mix well again. Finally, add the flour and mix until it starts to disappear – you can use your hands to mix it, too.
3. Children, Bring the dough together into one big ball, then break into 6 equal-sized lumps (this ensures the cookies bake at the same time). Roll each into a ball, then squash onto the baking parchment with the palm of your hand.
4. Grown Ups, Bake for 25-30 mins until golden on the edges. Leave to cool on the tray. The cookies will keep in an airtight container for up to 3 days.
Pink Jam Slice
Prep: 40mins Cook: 35mins
You will need:
– 300g Butter
– 120g Golden Caster Sugar
– 2 tsp Vanilla Extract
– 1 Large Egg Yolk
– 500g Plain Flour
– 400g Raspberry Jam
– 50g Icing Sugar
– Pink Food coloring
1. Grown Ups, Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm baking tin with baking parchment.
2. Children, Beat the butter, caster sugar, vanilla and egg yolk together in a large bowl with an electric whisk until pale. Stir in the flour with a good pinch of salt using a wooden spoon – then your hands to bring everything together into a crumbly dough.
3. Children, Press half into the base of the tin as evenly as you can – using a potato masher works quite well – and smooth the top. Spread the jam over the top, leaving a 1cm empty border all around the edge. Crumble over the remaining shortbread mixture, then pat down, trying not to dislodge the jam too much. It will look patchy, but don’t worry, the icing will smooth it all out. (Grown Ups) Bake for 35 mins until pale golden. Leave to cool in the tin.
4. Children, Once cool, sift the icing sugar into a bowl, and stir in about 100ml water with some food colouring to a thick-ish but runny icing. Pour over the slice, then tilt the tin to evenly spread. Quickly dot over some more food colouring, then use a skewer or toothpick to swirl and marble the top. Leave to set overnight until the icing is hard, then cut into slices. Will keep in a tin for up to five days.
We hope you found these helpful and that you give them a go this Bank Holiday!
Have a great weekend! – We would love to know if you try them.
*All recipes found at BBC Good Food