A week ago on Sunday I spent my afternoon with #CurrysInTheKitchen and around 20 other bloggers in Glasgow Cookery School – some of you may have seen me tweeting and “instagramming” about the event… Oh Boy, was it fun or was it fun? As well as learning to make muffins, sponge cake and cupcakes, the lovely Anne from Frocktrade and I have learnt to make GIANT, and I repeat, giant scones that were almost as big as our heads… The bigger the better right?
See evidence below…
You would think that my little girl would get excited to see that I brought her back that day 2 giant scones, 6 little muffins and 4 “pretty” (maybe not so) cupcakes?
She WAS very excited…but about the Kenwood hand-held food mixer and apron that I got to take home – I kind of knew she would be. She loves anything to do with cooking and baking – she even has a chef’s hat somwehere, which according to her is not very “fashionable” anymore… Were they ever? Ha! Ever since she could hold a spoon in her little hand, I used to sit her beside me in the kitchen in her high chair while I cooked or baked, so she could watch and “help”. We still cook together. She’s almost 9 now and is able to make pancakes all by herself from gathering and mixing all the right ingredients to flipping them (with my supervision). If only she had so much enthusiasm for all the washing-up after!
It was October Week Holidays, we got a new food mixer – it was time to bake!
After the weekend of giant scones, we thought it was best to go for something healthier, so we have come up with our own “Oat Cookie” recipe for you! It’s quite healthy, easy to make and really delicious – even a kid could make these!
Here it goes – my Little Star’s oat cookie recipe:
– First and foremost – iPod on! Baking and boogies are a must!
– In a large bowl mix 2 cups of oats (we used organic)
– 1/2 cup of ground almonds
– Add 2 tablespoons of coconut flakes (you can add nuts, seeds, raisins etc)
– Then add 1 egg
– Add 2 tablespoons of honey (you can use sugar too)
– 1/2 cup of soft or melted coconut oil or butter (we added a bit of both)
– Using the kneaders on the mixer, mix until all consistent and thick enough to form balls with hands (add more flower or ground almond if too thin)
– Roll little dough balls out of the mixture and place them on to a baking tray – we flattened ours a little.
– Bake for 10-15 minutes until golden brown (extra few minutes if you like them really crunchy!)
If you ask me for a baking tip? Easy – bake with kids…
Whether you have kids of your own, or you’re an auntie or an uncle, big sister, Godmother , whatever – invite them over to yours, bring them to the kitchen, give them aprons and wooden spoons and trust me, you and the kids will have the best time of your life! They ask so many amazing questions about ingredients, safety, flavours – it’s a fantastic way to spend an afternoon with the little ones, plus you get to enjoy delicious cookies at the end. It’s a win win!
Have a good week everyone and hope you try our recipe! x