Easy Baking Ideas

Easy Bake Ideas 

This is a small collection of recipes we have made with little ones which have been manageable and which we recommend. These are not necessarily our original recipes and where possible we have linked the website where we first got them from. If you have any others we could add, please let us know :)  

Contents 

  1. Fork Biscuits*

  2. Rice Krispie Treats*

  3. Coconut Balls*

  4. Mrs Stych’s Chocolate Cupcakes

  5. Rock Buns

  6. Chocolate Mousse

  7. Microwave Fudge

  8. Angel Delight Ice Lollies*

  9. Marshmallow Swizzle Sticks*

  10.  Peanut Butter Cookies*

  11.  Nutella Brownies*

Key: * Great for inexperienced / young bakers

1. Fork Biscuits

Important information

  • Great for children with egg allergies!
  • Adult help required
  • Cooking time is about 30 mins from start to finish
  • If cooking with very young children it works better if you measure out each ingredient in a separate bowl beforehand.

Ingredients: 

  • 100g Softened butter
  • 50g Caster Sugar
  • 150g Self-Raising flour

Essential Equipment:

  • Two baking trays
  • Fork
  • Oven
  • Cookie cutters (optional)

Method:

  1. Preheat the oven to 180°C

  2. Lightly butter two baking trays (you can also use grease proof paper if preferred)

  3. Measure the butter into a bowl and beat to soften

  4. Gradually beat in the sugar and then the flour

  5. Bring the mixture together with your hands to form a dough.

  6. Divide the dough into 16 balls, each about the size of a walnut and place them well spaced apart on the prepared baking trays.

  7. Dip the fork in a little water and use this to flatten the biscuits. (I’ve actually used cookie cutters to cut shapes in this mixture before, it’s not easy as it’s quite dry, but my daughter loves to do it – so this is another option.)

  8. Bake in a preheated oven for 15-20 minutes until a very pale golden.

  9. Lift off the baking tray and leave to cool completely on a wire rack.

Recipe from: https://thehappyfoodie.co.uk/recipes/fork-biscuits

2. Rice Krispie Treats

Important info: 

  • Please note children under 5 should not eat Mini Eggs
  • Adult help required
  • No baking required
  • Preparation time: 15 – 20 minutes (then 15 mins to ‘set’)

Ingredients

  • 60g unsalted butter (optional)
  • 1 x 100g bar milk or dark chocolate
  • 90g Rice Krispies

Essential equipment: 

  • Bowl
  • Spoon
  • 12 x Cupcake cases

 Method:

  1. Melt the chocolate in small bursts in the microwave or over a bain marie (in a bowl over a saucepan of simmering water) – Adult needed

  2. Add the butter, cut into small pieces, stir in until melted (optional step)

  3. Add the Rice Krispies and stir in to the chocolate mix, gently

  4. Spoon into 12 cupcake cases

  5. Leave to cool – (we put them in the fridge to speed this up)

Recipe from: https://www.funkidslive.com/food/chocolate-rice-krispie-cakes/ 

3. Coconut Balls

Important Information: 

  • No baking involved
  • Great for the little ones
  • When baking with very little ones, measure out the ingredients beforehand

Ingredients:

  • 135g desiccated coconut + extra
  • 160ml Condensed Milk
  • Food colouring (optional)

Essential Equipment:

  • Bowl
  • Wooden Spoon

Method:

  1. Mix all ingredients together in a bowl until well mixed

  2. If adding food colouring, then split into different batches and add the required colour to each batch.

  3. Roll into balls and set aside. The finished coconut balls could be rolled in some extra desiccated coconut.

  4. Enjoy!

 

4. Mrs Stych’s Chocolate Cupcakes

Important Information: 

  • Adult needed
  • Makes about 12
  • Preparation time: 2 hours total (need to allow them to cool in between)

Ingredients

  • 227g softened, unsalted butter
  • 227g Caster Sugar
  • 4 Eggs (Room temperature)
  • 199g Self-Raising flour
  • 30g Drinking chocolate

Topping:

  • 400g Dairy Milk chocolate
  • 1 large tin of nestles cream, or two small tins

Essential Equipment:

  • Electric Whisk (if possible)
  • Glass Bowl
  • Wooden Spoon
  • Cupcake cases
  • Cupcake Oven tray
  • Sieve

Method 

  1. Preheat the oven to 180°C

  2. Line the cupcake oven tray with cupcake cases

  3. Chop up the softened unsalted butter into cubes and put them in the bowl.

  4. Then add all the dry ingredients (self-raising flour, caster sugar and drinking chocolate) ensure to sieve all of these.

  5. In a small bowl crack an egg, and then add this to the main bowl, repeat 3 further times.  (There should be 4 eggs in the mix)

  6. Using an electric mixer or a wooden spoon, mix the ingredients together so that there are no streaks in the mix.

  7. Carefully scoop the mixture into the cupcake cases (one large teaspoon should be enough per cupcake – remember they rise when they bake)

  8. Bake in the oven for around 18 minutes

  9. Remove from the pan and leave on a cooling rack. – Make sure the cakes are completely cooled before icing!

  10. Break the 400g of dairy milk into small squares and melt over a bain Marie , or very carefully (in short bursts) in the microwave, make sure it is completely melted and that there are NO lumps in it.

  11. Let it sit for about 2 minutes, and then add in the Nestles Cream. Make sure to add it slowly and mix until there are no streaks in the mixture.

  12. Put the bowl with the mixture in the fridge for a minimum of 1 hour.

  13. Remove the bowl from the fridge, whisk using an electric whisk until the mix is ribbony and lighter in colour.

  14. Ice the cupcakes either using an icing bag and nozzle to create a dome shape, or use a palette knife to spread it evenly over the top. (Piping tutorial can be found here: https://tinyurl.com/s8fj7mr)

5. Rock Buns

Rock buns are a traditional British favourite that are economical and easy to make, especially with children.

Important Information

  • Adult Help Required
  • Makes 12 rock cakes
  • Preparation time: 20 mins total

Ingredients:

  • 100g butter
  • 200g self-raising flour
  • 200g sultanas or raisins
  • 75g soft brown sugar
  • 1 egg
  • Oil for greasing

Essential Equipment:

  • Baking tray
  • Greaseproof paper
  • Pastry brush
  • Weighing scales
  • Mixing bowl
  • Palette knife
  • Oven gloves
  • Cooling rack

Method:

1. Preheat the oven to 200°C

2. Grease and line the baking tray with greaseproof paper.

3. Rub the margarine into flour using your fingertips until the mixture looks like breadcrumbs.

4. Mix in all the other ingredients to form a dough.

5. Shape the dough into balls (about 4cm diameter) and place on the tray.

6. Bake in the oven for 15 to 25 minutes.

7. Remove from the baking tray and allow to cool on the cooling rack until hard.

6. Chocolate Mousse

Important Information

  • Adult Help Required
  • Makes 2
  • Preparation time: 10 mins + 2-3 hours chilling

Ingredients:

  • 2 eggs
  • 100 g dark chocolate
  • 20 g caster sugar

Essential Equipment:

  • Bowls
  • Mixer or electric whisk
  • Pan
  • Metal spoon or spatula
  • Serving dishes

Method:

  1. Start by separating your eggs – yolks into one bowl and white in another. Set the egg yolks aside for now.

  2. Put the egg whites in a large, clean mixing bowl or freestanding mixer and whip them until they form soft peaks.

  3. A soft peak is when your egg whites have become white and foamy and if you take your whisk out, peaks start to form but they are soft and disappear after a second or two.

  4. Measure the sugar then turn your mixer back on and gradually add the sugar to your egg whites. Keep whisking until your egg whites have formed stiff peaks.

  5. A stiff peak is similar to before, but when you remove the whisk, the peaks should stay standing upright.

  6. Use a double boiler (a heatproof bowl on top of a pan of simmer water to melt the chocolate. Break the chocolate up before you put it in the bowl to make it easier to melt (or cut it up yourself). Stir the chocolate while it’s melting.

  7. Remove the bowl of chocolate from the heat and add the egg yolks. Stir them in really quickly so they don’t have a chance to cook.

  8. Take a spoon of the whipped egg whites (no more than a third) and add it to the chocolate. Stir the egg whites in until they are fully incorporated.

  9. Next add the rest of the egg whites. Fold them in really gently so you don’t knock the air out. You can use a metal spoon or spatula for this job, and do it just enough so you can’t see big lumps of white in the chocolate.

  10. Pour the mousse into two serving dishes and chill them in the fridge for a couple of hours.

  11. Serve with some fruit or extra chocolate shards and enjoy!

7. Microwave Fudge

Important Information

  • Adult Help Required
  • Makes 12 pieces
  • Preparation time: 10 mins total

Ingredients:

  • 300g white / dark / milk chocolate
  • 150g condensed milk
  • 1 drop vanilla extract
  • 25g melted white chocolate (optional)
  • Small handful of sweets such as skittles, M&Ms or sprinkles (optional)

Essential Equipment:

  • 8 inch square baking tin
  • Baking paper / cling film
  • Microwave safe mixing bowl
  • Microwave
  • Wooden spoon / spatula

Method:

  1. Take an 8 inch square baking tin and line it with baking paper or cling film.

  2. Ask your child to break up the chocolate into a medium-sized microwavable mixing bowl.

  3. Place the bowl of broken up chocolate into the microwave and heat on 50% power in 30-40 second intervals, stirring in between.

  4. Once the chocolate has melted and is smooth, pour in the condensed milk. Stir the chocolate and condensed milk together and place the bowl back into the microwave and heat again, on 50%, for just 10 seconds.

  5. Take the bowl from the microwave and quickly add the drop of vanilla extract, then give one final stir.

  6. Quick as a flash, pour the mixture into the lined baking tray. You will see that the chocolate mixture is already starting to firm up! Use the back of a spoon to gently guide the fudge into the corners of the tin.

  7. Place a piece of baking paper or cling film over the top of the fudge and use your fingers to smooth the surface of the fudge. Make sure that the surface is level, then place into the fridge to set for 1-2 hours.

  8. Once the fudge is set, you can take it from the fridge and leave it to come back up to room temperature before cutting up into squares. 

8. Angel Delight Ice Lollies

Important Information

  • Adult Help Required
  • Makes 4 lollies
  • Preparation time: 10 mins total

Ingredients:

  • 1 sachet Angel Delight (47g), in your chosen flavour
  • 300ml milk
  • small quantity of fruit, (for example, if using banana flavour Angel Delight, add a banana)
  • Essential Equipment:
  • Measuring jug
  • Mixing bowl
  • Whisk
  • Spoon
  • Ice lolly moulds

Method:

  1. Ask your little helper to help measure the milk into a measuring jug, then pour the milk into a medium-sized mixing bowl.

  2. Pour the sachet of Angel Delight into the milk. Pass a whisk to your child and set them to work. They need to keep whisking until the milk and Angel Delight powder are combined and any lumps are gone. However, don’t whisk too much as the mixture should remain runny.

  3. Resist eating the Angel Delight straight from the bowl and instead use a spoon to carefully transfer it into your ice lolly moulds. If you’re going to add fruit, don’t fill right to the top of the moulds.

  4. Your child can use a table knife to slice up any soft fruit, such as banana and strawberries. Add them to the ice lolly mould and push them down into the Angel Delight with the table knife, so that you get pieces throughout the lollies.

  5. Place the ice lolly mould into the freezer for at least 2 hours or until the ice lollies are frozen.

  6. Take the ice lollies out of the freezer 15-20 minutes before you are ready to eat them. This will allow them to soften so that they can easily be removed from the moulds.

9. Marshmallow Swizzle Sticks

Important Information

  • Adult Help Required
  • Makes 10 swizzle sticks
  • Preparation time: 20 mins total

Ingredients:

  • 100g (4oz) milk chocolate
  • 200g packet marshmallows
  • 45ml (3tbsp) chocolate strands
  • 45ml (3tbsp) sugar hundreds and thousands

Essential Equipment:

  • Heatproof bowl
  • Pan
  • Wooden skewers
  • Cooling rack

Method:

  1. Break the chocolate into pieces and place in a heatproof bowl set over a pan of simmering water. Leave until the chocolate has melted.

  2. Thread three marshmallows on to a long wooden skewer and spoon some of the melted chocolate over the marshmallows to coat. Gently shake off any excess chocolate.

  3. Sprinkle liberally with chocolate strands or hundreds and thousands to cover the chocolate completely. Place the skewers on a cooling rack.

  4. Repeat with the rest of the marshmallows to make about 10 swizzle sticks in total. Chill in the fridge for 30 mins until set.

 

10. Peanut Butter Cookies

Important Information

  • Adult Help Required
  • Makes 24 cookies
  • Preparation time: 22 mins total

Ingredients:

  • 250g peanut butter
  • 200g caster sugar
  • 1 egg

Essential Equipment:

  • Oven
  • Electric whisk or hand whisk
  • Baking tray
  • Fork

Method:

  1. Preheat the oven to 180°C.

  2. Mix peanut butter, sugar and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking tray; flatten each with a fork, making a criss-cross pattern.

  3. Bake in the preheated oven for 10 minutes. Cool cookies on the baking tray for 2 minutes before moving to a plate.

11. Nutella Brownies

Important Information

  • Adult Help Required
  • Makes 16 brownies
  • Preparation time: 40 mins total

Ingredients:

  • 350g Nutella, microwaved until runny – about 30 seconds
  • 2 large eggs + 1 large egg yolk at room temperature
  • 62g plain/all-purpose flour
  • 1/4 teaspoon salt, optional

Essential Equipment:

  • Oven
  • 8×8 inch square pan
  • Parchment paper
  • Mixing bowl
  • Whisk

Method:

  1. Preheat the oven to 180°C.

  2. Line an 8×8-inch square baking pan with parchment paper, and set aside.

  3. In a large mixing bowl, whisk together the Nutella and eggs until smooth and combined.

  4. Add the flour and salt, and fold in until combined.

  5. Pour the batter into the prepared pan, and bake for 20 – 25 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.

  6. Allow to cool completely in the pan on a wire rack before cutting into squares.