This one is an all time classic, but an absolute winner every time in our books. It’s super easy, involves no actual cooking and of course tasty! The hardest part is not eating all the mixture whilst you’re baking.
150g milk chocolate
4 tbsp golden syrup
100g rice pops (we used Rice Krispies)
Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
Divide the mixture between nine cupcake or 12 fairy cake paper cases – it’s easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr. And enjoy!
The good old flapjack. It’s a firm favourite in most households and these ones can be ready in around half an hour so you can get down to the eating bit pretty sharpish.
250g porridge oats
90g light muscovado sugar
90g golden syrup
Preheat the oven to 200C /18-C fan / gas 6. Lightly butter a roasting tin or shallow cake tin (roughly 20x30cm)
Combine the butter, sugar and golden syrup in a saucepan and heat gently until the ingredients are melted and dissolved. Take off the heat and stir in the oats and mix well.
Spoon into the prepared tin and smooth to the sides with a spoon or palette knife.
Bake for 30mins until golden.
Leave to cool for 5 mins then cut into portions. Leave to cool completely, then cut and remove from tin.
Who doesn’t love a warm gooey cookie? Soft and chewy in the middle with a perfectly crisp outside. Nothing will win the crowd over like one of these chocolate chip cookies.
100g granulated sugar
165g brown sugar
115g butter, melted
1 tsp vanilla extract
155g plain flour
½ tsp baking soda
110g milk chocolate
110g dark chocolate
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
Sift in the flour and baking soda, then fold the mixture with a spatula. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. Whilst they are chilling, pre-heat the oven at 180C / 350F and line a baking tray with parchment paper.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
These easy fairy cakes are perfect for cooking with children and another one that they can have fun decorating at the end.
110g caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
110g self raising flour
102 tsp milk
300g icing sugar
2-3 tbsp water
2-3 drop food colouring
Decorations (sprinkles, glitter etc)
Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.
Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
Fold in the flour, then add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full. Bake in the oven for 8-10 minutes, or until golden-brown. Set aside to cool.
For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture at the desired consistency. Stir in the food colouring. Then decorate.