If you want an excuse to get baking, this week is National Baking Week running from 15th to 21st October. The aim of the event is to encourage people to get baking and the website contains lots of ideas with recipes and ideas for bake sales to raise money for Great Ormond Street Hospital for Children.
Baking is a great way to get your children involved in the kitchen and we're featuring a biscuit recipe from Gina's Baby and Toddler Cook Book which is a fun first baking recipe to enjoy with your children.
Buff's crunchy biscuits
Before dividing the mixture into balls, you could add one of the following ingredients: chocolate drops, or pieces of broken-up chocolate, raisins, grated orange or lemon rind. (The biscuits will need cooking for an extra five minutes).
From about 18 months
Makes 20 biscuits
Unsuitable for freezing
220g (8oz) unsalted butter, or margarine, softened
175g (6oz) caster sugar
225g (8 oz) self-raising flour
110g (4 oz) porridge oats
½ tsp baking powder
A few drops of vanilla essence
2 tsp golden syrup
2 tsp boiling water
- Pre-heat the oven to 180 degrees C/160 degrees Fan/Gas Mark 4. In a large mixing bowl, cream together the butter and caster sugar.
- Sift over the flour and fold in, followed by the oats, baking powder, vanilla essence, golden syrup and water. The mixture should be quite firm, leaving the sides of the bowl when kneaded.
- Grease 2 baking sheets. Divide the mixture into about 20 small balls, then flatten them slightly. If the mixture is too sticky, sprinkle some flour onto the palms of your hands for easier handling, or add a few more oats to the mixture.
- Arrange the biscuits on trays in batches, fairly well separated as they will spread as they cook, then place in the pre-heated oven. After about eight minutes, they should look pale gold and slightly crispy round the edges. Transfer to a wire rack to cool and harden.
From The Gina Ford Baby and Toddler Cook Book