Spotty scones (sultana scones)

Most kids love cooking so here is a super simple scone recipe which the kids really enjoyed making (anything you can dip your hands in is usually a winner here)

Add flour, dextrose (or caster sugar), salt and butter to a big bowl and mix using your hands until it goes all crumbly

  

Add sultanas then add milk and slowly add water while stirring with a knife (we did not use all of the water)

  

Roll out on a floured bench and cut out rounds with a cookie cutter.

 

Place on a lined tray and brush with milk.

Bake in the oven for approx 10mins at 200 degrees

 

Smother in butter and EAT!

YUM!

Spotty Scones 

(recipe from Cooking With Kids by Susan Davies)

2 1/2 cups self raising flour

1 Tbsp caster sugar (we used dextrose)

Pinch salt

30g butter

1/2 cup sultanas

3/4 cup milk

1/2 cup water (approx - we didn't use all of it)

1. Preheat oven to 220c. Line a tray with baking paper.

2. In a large bowl, combine flour with sugar and salt. Rub in butter with finger tips till mixture resembles breadcrumbs. Add sultanas.

3. Use a knife to stir through milk and enough water to form a soft dough.

4. Turn dough onto a floured surface and press out to 2cm thickness. Cut into 5cm rounds. Knead scraps together and repeat. Place rounds onto prepared tray, brush with a little milk and bake for 12-15mins till scones are golden. Cool on a wire rack.

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Freeform Pretzels

This activity was so easy (and yummy!) and the kids loved the process as well as the result.

We made up a basic pretzel dough (recipe below)

 

Then on a floured table top they kneaded and rolled the dough into thin sausages

Then twisted and formed it into any shape they liked.

We ended up with letters, windows, teacups, hearts, balls and even a Nerf gun!

The kids loved 'breaking the rules' of the normal recipe which instructs you to shape the dough into a generic pretzel twist.

After all the dough was used up we placed the dough on some baking paper on oven trays. Brushed them with the beaten egg and sprinkled them with some Himilayan rock salt.

They didn't take long in the oven (approx 12 mins at 180) and even better, they didn't take long to cool down. Perfect cause they smelt and tasted sooo yummy! We had them for afternoon tea with some cold slices of watermelon. Even Ladybug demolished all of hers.

 

 

 

We'll definitely repeat this activity but next time might try some variations using whole meal flour or adding chia seeds to the mix.

Pretzel dough:
1 pkg yeast
1 1/2 cups warm water
1 tsp salt
1 tbs sugar (we used dextrose)
4 cups flour
1 egg, beaten
Rock salt (we used Himalayan)

Pour the warm water into a bowl and sprinkle on the yeast and stir.
Add remaining ingredients and mix until dough forms.
We baked it in the oven for about 12 minutes at 180 degrees.
 

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