In case you hadn’t already guessed I am a self taught, amateur home baker.
I’m very much ‘Winging It’; the baking, blogging, parenting and life in general. This of course leads to a few gaffs along the way (like accidently publishing this post a day early before proof reading).
But I’m trying to celebrate my wins this week. I’ve written a few recipes for our local Kidscene magazine and on today’s visit to our local soft play there was a big stack of them at the entrance. I did what any shameless self promoter would do… open them all up on the page of my recipe and leave them upturned on each table…
Because despite winging my way through, I am a confident recipe developer (and walking mess), which is why I’m happiest when in the kitchen with the kids. We came up with this one by accident when experimenting with honeycomb and they were just far too delicious not to share!
You will need 2 baking trays, well greased or lined with baking paper.
Ingredients
- 2 tablespoons honey
- 2 tablespoons golden syrup
- 50g sugar
- 100g butter
- Teaspoon bicarbonate of soda
- 200g plain flour
- 200g milk chocolate
Preheat the oven to Gas Mark 4/ 180°C.
Pop the flour into a large, kid proof bowl and leave whilst you do the honeycomb.
In a saucepan, set over a low-medium heat, combine the golden syrup and honey and heat until the mixture is bubbling and just starting to turn darker in colour.
Add the butter and sugar until the sugar dissolves and the butter has melted and combined into the mixture.
Remove from the heat and add the bicarbonate of soda whilst stirring well.
This bit could totally be a practical science lesson if your clever enough to explain chemical reactions to preschoolers but for my kids it was me saying look at the frothy sugar!!!!
The bicarbonate reacts with the hot sugar mixture to create lots of lovely bubbles. This is brilliant viewing for little ones but is obviously hot so if you are cooking with very little ones make sure they stand way back…
Pour the mixture onto the flour and mix well. Continue to stir until the mixture fully combined into a firm dough.
If it’s too warm for little hands to roll, leave to sit until it’s cool enough to handle.
Roll small (1.5″) balls of dough and place on the baking trays, well spaced.
Bake for 10-12 minutes or until the biscuits have spread out and are a deep gold colour.
Allow to cool completely before decorating them with the chocolate.
To melt the chocolate, break into pieces and place in a microwave safe bowl. Heat in short bursts of 10-20 seconds stirring well in between.
Dip the biscuits into the chocolate and place back onto the baking sheet for the chocolate to set.
Baking With Kids 