It's Under 8's week 2020. This year's theme is 'play, playfulness and engaged learners'. To help celebrate our friends at Theo's Bakery are sharing two biscuit recipes, the always classic Choc Chip and the ever popular Sugar Biscuit. Let your kids use their creative talents to create, bake and decorate following these great recipes and let their playfulness out!
Follow the recipes below or download and print our own copy.
Easy to make, soft and chewy biscuits that can be ready in around 15 minutes.
You can top with other choc chips and different candies and sprinkles if you like.
1 stick melted butter (8 tablespoons)
1/3 cup white sugar
1/3 cup brown sugar
1 egg (at room temperature)
1 teaspoon vanilla extract
1 cup all-purpose flour + 2 tablespoons
½ teaspoon baking soda
¼ teaspoon of cinnamon
½ cup of chocolate chips
1. Preheat oven to 190C. Line a tray with baking paper.
2. In a mixing bowl add butter and sugars and whisk until incorporated well.
3. Whisk in the egg and vanilla.
4. Stir in the flour, baking soda and cinnamon until well combined.
5. Stir in the chocolate chips.
6. Use an ice-cream scoop and scoop mixture onto baking trays
7. Bake for 9-12 minutes until just golden brown.
8. Let cool on tray for 5 minutes.
Download your printable copy here.
Easy and versatile sugar cookie recipe, easy to roll out and use to cut out different shapes that will bake well and not spread when baking so you can keep the defined edges of the shape.
You can decorate with any kind of frosting, royal icing or buttercream and sprinkles and decorations.
1 cup of unsalted butter (softened to room temperature)
1 cup of sugar
1 ½ teaspoons vanilla extract
1 large egg
2 ½ cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon salt
1. Combine butter and sugar in the bowl of a stand mixer (or you can use a large bowl and an electric hand mixer) and beat them together until light and creamy and well combined.
2. Add the egg and the vanilla extract and beat until completely combined.
3. In a separate bowl, whisk together the flour, baking powder and salt.
4. Gradually add the dry ingredients into the wet until completely combined.
5. Lay out a large piece of plastic cling wrap and transfer half the dough onto the wrap (the dough will feel quite sticky at this stage and that is fine.)
6. Cover with clear wrap and shape into a disk. Repeat with the remaining dough in another piece of plastic cling wrap. Put the dough into the fridge to chill for at least 2-3 hours.
7. Once the dough is chilled, preheat your oven to 175C and line a baking tray with baking paper.
8. Generously dust your bench and rolling pin with flour and roll out your dough to desired thickness.
9. Use cookie cutters to cut out shapes and use a spatula to transfer shapes onto the baking tray.
10. Bake for 9-12 minutes or until the edges start to turn lightly golden brown.
11. Allow to cool on tray before moving and decorating.