Anzac Biscuits

These moorish snacks are super easy, quick and versatile so you can be as creative as you wish - or not!

Our Mix & Munch Cooks love making these for ANZAC day which is on 25th April, so lots of time to perfect these tasty snacks!

Gluten free too!

You can add some dried fruits - sultanas/raisins/cranberries or a handful of frozen fruits - blackberries/raspberries/blueberries (mix in lightly)

Any mix of seeds work - pumpkin/sunflower/chai/lax/linseed seed.....

We don't take nuts into schools but if your family can eat nuts add some in - chopped almonds/halved cashews/toasted pine-nuts

Anzac Biscuits

This recipe is ideal for a very young and eager cook as you don't need to use the scales - multiply it if you want more than 5 biscuits!

Makes 5 Biscuits

2.5 tbsp plain flour (sieved)

2.5 tbsp porridge oats

1.5 tbsp desiccated coconut

1 tbsp sugar

1 tbsp butter

1 tbsp golden syrup

¼ tsp bicarbonate of soda

1 tbsp of warm water

1.   Sieve the flour

2. Add the porridge oats, sugar, coconut and bicarbonate of soda and mix

3. Add the butter and mix using back of the spoon

4. Add the golden syrup

5. Add the warm water

6. Put into 5 balls and slightly flatten on the baking tray - allow for space between them as they will expand slightly

7. Cook for 8 minutes at 200 degrees until slightly brown

8. Cool and ENJOY x

Seedy Loaf!

With looking at yeast this week in one of our Mix & Munch After-School Cooking Classes prompted me to make this wonderfully easy and delicious loaf today.

This loaf, which I am slightly hooked on, I have been adapting and refining after a few weeks so after a few attempts this is my perfected seedy cob!

Hope you enjoy it too!

If you don't want to use wholemeal flour just use all strong white bread flour. 

Any mix of seeds work - pumpkin/sunflower/chai/lax seed.....

It takes 2 minutes to measure the ingredients and 10 minutes to knead either with a dough hook or yourself!

Seedy Loaf

Feeds a family!

400g Strong White Bread Flour

200g Wholemeal Flour

7g Instant Dried Yeast

2 Tsps Salt

30ml Olive oil

300ml Warm Water

Handful each of Sunflower seeds, Pumpkin seeds and Chai seeds (or any other seeds)

1. Sieve the strong white bread flour and add in the wholemeal flour

2. Add the yeast

3. Add the salt

4. Add the olive oil and warm water

5. Add in the seeds (any type max 3 tablespoons)

6. Mix in a dough mixer for 10 minutes (or knead by hand)

7. Put the dough in a covered bowl in a warm place for an hour

8. Then heat up a 20cm round casserole dish and lid (Le Creuset is ideal) in the oven at 40 degrees for 5 minutes

9. In the meantime, knock back the dough and shape into a cob

10. Take the casserole dish out of the oven and put the cob into the warmed dish and score the top with a pattern, brush with milk and dust with flour

11. Cover the casserole dish with the lid and let the dough rise for an hour

12. Once risen remove the lid and place into the oven to bake for 40 minutes at 190 degrees fan until golden brown with a lovely crust.

13. After removing from the oven let the bread rest for 10 minutes

14. ENJOY x

Chocolate Cherry Trifle

At the end of a busy year we all need chocolate!!

And this pudding is a superb alternative to Christmas pudding which many children (and adults) are not too keen on! The other key benefit with this is that your little cooks can make it, they might need a little help with melting the chocolate and making the jelly but the joy for them in contributing to the Christmas Lunch or Boxing Day supper is worth it.

So enjoy this - we have made this in every after-school cooking class in and around London at the end of term, which our Mix & Munch cooks loved....I am sure you will too!

We don't take nuts into schools but this dish is wonderful with slightly roasted pistachios sprinkled on top!

And for the grown up cooks - you can add some liqueur onto the cherry's in the ramekins for a boozy hit (just remember which ones are for adults and which ones for children!)

You can make the jelly/custard/brownies from scratch or buy them all ready made - whatever is easier for you!

* Picture courtesy of our fabulous cooks at 
Fitzrovia Community Centre After-School Cooking Club

Cherry Chocolate Trifle

Serves 1 person (in a ramekin) 

2 tbsp ready-made custard 

2-3 pieces of milk chocolate - in pieces

1 small chocolate brownie

4-5 tinned cherries

2 tbsp ready made jelly

1 tbsp double cream (whipped)

5g icing sugar (sieved)

grated chocolate/sprinkles/gold spray to decorate

 1.       Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cool.

2.      Break up and arrange the brownies in the base of the ramekin.

3.      Drain the jars of cherries (keep the liquid) and scatter over the brownies. Add 1 tbsp of the liquid

4.      Add the jelly on top

5.      Spoon the cooled chocolate custard over and chill while you make the topping.

6.      Lightly whip the cream with sieved icing sugar until soft peaks form.

7.       Add on top of the trifle.

8.      Decorate with grated chocolate/sprinkles/gold dust