This post is part of the kids in the kitchen series, inspiring you to cook with the kids these school holidays sponsored by Western Star. My aim for the getting the kids into the kitchen is to create capable cooks and who have a love of preparing tasty whole food recipes.
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Just before my kids went on school holidays recently we had their gorgeous cousins aged four and seven come to stay with us for a few days. Being home with only me while their cousins were at school they were really just counting down the hours and minutes until the cousins came home.
To entertain them and pass the time, I had them cook with me in the kitchen. This was the perfect activity for us to do as we had fun together and made a sweet treat for afternoon tea when the kids come home from school.
To make sure the kids would enjoy the cooking process, I had everything ready before I brought them into the kitchen.
They took turns at undertaking the steps in the recipe.
This helped keep both of them engaged as they knew very soon it would be their turn to do something.
With melted butter as a key ingredient in this recipe, the cookies are moist and delicious.
We used a block of 85% chocolate and chopped it up for the choc chips as that was what I had on hand. You could use choc chips if you prefer.
This recipe lets the little ones get their hands dirty as they shape the dough into balls to be flattened on the baking tray.
We let the seven year old have the job of bringing the cookies out of the oven.
Then it was onto the cooling rack.
The kids were very excited to help me put together the rest of the afternoon tea and have it ready for when their cousins came home from school.
Complete with a warming hot chocolate to dunk the cookie into.
- 115 grams Western Star butter Chefs Choice
- ¼ cup Pureharvest rice malt syrup
- 2 tsp vanilla extract
- 4 eggs
- ¾ cup coconut flour
- ¼ cup arrowroot
- ⅛ teaspoon salt
- 100 grams dark 85% chocolate (or choc chips)
- Preheat oven to 175 degrees Celsius. Line a baking tray with baking paper.
- Chop butter into cubes, place in a microwave safe dish and heat on high for 30 - 45 seconds until melted.
- In a medium sized bowl add melted butter, rice malt syrup, vanilla and eggs for about 30 seconds with an electric beater or by hand.
- Sift in coconut flour, arrowroot and salt.
- Chop up the chocolate into small pieces and add it to the bowl, mix until it forms a sticky dough.
- Use a tablespoon to spoon out mixture so the kids can make the biscuits all of a similar size. Shape it into a ball then press down on the tray to flatten.
- Bake in the oven for 10 - 12 minutes or until slightly golden.
- Remove from oven and allow them to cool on the tray for 10 minutes before removing to a cooling rack to cool completely.
- Store in an airtight container.
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What do you like to make for after school treats?