With 5 kids at school, I love recipes for lunch boxes that make big quantities of food. Even better if the recipe is easy and flexible. This is exactly what this recipe is.
It makes over 50 biscuits and like I did you can divide up the dough and add different flavourings. You could also freeze the dough before cooking it – just follow the steps outlined in this post.
It is a simple combine the dry ingredients…
melt the butter and sweet ingredients type of recipe.
If your family won’t get through 50 biscuits while they are still fresh, make up a batch of dough for the freezer.
You could make the actual biscuits bigger or smaller if you prefer. The main thing is to make sure all the biscuits on the baking tray are roughly the same size and then just adjust the baking time.
The kids loved eating them straight out of the oven!
And are looking forward to having them in their school lunch boxed this week.
- 250 grams unsalted butter
- 1⅓ cups brown sugar
- 7 tbsp rice malt syrup
- 5 cups self raising flour
- 2 tsp bicarbonate of soda
- 2 tsp vanilla extract
- 110 grams choc chips
- ¼ cup 100s and 1000s
- Preheat the oven to 175 degrees Celsius.
- In a large bowl add the flour and bicarbonate and mix.
- Chop up the butter and place into a saucepan. Add the rice malt syrup, vanilla extract and sugar to the pan and heat on a low-medium heat. Gently melt the butter, stirring as it melts.
- Pour the butter mixture into the large bowl and combine until it turns into a dough. It is easiest if you use your hands. If you find the dough isn’t coming together add a few drops of water and continue.
- You could bake the biscuits as is, or you can add a little something to them. I divided the mixture in half and added choc chips to one half and 100s and 1000s to the other, mixing the dough again to ensure the choc chips etc are evenly distributed.
- Using a tablespoon of the dough, roll into balls and place on a lined baking tray. Press down on the dough ball to flatten it a little. Continue until you have used all of the mixture.
- Place them all in the oven and bake for 10-12 minutes or until golden. Remove to a rack to cool. Store in airtight container.
Our family menu plan for the week
Day | Week Commencing 26th Oct |
|
|---|---|---|
| Mon |  | Slow cooker beef stroganoff |
| Tue |  | Tacos |
| Wed |  | Pan fried chicken and salad |
| Thu |  | Sausages and crispy mashed potato mounds |
| Fri |  | Gluten free meatballs |
| Sat |  | Chicken schnitzel and salad |
| Sun |  | Slow cooker shredded beef and rocket salad |
| Shopping List | ||
More family friendly recipes
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.
The kid friendly menu planning app allows you to:
- Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
- Generate the shopping list for all the meals selected.
- Modify the shopping list to check off items you already have at home.
- Email the shopping list to yourself and/or others.
The most popular recipes from the blog have been included and more will be added on a regular basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.
What has been popular in the kids’ lunch boxes at your house?