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.
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.
- 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.
What do you like to make for after school treats?