Make these sweet iced letters and numbers with your kids. They'll have fun making them and then devour them once ready.
Heat oven to 200C/180C fan/gas 6. Put the butter in a bowl and beat it using an electric whisk until soft and creamy. Beat in the sugar, then the egg and vanilla or lemon, and finally the flour to make a dough. If the dough feels a bit sticky, add a little more flour and knead it in.
Cut the dough into six pieces and roll out one at a time to about 5mm thickness on a floured surface. The easiest way to do this is to roll the mixture out on a baking mat. Cut out letter and number shapes (we used 7 x 4cm cutters) and peel away the leftover dough at the edges. Re-roll any off-cuts and repeat.
Transfer the whole mat or the individual biscuits to two baking sheets (transfer them to baking parchment if not using a mat) and bake for 7-10 mins or until the edges are just brown. Leave to cool completely and repeat with the rest of the dough. You should be able to fit about 12 on each sheet. If you are using two sheets, then the one underneath will take a minute longer.
Ice the biscuits using the pens to make stripes or dots, or colour in the whole biscuit if you like. They will keep for five days in an airtight container.
for 9 servings
Estimated values based on one serving size.
200g chocolate chips or chocolate broken into small pieces
1 397g can sweetened condensed milk
500g dried pasta
1 jar pesto (or you could make your own)
1 pack chicken sausages
1 green pepper, sliced
1 red onion, chopped
1 ball mozzarella
A handful of grated cheese
Preheat the oven to 200°C.
In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a medium bowl, combine the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to combine. Stir in the flaxseed mixture.
Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the mashed banana and chocolate chips, if using. Use a ⅓ cup measuring scoop to divide the batter into the muffin tin.
Bake 18 to 20 minutes or until a toothpick comes out almost clean. Let cool 15 minutes, then transfer to a wire rack to continue cooling.
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 8- 10
Prep time: 30 minutes
Cook time: 45 minutes
1 chicken stock cube dissolved into 450ml of boiling water.
1/2 teaspoon ground cumin
Shredded cheddar cheese
Cheddar cheese crackers
Sour cream or Greek yogurt
Brown the turkey mince. Heat the oil in a large pan over medium-high heat until shimmering. Add the turkey and use a spatula to break it up into large pieces. Season with the salt and cook undisturbed until browned on the bottom, 4 to 5 minutes. Break the meat up into smaller pieces with the spatula and continue to cook until the meat is evenly browned with no visible pink, 2 to 3 minutes more.
Add the vegetables and aromatics. Add the onion, bell pepper, and garlic and cook until the onions have softened and are starting to become translucent, 7 to 8 minutes.
Add the cooking liquid and spices and simmer for 30 minutes. Add the drained beans, tomatoes and their juices, tomato puree, chilli seasoning, oregano, cumin, and 450ml chicken stock and stir to combine. Reduce the heat to medium-low, cover, and simmer until the tomatoes and beans are tender and the chilli is thickened, about 30 minutes.
Taste and adjust the liquid and seasoning as needed. After simmering, the turkey may have absorbed most of the cooking liquid. If needed, add up to 1/2 cup more stock until chilli reaches desired consistency. Taste and add more chilli seasoning or salt if desired.
Serve with desired toppings. Serve bowls of chili with desired toppings. For kids, cheese crackers are the perfect crunchy, cheesy topping that they love.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.