Here’s a collection of baking recipes that I’ve tried making with Sophia. I thought they may be helpful for lazy and busy mums like myself as (1) they tend to require little ingredients outside of pantry staples like flour, salt, butter, sugar and vanilla extract, (2) they are easy to make with children and apart from the final baking process generally don’t require contact with heat sources, (3) I’ve tended to modify them to become slightly healthier by adding wholewheat flour or reducing sugar or replacing sugar with natural sources of sugar such as honey or fruits, (4) I’ve provided metric measurements, which I find much easier to work with than cups and sticks and (5) I’ve included little lazy mum tricks where relevant.
Dried Cranberry Shortbread Cookie (2 years old onwards)
(adapted from Oh Sweet Day‘s recipe)
- 1/2 cups (64g) all-purpose flour
- 1/2 cup (64g) wholewheat flour
- pinch of salt
- 1 stick (113g) butter
- 1/4 cup (32g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 cup finely chopped cranberries
- Measure out butter and sugar in bowl of stand mixer and leave for butter to soften.
- Measure out both types of flour and salt and lightly stir with whisk (this replaces sifting).
- Beat butter and sugar on high till light and fluffy then beat in vanilla.
- Reduce to low speed to mix in flour mixture and cranberries.
- Put into ziplock bag and roll out to 1/4 inch thickness before refrigerating for at least 30 minutes
- Preheat oven to 180 degrees Celsius
- Line baking tray with baking paper and cut out shapes using a floured cookie cutter
- (You’re supposed to refrigerate after this but kids have no patience for so much waiting time and I haven’t noticed significant difference when I did not refrigerate at this step)
- Bake for 8 to 10 minutes till lightly browned