Half term baking with children
The perfect jammy shortbreads. Easy & (relatively!) stress free, these make the perfect bake for a cold February afternoon.
My kitchen is my happy place. Its messy and chaotic, the kitchen table (especially in half term) strewn with craft supplies, toys and plenty of flowers thrown in there for good measure. Its a place that we come together as a family, the radio on in the background and something bubbling away on the stove.
I love to bake with my girls, despite the mess (and stress) it creates, I love seeing them getting stuck in. Measuring, over measuring, stirring and generally getting covered in flour and jam. They’re always proud that they’ve created something that the whole family can enjoy. Its a skill that I hope carries them through life, something that they can share with their own children in the future.
These jammy shortbreads are simple & use just a few ingredients. You can fill with jam or even chocolate and use any shaped cookie cooker. Try not to overwork the dough and use flour so they don’t stick to the table!
Ingredients:
50g Caster sugar
100g Butter
150g Self raising flour
Method:
Preheat the oven to 180c, gas mark 4
Soften the butter and mix with the sugar until creamy and combined
Add the flour and mix into a ball, this will be soft.
Lightly flour the table so they don’t stick and roll out to your desired thickness
For jammy hearts (or chocolate filled) you will need to cut out a top and bottom but you can just make single biscuits of any shape at this point.
Place on a non stick baking tray or one lined with baking paper and pop in the over for 5-7 minutes. Keep checking them and remove when golden brown.
Dust with a little caster sugar whilst still warm and leave to cool
**Recipe originally taken from ‘Old Beetham Post Office Tea Room Recipes by Lorraine & Huw Morton. Adapted by me :-)