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3 fun and simple Christmas recipes for kids

3 fun and simple Christmas recipes for children from Annabel KarmelThese fun and simple recipes are perfect if you’ve got a busy Christmas season ahead and are sure to wow little helpers!

Reindeer Cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Makes: 10 cookies

Reindeer Cookies

Ingredients

  • 350g plain flour
  • 2tsp ground ginger
  • 1tsp cinnamon
  • ½tsp mixed spice
  • ¼tsp salt
  • 1tsp bicarbonate of soda
  • ½tsp baking powder
  • 175g butter
  • 150g light brown sugar
  • 4tbsp golden syrup
  • Decoration
  • Curly Wurly chocolate bars
  • Glacé cherries
  • M&M’s
  • Black writing icing pens

Instructions

  1. Preheat the oven to 180°C (160 °C Fan) 350 °F / Gas Mark 4.
  2. Measure the flour, spices, salt, bicarbonate of soda and baking powder into a bowl.
  3. Melt the butter, sugar and syrup in a pan. Pour into the dry ingredients and mix. Lightly knead together to make a dough.
  4. Form the dough into 10 balls. Pinch out one end of the balls to form a point, then flatten with your hand. Place on a baking sheet and bake for 12 to 15 minutes until the cookies are lightly golden but still slightly soft.
  5. Using a skewer, make a slit on either side of the cookie heads for the antlers to slot in then leave to cool for a few minutes. Decorate each cookie with lengths of Curly Wurly for the antlers and halved glacé cherries for the nose. Take two M&M’s of the same colour for the eyes and dot with black icing for the pupils.

Christmas Tree Pop Cakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Makes: 8 cookies

Christmas Tree Pop Cakes

Ingredients

    The Chocolate Cake
  • 75g dark chocolate, broken into pieces
  • 100g butter, softened
  • 125g caster sugar
  • 2 large eggs
  • 100g self-raising flour
  • 1 tablespoons cocoa powder
  • 2 tablespoons milk
  • The Icing
  • Tub of buttercream icing
  • Green food colouring (I like to use paste colouring but you can use liquid)
  • Pomegranate seeds
  • Small triangles of fresh orange
  • 8 stripy candy canes

Instructions

  1. Preheat the oven to 180°C (160 °C Fan) 350 °F / Gas Mark 4.
  2. Line a 20cm cake tin with non-stick baking paper and grease the sides.
  3. Melt the chocolate in a bowl over a pan of simmering water until runny. Leave to cool a little.
  4. Measure the butter and sugar into a mixing bowl. Whiz using a hand mixer until light and fluffy. Add the remaining ingredients including the melted chocolate.
  5. Spoon into the tin and level the top. Bake for 20-22 minutes until well risen and firm in the middle. Cool on a wire rack.
  6. Meanwhile colour three quarters of the buttercream green by adding some of the green food colouring and spread over the cooled cake. Cut the cake into 8 triangles to make tree shapes.
  7. Insert the candy cane into the cake wedges to make the trunks.
  8. Spoon the remaining icing into a small piping bag and pipe lines across the trees and decorate with the pomegranate seeds and triangles of fresh orange.
  9. Finally you can insert a length of candy cane into the base of the tree to from the trunk.

Rudolf Pancakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Makes: 4 stacked pancakes

Rudolf Pancakes

Ingredients

    Pancake batter
  • 100g plain flour
  • A generous pinch of salt
  • 2 eggs
  • 150 ml milk
  • 50g melted butter
  • Decoration
  • Cooked bacon rashers
  • Blueberries
  • Strawberries
  • Maple Syrup to serve

Instructions

  1. Sift the flour with a big pinch of salt into a mixing bowl, make a well in the centre and add the eggs. Use a balloon whisk to incorporate the eggs into the flour and gradually whisk in the milk. Stir the mixture until smooth but do not over mix.
  2. Use a heavy based 15 to 18 cm (6 to 7 in) frying pan and brush with melted butter – you can use a pastry brush for this – and when hot, pour in about 2 tbsp of the batter.
  3. Quickly tilt the pan from side to side until you get a circular layer of batter covering the base of the frying pan. Cook the pancake for about one minute, then flip it over - you can use a spatula for this – and cook until the underside is lightly flecked with gold.
  4. Continue with the rest of the batter and make pancakes of varying sizes and shapes as in the photograph (for the smaller pancakes you will only need 1 to 1 /2 tbsp of batter). Brush the pan with melted butter when necessary.
  5. Stack the pancakes on top of each other and arrange the bacon rashers as antlers and add blueberries for eyes and a strawberry for the nose.

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