C4K Cutter Cookies
Makes approximately 120 mini cookies (amount will vary depending on cookie cutter size)

Ingredients:

• 75g butter, softened
• 1/2 cup caster sugar
• 1 egg
• 1/2 teaspoon vanilla essence
• 3/4 cup plain flour
• 3/4 cup SR flour
• 1/2 teaspoon baking powder
• 1 tablespoon custard powder
• 1 tablespoon milk

Method:

• Using electric beaters or mix master cream the butter and sugar until the butter has light and fluff
• Add in the vanilla and the egg and beat for another minute until well combined
• Add in both flours and the baking powder gradually and beat on a low speed scraping down the sides to ensure the butter mix is being well combined.
• Lastly add in the milk and beat on medium speed for 1-2 minutes until the mix resembles clumpy wet sand.
• Turn the mixture out onto a sheet of baking paper and gently knead the mixture until it comes together to form a smooth ball of dough. Separate the mixture into 2 or 3 sections to make it easier to work with. Loosely cover the un-used portions with some plastic wrap so they do not dry out
• Place a piece of baking paper over the top of the dough you are working with and use a rolling pin on top of the baking paper to roll it out to the desired thickness, picture shown is about 2mm thick.
• Remove the top sheet of baking paper and place it on a baking tray.
• Use your cookie cutters of your choice across the entire rolled out section of dough and very gently transfer the cookies to the sheet on the baking tray. Knead the remaining dough and repeat the process of rolling out the dough between baking paper and cutting the cookies out and transferring to the baking sheet until all the dough is used
• Place the baking tray in the fridge for 30 minutes to allow the cookies to cool, this is an important step as it helps give the cookies a crisp ness that kids love.
• Preheat the oven (again this is important due to the short cooking time) to 180 degrees Celsius and once oven is hot take the oven trays from the fridge and place them directly in the oven and cook the biscuits for 8 minutes. The cooking time will vary depending on the size and thickness of your cookies but 8 minutes is perfect for tiny teddy size.

Recipe Notes:

• Store in an airtight container or airtight storage containers for a maximum of 2 weeks
• This recipe is only freezer friendly to freeze the dough

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Chocolate Cutter Cookies
Makes: approximately 120 mini cookies (yield depends on cookie cutter size)

Ingredients:

• 75g butter, softened
• 1/2 cup caster sugar
• 1 egg
• 1/2 teaspoon vanilla essence
• 3/4 cup plain flour
• 3/4 cup SR flour
• 1/2 teaspoon baking powder
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon milk

Method:

• Using electric beaters or mix master cream the butter and sugar until the butter is light and fluff.
• Add in the vanilla and the egg and beat for another minute until well combined.
• Add in both flours, cocoa and the baking powder gradually and beat on a low speed scraping down the sides to ensure the butter mix is being well combined.
• Lastly add in the milk and beat on medium speed for 1-2 minutes until the mix resembles clumpy wet sand.
• Turn the mixture out onto a sheet of baking paper and gently knead the mixture until it comes together to form a smooth ball of dough, separate the mixture into 2 or 3 sections to make it easier to work with. Loosely cover the un-used portions with some plastic wrap so they do not dry out.
• Place a piece of baking paper over the top of the dough you are working with and use a rolling pin on top of the baking paper to roll it out to the desired thickness, picture shown is about 2mm thick.
• Remove the top sheet of baking paper and place it on a baking tray.
•  Use your cookie cutters of your choice across the entire rolled out section of dough and very gently transfer the cookies to the sheet on the baking tray. Knead the remaining dough and repeat the process of rolling out the dough between baking paper and cutting the cookies out and transferring to the baking sheet until all the dough is used.
• Place the baking tray in the fridge for 30 minutes to allow the cookies to cool, this is an important step as it helps give the cookies a crisp ness that kids love.
• Preheat the oven (again this is important due to the short cooking time) to 180 degrees Celsius and once oven is hot take the oven trays from the fridge and place them directly in the oven and cook the biscuits for 8 minutes. The cooking time will vary depending on the size and thickness of your cookies but 8 minutes is perfect for tiny teddy size.

Recipe Notes:

• Store in an airtight container or airtight bags for a maximum of 2 weeks
• This recipe is freezer friendly for the uncooked cookie dough.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Celebration Cookies
Makes: approximately 48 cookies (depending on size of cookie cutter)

Cookie Ingredients:

• 210g butter
• 150g caster sugar
• 50g icing sugar
• 1 egg, lightly beaten
• 400g plain flour

Icing Ingredients:

• 1 egg white
• 1/2 teaspoon lemon juice
• 1 1/2 cups sifted icing sugar

Cookie Method:

• Using an electric mixer cream the butter and the caster sugar together, continue to mix until it turns to a creamy texture.
• Add in the icing sugar and the beat and turn the mixer on until well combined.
• At the lowest possible speed, add in the egg and mix well then gradually add in the flour until a dough is formed.
• Gather the dough up into a ball and wrap in glad wrap and chill in the fridge for a minimum of 1 hour.
• Preheat your oven to 180 degrees Celsius and line 2 baking trays with baking paper.
• Place the dough onto a lightly floured bench and briefly knead until it because more flexible. Use a lightly floured rolling pin to roll out the dough to an even thickness.
• Use your chosen cookie cutters to cut as many as you can and use a cake spatula (or butter knife) to lay them on a glad bake lined cooking tray.
• Re-knead the remaining dough, roll and cut until all the dough is used.
• Place the entire tray uncovered in the fridge for 10 minutes and then bake for 6-10 minutes (depending on size and thickness) until slightly golden.
• Leave to cool on a wire rack completely before you decorate them

Icing Method:

• Lightly whisk the egg white and the lemon juice together in a bowl, gradually add icing sugar, whisking until smooth and combined.
• Colour the icing using the food colouring of your choice.
• Spread over the cookies and decorate however you like.
• Allow at least 1 hour for the icing to set before storing in an air tight container.

Recipe Notes:

• Store in an airtight container for a maximum of 2 weeks
• This recipe is not freezer friendly.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Apricot Fruit Bars
Makes: approximately 24 bars

Ingredients:

• 200g dried apricots
• 1 cup orange juice or apricot nectar
• 1 1/2 cup rolled oats
• 1 1/2 cup desiccated coconut
• 1/4 cup flaxseed
• 1/4 cup chia seeds
• 1/4 cup coconut oil or butter, melted

Method:

• Place the dried apricots in a bowl and cover with the orange juice and soak overnight.
• Drain the juice from the apricots and place the soaked apricots and 1 tablespoon of the soaking juices into a food processor and process until smooth. Do not discard the remaining juice as it may be required.
• Add the oats to the food processor and continue to blend until smooth, repeat with all ingredients one by one.
• Add any small portions of the soaking juice as required to bring the mixture together if it is too dry.
• Once complete spread the mixture into a glad wrap lined brownie tin and refrigerate overnight.
• Cut into fruit bars or fruit squares.

Thermo Cooking Method:

• Place the dried apricots in a bowl and cover with the orange juice and soak overnight.
• Drain the juice from the apricots and place the soaked apricots and 1 tablespoon of the soaking juices into your thermo bowl. Do not discard the remaining juice as it may be required.
• Add all the remaining ingredients into the thermo bowl and blend on Speed 6 for 30 second.
• Scrape down the side of the thermo bowl with a spatula and add small portions of the soaking juice as required to bring the mixture together if it is too dry.
• Blend on Speed 10 for 5 seconds.
• Once complete spread the mixture into a glad wrap lined brownie tin and refrigerate overnight.
• Cut into fruit bars or fruit squares.

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 7 days
• This recipe is freezer friendly.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Butter Chicken with MMS
Serves: 4

Ingredients:

• 2 chicken breasts, diced
• 1 onion, diced
• 1 tablespoon minced garlic
• 30g butter
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 2 teaspoon paprika
• 1 teaspoon onion salt
• 1 teaspoon turmeric
• 1/2 portion of C4K Kitchen’s Mumma’s Magic Sauce (MMS)
• 2 tablespoons tomato paste (optional)
• 150g butternut pumpkin, diced
• 150g sweet potato, diced
• 1 cup natural yoghurt
• 100g baby spinach leaves

Method:

• Heat the butter in a large heavy based frying pan and add the onion and garlic sautéing for approximately 2 minutes until the onion starts to soften.
• Add in the chicken and brown off the chicken until completely sealed.
• Add in all the spices and salt, fry off for a couple minutes until aromatic.
• Pour the MMS and tomato paste over the chicken and add in the pumpkin and sweet potato.
• Simmer for approximately 15 minutes until the vegetables are soft and the chicken is cooked through.
• Stir through the yoghurt and baby spinach heating until the spinach has wilted and the yoghurt is bought to temperature.
• Serve with steamed rice and/or C4K Kitchen’s 2ID as Naan Bread

Recipe Notes:

• Store covered in the fridge for the maximum of 2 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Bubble & Squeak Cakes
Makes: approximately 24

Ingredients:

• 2 cups mashed potato
• 1 cup finely diced mixed vegetables
• 1/2 cup finely shredded cabbage
• 1/2 cup grated cheese
• 1 cup C4K Kitchen’s Fresh Breadcrumbs
• 1 egg
• 1 teaspoon minced garlic

Method:

• Steam the diced mixed vegetables and cabbage for 8-10 minutes until almost soft.
• Stir all ingredients together until well combined.
• Heat 1 tablespoon of oil in a frying over a medium-high heat and when hot add in tablespoons of the mixture into the frying pan and flatten slightly.
• Cook for about 4-5 minutes until golden and the flip cooking for another 3-4 minutes on the other side.
• Repeat until the mixture is all cooked.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Breakfast Uglies
Makes: Approximately 18

Ingredients:

• 1/2 cup dried apricots, chopped
• 1/2 cup sultanas
• 3/4 cup plain flour
• 3/4 cup toasted muesli
• 1 teaspoon baking powder
• 1/2 teaspoon all spice
• 1/2 cup apple puree
• 1/2 – 3/4 cup natural or Greek full fat yoghurt

Method:

• Place all ingredients (only 1/2 cup yoghurt to begin with) in a bowl and mix well with a wooden spoon, depending on the brand and type of yoghurt you have you may need to add another 1/4 cup yoghurt if the mixture is too dry.
• Allow the mixture to sit for 15 minutes while you are waiting preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper.
• Give the mixture another good stir and then dollop a tablespoon of the mixture onto the prepared trays.
• Bake for 15-20 minutes until golden brown.

Recipe Notes:

• These are freezer friendly
• To be store in an air tight container for up to 5 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Breakfast Muffins
Makes: 12 standard sized muffins

Ingredients:

• 2 cups toasted muesli
• 1 cup wholemeal SR flour
• 1 cup milk
• 2 eggs
• 1/2 cup apple puree
• 1 tablespoon honey
• 1/3 cup sultanas
• 1/2 teaspoon baking powder

Method:

• Preheat the oven to 180 degrees and prepare your muffin tray by greasing well.
• Mix all ingredients with a wooden spoon, allow to sit for 15 minutes for the muesli to soften.
• Stir well to combine then spoon equal portions of the mixture into the prepared muffin tray.
• Bake for 20 minutes until the cake skewer comes out clean and golden brown on top.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed in 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Breakfast Cookies
Makes: approximately 18

Ingredients:

• 3/4 cup wholemeal plain flour
• 1/2 cup white plain flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/4 cup brown sugar
• 2 tablespoons white sugar (optional)
• 1 egg
• 1/2 cup apple puree
• 1 teaspoon vanilla essence
• 1/2 cup rolled oats
• 1/2 cup cereal flakes (Special K used in the picture)
• 1/2 cup dried fruit

Method:

• Preheat an oven to 180 degree Celsius and line 2 trays with baking paper.
• Whisk together, flours, baking powder, cinnamon and salt in a medium bowl.
• Combine butter and sugars in a bowl and beat with a electric mixer until well combined.
• Add egg, apple puree and vanilla; continue to beat until well combined using a spatula downside of the bowl to ensure it is well combined. With the spatula gently fold into the sticky dough the oats, cereal and dried fruit until well combined.
• Divide the dough into 18 portions (depending on how large you want the cookies to be) and with damp hands roll into balls . Place balls spaced evenly onto the lined baking trays and slightly flatten.
• Bake for 15 minutes until light brown but still soft, remove from the oven.
• Rest of the tray for 10 minutes before transferring to a cooling rack.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Breakfast Bread Pies
Makes: 4

Ingredients:

• 4 slices of bread
• 4 small eggs
• 1 cup baby spinach, finely shredded
• 1 x 220g can of baked beans

Method:

• Preheat the oven to 180 degrees Celsius and spray 4 holes in a muffin tray with cooking spray.
• Cut the crusts off of the bread and roll each slice with a rolling pin to flatten in both directions.
• In a small mixing bowl stir the baby spinach through the baked beans.
• Line the prepared muffin tray hole with a slice of flatten bread, place in a quarter of the beans mix into the bottom of the pie and then top by cracking an egg into the pie.
• Repeat with the remaining ingredients to complete your 4 pies.
• Bake for 15-20 minutes or until the egg whites are “white” are full cooked through.

Recipe Notes:

• This recipe is best served fresh
• This recipe is not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.