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.

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.

Bread & Butter Pudding Muffin Cups
Makes: 12 standard sized muffin

Ingredients:

• 8 slices of fruit bread, buttered both sides
• 300ml thickened cream
• 50ml full cream milk
• 4 eggs
• 1/2 cup raw (or brown) sugar
• 1/4 cup butter, melted
• 2 teaspoon vanilla essence
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon all spice
• 1 cup sultanas

Method:

• Preheat oven to 180 degree Celsius and grease non-stick muffin tray or line with paper cups.
• Mix fruit bread cubes with cream in a bowl, rinse the cream container out with about 50ml of milk and add, let sit for about 10 minutes or until milk is all soaked up.
• Combine eggs, sugar, butter, vanilla, spices and sultanas in separate bowl.
• Combine egg mixture and bread mixture and spoon the mixture into the prepared muffin tin filling to the top press down and fill to the top again.
• Bake in the preheated oven 35-45 minutes.
• Let cool in pan for about 15 minutes, then remove to a cooling rack.

Recipe notes:

• Normal white bread can be used instead of fruit bread
• Any dried fruit and/or chocolate chips are able to be added into the batter.
• Store in an airtight container 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.

Banana Oat Yoghurt Muffin
Makes:12 standard sized muffins

Ingredients:

• 1 cup rolled oats
• 1 cup fruit flavoured yoghurt (raspberry used in picture)
• 1 cup SR flour
• 1/4 cup raw sugar (optional)
• 1 teaspoon baking powder
• 1/3 cup canola or vegetable oil
• 1 ripe banana, mashed
• 1 egg
• 1/2 cup frozen raspberries
• Pinch salt

Method:

• Combine all ingredients into a bowl using a wooden spoon or spatula to combine well.
• Cover the bowl with a clean tea towel and allow the mixture to sit for 15-30 minutes to allow the oats to soften.
• Preheat oven to 180 degrees Celsius, line a muffin tray with paper liners and give each of the paper liners a quick spray inside of cooking spray.
• Use your spatula to remix the batter to ensure will combined and spoon the mixture into the muffin tray not filling more than 3/4 full.
• Bake for 15-20 minutes until golden and a cake skewer comes out clean.

Recipe Notes:

• Store in an airtight container below 27 degrees 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.

Banana Oat Mini Muffins
Makes: approximately 24

Ingredients:

• 75g butter, melted
• 250g wholemeal SR flour
• 1 teaspoon baking powder
• 115g caster sugar
• 1/2 teaspoon bicarb soda
• 1 pinch salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 teaspoon honey
• 3 very ripe bananas
• 2 eggs
• 130ml milk
• 1/4 cup rolled oats

Method:

• Pre-heat oven to 190 Celsius and grease a mini muffin tray.
• Combine all the dry ingredients.
• Mash the bananas and combine with all the wet ingredients then mix together roughly with a fork to form a well combined thick and lumpy batter.
• Divide mixture into the prepared greased muffin tins.
• Sprinkle whole oats on top.
• Bake for 5-8 minutes for mini muffins.
• Transfer to a wire rack to cool.

Recipe Notes:

• Store in an airtight container for the maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months
• This recipe is credited to a dear friend of mine, Simone Stankowski-Bradey.  Thanks for this recipe Simmy x

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.

Banana Bread
Makes: 1 loaf or 12 muffins

Ingredients:

• 2 1/2 cups SR Flour
• 1/2 cup raw or brown sugar (see recipe notes for no added sugar option)
• 1 cup milk
• 1 egg (see recipe notes for egg free version)
• 2 tablespoons butter, melted
• 2-3 overripe bananas, mashed

Method:

• Preheat your oven to 180 degrees Celsius.
• Combine all ingredients in a large mixing bowl and use a wooden spoon until well combined.
• Pour the mixture into a well-greased and baking paper lined loaf tin or well-greased silicon muffins cups.
• Bake the loaf for 30-40 minutes until the skewer comes out clean and is golden on top.
• Bake the muffins for 20-25 minutes until the skewer comes out clean and they are golden on top.

Recipe Notes:

•  To make the recipe EGG FREE; remove the egg from the recipe and replace with an additional banana
• To make the recipe NO ADDED SUGAR; remove the sugar from the recipe and replace with; 1/2 cup apple sauce, or 1/4 cup honey, or 1/4 cup rice malt syrup
• To make the recipe DAIRY FREE; remove the milk from the recipe and replace with coconut milk and also remove the butter and replace with either coconut oil or Nuttalex
• For an additional treat, add in 3/4 cup of dark chocolate chips for a delicious choc-banana bread/muffins
• Store in an airtight container under 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 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.