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.

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.

Apple Crumble Cookies
Makes: Approximately 24

Ingredients:

• 150g butter, melted
• 1/2 cup almond meal
• 1 cup rolled oats
• 1 cup toasted muesli
• 1/4 cup brown sugar (optional)
• 1 large apples, peeled cored and grated
• 1 teaspoon vanilla essence
• 1 1/2 teaspoon baking powder
• 1 teaspoon allspice

Method:

• Preheat your oven to 180 degrees Celsius and line 1 baking trays with baking paper.
• Place all the dry ingredients into a large mixing bowl and mix well, make a well in the centre and add in the melted butter, vanilla and grated apple, mix under well combined.
• Place a dollop of the mixture onto the prepared baking trays, repeat using all the mixture.
• Bake the cookies for 10-15 minutes until golden brown, remove from the oven and allow to sit on the tray for at least 10 minutes before transferring to a cooling rack.

Recipe Notes:

• To be stored in an airtight container for a maximum of 5 days
• This recipe is not freezer suitable

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.

Almond Bread
Makes: approximately 36 biscuits

Ingredients:

• 3 egg whites
• 1/2 cup caster sugar
• 1 cup plain flour
• 250g whole unpeeled almonds

Method:

• Preheat oven to 180 degrees Celsius.
• Beat egg whites with an electric beater until soft peaks are formed then gradually add sugar and beat until all dissolved and finally gently fold in the sifted flour and almonds using a spatula.
• Spread mixture into a greased log tin and bake for 180 degrees for 30 minutes.
• Remove from the loaf tin and allow to fully cool on a wire rack.
• When cold, wrap loaf completely in alfoil and leave for 2 days.
• Cut the entire loaf into very thin slices, this is easiest when using an electric knife.
• Place slices in a single layer onto oven trays and bake at 150 degrees Celsius for 30-35 minutes or until dry and crisp.

Recipe Notes:

• Store in an airtight container for a maximum of 7 days
• 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.