My boys are both kitchen whizzes, and so when I saw this book I knew we would get a lot of enjoyment out of it.
This book follows in the footsteps of the original "I want to be a chef" book by the same author, but focus on baking and the skills needed for success in the kitchen. Baking is a lot more precise than putting a meal together, and I am lucky that both my boys are quite mathematical and enjoy measuring, weighing and converting cooking times.
We decided to make a version of the Apricot Cookies featured in this book.
adapted from I want to be a chef Baking
120g butter, cubed
3/4 cup castor sugar
2 tablespoons good-quality apricot jam
200g dried apricots, chopped
1 cup self raising flour
1/3 cup plain flour
2 cups icing sugar, sifted
2 lemons, juiced
Line two trays with baking paper. Beat the butter and sugar until creamy then add the jam and apricots- mix to blend.
Lucas thinks the cake mixer is hilarious- as long as it doesn't get too loud!
Stir in the combined sifted flours.
The boys love to sift and make it "snow" into the bowl.
The good thing about baking with the boys is that they can do a job each- sifting and juicing going on! It can get messy but it keeps the boys happy.
Divide the mixture into two portions and roll up in the baking paper to form two logs. Refrigerate for 30 minutes until firm.
Preheat the oven to 180 degrees C. Cut the logs into 1cm slices and place on the trays. Bake for 10 minutes or until golden.
It was at this stage that I realised the boys had put all plain flour into the mix and no self raising flour, so the cookies came out rather flat!
Combine the icing sugar, lemon juice and 3 teaspoons of hot water. Drizzle over the cookies.
The verdict- Even though we had a bit of a flour failure, the cookie taste was so good! They were a very soft cookie, nice and chewy. We will be making these again and again, with the correct flour of course! I encourage you to make these cookies with your kids, baking is such a great skill to have and kids get a kick out of creating something to eat.
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