family recipes small


steps Mini Quiches


These little quiches make a great snack for children and can be filled with food of your choice. Some ideas are peppers, sweetcorn, ham, tomatoes and cheese.


Ingredients Makes 12. 4oz /100g 2oz / 50g 4 floz 2


plain flour butter milk eggs


Fillings of your choice


Method 1 Make your pastry by rubbing together the butter and flour in a large mixing bowl. Ask your children to help you ‘squidge’ the two together to see if you can magically make the butter disappear into sand. Once it is all combined add cold water a spoonful at a time until you get a nice dough. If it gets too wet then just add a bit more flour.


2 Leave the pastry aside whilst you prepare your tin. Give your child a chunk of butter and using it as a crayon colour in your tart tray holes until they are fully oiled, you then sprinkle flour over the holes and turn the tray upside down, the excess will flour your surface.


3 Together roll out the pastry and cut out lots of circles large enough to line your tin.


4 Fill the cases half way up with your fillings, then combine the egg and milk and fill to the top. Cook at 220oC / 430oF for 12-15 minutes until cooked throughout.


Crumbly Cookies with Jammy Fillings


They’re just right for popping into lunch boxes and picnic bags.


Ingredients 225g 100g 1 tsp 275g ½ tsp 8 tbsp


soft butter caster sugar vanilla extract


plain flour, sifted baking powder, sifted jam (such as raspberry and apricot etc.)


Method 1 Preheat the oven to 180°C, gas mark 4. Line 2 large baking trays with baking parchment. Place the butter and sugar in a mixing bowl and beat using an electric whisk or a wooden spoon until pale and fluffy.


2 Add the vanilla extract and continue beating until well combined. Using a metal spoon, fold in the flour and baking powder until the mixture forms a soft dough.


3 Take a small piece of the dough and roll in your hands to make a ball. Place on the baking tray then repeat to make more balls, leaving a gap between each one. Repeat until all the mixture has been used.


4 Make an imprint into each ball using your finger, deep enough to hold a little jam. Carefully fill each cookie with about ½ teaspoon of jam, making sure you don’t overfill.


5 Place in the oven for 15-20 minutes until lightly golden brown. Carefully transfer to a wire rack and cool completely before eating.


Small Steps 29


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