baking with children | The Stuff of Our Life

Are you ready to make the best chocolate chip cookies you have ever made? Of course you are. Here we go.

Start this recipe as far in advance as you can. “Ready in less than an hour” does not apply here.

Gather your supplies. You will need:

2 cups of wholemeal plain flour (white plain flour works fine here too)

1 teaspoon baking powder

3/4 teaspoon bicarb soda

1 1/4 cups chocolate chips – vegan if necessary

2/3 cup coconut sugar (or 1/2 cup packed brown sugar)

1/2 cup granulated or caster sugar

1/2 cup plus 1 teaspoon olive oil or coconut oil

1/4 cup plus 1 teaspoon water

Plus: 2 mixing bowls – 1 medium and 1 large; and measuring cups and spoons.

As you gather your supplies, children gather nearby, realising that baking is imminent. They clamour for the ladder which is allocated on a first come, first served basis. Second child gets to fetch the step stool from the bathroom. Third child is reminded how tall they are and actually don’t really need height assistance.

Start measuring your 2 cups of wholemeal flour into a medium bowl. A child will insist on doing this with you. The pride you feel when they tell you any of the numbers they see on the measuring cups is soon overridden by the spray of flour as they tip it only partially into the bowl.

Don’t stress it. Somehow this process makes it better. I don’t know how.

A teaspoon of baking powder and a very approximate 3/4 teaspoon of bicarb soda go in too. Children take turns to stir, sometimes remembering to hold the bowl. Some more flour mix may be launched out of the bowl. This is fine. We are fine.

Next come the chocolate chips, and relief. 1 1/4 cups of chocolate chips need to go into the flour mix. This is more than a standard pack of chocolate chips so don’t be complacent. Your helpers are at the height of helpfulness when testing of the chocolate chips is underway. Often this is their cue to leave you to yourself to get on with things, if they score enough of a batch to test for quality. Or to see if they prefer milk or dark. This is all important. Embrace it.

Next, bring out the large mixing bowl. Put the medium bowl out of reach of children. The chocolate chips are still visible in this mix so are at risk of further testing.

Into this bowl you will need 2/3 cup of coconut sugar (or 1/2 cup packed brown sugar which will end up thoroughly tested and quite spilled and therefore further tested); 1/2 cup of caster sugar; 1/2 cup plus an extra teaspoon of olive oil (or coconut oil but I personally can’t stand the scent so steer clear); and 1/4 cup plus 1 teaspoon of water. Mix this vigorously. I prefer using a fork for this but I realise most people are fancy and use a whisk.

When the mix is, you know, mixed, add the flour mix to the wet mix and stir with a wooden spoon. Mix just enough for there to be no more clumps of unmixed flour.

If you are baking these anywhere from October to April in Brisbane, you will probably need to put the bowl in the fridge now otherwise your cookies will become one. 15 minutes or so should do it, or as long as you need to deal with having a cheeky nap or changing a toddler nappy or putting out washing or if you just forget. It’s fine.

Get 2 baking trays and line them as you usually line them. Bring out the cookie dough and, if you’re feeling generous, let the helpers know you’re up to the next stage. Clean hands. Rings off. I make a line across the middle of the dough so I can keep track of how much for each tray, and then scoop a spoonful of dough into my hands to roll into a ball then onto a tray. Depending on the capabilities of the helper, they may need some guidance in the amount of dough to use, but I find if they have enough play dough experience they will catch on pretty quickly and not need help in rolling it into a ball. No need to stress if they taste test the dough. No egg, no worries. Winning. This batch makes 26 cookies which suits my preferred layout of 3-2-3-2-3 on each tray. Do a little squish on each dough ball, using cute little helping fingers or a fork.

Chill time is essential. If you can find room in your freezer for these two trays, good for you. Whack them in for 30 minutes. Otherwise, into the fridge for … some time. Like, at least four hours. I usually leave them until the next morning, but whatever works. When you remember them, turn on your oven to 175C. If you get your cookies out when you turn on your oven or if you leave them in the fridge or freezer until the oven is ready is up to you, it just affects the baking time. When the oven is hot, put the trays into the oven and bake for 10 minutes. If they are not looking like your preferred cookie consistency, keep them in for another 2-5 minutes. They should be a little bit golden brown.

Get your helpers out of the kitchen so you can open the oven and remove the trays. We put ours on our stovetop, with oven mitts on the sides closest to the front. Remind your helpers these are HOT and they are to keep their hands off. They will likely repeat this information to you, possibly while reaching out to touch the hot thing if they are a very sensory-seeking child like my 2yo. Keep those little fingers safe.

The next stage is, honestly, my favourite: sprinkling sea salt flakes over the baked cookies. Note that this is not the same as grinding salt over it so make sure your independent oldest child is aware of this and doesn’t accidentally grind pepper over your freshly-baked cookies. Sea. Salt. Flakes. Sprinkle them over, as sparingly or liberally as you wish. Leave the trays there while you deal with children wanting to do painting or needing morning tea or breakfast or whatever you’re up to, then transfer to a wire rack.

In our family, I will put aside a container of these for my husband (usually getting about 8 in a container) so that he actually gets to have some. Whatever remains on the tray after this and children wanting a cookie and then another and maybe a third, goes into our cookie jar. And even though these are, you know, chocolate chip cookies and not known for their health benefits, because they use wholemeal flour and coconut sugar and olive oil, these are cookies I can say “Yes” to when a child wants one for breakfast or in the afternoon and know that it won’t make them any more crazy cuckoo bananas than they would have been otherwise. That’s always nice.

This recipe is from Katie’s Amazing Kitchen and you can find the original recipe here. I have tweaked it only very slightly to suit Australian measurements and our weather and our lunchbox compartment sizes.

I have searched. For my whole adult life, I have searched, yet I have not found.

Until today.

Today, I was successful. And so I am doing my first post in almost a year in order to have an easy reference, every time.

I’m talking, of course, about the perfect Anzac biscuit recipe. Chewy. No ridiculous add-ins. And, most importantly, no coconut. Here’s a link to the recipe if you want to jump right in (although the site does not, at present, have a crucial ‘Jump to Recipe’ button so you may be scrolling a while).

My grandmother – the one I knew – told me she baked Anzac biscuits to send over to my grandfather and his mates. I do have the recipe she used, but it uses coconut, a fact which deflates me every time I think about it.

After many years of fails, this morning I searched for an Anzac biscuit recipe, chewy, no coconut. The original, pre-1925 recipe came up. It is a winner.

I managed to make these without any “help” this morning, so they were done in less than an hour. I know the recipe says about 2 minutes for prep and 18 for baking but those people aren’t doing leg lifts to keep small children away from hot ovens, or squat lifts to show hefty kids what’s in the bowl, or batting little fingers away from the butter, or admiring the magnet creations on the fridge, or asking kids to please stop fighting over which show to watch or so help me I am taking the iPad away and ohhhh did the battery just run out well we had better plug it in then and maybe you can, you know, play. Quietly. And brush your hair.

Ahem.

Ingredients

2 cups rolled oats

1 cup plain flour

1/2 cup granulated sugar (I used white caster sugar)

125g butter

2 generous Australian tablespoons of golden syrup

1 teaspoon bicarbonates of soda

Water in the kettle

Method

Line two baking sheets with baking paper. If you are free from distractions/have a slow oven, turn it on now to 170C, otherwise don’t stress it just yet.

Mix together oats, flour and sugar in a large bowl.

Put the butter in a pan over medium heat. Turn the kettle on. Once butter has melted, add golden syrup and stir until dissolved. Bring it gently to the boil – now is a good time to turn on the oven – then remove pan from the heat.

Mix 2 tablespoons boiling water and bicarb and stir until dissolved. Add this to the butter and syrup and stir until it froths.

Pour the frothy hotness into the dry ingredients and mix well.

I like to divide the mix in half now, just by making a little line in the dough/batter with the mixing spoon. Jewellery off. Do remember to put it back on later.

Plop dessertspoons of mixture on the trays. This works out perfectly for generous dessertspoons, in a 3-2-3-2-3 layout on each tray. Children may be coming in now to “help” which means really to taste test which is fine for this egg-free recipe. Make each blob of mixture into the nicest ball you can, then squash each a bit or a lot, depends on your helper/s’ enthusiasm and delicacy. If you’re not getting little ones to help, then a gentle squish with your hand or a fork or a bowl or something could work too, I guess.

Clear all children from the area and put both trays of biscuits into the oven. The recipe says for 15 minutes and then something something but 15 minutes produced very much done biscuits so I left it at that. Leave them on the trays for 5 minutes before transferring to a cooling tray. Once completely cooled they can be eaten or, I suppose, stored in an airtight container for months. Apparently. I have no experience of Anzac biscuits being uneaten after a week. Sorry.