Simple Christmas Kids Recipes For Your Family
From the middle of November family life starts gearing up towards the big day – December 25th whether this is baby’s first Christmas, the toddler years, right through to school age kids and teenagers.
Life becomes a whirl of Christmas fairs, nativity shows, carol concerts, Christmas card writing and Christmas present buying. Not forgetting the putting up the Christmas decorations and writing a letter to Santa.
Of course delicious Christmas food is a huge part of the festivities. In a busy family, often with both adults working, time is a precious commodity. Some parents definitely feel a pressure to fully ‘homemade from scratch’ with the cooking and even the decorations. Yet there is a huge temptation to go ‘shop bought’. At Christmas time the foodier parts of the internet and press are full of articles like ‘The Best Supermarket Mince Pies’ – all tested for taste and texture and rated out of 5 stars.
Getting a helping hand from the supermarket, your local bakery or farmers market should never been seen as’ cheating’. When cooking and entertaining your family at Christmas if your guests can eat drink and be merry then your work as a host is done.
However, Christmas is a fun opportunity to get the kids involved in cooking and baking and also learning some cool stuff about our Christmas traditions. There is ample opportunity to get stuck in with the ‘sous chef’ tasks of Christmas dinner such as peeling potatoes and preparing the vegetables. But here we have selected two kids baking recipes for Christmas – Easy Sugar & Spice Christmas Biscuits (which can be decorated and adapted to make edible tree decorations) and Easy Yule Log – as suggestions for fun baking projects to make with your children.
Who knows – these could become part of your special family Christmas traditions!
Christmas Sugar and Spice Cookies
Ingredients (Makes 20 approx.)
2 tablespoons honey – runny is best
1 large egg
30g butter unsalted
60g Muscovado sugar – light
250g flour – self raising
1 tsp ground ginger
½ tsp ground cinnamon
Finely grated zest of 1 lemon, and 2-4 tbsp lemon juice
60g ground almonds
50g sieved icing sugar, sieved
Parchment paper and baking sheets
- Mix the honey, sugar and butter into a small pan and stir over a low heat until the butter has melted.
- Sieve the flour, ginger and cinnamon together into a mixing bowl. Add the ground almonds and the lemon zest.
- Pour the warm melted mixture, the beaten egg, and lemon juice into the dry ingredients. Stir with a wooden spoon until the mixture binds together.
- Knead the mixture on a lightly floured surface for a couple of minutes. Wrap in cling film and put in the freezer for 30 minutes. This will allow the dough to firm up.
- Set the oven to Gas Mark 4 or 180°C. Roll out the dough to a 5mm thickness, on a parchment-lined surface, and use your Christmas cookie cutters
to cut out shapes.
- If using your cookies for edible tree decorations, push the tip of a tiny plain piping nozzle near the top edge of each biscuit, and lift out to make a hole.
- Place the biscuits on to parchment-lined baking sheets and bake for 15-20 mins until a pale golden colour. Allow to cool on a wire rack.
- To decorate, mix the icing sugar with 4 tsp hot water, to make a smooth icing. Spoon into a piping bag with the nozzle. Pipe icing on the biscuits and decorate with silver balls.
- Leave for 15-20 minutes to set. If using for tree decorations, thread a length of ribbon through the hole and hang on the tree!
The decorating and festooning of Christmas trees with baubles and candies is believed to have originated in Germany in the 18th century. The tradition was introduced to Britain in the 1830s through royal connections, first via Queen Charlotte, the wife of George 1st and then through Prince Albert, husband to Queen Victoria. By the 1870s it was an integral part of both British and North American Christmas celebrations.
Traditional Christmas puddings and desserts such as Christmas pudding, mice pies or Christmas cake can be too rich to appeal to kids and younger Christmas guests. However, Christmas yule log is always a popular choice for dessert. Check out this simple recipe for the perfect chocolate log for all of the family:
Easy Christmas Yule Log
Butter, for greasing
5 eggs medium
140g light Muscovado sugar
100g self-raising flour
25g cocoa powder – choose a good quality one
Caster sugar, for dusting
285ml double cream
450g fondant chocolate
Icing sugar, for dusting
- Heat oven to 190C/fan 170C/gas 5. Line and butter the base and sides of a 30 x 35cm Swiss roll tin with baking paper.
- Separate the eggs. Putting the yolks and the whites into two large mixing bowls. Add 2 tbsp water and the sugar to the egg yolks. Whisk the sugar and yolks for about 5 mins using an electric whisk, until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Sift in the cocoa and flour. Fold in lightly, using or a large metal spoon.
- Using a clean whisk, beat the egg whites until they are stiff. Fold into the cake mixture gradually in three batches. Again try to preserve as much air as possible.
- Pour the mixture evenly over the prepared tin, and carefully spread to the edges.
- Bake for 10-12 mins, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface and lightly sprinkle with caster sugar. Turn the cake out onto the parchment, and then peel off the lining paper. Cover with a clean tea towel, then leave to cool completely.
- Trim a little cake from all the edges to make then straight. Score along the edge of one of the long sides of the cake and roll up. You can use the paper to help you, rolling the paper inside the cake.
- For the icing and filling, bring the cream to the boil in a small pan and then remove from the heat. Break in 400g of the chocolate in pieces. Stir until it is melted and smooth. Leave to cool, then chill for about 1 hr, until it is spreadable.
- To make the filling chop the remaining chocolate. Spoon about a third of the icing into a bowl, then stir together.
- Unroll the cake carefully, and then spread all the filling over, leaving a 2cm space around the edges. Roll up the cake again using the paper to help you, and set on a board.
- For presentation, cut a thick diagonal slice off one end of the cake. Transfer the larger piece of cake to a board or flat serving plate. Spread a little icing over cut side of the small piece of cake and fix it to the large roll to make a tree stump. Spread remaining icing over the cake. Dust with icing sugar for a White Christmas effect and add small plastic robins or sprigs of holly to serve.
Yule log originally was a real log from a felled tree. It was chopped down and brought inside at the Winter Solstice to warm the family home through the coldest and darkest time of the year, in the Northern European countries where it originates from.
A Merry Christmas and a Happy New Year from all at Cookify.