5 easy Christmas recipes to try with the kids

Looking for something fun and new to try out with the kids this season? Here are some easy Christmas recipes to try!

5 easy Christmas recipes to try with the kids

The end of the year is approaching with manic speed and you’re probably pulling at your hair trying to think of what activities you can occupy the kids with. Or what treats to serve when you have visitors over for the festive season.

This nifty little guide will solve both of those problems in one go!

Here are 5 easy Christmas-themed recipes that you can get the kids in on making. We’re pretty sure they’ll have a ball of time decorating, too.

1. Christmas Brownie Lollipops

Easy to make, easy to eat – here’s something adults and kids alike will love. Use either store-bought brownies or make them from a pre-mixed cake mix.

300g nut-free brownies
50g chocolate, finely chopped
sprinkles, to decorate

Divide and cut brownies roughly into 24 pieces
Roll into balls, grease hands if needed
Skewer each ball with a stick
Melt chocolate in a bowl left over a pan of boiling water, stir
Dip brownie to coat in melted chocolate
Sprinkle over and decorate before chocolate sets

2. Peppermint Candy Canes

A classic Christmas treat, why not try making your own candy canes as opposed to picking them up at the store? We’re sure the children will have more fun this way!

3-5 drops peppermint essence or extract
100g white icing
50g red icing
50g green icing

Add the peppermint to each ball of icing
Divide the white icing into two portions
Roll each of the four portions of icing into long, thin strips
Take one white strip and one coloured strip and twist gently together
Cut into 12cm lengths
Bend at the top for a slight hook shape
Lay on tray lined with parchment paper
Allow to set for at least 24 hours

3. Spicy Tree Biscuits

We all know kids love to eat things they’re specifically not supposed to, like tree ornaments. This Christmas treat puts an interesting spin on things – tree biscuits!

175g dark muscovado sugar
85g golden syrup
100g butter
3 tsp ground ginger
1 tsp ground cinnamon
350g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
1 egg, lightly beaten

To finish:
100g white chocolate
Edible silver balls

Heat sugar, golden syrup and butter until melted.
Mix spices and flour together in a large bowl.
Dissolve bicarbonate of soda with 1 tsp cold water.
Form a well in the middle of dry ingredients.
Add melted sugar mix, egg and bicarbonate of soda.
Mix well. The mix will be soft but will firm up on cooling.
Cover the surface of the biscuit mix with cling film before leaving to cool in the fridge for at least 1 hour to firm.
Heat oven to 190C/170C.
Turn the dough out on a lightly floured surface and knead.
Divide the dough in half. Thinly roll out one half.
Cut shapes with cookie cutters, such as gifts, trees and hearts before transferring to baking sheets, leaving a little room for them to expand.
If you plan to hang the biscuits up, make a small hole in the top of each one using a skewer.
Repeat process with remaining dough.
Bake for 12-15 mins until they darken slightly.

For topping:
Break the chocolate and melt in the microwave on Medium for about 1-2 minutes, or in a small heatproof bowl over simmering water.
Drizzle the chocolate over the biscuits, or pipe on patterns.
Stick a few silver balls into the chocolate. If hung up on the tree, the biscuits will be edible for about a week, but will last a lot longer as decorations.

4. Double ginger gingerbread men

Another Christmas classic, gingerbread men are sure to have your children squealing with delight. Plus, with this recipe you’ll get twice the delight with every bite.

140g unsalted butter
100g dark muscovado sugar
3 tbsp golden syrup
350g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger and 1 tsp ground cinnamon
A pinch of cayenne pepper (optional)
2 balls stem ginger from a jar, chopped

To decorate:
50g icing sugar
A few glacé cherries
2 balls stem ginger

Heat oven to 200C/180C.
Line 2 baking sheets with baking parchment paper.
Melt butter, sugar and syrup together in a pan.
Mix flour, soda, spices and a pinch of salt in a bowl.
Stir butter mix and chopped ginger to make a slightly stiff dough.
Wait until cool, then roll out dough to about 5mm thick.
Stamp out gingerbread men, re-rolling and pressing the trimmings back together and rolling again.
Lift onto baking sheets. Bake for 12 minutes or until golden.
Cool for 10 minutes on the sheets, before lifting onto cooling racks.

For decorations:
Mix icing sugar with a few drops of water until thick and smooth.
Halve then slice cherries thinly to make smileys, and cut ginger into small squares.
Spoon icing into a food bag, snip off the tiniest bit from one corner, then squeeze eyes and buttons, and a tiny smile onto 1 man at a time.

Stick on a cherry smile and ginger buttons.
Repeat; leave to set. Will keep up to 1 week in an airtight tin.

5. Toffee popcorn bark

A simple treat that couldn’t be easier to make – you and the kids will be in love with this one for sure. The taste of toffee is always related to the end of the year and Christmas celebrations!

200g milk chocolate
200g white chocolate
2 x 30g bags toffee popcorn

Line a 20 x 30cm baking tray with baking parchment.
Melt milk chocolate and white chocolate separately, before allowing to cool slightly.
Pour most of the chocolate onto the tray, roughly swirling together.
Sprinkle over the toffee popcorn.
Drizzle over the remaining milk and white chocolate, and chill until set.
Break into big chunks before serving.

Republished with permission from: theAsianparent Singapore

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Written by

Sonia Pasupathy

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