Bakey Bakey
Get your kids in the kitchen and teach them how to cook, bake and make food fun.
By Resli Buchel
Our Kids editor actually baked these biscuits - now that's commitment
Wombat Paws
Ingredients: 100g butter (plus a little extra to grease the baking tray), ¼ cup honey, 1 cup grated cheddar cheese, ½ cup crushed nuts, 1 ½ cups self-raising flour, 24 dried apricots, a packet of sultanas.
Method: Pre-heat the oven to 180°C; grease the baking tray using baking paper and the small piece of butter; put 100g butter into large mixing bowl and beat it with the wooden spoon until creamy; mix in the honey; mix in the grated cheese and nuts; sift in the self-raising flour and combine it slowly using clean hands until the mixture forms one big, smooth lump; roll the mixture into little balls about the size of a twenty cent piece; place the balls on your greased baking tray, leaving space between each ball; gently flatten each ball with the palm of your hand to form a biscuit; press an apricot and three sultanas into each biscuit as illustrated; cook for eight minutes, or until they are light-golden in colour; place the cooked biscuits on a cooling rack before eating.
Witchetty grubs
Ingredients: 1 cup grated cheese, 150g can creamed corn, 2 teaspoons cooking oil, 1 cup self-raising flour (1 tablespoon of extra flour in a saucer), 2raw cock-tail sausages, 4 pecan nuts cut in half lengthways, a little butter to grease the baking tray.
Method: Pre-heat oven to 200°C; grease the baking tray using baking paper and the small piece of butter; mix cheese, creamed corn and cooking oil together in medium sized mixing bowl; add the flour to the mixture and stir until it forms one big lump; cover your clean hands in the extra flour and divide the mixture into 16 small, equal-sized pieces; wash and dry your hands, then roll each of the little pieces into a ball; form witchetty grubs by placing four balls on in a semi-circle on the baking tray as illustrated (be sure to leave space between each grub); cut each cocktail sausage into six equal round slices; press a piece of sausage into three segments of each grub; place two pecan nut-halves into the head of each grub for feelers; cook for 15 minutes; allow them to cool a little before eating.
Kookie-burras
Ingredients: 125g butter (plus a little extra to grease the baking tray), ½ cup brown sugar, 2 cups crushed cornflakes, 1 cup grated cheddar cheese, ¾ cup self-raising flour, 48 almonds, 12 sultanas.
Method: Pre-heat oven to 180°C; grease the baking tray using baking paper and the small piece of butter; use wooden spoon to beat 125g butter until smooth and creamy; combine sugar with butter; stir grated cheese through the mixture; add crushed cornflakes, then sift in self-raising flour; use clean hands to knead the mixture until it is sticky to touch; wash and dry your hands thoroughly; roll the mixture into balls with your hands - 12 balls around the size of a fifty cent piece for the bodies and 12 balls around the size of a twenty cent piece for the heads; place a small ball next to each large ball on the baking tray (be sure to leave space between each Kookie-burra); press each ball flat with the palm of your hand; place an almond into the head for a beak and three almonds into the body for a tail as illustrated; put a sultana into each head for an eye; cook for 10 minutes or until light gold in colour; cool on cooling rack before eating.