BT August 2019

Baby & Toddler
Wonders Of Childhood
Cheese muffins with Greek yogurt
Ingredients:
• 225g self-raising flour
• 50g plain flour
• 1 tsp baking powder
• ½ level tsp bicarbonate of soda
• ¼ tsp salt
• ½ level tsp mustard powder
• 100g strong cheese, half grated, half cubed
• 6 tbsp vegetable oil
• 150g Greek yogurt
• 125ml milk
• 1 egg
• 1 tbsp Worcestershire sauce
Method:
1. Heat oven to 200C
2. Mix together the
self-raising and plain
flour, baking powder,
bicarbonate of soda, salt
and mustard powder in
a bowl.
3. In a separate bowl,
mix the cheese, oil,
yogurt, milk, egg and
Worcestershire sauce.
4. Combine all the ingredients and divide between the
muffin cases in the muffin tin.
5. Place in the oven for 20-25 mins until golden. Remove and
cool slightly on a rack.
Mini savoury cakes
Ingredients:
• 1 cup (150g) self-raising flour
• 1/2 cup (80g) wholemeal self-raising flour
• 1/2 teaspoon salt
• 420g can corn kernels, drained
• 1 medium carrot, peeled, coarsely grated
• 1 medium zucchini, ends trimmed, coarsely grated
• 1/2 cup (40g) coarsely grated light cheddar
• 3 eggs, lightly whisked
• 1 cup (250ml) milk
• 2 tablespoons olive
• Yogurt or tomato ketchup, to serve
Method:
1. Sift the combined flours and salt into a large bowl. Add
the corn, carrot, zucchini and cheddar and stir to combine.
2. Whisk the egg and milk together in a jug. Add to the flour
mixture and stir to combine.
3. Heat the oil in a large non-stick frypan over medium heat.
Pour three 1/4-cupfuls (60ml) of mixture into the pan and
cook for two minutes or until bubbles rise to the surface.
4. Use a spatula to turn and cook for a further 1-2 minutes
or until golden brown and cooked through. Transfer to
a plate.
5. Repeat in three more batches with remaining batter. It
should make about 12 pancake-like fritters.
Biscuits with Icing
Ingredients:
• 250g plain white flour
• 85g golden caster sugar
• 175g unsalted butter, at room temperature, cubed
• 2 tbsp lemon curd
• 250g white icing sugar
• 1 tbsp strawberry jam
Method:
1. Heat oven to 180C
2. Put the flour, sugar and butter into a food processor.
Whizz until the mixture forms crumbs, then pulse a
little more until it forms a ball.
3. Dust with a little flour onto your work surface or
rolling block and turn the dough onto it. Roll out to
about the thickness an Oreo cookie, for example.
4. Cut out your cookies with a cookie cutter place onto
the baking sheet.
5. Bake for 10 mins until pale golden. Cool on a wire
rack.
6. Put the lemon curd into a bowl with two tbsp boiling
water and mix until smooth.
7. Sieve in 175g of
the icing sugar; stir
together to make a
smooth icing. Put
the strawberry fruit
spread in another
bowl and add two
tsp boiling water,
mix, then sieve in the
remaining icing sugar.
8. Spoon the lemon
icing over the biscuits,
then drizzle or pipe
over the pinky icing.
Leave to set for at
least 20 mins.
9. These biscuits keep
for up to two days in
an airtight tin, longer
if left un-iced.
BabyTalk | August 2019 75