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Festive Baking with Your Child


Festive Baking with Your Child

I have been taking baking workshops for some time and the best ones are with kids. They bring so much energy and enthusiasm to the table. I model my kids’ baking workshop as a game thus helping me
drive camaraderie with the kids. This holds true for parents also. I have moms calling me after those workshops telling how having the kids around in the kitchen helps them wean away from their devices
and spend time TOGETHER, which is tough these days.

While baking requires lots of patience, it’s a fun process for kids. And if you look closely, the entire process of mixing ingredients to the final product is a fine-motor skill and cognitive development
exercise. Not to mention the improvement in creative skills, since it provides them innumerable opportunities to be at their creative best.

GINGERBREAD MAN COOKIES

INREDIENTS

• 100 unsalted butter at room temperaturePE - 39 Issue Nov - Dec 2017
• 1/2 cup jaggery powdered
• 1/2 cup honey
• 2 ½ cups maida (this can be substituted with 50% whole wheat flour and 50% Maida)
• 1 tbsp dry ginger powder
• 2 tbsp all spice powder (Dry roast black pepper, cloves, cinnamon, cardamom and churn in a mixergrinder to get fine powder)
• 1 tsp baking powder
• 1 tsp baking soda

METHOD

1. In a large bowl put in the butter, jaggery, and honey and beat until smooth and creamy.
2. In another bowl, assemble all the dry ingredients, flour, all spice powder and baking powder along
with baking soda and mix well.
3. Mix in the dry ingredients into the butter mixture and knead until the cookie dough comes together
and then place the dough in the fridge in an airtight container for half an hour.
4. Preheat the oven to 150 C.
5. Roll the dough on the counter top and cut out gingerbread man cookies with a cookie cutter.
6. Place the cookies on a greased or non stick cookie tray at a distance from each other.
7. Bake for 15 to 20 minutes until golden brown in colour.

 

WHOLE WHEAT COCONUT COOKIES

INREDIENTSCoconut Cookies

• 1/2 cup wheat flour
• 1/4 cup sugar
• 1/4 cup desiccated coconut
• 1/4 cup unsalted butter
• 1/2 tsp vanilla essence
• 1 tbsp milk or as needed
• 2 tbsp desiccated Coconut forsprinkling on top of cookies

METHOD

1. Cream butter, sugar and vanilla until well combined.
2. Combine flour and knead it into smooth dough.
3. Add 1 tablespoon of milk and knead it well.
4. Dip the ball onto a plate filled with coconut powder.
5. Bake for 15-20 minutes or until golden brown in colour.
These cookies can be done in the microwave with convention/OTG.

EGGLESS CHOCOLATE SPONGE CAKEChocolate Sponge cake

INREDIENTS

• 200 grams Maida
• 50 grams cocoa powder
• 120 grams unsalted butter
• 400 grams condensed milk (Amul /Nestle)
• 50 grams sugar
• 5 grams baking powder
• 2.5 grams baking soda
• 200 ml kinley drinking soda
• Few drops of vanilla extract.

METHOD

1. Prepare the required cake tin by greasing and lining.
2. Cream butter and sugar together till light and fluffy.
3. Add condensed milk and vanilla essence.
4. Sieve the flour with baking powder and baking soda and fold in with the creamed mix.
5. Add drinking soda little by little and mix evenly.
6. Pour the batter on the greased tray.
7. Keep the tin in the pressure cooker and close the lid without the gasket and whistle and allow the steam to release and let the cake bake for around 55-60 minutes or until the cake is firm to touch in the centre (Dry steaming method on low flame).
8. If you are baking this in the microwave with convention/OTG bake the same at 180 degrees for 30-35 minutes.

This recipe yields 1 kilogram cake.

-Jalpa Barai

(She is a HR generalist turned baker. She is the founder of CakeOMania, a homebased healthy baked
products business.)

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