Crispy cereal biscuits

When it was pouring with rain one afternoon last week, and we’d already been out in the morning, I decided that a spot of baking was the best choice of activity, and Andrew enthusiastically agreed – he always does when there’s food at the end of an activity! I flicked through a recipe book that I was given for Christmas for some on the spot inspiration. One that caught my eye was for biscuits with cornflakes in them – like a cross between chocolate cornflake cakes and oaty biscuits. Based on this idea I looked in the cupboards, and then adapted the recipe to include rice crispies and oatmeal, because that’s what we had in. I also reduced the relative quantity of sugar, as I often do when baking with the boys.

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Since living with Granny and Grandad, we’re also enjoying the use of Granny’s Kitchenaid, which Andrew loves to help me with. I find this particularly useful when working with real butter – I tend to use margarine myself because I never remember to get butter out enough in advance for it to get to room temperature and is therefore hard work to mix!

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I have to say, for a make it up as you go along recipe loosely based on inspiration from a book, these tasted amazing. Perfect texture for the kids to enjoy, nice and light, with a real crisp to them, whilst still being a biscuit rather than a cereal bar/cake.

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Here’s how we did it…

Ingredients

  • 100g butter
  • 150g sugar
  • 1 egg
  • 125g self raising flour
  • 50g oatmeal
  • 50g sesame seeds
  • 50g rice crispies

Method

  1. Prepare a couple of baking sheets by lining with greaseproof paper, and preheat the oven to 170ºC (fan).
  2. Cream the butter and sugar until light and fluffy.
  3. Beat in the egg.
  4. Add the flour, oatmeal and sesame seeds, and mix until well combined.
  5. Add the rice crispies and gently fold in without over mixing.
  6. Dollop spoonfuls of the mixture onto the baking tray, with large enough gaps between them to allow for spreading during baking.
  7. Bake for around 15 minutes until lightly golden.
  8. Remove from the oven and allow to cool on the tray until the biscuits firm up.
  9. Eat and enjoy 🙂
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Milk-making flapjacks

As I was flicking through our Cook with Kids book by Rob Kirby, I came across a recipe for ‘super fit flapjacks’. Instead of just being oats, butter, sugar and syrup, these included various dried fruits and seeds. I didn’t actually have many of the fruit and seeds in the recipe, but it inspired me to make some flapjacks with some of the unusual dried fruit – golden berries and cranberries mix – that I bought recently because it was on offer in the supermarket and the seeds that I had in the cupboard – sesame and caraway.

In a previous baking blog post, I wrote about the fact that caraway seeds are supposed to be a galactagogue – something that stimulates breast-milk production. Oats are also supposed to be a galactagogue, hence the name for the flapjacks that I ended up creating. As well as being good for milk making purposes, flapjacks are in general a good source of energy, particularly with the dried fruit and seeds in, and energy is something I really need at the moment. I find that I get peckish in the night with all the feeding Joel does, so these are great to nibble on in the early hours. The high seed content makes these like a cross between sesame snaps (though softer) and traditional oaty flapjacks. 

Even if you’re not trying to induce or increase lactation, these flapjacks are a delicious treat and will keep you going if you’re in need of energy for another reason. Here’s the recipe if you’d like to have a go. It’s very easy and it took Andrew and me about 10 minutes to make plus cooking time.

Ingredients

  • 125g brown sugar
  • 90g margarine
  • 90g honey
  • 175g oats
  • 100g dried friut (I used 60g sultanas, 40g mixed cranberries and golden berries)
  • 100g seeds (I used 60g sesame seeds, 40g caraway seeds)

Method

  1. Start by lining a square or rectangular baking tin with greaseproof paper.
  2. Put the oats, fruit and seeds in a big bowl, and stir until well mixed.
  3. Melt the sugar, margarine and honey in a bowl in the microwave or over a pan of boiling water on the hob.
  4. Add the melted ingredients to the dry ingredients and stir until well combined.
  5. Pour the mixture into the prepared tin and bake in the oven at 160ºC (fan) for about 10-15 mins until golden on top.
  6. Remove from the oven and leave to cool completely before cutting into squares, as the flapjack needs to harden as it cools.
  7. Store in an airtight container (next to your bed if you’re me!)