25 Easy And Delicious Baking Recipes For Kids

Brownies, cookies, cakes, and pizzas are favorites for most children. But one thing that they enjoy more than eating is baking. Baking recipes for kids can encourage their creativity and imagination. To help along, we bring you some irresistibly delicious and sweet baking recipes that need fewer ingredients and easy baking.

Delicious Baking Recipes For Children

Before you begin, remember to assign your child age-appropriate tasks and walk them through all the safety and cleanliness tips.

1. Peanut butter and oats cookies

You will need:

• 1½ cups chocolate chips
• 1 cup instant oats
• ½ cup whole wheat flour
• ½ cup all-purpose flour
• ½ cup peanut butter
• ½ cup unsalted butter (melted)
• ½ cup coconut sugar
• ½ cup brown sugar
• 1½tsp vanilla bean paste
• ½tsp baking soda
• ½tsp baking powder
• ¼tsp salt
• 1 egg

How to make:

1. Preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper and set it aside.
2. Add wheat flour, all-purpose flour, oats, baking soda, baking powder, and salt in a bowl. Mix well and set the bowl aside.
3. Beat butter, sugars, and peanut butter in a large bowl using an electric whisk until the mixture turns light and fluffy. Add egg and vanilla; mix well.
4. Gradually add the egg mixture to the flour mixture while mixing until all the ingredients are well combined. Lastly, stir in chocolate and mix the batter well.
5. Put two tablespoons of the batter on the lined baking sheets. Repeat the process keeping a two-inch space between each cookie.
6. Once the batter is used up, put the baking sheet into the oven and bake for around 12 minutes until the cookies turn light brown.
7. Take the baking sheet from the oven and set it on a wire rack to cool. Serve a few cookies and store the remaining in an airtight container for up to three weeks.

2. Broccoli and egg cheese breakfast cups

You will need:

• 4 eggs
• 1 cup broccoli florets (washed and chopped into one-inch pieces)
• ½ cup cheddar cheese
• ¼ cup low-fat milk
• ½tsp salt
• ½tsp pepper powder
• Olive oil

How to make:

1. Grease a muffin tin with olive oil and set it aside.
2. Crack eggs into a large mixing bowl and whisk well. Stir in broccoli, cheese, milk, salt, and pepper. Mix well until everything combines, and the mixture turns frothy.
3. Pour the mixture into the muffin tin until each muffin cup is upto two-thirds full.
4. Put the muffin tin into the oven and bake at 350°F (177°C) for about 20 to 25 minutes or until the mixture is completely set and has an internal temperature of 160°F (71°C).

3. Caramel banana blondies

You will need:

• 2 ripe bananas (sliced)
• 2 eggs
• 200g golden caster sugar
• 200g self-raising flour
• 100g unsalted butter
• 100g caramel
• 100g white chocolate

How to make:

1. Preheat the oven to 180°F (82°C). Line a baking tin with a paper liner and set it aside.
2. Melt sugar, butter, caramel, and chocolate in a saucepan over low heat until the mixture turns smooth. Turn off the flame and set the pan aside to cool.
3. Add eggs to the mixture and fold in the flour and banana. Mix all the ingredients until a smooth batter forms.
4. Pour the batter into the baking tin and add a few blobs of caramel on the top. Put the baking tin into the oven and bake for about 45 to 50 minutes until the batter rises and sets.

4. Baked taquitos

You will need:

• 2-3 plain corn tortillas
• 1 green onion (chopped)
• ½ tomato (chopped)
• 1 cup refried beans
• ½ cup corn (boiled)
• ¾ cup cheddar (shredded)
• ¼ cup low-sodium salsa or homemade salsa
• 2tbsp olive oil
• 1tbsp parsley (chopped)
• 1tsp chili powder
• ¼tsp kosher salt

How to make:

1. Preheat the oven to 425°F (218°C). Grease a baking sheet with a few drops of olive oil and set it aside.
2. Mix green onion, tomato, refried beans, salsa, corn, chili powder, salt, and cheese in a large bowl. Set the bowl aside.
3. Now, heat some olive oil in a skillet over medium-low heat. As the oil warms, pan-fry tortillas until their base turns golden brown.
4. Transfer the tortillas to a plate and spread about two to three heaped tablespoons of bean and veggie mixture on one half of each tortilla.
5. Tightly roll each tortilla and place them on the baking sheet. Brush them with the remaining olive oil and bake for 20 minutes until their tops and sides turn crisp and brown.
6. Take the taquitos from the oven and serve them hot with homemade hummus, guacamole, or salsa.

5. Fruit pizza

You will need:

• Pizza dough
• 200g strawberries (halved)
• 4tbsp Nutella chocolate hazelnut spread
• 2tbsp almonds and pine nuts (toasted)
• 1tbsp icing sugar
• 1tbsp unsalted butter (melted)
• Olive oil, for greasing

How to make:

1. Preheat the oven to 220°F (104°C). Grease a baking sheet with olive oil and set it aside.
2. Roll out the dough so it fits the baking tray. Prick its entire surface using a fork.
3. Brush the dough with olive oil and bake for about ten minutes until it turns golden.
4. Take the baking tray from the oven and while it’s still warm, generously spread Nutella and top it with strawberry slices. Sprinkle sifted icing sugar and serve.

6. Savory scones

You will need:

• 2 cups self-raising flour
• 1 cup low-fat milk (plus extra to brush)
• 1 cup cheese (finely grated; plus extra to brush)
• 50g unsalted butter (cubed; plus extra to serve)
• 75g ham (finely chopped)
• 3 spring onions (finely chopped)
• ½ red capsicum (finely chopped)
• ½ green capsicum (finely chopped)
• Pinch cayenne pepper powder

How to make:

1. Preheat the oven to 356°F (180°C). Dust the baking tray with some flour and set it aside.
2. Sift the flour into a large bowl and add cayenne pepper and butter. Rub the mixture with your fingertips until it appears like fine breadcrumbs.
3. Now, stir in ham, spring onion, capsicums, and cheese. Season with salt and pepper, mix well.
4. Add milk, cutting it into the dry mixture until it is combined. Place the mixture onto the baking tray and spread it using a spoon to form a flat round.
5. Cut into six wedges and then slightly separate them. Brush their top with some milk and sprinkle over the remaining cheese.
6. Put the baking tray into the oven and bake for about 25 minutes until the scones turn golden. Serve warm with extra butter.

7. Blackberry jam pie crust straws

You will need:

• 1 sheet puff pastry
• 1 large egg
• ⅓ cup blackberry jam
• 2tbsp granulated sugar
• 1tsp cinnamon powder

How to make:

1. Preheat the oven to 400°F (204°C). Line the baking sheet with parchment paper.
2. In a small bowl, whisk the egg with a tablespoon of water to prepare the egg wash. Take another bowl and mix sugar and cinnamon; set aside.
3. Dust some flour on the counter and roll out the pastry sheet flat. Spread jam on the pastry sheet, leaving around one-fourth-inch uncovered on all sides.
4. Brush the uncovered edges with egg wash and place the second pastry sheet on the top, firmly pressing the edges to seal.
5. Now, brush the top with egg wash and sprinkle cinnamon sugar. Cut the dough into half-inch-wide strips and twist them a few times, leaving about half-inch space between each piece.
6. Place all the straws into the baking sheet and bake for 10 to 12 minutes until they turn crisp and golden brown.
7. Take the sheet out of the oven and place it on a wire rack for at least five minutes before serving.

8. Thin crust pepperoni and vegetable pizza

You will need:

• 2 whole grain tortillas
• 16 thin slices of turkey pepperoni (cooked)
• 1 cup part-skim mozzarella cheese (shredded)
• ½ cup red onion (sliced)
• ½ cup green sweet pepper (chopped)
• ½ cup fresh mushrooms (sliced)
• ⅓ cup bottled roasted red sweet peppers (chopped)
• ⅓ cup pizza sauce
• 2tsp olive oil

How to make:

1. Preheat the oven to 450°F (232°C) and put a pizza stone in the lowest rack.
2. Blend roasted red sweet peppers and pizza sauce using a blender; set aside.
3. Heat oil in a skillet over medium-high heat. Add red onion, green sweet pepper, and mushrooms as the oil warms. Cook the veggies until tender.
4. Evenly spread pizza sauce on tortillas and top with pepperoni and cooked veggies.
5. Sprinkle cheese on the top and put the pizza on the hot pizza stone. Bake the pizza for around five minutes until the tortilla edges turn golden brown to serve.

9. Ice cream cupcakes

You will need:

• 2 cups self-raising flour
• ¼ cup low-fat milk
• ¾ cup caster sugar
• ¾ cup mixed nuts (chopped)
• 100g unsalted butter (melted)
• 2 eggs
• 10 scoops of different flavored ice creams
• ½ tsp vanilla bean paste or extract
• A few ice cream cones and raspberries

How to make:

1. Preheat the oven to 356°F (180°C). Line a 12-cup muffin tin with paper liners and set it aside.
2. Combine butter, sugar, vanilla bean paste, eggs, flour, and milk in a bowl. Beat the ingredients into a smooth batter using an electric beater.
3. Pour the batter into the muffin cups and bake for 20 to 25 minutes until the muffins turn golden.
4. Take out the muffin tin and set it aside on a wire rack to cool. Before serving, place a scoop of ice cream on each muffin you serve and garnish with mixed nuts, raspberries, and an ice cream cone.

10. Baked tuna and spinach patties

You will need:

• 2 potatoes (peeled, coarsely chopped,, and cooked)
• 60ml low-fat milk
• 200g frozen spinach (thawed and excess liquid removed)
• 180g dried multigrain breadcrumbs
• 150g can tuna (drained and flaked)
• 25g cheddar (coarsely grated)
• 1 shallot (trimmed and thinly sliced)
• 1tsp lemon rind (finely grated)
• 3 eggs
• Plain flour, to dust
• Olive oil, for greasing

How to make:

1. Preheat the oven to 356°F (180°C). Line a baking tray with baking paper and set it aside.
2. Put a saucepan on medium heat and add potatoes and a tablespoon of milk. Cook the mixture for two to three minutes and then mash the potatoes to form a smooth mixture using a potato masher.
3. Transfer the potato mixture to a large bowl and set aside for five minutes to cool. Add spinach, tuna, cheddar, shallot, lemon rind, and one egg. Season with salt and pepper; stir well to combine.
4. In a separate bowl, whisk the remaining milk and eggs. Put flour and breadcrumbs on separate plates.
5. Take two tablespoons of potato mixture into your palm and roll it into a pattie. Repeat the process with the remaining potato mixture to make more patties.
6. Dip each pattie in the flour, one by one, and shake off the excess flour. Following, dip it in egg mixture, and breadcrumbs.
7. Place the patties onto the baking tray and place the tray into the oven. Bake the patties for about 20 minutes until golden. Serve with cheesy garlic dip or homemade tomato sauce.

11. Anzac biscuits

You will need:

• 1 cup plain flour
• 1 cup rolled oats
• 1 cup brown sugar
• ½ cup coconut
• 125g unsalted butter
• 2tbsp golden syrup
• 1tbsp water
• ½tsp baking soda

How to make:

1. Preheat the oven to 347°F (175°C). Grease a baking tray with some butter and set it aside.
2. Sift the flour into a bowl and stir in sugar, rolled oats, and coconut. Mix all the ingredients well and set the bowl aside.
3. Melt butter in a saucepan over low heat; add golden syrup and water. Stir in baking soda into the mixture and mix well.
4. Add the mixture to the flour and oats mixture and mix thoroughly to form a smooth yet thick batter.
5. Now, place walnut-sized balls of the batter on the baking tray and press them lightly with the back of a spoon. Put the baking tray into the oven and bake the biscuits for 15 to 20 minutes until golden brown and hard.
6. Once done, take the tray from the oven and keep it aside to cool. Serve a few biscuits with milk and store the remaining in an airtight container in the fridge.

12. Aussie meat pie

You will need:

• 500g extra lean beef (minced)
• ¾ cup beef stock
• ¾ cup tomato sauce
• 1 brown onion (finely chopped)
• 1tbsp cornflour
• 2tbsp Worcestershire sauce
• 1tbsp olive oil
• 1tbsp barbecue sauce
• 1tsp Vegemite (Aussie spread)
• 2 sheets frozen shortcrust pastry (thawed)
• 2 sheets frozen puff pastry (thawed)
• 1 egg (beaten)

How to make:

1. Preheat the oven to 428°F (220°C). Grease 4x8cm base measurement pie pans with some butter and set aside.
2. Heat olive oil in a saucepan over medium-high heat. Add onion and cook them for three minutes until they soften.
3. Add the minced beef and cook the mixture for four minutes, occasionally stirring with a wooden spoon.
4. Add cornflour and one tablespoon of stock to the mixture and mix well to form a paste. Add remaining stock, sauces, and Vegemite; and bring the mixture to a boil.
5. Reduce the heat to medium-low and simmer the mixture for around eight minutes until it thickens. Turn off the heat and set the saucepan aside to cool.
6. Put a baking tray into the oven to let it heat. Meanwhile, cut 4x15cm circles from shortcrust pastry and put them into pie pans. Fill the pans with mince and brush their rims with water.
7. Cut 4x15cm circles from puff pastry and place them over the mince, pressing the edges of the shortcut and puff pastry to seal. Brush the top and edges of the pie with egg and place the pie pans into the oven.
8. Bake the pie for 20 to 25 minutes until golden. Take the pans from the oven and serve the pie hot with a homemade sauce.

13. Banana bread with chocolate chips

You will need:

• 1 cup rolled oats
• 1 cup ripe bananas (mashed)
• ½ cup plain, unsweetened yogurt
• ½ cup instant oats
• ¼ cup canola oil
• ⅔ cup 70% dark chocolate (chopped)
• ¾ cup brown sugar
• 1 egg
• 1tsp baking powder
• 1tsp baking soda
• 1tsp vanilla bean paste or extract

How to make:

1. Preheat the oven to 360°F (180°C). Grease a loaf pan with some olive oil and set the pan aside.
2. Combine bananas with the yogurt and baking soda in a small bowl. Mix well and set the bowl aside.
3. Combine oil, eggs, sugar, and vanilla extract. Mix well and set the bowl aside in a large bowl.
4. In another bowl, add oats and baking powder. Mix well and add the mashed banana and oil mix. Stir well.
5. Next, stir in chocolate and ensure that all the ingredients are thoroughly mixed, forming a lump-free, smooth batter.
6. Pour the batter into the loaf pan and put the pan into the oven. Bake for 50 minutes and check for doneness with the toothpick test.
7. Take the loaf pan from the oven and keep it aside on a wire rack for ten minutes to cool before serving.

14. Mini ham and veggie quiche

You will need:

• 250g frozen spinach (chopped)
• 100g shaved ham (finely chopped)
• 80g frozen peas and corn (thawed)
• 50g butter (melted)
• 35g parmesan (finely grated)
• 1 small head broccoli (cut into small florets and cooked)
• 125ml low-fat milk
• 12 eggs

How to make:

1. Preheat the oven to 356°F (180°C). Grease three 12-cup muffin tins with butter and set them aside.
2. Place spinach in a bowl and add peas, corn, ham, and half of the parmesan. Toss the ingredients to combine.
3. Whisk all the eggs in a large bowl. Add cooked broccoli and spinach mixture, and mix well. Season with salt and pepper.
4. Pour egg mixture into the muffin cups and sprinkle over the remaining parmesan cheese.
5. Put the muffin tins into the oven and bake the quiche for 20 to 25 minutes until quiches are set, and their crust turns golden brown. Serve with a homemade sauce of choice.

15. Brownie pops

You will need:

• 8oz. dark chocolate (melted)
• 4oz. olive oil
• 4oz. unsalted butter (melted)
• 1 cup all-purpose flour
• 1 cup cocoa powder
• 1 cup sugar
• 1 cup brown sugar
• 3 eggs
• 1tsp vanilla bean paste
• ¾ teaspoon baking powder
• ½ teaspoon salt
• Sprinkles or melted white chocolate for decoration
• Ice cream sticks (around 8 to 10)

How to make:

1. Preheat the oven to 350°F (176°C). Lightly grease a 9x13in baking pan and line it with parchment paper.
2. Combine oil, butter, sugar, brown sugar, eggs, and vanilla extract in a large bowl. Mix well and set the bowl aside.
3. Sift the flour, cocoa powder, baking powder, and salt into the oil mixture. Mix well to combine.
4. Pour the batter into the baking pan and bake the brownie for 18 to 20 minutes. Insert a toothpick into the center of some random brownies, and if it comes out clean, the brownies are ready.
5. Take the baking pan from the oven and set it aside to cool completely. Once the brownies cool, take them out of the pan and cut them into even pieces.
6. Insert an ice cream stick into the side of each brownie and then place the brownies on a parchment-lined baking sheet.
7. Put the baking sheet into the refrigerator and chill the brownies for 15 to 20 minutes. After 20 minutes, dip each brownie into the melted chocolate and put them back on the baking sheet.
8. Garnish with sprinkles or white chocolate and refrigerate them for around five to ten minutes until the chocolate sets. Serve the brownie pops and enjoy.

16. Leek, goat’s cheese, walnut, and lemon tart

You will need:

• 375g ready-rolled puff pastry
• 200g soft goat’s cheese
• 50g walnuts (chopped)
• 25g unsalted butter
• 2tbsp thyme leaf (chopped)
• 1tbsp olive oil (plus extra for drizzling)
• 1tsp dried herbs mix
• 2 medium leeks (sliced)
• Zest (2 lemons) and juice (1 lemon)
• Chopped parsley to serve

How to make:

1. Preheat the oven to 428°F (220°C). Line a baking sheet with parchment paper and set it aside.
2. Heat olive oil in a large frying pan over medium heat. Add butter and stir to help melt. Then, add leeks and cook them until they soften.
3. Next, stir in thyme and half the lemon zest. Add lemon juice and cook the ingredients for around 30 seconds until the lemon juice reduces. Stir in dried herb mix and cook for a few seconds. Remove from the heat and set the pan aside.
4. Unroll the pastry and lay it on the baking sheet. Now, lightly mark a one-centimeter border around the edges of the pastry sheet with the tip of a knife and then prick the entire base with a fork.
5. Spread the leek mixture on top of the pastry sheet, within the border. Sprinkle over crumbled cheese and chopped walnuts. Drizzle some olive oil over the filling and brush the edges with oil.
6. Put the baking sheet into the oven and bake the pastry for 15 to 20 minutes until the pastry puffs up around the edges and turns golden brown.
7. Once done, take the tart out of the oven and garnish with parsley and the remaining lemon zest to serve.

17. Mini cinnamon rolls

You will need:

For rolls:

• 1 (8oz.) tube crescent roll dough
• 2tbsp unsalted butter (melted)
• 1tbsp ground cinnamon
• 1tbsp dark brown sugar

For maple icing:

• ¾ cup confectioners’ sugar
• 1tbsp unsweetened almond milk
• 1tsp pure maple syrup

How to make:

1. Preheat the oven to 350°F (177°C). Grease 16 tins of mini muffin cups and set them aside.
2. Spread some flour on your kitchen counter. Roll out half of the dough and close the seams together by pinching. Then, flip over and pinch those seams together as well.
3. Smoothen out the seams with a rolling pin such that it is smooth and around one-fourth-inch thick.
4. Brush a tablespoon of butter and sprinkle brown sugar and cinnamon. Roll the dough into a log and cut into eight equal buns. Repeat the process from step two to four with the remaining crescent roll dough.
5. Place the buns into the prepared muffin tins and bake for about 12 to 14 minutes until the buns turn light brown. Take the buns from the oven and set them aside to cool for around five minutes.
6. Meanwhile, prepare the icing. For that, mix maple syrup and milk in a small bowl. Stir in confectioners’ sugar until it’s completely dissolved. Spoon the icing over warm cinnamon buns and serve.

18. Applesauce oatmeal muffins with blueberries

You will need:

• 1 cup rolled oats
• 1 cup unsweetened applesauce
• ½ cup whole wheat flour
• ½ cup all-purpose flour
• ½ cup brown sugar, lightly packed
• ½ cup frozen blueberries (unsweetened)
• ⅓ cup vegetable oil
• 1tsp baking powder
• ½tsp baking soda
• ½tsp cinnamon powder
• ¼tsp salt
• 1 large egg

How to make:

1. Preheat the oven to 350°F (176°C). Line a 12-cup muffin tin with paper liners and set it aside.
2. Combine all the flours, oats, cinnamon powder, baking powder, baking soda, and salt in a large bowl. Mix well and set the bowl aside.
3. Add oil, applesauce, egg, and brown sugar in a small bowl and mix well. Then, transfer this mixture to the large bowl containing the flour mixture. Stir well until you get a lumpy batter.
4. Stir in blueberries and mix all the ingredients thoroughly.
5. Pour the batter into the muffin cups and bake the muffins for around 25 to 30 minutes until a toothpick inserted near the center comes out clean.
6. Remove the muffin tin from the oven and set it aside on a wire rack to cool. Serve as many muffins you want and store the remaining in an airtight container into the refrigerator for three to four days.

19. Blueberry scones

You will need:

• 2 cups flour
• ½ cup heavy cream
• ⅓ cup brown sugar
• 10tbsp cold butter (diced into pea-sized cubes)
• 6oz. blueberries
• 1tbsp lemon zest
• 2tsp baking powder
• ¾tsp salt
• ¾tsp vanilla bean paste or extract
• 1 egg

How to make:

1. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set it aside.
2. Combine flour, sugar, salt, baking powder, and lemon zest in a bowl. Add butter and mix it with the ingredients using your fingertips until a crumbly mixture forms.
3. Whisk together cream, egg, and vanilla bean paste or extract in another bowl. Create a well in the center of the mixture and pour flour mixture and blueberries into the well.
4. Mix all the ingredients using a fork until everything looks well combined. Then, shape the dough into a square with your hands. Cut the dough square into four squares and then cut the squares into triangles.
5. Next, prepare the egg wash. For that, whisk egg and milk in a small bowl and set the bowl aside.
6. Place the triangles or scones on the baking sheet and brush them with the egg wash. Put the tray into the freezer for five mins to firm up. Then, bake for 20 to 25 mins until golden brown. Take the scone out of the oven and serve hot.

20. Carrot cake

You will need:

For carrot cake:

• 2 cups carrots (grated)
• 1 cups whole wheat pastry flour
• ½ cup plain, unsweetened Greek yogurt
• ½ cup raisins
• ⅓ cup plain, unsweetened almond milk
• ¼ cup coconut oil (melted)
• ⅔ cup pure maple syrup
• 2tsp baking soda
• 1tsp ground cinnamon
• 1tsp vanilla bean paste or extract
• ½tsp ground nutmeg
• ¼tsp ground ginger
• ⅛tsp kosher salt
• ⅛tsp ground cloves
• 2 large eggs

For frosting:

• 1 cup plain, unsweetened Greek yogurt
• 2tbsp pure maple syrup
• 1tsp vanilla bean paste or extract

How to make:

1. Preheat the oven to 350°F (177°C). Coat a 9x13in baking pan with coconut oil and set it aside.
2. Combine flour, baking soda, cinnamon, nutmeg, ginger, and ground cloves in a bowl and set it aside.
3. Whisk together eggs, coconut oil, vanilla extract, pure maple syrup, Greek yogurt, and almond milk in a separate mixing bowl.
4. Now, add the egg mixture into the flour mixture until everything combines. Fold in carrots and raisins and mix well to form a smooth batter.
5. Pour the batter into the baking pan and put it into the oven. Bake the cake for around 20 to 25 minutes until the cake’s crust turns brown, and when you insert a toothpick in its center, it comes out clean.
6. Take the pan out of the oven and place it on the wire rack to cool. Meanwhile, stir Greek yogurt, pure maple syrup, and vanilla extract in a bowl to prepare the frosting.
7. Spread the frosting on top of the cake and freeze the cake for an hour or so to let the frosting set. Slice and serve.

21. Almond and chocolate mug cake

You will need:

• 3tbsps almond flour
• 1tbsp cacao powder
• 1tbsp maple syrup
• 2tsp extra virgin olive oil
• ½tsp vanilla bean paste or extract
• ¼tsp baking powder
• Salt, to taste
• 1 egg

How to make:

1. Combine almond meal, cacao powder, and baking powder in a small mug. Mix well so that everything combines.
2. Add egg, maple syrup, olive oil, and vanilla bean paste to the mixture. Whisk the mixture to form a smooth cake batter using a fork.
3. Pour the batter into the mug and fill it up to the brim, leaving about two centimeters of space so that batter doesn’t spillover.
4. Place the mug into the microwave and cook for 60 seconds until the cake puffs. Serve with toppings of your child’s choice.

22. Baked lemon bars

You will need:

For shortbread crust:

• 1 cups all-purpose flour
• ¾ cup cold butter (diced)
• ¼ cup powdered sugar
• 1 lemon zest

For lemon filling:

• 4 large eggs
• 1 cup powdered sugar
• ½ cup freshly-squeezed lemon juice
• 2tbsp all-purpose flour

How to make:

1. Preheat the oven to 350°F (177°C). Line an 8x8in baking pan with parchment paper and set it aside.
2. Blend all-purpose flour, lemon zest, butter, and powdered sugar into a fine crumbly mixture using a blender or food processor.
3. Spread the mixture into the baking pan, pressing firmly to form an even layer. Put the pan into the oven and bake for about 20 minutes until its top turns golden brown.
4. Meanwhile, whisk eggs, powdered sugar, lime juice, and flour into a bowl. Mix well so that there are no lumps or bubbles in the mixture.
5. Once the crust is done baking, remove the pan from the oven and pour the lemon filling on it. Put the pan back into the oven and bake the lemon bars for 18 to 20 more minutes until the lemon filling sets.
6. Remove the pan from the oven and transfer the pan to a wire rack to cool. Once bars cool down, put them in the refrigerator for at least two hours.
7. Sprinkle the bars with extra powdered sugar, slice, and serve.

23. Spicy savory chicken cobbler

You will need:

• 2 cups self-raising flour
• 1 cup chicken stock
• 1 cup mushrooms (sliced)
• ¼ cup wheat flour
• ⅔ cup buttermilk
• 5tbsp unsalted butter
• 2tsp dried parsley
• 2tsp cayenne pepper
• 1tbsp olive oil
• 1tsp dried thyme
• 1tsp salt
• 3 garlic cloves (minced)
• 2 chicken thighs (sliced)
• 2 strips bacon (sliced)
• 2 ribs celery (diced)
• 1 carrot (diced)
• 1 onion (diced)
• 2 eggs
• 1 egg (beaten for egg wash)
• Salt and black pepper, to taste

How to make:

1. Preheat the oven to 350°F (180°C). Grease a baking tin and set it aside.
2. Blend flours, cayenne pepper, dried parsley, dried thyme, salt, and black pepper into a crumbly mix using a blender. Add eggs and buttermilk and blend the mixture again until the ingredients combine to form a dough. Transfer the dough to a bowl and set it aside.
3. Heat oil in a saucepan over medium heat. Add bacon and garlic and cook until bacon starts leaving some oil. Add carrot, celery, and onion; and cook until the onions soften.
4. Add mushrooms and chicken, and cook until the chicken is 80% cooked. Sprinkle the flour mixture over and mix well until everything combines.
5. Pour in the chicken stock and bring the mixture to a boil. Turn off the heat and transfer the mixture to the baking tin. Brush the mixture with egg wash and put the baking tin into the oven.
6. Bake the cobbler for 20 to 25 minutes until the top turns brown. Serve hot.

24. Thumbprint cookies with fruit jam

You will need:

• 1 cup whole-wheat flour
• ½ cup unsalted butter
• ½ cup brown sugar
• ¼ cup mixed nuts (chopped)
• ⅔ cup fruit-flavored jam
• 1 egg
• ½tsp vanilla bean paste or extract
• ¼tsp salt

How to make:

1. Preheat the oven to 350°F (176°C). Grease a baking sheet, and keep it aside.
2. Break the eggs and separate the whites. Pour the yolk into a bowl and mix well with butter and brown sugar to make the cream.
3. Add flour, salt, and vanilla bean paste or extract to the egg-butter mix and make a smooth dough.
4. Take small dough balls and roll them first in the egg white and then in chopped nuts.
5. Place the dough balls on the baking sheet, leaving a centimeter of space between the two balls. Put the baking sheet into the oven and bake the balls for five minutes.
6. Take the tray from the oven, gently press each cookie top using the thumb to make a dent. Fill the dent with the fruit jam and bake the cookies for eight minutes. Take out the cookies from the oven and serve.

25. Funny face pizzas

You will need:

• 2 whole-wheat muffins
• ¼ cup low-sodium tomato sauce
• ⅓ cup cheddar cheese (grated)
• ½ carrot peeled (grated)
• ½ red capsicum (cut into thin slices)
• 4 baby corns (split into halves)
• 2 large green olives (cut into 8 round slices)
• 1tsp dried herbs mix
• Salt and pepper, to taste

How to make:

1. Preheat the oven to 350°F (176°C).
2. Cut the muffin in half horizontally. Spread the tomato sauce on the cut side, and sprinkle over the cheddar.
3. Place two olive slices on the cheese as eyes, grated carrot, baby corn as hair, and red capsicum slices for the mouth. Repeat the process with all the muffin slices and place them on a baking sheet.
4. Put the baking sheet into the oven and bake the pizza for around seven minutes until the cheese begins bubbling and the veggies turn light brown.
5. Take out the pizzas from the oven and serve hot with cheesy salsa dip or guacamole.

Baking is a skillful art that children can learn from you. So, involve your child in baking activities from a tender age and show them how you can make several sweet and savory baked treats. Once they understand the basics, let them experiment by making healthier, tastier, and newer baked goods with you.

Key Pointers

• Help your children improve their culinary skills with our easy baking recipes.
• Butter oat cookies, Anzac, biscuits and muffins are great for breakfast, lunch box, or snack.
• Some fun baking treats include caramel banana blondies, ice cream cupcakes, and baked lemon bars.

The following two tabs change content below.Swati Patwal is a clinical nutritionist and toddler mom with over eight years of experience in diverse fields of nutrition. She started her career as a CSR project coordinator for a healthy eating and active lifestyle project catering to school children. Then she worked as a nutrition faculty and clinical nutrition coach in different organizations. Her interest in scientific writing… more

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