Little chefs

Little Chefs – Cornflake Crunch


Makes 8 pieces

225g milk or plain chocolate
3 tablespoons golden syrup
50g margarine
100g cornflakes

20cm shallow round tin

Grease your tin with a little margarine on a paper towel.
Grease inside well, but don’t leave a lot of butter on tin.

Break your chocolate into pieces in a large pan.
Add in the margarine and syrup.
Heat the pan on a low heat, stirring the mixture all the time.

Once the chocolate has melted, add in the cornflakes and stir well.
Making sure that the cornflakes are coated well with chocolate.

Spoon the mixture into your tin.
Smooth the top with the back of a metal.

Put the tin in the fridge so that the mixture sets. Should roughly take 2 hours.

Once set, get a grown up to use a sharp knife and cut into pieces.

Keep in an airtight container and eat within four days



Little Chefs – Marshmallow Crispies


Makes roughly 12 pieces

100g toffee
100g butter or margarine
100g marshmallows
100g rice Crispies

We used our square tin from pampered chef to set the mixture in.

Grease your tin with some butter or margarine on a paper towel.
Place your toffee in a plastic bag and break up with a rolling pin.

Put the toffee and butter into a pan.
Add marshmallows and melt them gently over a low heat.
Making sure you stir all the time.

When everything has melted and blended together, take pan off the heat and add in the rice Crispies.
Make sure they are evenly covered.

Spoon mixture into your tray and peas down gently with the back of a metal spoon.

Set mixture aside to set.

Once set cut into pieces.

keep these in an airtight container and eat within four days


Little Chefs – Choc Chip Cookies


Makes 12 cookies

100g caster sugar
100g butter
1 egg
1/2 tsp vanilla extract
175g plain flour
175g milk, white or plain Chocolate chips (we used a mixture of milk and white)

Heat oven to 180oc/gas 4.

Grease 2 baking trays. Turn on your oven.
Place caster sugar and butter into a large mixing bowl. Stir well with a wooden spoon.
Keep on stirring, quite briskly. You need to get the mixture as smooth and creamy as you can.
Break the egg in a small bowl and beat.
Pour in the vanilla and mix in with the egg.
Pour your egg mix into the bowl and stir well. Sift in the flour and combine.
Once the mix is smooth, stir in the chocolate chips.
Place heaped tablespoons of the mix into the baking sheets.
Flatten each cookie slightly with the back of a fork.
Bake the cookies for 10-15 until they are golden brown.
They should be slightly soft in the middle.
Leave cookies for a few minutes, then place on a cooling rack to cool.

Enjoy 🙂

These biscuits will keep for 5 days in an airtight container


Little Chefs – Apple Crumble


The monsters had a great time making this crumble.
They chose the recipe, and we headed to the shops to get all our ingredients. They seemed to feel more important as they marched around the supermarket with their list in hand, bless their wee aprons.
We hope you enjoy this simple, tasty recipe.

Serves 6

500g eating apples
6 tablespoons of water
Ground cinnamon
1 tablespoon caster sugar

For the crumble
100g plain flour
100g whole meal flour
100g butter
75g light brown sugar

Preheat the oven to 180oc/gas mark 4.

Cut the apples into quarters, peel them and cut out the cores.
Place them in a pie dish.
Add the water to the apples. Sprinkle them with a large pinch of cinnamon and the caster sugar.
Mix together both flours.
Cube the butter and add into flour mix.
Mix the butter and flour together with a blunt knife, stir and cut into flour again, until the butter is fully coated with flour.
Wash your hands and dry them well.
Rub the butter into the flour. Lift the mixture as your rubbing and let it fall into bowl.
When the mixture is of breadcrumb consistency, mix in the soft brown sugar.
Sprinkle the topping over the apple mix and spread out evenly.
Place pie dish on a baking tray in the oven.
Bake for 45 minutes until the top has went a golden brown colour.
Once cooked let the crumble cool for 5 mins and then serve with ice cream or custard.