Cooking is a great activity to teach children numbers and practising their fine motor skills.
Here is a simple recipe you can try at home with your child.
Shortbread Biscuit
(Egg, dairy, nut free)
- 250 grams dairy free spread
- 110 grams sugar
- 360 grams plain flour
- Line a baking tray with baking paper. In a large bowl, cream together the dairy free spread and coconut sugar.
- Sift into the bowl the flour and mix until fully combined. The dough should be slightly sticky/wet.
- Roll out the dough on a lightly floured surface to 1cm thickness. Use cookie cutters to cut out 24 shortbread shapes. You will need to re-roll the dough until it is used up.
- Place the shortbread onto the prepared baking tray. Use a fork to gently prick the shortbread and then scatter a little coconut sugar over the biscuits. Pop the tray into the fridge to chill for 20 minutes. Preheat the oven to 190c.
- Once chilled, place into the oven to bake for 15-20 minutes. Keep checking to make sure the shortbread doesn’t brown too much around the edges. Cool the shortbread on a wire rack before storing in an airtight container.