It all seems to be getting a bit wintery. The mornings are slightly darker, the jumpers are returning to the front of the wardrobe and we can think of nothing better than staying in this weekend and having a relaxing couple of days on the sofa.
In a bid to keep the kids satisfied, here are two recipes from two of our favourite chefs that will keep them entertained and will make the ideal accompaniment to a night in front of the tv.
The first is from Paul Rankin- we've adapted his 'chewy peanut butter cookies' and made them gluten free by using Barkat's gluten free flour- they taste just as good.
PEANUT BUTTER COOKIES
8 tbsp Barkat's gluten free flour
2 tbsp caster sugar
2 tbsp crunchy peanut butter
1 free-range egg yolk
50g/1¾oz butter, softened
icing sugar, for dusting
* Preheat the oven to 180C/350F/Gas 4.
* Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough.
With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls.
* Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly.
* Place in the oven and bake for ten minutes, or until just turning golden-brown.
* Transfer the cookies to a wire rack and allow to cool for ten minutes.
* To serve, place on a serving plate and dust with icing sugar.
If you want to make this really naughty then melt some chocolate, dip the cookies in and then refrigerate for the chocolate to harden!
Our second recipe comes from the ultimate chef for Kids, Annabelle Karmel. We've adapted her Chocolate Fridge Cake bu using Barkat's gluten free digestives instead.
CHOCOLATE FRIDGE CAKE
250g/8oz Barkat's Digestive Biscuits
150g/5oz milk chocolate
150g/5oz dark chocolate
100g/3½oz unsalted butter
150g/5oz golden syrup
100g/3½oz dried apricots, chopped
60g/2oz pecans, chopped (optional)
* Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
* Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
* Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
* Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
* Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
* Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
* Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!
So there we have two of Gluten Free Foods favourite chefs with two of the best recipes to make with your kids- gluten free style of course.
Have a great weekend!