One of my favourite recipes for cooking with the kids, are these moreish peanut butter and jelly biscuits (courtesy of Jack).
The best part of baking when I was a kid, was the weighing and measuring. The quantities for this recipe are mostly measured by counting out spoonfuls into the bowl, which makes it a wonderful toddler-friendly activity.
2 tblspoon caster sugar
1 egg yolk
1 tablespoon of peanut butter
8 tablespoons of plain flour*
1 level teaspoon of bicarbonate of soda*
(*or swap for 8 tablespoons of self raising flour)
4 tablespoons of jam
Makes approx 10 small cookies - so I tend to double all quantities and make two lots
Preheat oven to 180C/350F/Gas 4
Cream the 50g butter and 2 tablespoons of caster sugar together in a mixing bowl with a wooden spoon until soft (or cheat like I do and whisk it).
Add the egg yolk
Mix until the peanut butter is evenly distributed - if you got it out of the fridge giving it a 10 second blast in the microwave helps melt it.
Spoon in the 8 tablespoons of flour and one teaspoon of bicarb* and then stir to make a soft dough.
With lightly floured hands, break off a walnut sized piece of dough. Place it on the greaseproof paper and flatten slightly with the heel of your hand. Repeat with the rest of the mix. Using your thumb make a deep well in the centre of each flattened ball of dough (they will spread slightly as they cook)
Melt the jam slightly in the microwave on low for 30 seconds and then spoon a little into the centre of each cookie.
Bake in the center of the preheated oven for 10-12 minutes, or until golden.
Expect tears when your toddler realizes they need to be 'patient' while they cook.
Remove and leave to cool on a wire rack - allow the jam to cool before eating!!!
I find the best cookies have been the ones I squashed very flat before digging my thumb into them. The thicker stacked kind are nice, if a little crumbly.