Magical Recipes that Kids Want!

I have a big post coming as soon as Ash gets me pictures... but in the meantime I have been pressed for copies of these recipes. These were the goodies that I took to the kids and staff at the school that I was doing a placement at, and since I have been typing it up for 50 bazillion emails to them, I figured I might as well share with you too. This is the British-ised version. I'll highlight the American translation. (Warning... this is the Amy-translated British-ised version. It probably is a very poor quality translation into British English. They, poor souls, are probably staring at these recipes completely lost and confused. Oh well. I did my best.)

Multi-grain Snickerdoodles

Yield: 38 cookies
Baking temperature: 177 degrees Celsius (350 degrees Fahrenheit)
Baking time: 12 to 14 minutes

Dough:
6 oz (3/4 cup) unsalted butter
10 1/2 oz (1 1/2 cup) demerara sugar (raw sugar)
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange juice
2 large eggs
4 5/8 oz (1 1/3 cup) whole rolled oats (not porridge oats) ground in a food processor
4 oz (1 cup) whole barley flour
3 oz (3/4 cup) strong wholemeal flour (stoneground 100 % whole wheat flour)

Coating:
2 3/8 oz (1/3 cup) caster sugar (regular white sugar)
1 tablespoon ground cinnamon

Preheat the oven to 177 degrees Celsius . Line 2 cookie sheets with parchment (or use a baking stone.) Cream the butter, demerara sugar, baking powder, salt, and vanilla in a large bowl. Beat in the orange juice and eggs, scraping the bowl, then add the oats, barley flour, and wholemeal flour, beating until well combined. Refrigerate the dough, covered, overnight.

To prepare the coating, combine the caster sugar and the cinnamon in a large plastic bag.

Roll the very cold dough, by the tablespoon, into balls. Drop the balls, 6 or so at a time, into the plastic bag. Gather the bag closed at the top, trapping some air inside. Shake gently to coat the balls with sugar. Place them on the prepared cookie sheets and flatter to about 1/2 inch thick, using the bottom of a clean, dry glass. Repeat until you have used all the dough.

Bake the cookies, reversing the pans midway through (top to bottom and bottom to top) until they are beginning to brown around the edges, about 12 to 14 minutes. Remove the cookies from the oven and transfer them to a rack to cool.

NUTRITION INFORMATION (1 cookie, 27 grams):
9 g whole grains, 109 calories, 4 g fat, 2 g protein, 6 g complex carbohydrates, 11 g sugar, 1 g dietary fiber, 21 mg cholesterol, 66 mg sodium, 33 mg potassium, 34RE vitamin A, 26 mg calcium, 57 mg phosphorus.

Multi-grain Sailor Jacks

Yield: 1 dozen muffins
Baking temperature: 191 degrees Celsius (375 degrees Fahrenheit)
Baking time: 20 to 23 minutes

Raisin and spice mixture:
3 1/2 oz (1/2 cup) demerara sugar (raw sugar)
3 3/4 oz (1/2 cup) packed muscovado sugar (brown sugar)
4 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
8 oz (1 cup) water
3 oz (1/2 cup ) currents (raisins)
1 1/2 oz (2 tablespoons) treacle (black strap molasses)

Muffin Batter:
4 oz (1 cup) strong wholemeal flour (stoneground 100% whole wheat flour)
1 5/8 oz (1/2 cup) oat flour
1 3/4 oz (1/2 cup) whole rolled oats (not porridge oats)
1 teaspoon bicarbonate of soda (baking soda)
3/4 teaspoon baking powder
2 3/8 oz (1/8 cup) olive oil
1 large egg

Glaze:
2 oz(1/2 cup ) icing sugar (powdered sugar)
2 teaspoons fresh lemon or sour orange juice
1 teaspoon milk

Preheat the oven to 191 degrees Celsius. Lightly grease a muffin tin or line it with papers. Coat the papers with nonstick baking spray.

TO MAKE THE RAISIN AND SPICE MIXTURE
Place the ingredients in a medium saucepan and cook, stirring occasionally, over medium heat, until the mixture comes to a boil. Simmer for 5 minutes, then remove from the heat and let cool, overnight if desired.

TO MAKE THE BATTER
Which together the flours, oats, bicarbonate of soda and baking powder in a medium mixing bowl. Add the cooled raisin and spice mixture, oil, and egg. Stir just to combine. (Don't beat the batter or it will turn tough.)

TO BAKE THE MUFFINS
Scoop the batter into the prepared muffin pan, filling each cup about 3/4 full. Bake the muffins until a cake tester inserted into the center comes out clean, about 20 to 23 minutes. Remove from the oven and allow the muffins to cool in the pan for about 15 minutes, then turn them out onto a cooling rack to finish cooling.

FOR THE GLAZE
Mix all ingredients until smooth, and drizzle over the cooled muffins.

Nutrition Information: (1 glazed muffin, 85 grams):
18 g whole grains, 245 calories, 7 g fat, 3 g protein, 19 g complex carbohydrates, 3 g dietary fiber, 18 mg cholesterol, 329 mg sodium, 183 mg potassium, 9RE vitamin A, 1 mg vitamin C, 2 mg iron, 64 mg calcium, 131 mg phosphorus.