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Baking Chocolate Chip Shortbread Biscuits with a 2yr old

When baking with a 2yr old, it is going to get messy. You require eagle eyes to monitor that your mix is not being eaten and any black clothing will be treated to a showering of flour snow. It is great fun, teaches children about cooking and is really creative.

Shortbread biscuits are a good option, the ingredients are household staples, the dough is soft and forgiving and they are really tasty! They follow a simple ration: 3 parts flour, 2 parts butter and 1 part sugar. Here is how we did it:


  • 175g (6oz) Butter
  • 75 g (3oz) Caster Sugar
  • 250g (9oz) Plain Flour
  • Bag of chocolate chips
  • Pinch of salt
  • Splash of milk if required
  • Bar of chocolate to melt for decoration
  • A bag of white buttons for decoration


  1. Pre- heat oven to 180 degrees
  2. In a large bowl cream together the butter and sugar
  3. Add all of the flour and get stuck in with your hands working the butter into the dry ingredients
  4. Add a pinch of salt
  5. Throw in a good amount of chocolate chips, plus some for your tummy
  6. Knead until all the ingredients are incorporated and you have a soft dough ball (add a bit of milk at this stage if required)
  7. Roll the dough out on a floured surface to a thickness of 0.5cm
  8. With your favorite cutter create your biscuit shapes
  9. Carefully place onto greased baking trays
  10. Distract the two year old for an hour! 
  11. Bake at 180 degrees for 20 minutes or until golden brown
  12. Once fully cooled decorate with melted chocolate and white buttons




Plaited Wholemeal Bread

Homemade bread … fresh, yummy, healthy! Free from the preservatives that you may find in some pre-packaged loaves and makes your house smell like a bakery – you are on to a winner. It is actually really easy to make bread – you just need the right ingredients, some manpower and time! For a dinner party we like to show off a bit with a Plaited Loaf that looks really special and more importantly, tastes superb!

Plaited bread Main

  • 550g Organic wholemeal bread flour, plus a little extra for kneading
  • 2 level teaspoons salt
  • 1 level teaspoon sugar
  • 1 sachet easy bake yeast (7g)
  • 400 ml hand-hot water (100ml boiling, 300ml cold)
  • 15ml Olive Oil


  1. Pre-heat the oven to its lowest setting, measure out the flour and place it on an ovenproof plate and warm for 10 mins (Delia’s trick)
  2. Turn the oven off and tip the warm flour into a large mixing bowl, with the salt, sugar and easy-blend yeast and mix together. Make a well in the centre and pour in the water. Mix with a wooden spoon to form a dough. Finish off by mixing with your hands until you have a smooth dough that leaves the bowl clean.
  3. Sprinkle the work surface with flour and tip out the dough. Knead for 10 minutes. I use less flour than other recipes – as I knead I work with the texture of the dough, adding more flour as required until the dough has a smooth texture.
  4. Put it back into the mixing bowl, cover with olive-oiled-cling-film and find a warm place to leave the dough for 1hr.
  5. When the dough has risen, place it on a clean work surface and with floured hands, knead for around 5 minutes to ‘knock it back’ – the dough will become smooth and elastic.
  6. Roll into one long sausage, visualise the middle of the roll and with a knife cut half of the brad into three long strands.  Plait the three dough ‘sausages’ together and fold over the top of the other half to create a whole loaf with a plait on the top.
  7. Preheat the oven to 220C.
  8. Cover the loaf and return to a warm place for 30 minutes until it has risen to about one-and-a-half times its size.
  9. Bake the loaf in the oven for 10 minutes at 220C.
  10. Reduce the heat to 190C and bake for a further 30 minutes.
  11. The loaf is cooked when it is risen and golden and sounds hollow when tapped underneath.