Easy gingerbread man recipe for kids - Netmums (2024)

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4. Easy gingerbread man recipe for kids

Easy Serves 8+ Freezable

Preparation

• Total time : 35min
• Preparation time : 20min
• co*king time : 15min

• 350g plain flour
• 2 tsp ginger, ground
• 1 tsp bicarbonate of soda
• 100g butter
• 175g soft light brown sugar
• 1 egg
• 4 tbsp golden syrup

1. Preheat oven 190'C/Gas mark 5
2. Put the flour, ginger and soda into a bowl and rub in the butter
3. Add sugar and stir in the syrup and egg to make a firm dough
4. Roll out to about 5mm thick and cut out your gingerbread men
5. If you don't have a gingerbread man cutter then use whatever you have - stars and hearts are just as tasty
6. Put a sheet of baking paper on a tray and evenly space out the biscuits, bake for 10-15 minutes until golden brown
7. Leave to firm up for a couple of minutes before placing on a wire rack to cool
8. Once cooled, decorate with icing if desired
9. Makes approximately 20 biscuits

Easy Serves 4 Vegetarian

Preparation

• Total time : 3h
• Preparation time : 03h

• For the base
• 2 large chocolate brownies or chocolate muffins
• 25ml cold espresso coffee
• For the custard
• 200ml double cream
• 200ml whole milk
• 2 eggs
• 50g icing sugar
• 50g dark chocolate
• For the topping
• 400ml double cream
• 100g icing sugar
• 1 tbsp vanilla paste

1. For the base
2. Crumble the chocolate brownies or muffins into a bowl.
3. Pour over the cold coffee, stir, and leave to soak for 15 minutes in the fridge.
4. For the custard
5. Bring the cream and milk to a simmer in a saucepan over a low heat. Be careful not to let them boil.
6. Meanwhile, whisk the eggs and the icing sugar together in a bowl.
7. Pour over the hot cream and milk, whisking continuously, to temper the eggs.
8. Return the mixture to a saucepan and stir continuously until the custard thickens. Be careful not to let the custard stick to the bottom of the pan.
9. Once thickened, add the dark chocolate to the custard and stir to melt through until dark and glossy. Refrigerate for at least two hours.
10. For the topping
11. Add the cream to a stand mixer or bowl and sift over the sugar.
12. Add the vanilla paste and whisk vigorously until stiff. Take care not to go beyond the stiff peak stage, or you risk splitting the cream into butter and buttermilk.
13. Transfer the whipped cream to a piping bag and refrigerate.
14. To assemble
15. Divide the coffee-soaked crumble between four small trifle glasses, spoon over the cold custard and pipe over the whipped cream.
16. Refrigerate for another 30 minutes before serving.

Easy Serves 4 Dairy Free Vegetarian

Preparation

• Total time : 40min
• Preparation time : 05min
• co*king time : 35min

• 2 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove (optional)
• 1l vegetable stock
• 400g tin of chopped tomatoes
• 2 large carrots
• 100g cauliflower pieces
• 75g pasta (any shape)
• 100g frozen peas
• basil (to serve)

1. Chop onion into small pieces and fry in a large saucepan
2. Add all the other ingredients except for the peas and pasta and cook for 2-3 minutes
3. Add the vegetable stock bring to the boil and simmer for about 20 minutes
4. Add the peas and the pasta and cook for a further 10 minutes
5. Season to taste
6. Add some fresh or dried herbs (optional)
7. Garnish with basil and serve with a nice crusty roll

Easy Serves 4 Dairy Free Gluten Free

Preparation

• Total time : 1h 30min
• Preparation time : 15min
• co*king time : 01h 15min

• 500g lamb, cubed
• 400g chickpeas (already soaked)
• 2 tbsp tomato paste
• 1 onion
• boiling water (as needed)
• 1 tbsp cooking oil
• salt (optional)

1. Pour oil into a deep cooking pan
2. When hot slowly tip in the squared lamb and stir for about 3 minutes
3. Chop the onion and fry with the lamb till brown
4. Add salt (optional)
5. Add 2 tablespoons of tomato paste and stir all together
6. Sieve and rinse chickpeas under cold water, then place and mix into the pan
7. Once all ingredients are mixed add boiling water about half way up the pan
8. Boil for 4-5 minutes
9. Turn down the heat and leave to simmer for 30-60 minutes or until meat is tender
10. When meat is tender then its ready to serve

Easy Serves 4 Freezable Dairy Free Vegetarian

Preparation

• Total time : 4h 15min
• Preparation time : 15min
• co*king time : 04h

• 2 tbsp vegetable oil
• 1 small aubergine (cut into chunky pieces)
• 1 courgette, thickly sliced
• 1 green pepper (deseeded and cut into chunks)
• 1 yellow pepper (deseeded and cut into chunks)
• 1 carrot (and peeled), sliced
• 1 onion (and peeled), finely chopped
• garlic (1x clove, peeled), crushed
• 2 tsp smoked paprika
• 800g chopped tomatoes (2x tins)
• Knorr Zero Salt vegetable stock cube, dissolved in 150ml boiling water
• black pepper

1. Heat oil in large pan, add aubergine, courgette, peppers, carrot, onion and garlic and fry for 6-7 minutes stirring occasionally until lightly browned
2. Stir in the paprika, tomatoes and stock and season and bring to the boil
3. Transfer to slow cooker HIGH 4 hours
4. Serve with soured cream sprinkled with paprika and crusty bread

Medium Serves 8+

Preparation

• Total time : 48min
• Preparation time : 40min
• co*king time : 08min

• For the Madeleine syrup
• 100ml water
• 100g golden caster sugar
• 100g strawberries
• For the mousse
• 300g strawberries
• 100g golden caster sugar
• 4 eggs (just the yolks)
• 300ml whipping cream
• 2 tsp vanilla bean paste
• 5 gelatine leaves
• For the cake
• 20 Madeleines, halved
• 250g mixed winter fruits

1. For the Madeleine syrup
2. In a saucepan, mix the sugar and water
3. Bring to the boil and simmer for 2 minutes - leave to cool
4. Wash the strawberries, remove the stems and blitz in a food processor to make a coulis
5. Pass the coulis through a sieve to collect all the seeds
6. When the sugar syrup is cool, mix with the coulis and set to one side
7. For the mousse
8. Wash the strawberries and remove the stems
9. Heat the strawberries in a small saucepan with half (50g) the golden caster sugar to create a puree
10. In a separate bowl, cover the gelatine leaves with cold water
11. In another bowl, whisk 4 egg yolks with the remaining 50g of golden caster sugar
12. Pour the hot strawberry puree onto the yolk and sugar mixture and whisk continuously
13. Put the strawberry puree, yolk and sugar mixture back into a saucepan and heat while continually mixing until the puree thickens and coats the back of a spoon
14. Drain the gelatine and add it to the hot strawberry puree - leave to cool
15. Use an electric whisk to whip 300ml of cream into soft peaks, adding the vanilla bean paste half way
16. When the strawberry puree is cold, fold in the whipped cream in two stages to create a smooth and creamy mousse
17. To build the Madeleine Charlotte cake
18. Line your cake tin with baking paper
19. Cut the Madeleines in half length ways and line the tin with the curved sides against the wall of the tin
20. Fill the bottom of the tin with the remaining Madeleines – cut them to fit if need be
21. Using a pastry brush, paint the Madeleines with the syrup
22. Using a ladle cover the Madeleines with the strawberry mousse
23. Repeat the process – add Madeleines, paint with syrup and add mousse.
24. Make sure you leave a small gap between the final layer of mousse and the top of the Madeleines
25. Place the cake in the fridge to set for at least 3 hours
26. Once set, carefully remove the cake tin and put on a serving plate or cake stand
27. Decorate with mixed winter fruits and enjoy!

Easy Serves 8+

Preparation

• Total time : 40min
• Preparation time : 30min
• co*king time : 10min

• 175g unsalted butter, soft
• 75g golden icing sugar
• Zest of 1 orange
• Few drops orange extract
• 15g poppy seeds
• 15g sesame seeds
• 225g self-raising flour
• 75g milk chocolate

1. In a bowl, beat together the butter and icing sugar.
2. Add the orange zest and extract and poppy seeds and mix these in.
3. Gradually add the flour and stir together until you have added it all and you have a well-combined, smooth biscuit dough. Shape the dough into a disc, wrap in cling film and chill in the fridge for around 20 minutes.
4. Now preheat your oven to 160°C.
5. Roll out the dough on a lightly dusted worktop to around 5mm thick. Dip your cutter in flour and cut out the biscuits, carefully transfer onto a greased and lined baking tray.
6. Bake the biscuits for 10-12 minutes, until pale gold (you can roll and bake in batches). Leave the biscuits on the tray for 5 minutes to let them firm up a little, then carefully transfer to a wire rack to cool.
7. Break your chocolate into pieces and place in a small glass bowl sitting over a pan of gently simmering water. Don’t let the water touch the bottom of the bowl, or boil (you could also melt the chocolate in the microwave on a very low setting).
8. When the biscuits have cooled, put some extra baking paper under the cooling rack and use a spoon to splatter and drizzle over the melted chocolate then let this set and enjoy with a cuppa.

Easy Serves 8+ Freezable

Preparation

• Total time : 22min
• Preparation time : 10min
• co*king time : 12min

• 280g self-raising flour
• 100ml sparkling lemonade (not diet lemonade)
• 100g thick double cream or creme fraiche

1. Preheat the oven to 220°C/200°C fan/Gas Mark 7. Line two baking trays with baking paper.
2. Sift the flour into a large mixing bowl.
3. Slowly pour the lemonade into the flour, stirring to combine.
4. Gently fold the cream into the mixture, stirring until it comes together into a dough. Bring together into a ball with your hands, then tip the ball of dough out onto a lightly floured work surface.
5. Gently roll out the dough with a rolling pin until it is about 3cm thick. Cut out the scones using a round 6-cm cutter.
6. Space the scones out on the baking trays. Brush with beaten egg if desired. Bake for 10-12 minutes, or until golden.
7. Leave to cool on a wire rack, then serve with butter, jam and cream.

Easy Serves 2 Dairy Free Vegetarian

Preparation

• Total time : 10min
• Preparation time : 10min

• 2 red apples (peeled, cored and sliced)
• 100g celery, chopped
• 100g carrot, grated
• 2 tbsp walnuts, chopped
• mayonnaise
• 1 lettuce
• lemon juice

1. After chopping the apples, coat them in a little lemon juice to stop them browning
2. Mix all the ingredients, except the lettuce, with some mayonnaise
3. Serve on a bed of shredded lettuce

Easy Serves 4 Freezable Vegetarian

Preparation

• Total time : 35min
• Preparation time : 20min
• co*king time : 15min

• frozen spinach (3x balls - defrosted)
• 1 turnip
• 2 potatoes
• ½ fennel, grated
• 1 tbsp olive oil
• 50g plain flour

1. Preheat oven to 200'C/Gas mark 6
2. Boil everything together in as little water as possible, until the vegetables are soft
3. Drain and mash the vegetables
4. Add a bit of olive oil, and enough flour to make sticky dough - mix with a fork
5. Leave to stand and cool
6. Make into burger size patties
7. Place on greased baking tray
8. Cook for 10-15 minutes

Easy Serves 2

Preparation

• Total time : 5min
• Preparation time : 05min

• 100g roast turkey breast chunks
• 1 baby gem lettuce
• 2 spring onions, cut into 1 inch lengths
• 1/4 sliced and de-seed cucumber, cut into lengths
• 1/2 green pepper, cut into wedges
• 2 tomatoes, cut into wedges
• 1 small carrot, grated
• 2 tbsp mayonnaise
• 2 tbsp French dressing
• 2 tbsp sweetcorn
• 1 celery stick, chopped
• 1 small apple, diced

1. Wash the salad ingredients well in cold water, and pat dry
2. Mix the apple, celery, sweetcorn, grated carrot and mayonnaise well, and fold in the French dressing to make a crunchy dressing
3. Divide the lettuce, cucumber, tomatoes, spring onions and green pepper between two pots. Scatter half a pack of roast turkey-breast chunks over each salad pot.
4. Spoon the crunchy dressing over each salad
5. Screw the lid of the jar on tightly and refridgerate until needed. Eat the same day.

Easy Dairy Free Gluten Free Vegan Vegetarian

Preparation

• Total time : 5min
• Preparation time : 05min

• 1 watermelon
• blueberries
• pineapple chunks (tinned)
• kiwi
• orange
• flaked coconut (to serve)

1. Begin by slicing your watermelon in half
2. Then slice a large circle (about one inch thick) from the top of one half - this will form your pizza base
3. Prepare the fruit by cutting into bite-size chunks
4. Decorate the watermelon with the fruit and sprinkle coconut flakes on top
5. Cut into slices and serve

Easy Serves 4

• 10 chicken wings
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp ground smoked paprika
• 3 tbsp cornstarch

1. Preheat the air fryer at 200°C for 3 minutes.
2. Pat dry wings completely with paper towels. The drier the skin, the crispier your wings will be.
3. In a bowl, combine the remaining ingredients.
4. Toss wings in the mixture.
5. In two batches, air fry half the wings for 10 minutes. Flip to the other side and air fry for another 8 minutes. Repeat with the second batch.
6. Note: For optimal crispiness, do not double stack or overcrowd the air fryer basket.
7. Serve with a cooling dip like yoghurt, a blue cheese dressing or barbecue sauce. These are great accompanied by celery, carrots or other veg.

Easy Serves 4

• 100g plain flour
• 3 eggs
• 150ml milk
• Drizzle of oil
• Salt and pepper to taste

1. Add the flour into a large mixing bowl and beat in the eggs until smooth.
2. Gradually pour in the milk and continue beating until the mixture is lump free.
3. Season the batter with a little salt and pepper.
4. Drizzle a small amount of oil into the pudding molds, just enough to cover the bottom.
5. Heat the molds and oil in your air fryer at 200°C on bake for 3 minutes.
6. Pour the batter into each pudding mold and fill about halfway.
7. Cook for a further 15 minutes at 200°C until they have puffed up and browned.