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Lindt chocolate pancakes by Kidspot Kitchen

Posted on March 04, 2021 by Michelle Bowles | 0 Comments

Ingredients

115g plain flour

10g cocoa powder

1tsp baking powder

40g creme fraiche

1 egg

80g Lindt Dessert Premium Dark Chocolate

120ml milk

butter

Chocolate Creme Filling (optional)

250ml milk

100g raw caster sugar

2 egg yolks

25g cornflour

vanilla bean paste

130g Lindt Excellence A Touch of Sea Salt 

20g butter

Method

1. Combine dry ingredients in a mixing bowl

2. Add the creme fraiche and the egg

3. Create a smooth ganache by combining the milk and chocolate together

4. Place a non-stick frying pan over medium heat. Brush with a little butter and place about a tablespoon of batter on the pan to cook

5. When the batter starts to form bubbles on the top, flip it over and cook through

6. Transfer to a plate to cool

7. You can also get a little creative with the pancakes and try using one of our Easter cookie cutters to create fun pancake shapes. 

Chocolate Creme Filling

1. Bring the milk and half the sugar to the boil

2. While waiting for the milk and sugar to boil, combine the egg yolks, corn flour, vanilla and remaining sugar

3. Add the egg yolk mixture into hot milk

4. Whisk and return to the heat, cooking until it forms a thick custard

5. Add the chocolate and butter

6. Mix until silky and smooth

7. Cover directly with cling wrap and cool fully

8. Fill the pancakes with the creme, stack them and serve with a little chocolate sauce

Posted in baking, baking with kids, chocolate, chocolate pancake recipe, chocolate pancakes, cookie cutters, easter recipe, kids in the kitchen, kidspot, kidspot kitchen, kitchen, lindt chocolate, pancake cutters, pancake recipe

Shortbread Easter Egg Cookies by Kidspot

Posted on May 09, 2020 by Michelle Bowles | 0 Comments

Ingredients

  • 125g unsalted butter
  • 1 cup caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cup plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbs caster sugar

Icing

  • 2 egg whites
  • 1 tsp lemon juice
  • 500g icing sugar
  • LorAnn Food colouring
  • Sugar decorations

Method

  • In a food processor, add the butter and sugar and process until combined.
  • Add the egg and vanilla and process until combined.
  • In a separate bowl, sift the flour, baking powder and salt and stir to combine.
  • Add the flour mix to the food processor gradually until it is all mixed and a dough ball forms.
  • Shape this into a disk and refrigerate for 1 hour.
  • Preheat the oven to 160°C. Cover a baking sheet with baking paper and set aside.
  • Roll out the disk on a flour dusted suface using a rolling pin and roll it to a 5mm thickness. Dip your cutter into some flour and cut your shapes out, placing them on the tray. Sprinkle with caster sugar.
  • Bake for 25-30 minutes until slightly golden. Leave to cool for 5 minutes on the tray and cool and then transfer to a wire rack to finish cooling.
Icing
  • Using a hand mixer, mix the egg whites until frothy, add the lemon juice and gradually add the sifted icing sugar until fully combined.
  • Pour icing mixture into four bowls and colour each one with a touch of food colouring. Using a knife, spread half the icing over the biscuits. Pour the remaining icing into ziplock bags to use as piping bags and snip the tip off and decorate the iced biscuits. Add sugared decorations.

Posted in cookie, cookiecutter, Easter, easter cookie, kidspot

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