SNACK RECIPES FOR CHILDREN

POPCORN

COCONUT ICE

COCONUT ROUGHS

POPCORN RECIPE

Ingredients:

Method:

• 1/2 cup popcorn

• 1 tablespoon oil

• salt and butter (optional)

1. Place oil in a very large saucepan with a secure lid. 

2. Add popcorn and shake so oil coats all the corn.

3. Hold lid securely with a cloth and heat until corn is popped.

4. Serve alone or add butter or salt.

HONEYCOMB RECIPE

Ingredients:

Method:

• 4 tablespoons oil

• 2 teaspoons golden syrup

• 1 teaspoon water

• 1 teaspoon bicarbonate of soda

1. Place sugar, golden syrup and water in a saucepan.

2. Boil for 7 minutes.

3. Remove from heat and quickly add bicarbonate of soda.

4. Pour into greased proof dish (mixture will rise).

5. Do not move dish whilst honeycomb mixture is setting.

6. Serve cold.

 RECIPE

Ingredients:

Method:

• 1 tablespoon oil

• 500g honey

• squeeze lemon juice

1. Heat oil in a saucepan. 

2. Add honey and lemon juice stirring constantly until a soft ball forms when a small amount of toffee is dropped into cold water.

3. Pour mixture in a greased pan. Chop into pieces when set.

4. Alternatively, pour toffee mix into paper patty cake cases.

JAM TARTS

Ingredients:

Method:

• 100g plain flour

• 50g butter

• pinch salt

• cold water

• jam 

1. Pre-heat oven to 180c.

2. Grease patty cake tins.

3. Sieve flour and salt together into a large bowl.

4. Rub margarine into mix.

5. Gradually add enough water to make a soft dough.

6. Flour board and rolling pin.

7. Roll mixture until 1/2cm thick.

8. Cut into circles using cookie cutters, egg ring, cups etc.

9. Place cut pastry into patty tins.

10. Add jam (not too much).

11. Bake for 15 minutes or until pastry is cooked.

12. Allow to cool before eating.

COCONUT ICE

Ingredients:

Method:

• 500g icing sugar

• 250g coconut

• 1 egg white

• 1 teaspoon vanilla

• 1/2 cup condensed milk

• 30g copha

• pink food colouring

1. Sift icing sugar into a large bowl.

2. Add coconut and vanilla.

3. Melt copha.

4. Add melted copha, egg white and condensed milk and mix well.

5. Divide mixture in half.

6. Colour one half pink using food colouring.

7. Leave the other half of the mixture white.

8. Press white half of mixture into a greased, paper-lined tin.

9. Press pink half of mixture onto the white layer.

10. Store in refrigerator.

11. Remove from tin cut into squares.

COCONUT ROUGHS

Ingredients:

Method:

• 1/3 cup mashed potato

• 40g butter

• 1 1/2 cups icing sugar

• 2 tablespoons cocoa

• 2 cups coconut

• 1 teaspoon vanilla 

1. Place butter and mashed potato in a large bowl and beat well.

2. Gradually beat in the icing sugar and cocoa.

3. Add coconut and vanilla.

4. Place small spoonfuls of mixture on greased proof paper.

5. Refrigerate coconut roughs until set.

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