Tuesday, May 7, 2013

Tuesday's in the Kitchen- Playing at High tea

Almond meal, coconut + dark chocolate cookies

We have been undertaking Montessori learning this month with Miss Three. Creating learning spaces for building imaginative play and learning life skills. There is a daily ritual and lesson either at home or while we are put and about. We had a lesson about herbs + vegetables in the garden so it seemed fitting to bring that lesson into the kitchen. We opened the pantry and talked about where tea comes from, what dried fruit is + the drying process and what ingredients make up a recipe. We got the Kitchen aid ready and made these in no time at all. A healthier version on a chocolate cookie moist and chewy with a hint of coconut. Enjoyed by Miss 3 after her garden lesson with a pot of pineapple sage and mint tea harvested from the veggie garden, made and poured all herself. We set out the table with the T2 kids tea set and enjoyed high tea. Very distinguished indeed. I think this might become one of our home rituals.


Prep time: 30 min | Cooking Time: 18-20 min | Eating time: seconds

The tea pot was an oppy find. I had one when l was little. Now Miss 3
can make cups of tea as l once did.

ingredients

1 1/2 cups (225g) of plain flour, sifted
1 cup of almond meal
1/2 tsp baking powder
1/2 tsp table salt
180g of butter, softened
1 cup (175 g) packed brown sugar
3/4 cup (165g) white sugar
1 cup of shredded coconut
1 cup of cranberries chopped finely
3 tsp vanilla extract
2 free range eggs
1/2 cup of roughly chopped dark chocolate

how to make
  1. Preheat oven 160 degrees for fan forced oven.
  2. Beat butter, sugar and vanilla until creamy 8-10 mins
  3. Scrape down sides of the bowl
  4. Beat in the egg and gradually add sifted flour, almond meal salt and baking powder. 
  5. Stir till dough forms.
  6. Add chopped chocolate, cranberries and shredded coconut and stir well or use a Kitchen Aid until mixed through.
  7. Roll tablespoonfuls of dough at a time into balls.
  8. Use back of a fork and press each ball slightly to flatten on the tray.
  9. Place on greased baking trays lined with baking paper, allowing room for cookies to spread.
  10. Bake 17-20 minutes until edges are golden
  11. Take cookies out of oven and let cool on trays prior to transferring them to a drying rack.
  12. Store in an airtight container for up to two weeks.



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enjoy!
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x Mummafox


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Miss Three making afternoon tea 




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