Cooking with kids is fun. Kids love to help parents and it's the under 6 years olds that do it with a smile i believe. My son is 3 and he loves it when I say come lets bake or cook. We planned to do a cookie baking session and this speculoos cookies is what we created. No butter but cookie cream. He learnt a new word "thumbprint" and enjoyed putting thumbprints into the cookies. He even enjoyed pouring the melted chocolate on top and ran away with the bowl licking it off before I washed it.
The bestway to start pulling kids into the kitchen is by asking them to do the mixing and moulding.
This cookie is soft in the inside and crispy on the out. You can store it over the counter in an airtight container for upto a week.
It tastes good with or without the chocolate on top.
Ingredients
- 1/4 cup speculoos
- 100 grams atta flour
- 75 grams almond flour
- 1/4 cup powdered sugar
- 1 tsp vanilla essence
- Pinch of salt
- Water as required
Directions
- 1Add the atta flour, almond powder and the salt with the powdered sugar into mixing bowl
- 2Place the speculoos in a silicon cup and microwave it for 1 minute
- 3Pour it over the dry ingredients
- 4Mix it with a folk and combine into a soft and not too sticky paste by adding water
- 5Scoop out 1 tablespoon size lumps and place on a baking tray
- 6Press with the thumb in the centre to make a thumbprint
- 7Bake at 160 degrees preheated oven for 20 minutes
- 8Cool for 10 minutes
- 9Top it with a bit of melted chocolate and serve
