Welcome to Kid Friendly Friday, with Mr. Linky hosted over at I Blame my Mother.
I’m not much of a baker. It’s generally too much work and requires too much preciseness for me to really enjoy it, ESPECIALLY with the kidlet.  Getting exactly one cup of this and 25g of that and 2 teaspoons of this other thing is hard enough for me. Add the kidlet in — some ingredient ends up on the counter, floor, shirt, anywhere but the bowl. This recipe has few ingredients and seemed very forgiving. These cookies are very easy — even young children can help. The dough is mixed and kneaded in a zip top bag. After a brief chill, you can shape and bake.
After we made these I realized that I should have taken “in process” shots with the kidlet, but I didn’t, so words will have to suffice today!
I started with the pancake mix cookie dough post over and Anna the Red’s bento site. I changed the recipe a little bit. I used a high fiber oat-bran pancake mix and I substituted one tablespoon of that for ground flax seed. I also added an extra teaspoon of sugar to make them just a little sweeter and added a touch of cinnamon. This makes a crisp cookie; good for dunking!
Pancake Mix Kawaii Cookies
3 T. unsalted Butter
2 tsp. Sugar
1 Cup minus 1 T. Oat Bran Pancake Mix (ie, 15. T instead of 16 T.)
1 T. ground Flax
Sprinkle of Cinnamon
1 T. Milk or Water
Candy decorations, if desired
Preheat oven to 350F. Place the butter in a zip top bag, seal it and let your kidlet squish it until soft. Open and add the sugar, and knead again to mix. Add the pancake mix, flax and cinnamon and squash it around really good. Pour in the milk (or water) and knead a final time to finish the dough. It’s usable now, but pretty sticky. If your little one has any patience, I’d refrigerate a little bit to make the dough easier to handle and not gum up your fingers. Roll and shape the dough any way you want – I don’t think it will roll like a sugar cookie with a rolling pin to be cut; you need to do it by hand, which makes this really fun for the kids. We just rolled a small ball in our hands, flattened for the face, then made even smaller balls for snouts, ears, etc. Decorate if desired. Depending on thickness, bake for 10-12 minutes.
The really great thing about this dough is that it doesn’t spread out or puff up very much. So when you sculpt a cookie, it retains most of its details. As you can see from the pig cookie, even the little holes I made in his snout remain visible after baking, as do his ears.
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