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Our easy shortbread recipe for kids

by Eleanor Cullen on May 31, 2021

easy shortbread recipe for kids

Our easy shortbread recipe for kids: Add Raspberry Jam for the win!

There’s something about cookie sandwiches that makes you feel all warm and fuzzy.

Not only do you get the double whammy of baked goodness, you also get a luxury centre that oozes sweet, sweet dreams.

To be honest, here at We Might Be Tiny HQ we love our shortbread.

That’s why we’ve come up with an easy shortbread recipe for kids that involves a fun kitchen activity with your tiny human and delivers the goods at the end:

A shortbread cookie sandwich with raspberry jam filling. Delicious!

All you need for this family baking activity is all your ingredients, a Stampies set and a toddler ready to get stamping.

Every Steampies set comes with everything you need to get started: 1 stainless steel cookie cutter, a wooden stamper and 15 easily interchangeable, food-grade silicone animal stamps that turn your shortbread creations into a shortbread zoo in the making.

Let’s hope Sally Sloth, Ziggy Zebra and Ricky Raccoon keep their animal mates in check.

Once you’re done, simply serve your shortbread cookie sandwiches in our bear, bunny or cat silicone Snackie. That means you’ll have extra time to enjoy your baked goodies because your dishwasher will take care of the mess for you. #winning

Makes 20 cookies | Prep 30 minutes

Ingredients

  • 300 g (2 cups) white spelt flour
  • 50 g (1/4 cup) rice flour
  • 150 g butter
  • 60 m (1/4 cup) maple syrup
  • 1 egg, whisked

Method

Preheat oven to 160 C and line a baking tray with baking paper.

Sieve both types of flour into a bowl and combine.

Rub the butter into the flour until it resembles fine crumbs.

Add maple syrup and egg and mix well until a firm dough forms.

Wrap in baking paper and allow to chill in the fridge for 30 minutes.

Roll out on baking paper. Use the cookie cutter to cut out the cookies then use Stampies to print your favourite animals onto each one. 

Place onto tray and bake for 15 to 20 minutes until golden.

Remove from oven and allow to cool. Once cool, sandwich together two cookies with a teaspoon of raspberry jam in the middle. Enjoy!

Store

Store in an airtight container and refrigerate for up to 7 days

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