Home-school Bakes

Sprinkle some baking into the weeks' at-home school timetable. Not only will it teach the kids important life skills, it’s a great way to explain nutrition all whilst having fun. Plus, we think you and your little baker will be deserving of a yummy treat to celebrate reaching the end of another day in the classroom! 

Oatmeal Cookies

Oatmeal Cookie Recipe by KitchenAid

Makes 18 cookies

Preparation time: 15 minutes

Cooking time: 20 minutes

INGREDIENTS

  • 330g rolled oats
  • 120g flour
  • 270g sugar
  • 180g butter
  • 1egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 3 tablespoons water

Oatmeal Cookies Ingredients on table with KitchenAid mixer

METHOD

  1. Preheat the oven to 180°C
  2. Place the butter and the sugar in a bowl. If you are using a stand mixer, such as the KitchenAid Artisan, attach the Flat Beater and turn the Speed Control Lever to 6 and cream the butter with the sugar.
  3. Add the egg, vanilla extract, water and continue mixing on speed 4 for two minutes.
  4. In a separate bowl, mix oats, flour, bicarbonate of soda and salt. Change the speed to 2 on your KitchenAid mixer (a low setting for any other mixer) and add it gradually to the creamed mixture
  5. Mix for another minute
  6. Line a baking tray with parchment paper. Place a tablespoon of the dough per cookie on the tray. Be sure to space them well as they will expand whilst cooking
  7. Bake for 18-20 minutes until golden. Remove from the oven and carefully place on a wire rack to cool

English Scones

English Scone Recipe by KitchenAid

Makes 6 cookies

Preparation time: 15 minutes

Cooking time: 12 minutes

INGREDIENTS

  • 360g self-rising flour
  • 1 teaspoon baking powder
  • Pinch salt
  • 3 tablespoons sugar
  • 90g butter
  • 180ml warm milk
  • 1 egg

English Scone ingredients on table with KitchenAid stand mixer

METHOD

  1. Pre-heat the oven to 220°C 
  2. Put the flour into a bowl, either the one on the KitchenAid stand mixer or a standard plastic bowl making it safe for children
  3. Add the baking powder, salt, sugar and butter cubes
  4. If using a KitchenAid stand mixer, attach the Flat Beater and turn the Speed Control Lever to 2. Mix for two minutes. For all other mixers, combine the ingredients using a low/medium setting
  5. Slowly add the warm milk while the stand mixer is running. For hand mixers, add the milk, mix for a few seconds, then repeat until all the milk has been added. Mix for a total of two minutes.
  6. Transfer the dough onto a floured surface and fold it three times until smooth.
  7. Roll the dough until it’s about 3cm thick. Use a round cookie cutter of about 5cm to cut out each scone.
  8. Place them on a baking tray lined with parchment paper. Beat one egg and brush the tops of the scones with the egg wash.
  9. Bake for 10-12 minutes or until risen and golden on top
  10. Transfer to a wire rack to cool

Baker’s Tip

Why not switch out your usual jam filling for lemon curd? It tastes delicious with traditional clotted cream.

Sponge Cake

Sponge Cake Recipe

Serves 6

Preparation time: 15 minutes

Cooking time: 30 minutes

INGREDIENTS

  • 225g butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour
  • 60 ml milk
  • 225g heavy cream
  • 120g raspberry jam

Sponge Cake ingredients with KitchenAid stand mixer

METHOD

  1. Pop the softened butter and sugar into the bowl of a stand mixer and attach the Wire Whip. A plastic bowl and hand mixer can also be easily used. Beat together until pale and fluffy. Use speed 4 if you are using an Artisan stand mixer
  2. Add the eggs, flour and milk and whisk for 30 seconds. KitchenAid bakers should start on speed 2 and increase the speed to 4 and whisk for 2 minutes.
  3. Divide the mixture between two springform tins. Shop our favourites online.
  4. Bake in the centre of the oven for 25-30 minutes at 180°C until a skewer inserted into the middle of each cake comes out clean. Once cool, remove each sponge from the tin
  5. Pour the heavy cream into the bowl of the stand mixer fitted with the Wire Whip. Whip up the cream on speed 8. Substitute for a plastic bowl and hand mixer if required 
  6. Fill the sponge cake with whipped cream and raspberry jam, then dust the top with icing sugar

Think you have what it takes to be the star baker in your home? Shop our cooking and baking essentials, including the iconic KitchenAid stand mixer, online now. Remember to tag us in your home-made bakes on Instagram.