7 Sweet tray bakes to occupy the kids during school holidays

Ingredients:

• 150 g coconut oil
• 75 g coconut sugar
• 3 T maple syrup
• 250 g wholegrain oats
• 40 g sunflower seeds
• 40 g linseeds
• 20 g poppy seeds
• 1 x 100 g slab 70% dark chocolate, melted

Method:

1. Preheat the oven to 180°C. Melt the coconut oil, coconut sugar and maple syrup in a saucepan.
2. Add the oats, sunflower seeds, linseeds and poppy seeds and mix until coated in the coconut oil mixture. Press into a 36 x 13 x 2 cm baking tray. Bake for 25 minutes, or until golden. Set aside to cool. Drizzle over the chocolate and cut into squares to serve.

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Ingredients:

• 400 g sugar
• 240 g flour
• 2 t baking powder
• 1½ t bicarbonate of soda
• ½ t salt 6009189540806
• 50 g cocoa powder
• 2 t granulated coffee
• 1 Cup hot water
• 1 cup milk
• 2 free-range eggs
• ½ cup oil
• 2 t vanilla essence

For the icing:

• 150 g dark chocolate, roughly chopped and melted
• 1 x 385 g can condense milk

Method:

1. Preheat the oven to 180°C and line a 30 cm baking tray with greaseproof paper.
2. Sift the dry ingredients into a large bowl.
3. Stir the coffee into the hot water until dissolved. Add the milk and whisk. Combine the wet ingredients.
4. Add the dry ingredients to the wet and mix to combine.
5. Pour the batter into the baking tray and bake for 30 minutes, or until a skewer comes out clean. Allow to cool.
6. To make the icing, mix the chocolate and condensed milk. Alternatively, decorate with whipped cream, salted caramel, chocolate shavings or fresh berries and a dusting of icing sugar. 
    

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Ingredients:

• 10 - 12 plums, quartered
• 25 g butter
• 75 g caster sugar
• 1⁄2 lemon, juiced
• 500 g assorted frozen berries
• Vanilla ice-cream, for serving

For the topping:

• 225 g flour
• Salt, a pinch 
• 300 g oats
• 360 g butter, cubed
• 225 g sugar
• 25 g ground almonds

Method:

1. Preheat the oven to 190°C. Place the plums on a baking tray, dot with the butter and sprinkle over the caster sugar and lemon juice. Roast for 10 minutes, or until they are soft but not collapsing, and the juices are beginning to caramelise. Add the berries to the tray.
2. To make the crumble topping, sift the flour and salt, then stir in the oats. Rub the butter into the mixture using your fingertips until the mixture resembles coarse breadcrumbs.
3. Stir in the sugar and ground almonds, then spoon over the plums and berries. Bake for 15–20 minutes, until the top is golden and the plums are bubbling underneath. Serve with ice cream.

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Ingredients:

• 190 g self-raising flour
• 150 g caster sugar
• 2 T cocoa powder
• 1 t bicarbonate of soda
• 1 t baking powder
• 1 t ground cinnamon
• 2 T golden syrup
• 2 free-range eggs
• 1/2 cup sunflower oil, plus 2 T
• 1/2 cup milk, plus 2 T
• 75 g crystallised ginger, chopped
• 5 T cookie butter  
• mini marshmallows, to decorate
• chocolate drops, to decorate
• Woolworths Chuckles, to decorate
• shaved coconut, to decorate

Method:

1. Preheat the oven to 180°C and line a 25 x 20 cm wide-edged baking tray with baking paper.
2. Sift the dry ingredients into a large bowl, then make a well in the centre.
3. Add the syrup, eggs, oil, milk and ginger, then mix until combined. Pour into the baking tray.
4. Bake for 25–35 minutes, or until a skewer comes out clean.
5. Remove from the tray and allow to cool on a wire rack.  
   Cut into squares and decorate with the cookie butter and toppings.  
    

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Ingredients:

• 1 box Woolworths vanilla cake
• Food colouring, colours of your choice 
• Woolworths rainbow sprinkles
• Woolworths piping bags

Method:

1. 
   Prepare the cake according to package instructions. Allow to cool completely before icing.
2. Prepare the icing according to packaging instructions, beating slowly towards the end, in order to remove any bubbles which will make holes in your piped shapes and flowers. Divide the icing between 3 or 4 bowls and colour as you wish.  If you need more icing, add 100 g butter and 200 g sifted icing sugar. 
   Place your piping bags inside glasses in order to fill them without making a mess.
3. Choose different nozzles for different colours of icing, and pick a piping style for each colour. Practice your piping technique on a plate in order to get confident. Use constant pressure to create even shapes and lines. Once you’re ready to begin, lay out the first colour, then fill in the gaps with the other colours. Sprinkle with Woolworths rainbow sprinkles to finish. 
    

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Ingredients:

For the cinnamon streusel topping:

• 70 g rolled oats
• 60 g cake flour
• 50 g light brown sugar
• 1 t ground cinnamon
• Pinch salt
• 75 g butter, cubed

For the muffins:

• 240 g cake flour
• 4 t baking powder
• 1⁄2 t salt
• 1 t ground cinnamon
• 50 g light-brown sugar
• 125 g butter, chilled
• 1 extra-large egg
• 1 cup buttermilk
• apples, peeled and diced

Method:

1. Preheat the oven to 200 ̊C.
2. To make the cinnamon streusel topping, lightly rub all the ingredients together until the mixture is sticky and crumbly.
3. To make the muffins, sift the flour with the baking powder, salt and cinnamon. Stir in the sugar. Grate in the chilled butter and rub lightly using your fingertips until the mixture is crumbly.
4. Beat the egg and the buttermilk and stir into the flour mixture until just moistened but still lumpy. Mix in the apple.
5. Turn the batter onto a baking sheet of 34 x 22 cm lined with baking paper. Sprinkle over the cinnamon streusel topping. Bake for about 20 minutes or until golden.
6. Cut into 12–15 squares and serve. 
    

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Ingredients:

• 1 x 432 g can crush pineapple (or pineapple pieces)
• 1 x 80 g sachet pineapple-flavoured jelly
• 2 x 200 g packets Tennis biscuits
• 1 x 380 g can Ideal milk (evaporated milk), chilled overnight

Method:

1. Drain the pineapple juice into a saucepan, place over a medium heat and empty the jelly into the juice. Stir until the jelly has dissolved. Remove from the heat and allow to cool.
2. Pour the Ideal milk into a bowl and beat until doubled in size and light and fluffy.
3. Pour the cooled jelly mixture into the Ideal Milk in batches, folding between each addition. Once mixed, add the crushed pineapple. Gently fold in.
4. Layer the Tennis biscuits closely together in a square dish until the base of the dish is covered with a single layer. Pour some of the mixture over the biscuits. Try and gauge whether there'll be enough mixture for another layer. If there isn’t, use one layer of mixture as the Tennis biscuits can dry the pudding. If you can get another layer out of the mixture, repeat the process. Ensure all the corners of the dish are covered.
5. Crush 2–3 Tennis biscuits and sprinkle lightly over the dish.
6. Chill for 2 hours before serving. 
    

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