This is a recipe I wrote to bake with a group of thirty Primary six (age 9) school children in a very basic kitchen classroom after I had been invited by my son’s teachers to share a cookie recipe that was safe for all the children in the class. My son has multiple severe food allergies and to get to bake safe cookies with his class mates was a hugely enjoyable and inclusive experience. For me it was the joy and lack of stress of him baking in a room where allergens were not present. The children were aware the recipe was safe for my son but we did not focus on it being a free from cookie and they were really just excited to be baking cookies! The children were divided into groups of five and the recipe made them two cookies each.
The following shopping list was enough to make 60 cookies with a little spare.
1kg bag Doves Farm gluten free self raising flour (contains raising agents and xanthan gum
500g tub Vitalite dairy free margarine
1kg bag caster sugar
Carton rice milk
Bottle/tin golden syrup
Dairy free chocolate chips – I brought in a catering bag of Plamil dairy free chocolate drops from home (dairy, gluten, nut free but may contain traces of soya) Moo free also sell dairy free chocolate drops (may contain traces of nuts). If you cannot find chocolate chips safe for your needs buy bars of safe chocolate and get the kids to break it into pieces to make chunky chocolate chips.
Each group should have-
A large mixing bowl
A large spoon for mixing (dessert spoon fine)
Tablespoon measure (ideally. Some of the kids actually used a regular spoon and it worked out ok)
A baking tray
* I brought in a safe set of baking equipment from home for my son and his group to use*
Makes 10 cookies
3/4 cup gluten free self raising flour (make sure it contains xanthan gum)
1/4 cup caster sugar
1/4 cup dairy free margarine
1 tablespoon golden syrup
1 tablespoon rice milk
2 heaped tablespoons of dairy free chocolate chips
Preheat oven to 190 C (we had access to 2 ovens and were able to bake the cookies in two batches)
Line the baking trays with parchment
Measure out the caster sugar and margarine and mix well together (all the children took turns measuring and mixing. Some groups mixing skills were better than others but all the cookies turned out well)
Add the golden syrup and rice milk and stir well
Add the gluten free flour and mix till combined
Stir in the chocolate chips/chunks
Using one teaspoon to scoop and one to push the mix onto the baking tray measure out 10 cookies. Each child placed two spoons of mix onto their group’s tray. Try to leave space between each scoop as the cookies spread in the oven.
An adult should then place the trays in a preheated oven for 10 minutes. Cookies on a lower shelf may need a couple of minutes longer.
The whole class were very enthusiastic about baking cookies and worked really well together. Despite fairly haphazard measuring and mixing everyone ended up with a lovely tray of soft style chocolate chip cookies. The cookies are best left till completely cool before handling.
A huge thank you goes out to my son’s teachers for organising such an inclusive and fun baking session.