I find baking therapeutic. I even find baking with children relatively therapeutic. This is especially true when the alternative is a 20-minute argument about what board game they should play or TV show they should watch or a meltdown because one little Gilbert didn’t listen to any other little Gilbert’s ideas. The reason for this is generally because any argument can be solved by licking the bowl or by consuming copious amounts of leftover melted chocolate. Yes there are times when the melted butter pot gets knocked over or the flour manages to escape out of the packet and everyone swears they didn’t touch it, but the good in it definitely outweighs the bad and most of the time I get through the activity with my frazzled temper relatively intact! Disclosure; I would like to remind my lovely readers that the more children you try to cook with, the more stressful the undertaking for the ‘responsible’ adult. As a mum who has been cooking with little people for around 5 years, if you manage to get through the planned recipe with no mistakes or cross words I salute you! You deserve all the chocolate!
These squares were initially mummy-daughter baking time. The boys didn’t participate as they had agreed on a game and were tearing around the garden completely immersed in their imaginations (completely lovely to see especially seeing as it was a rather rotten day). But as is so often true, two is company and three a crowd so Ophelia was at a loose end. And as it is a darn sight easier to cook with just one child rather than my whole tribe, I enjoyed this time with just her and she seemed to enjoy having me completely to herself!
This recipe makes a thin biscuit bar coated in chocolate. Don’t be tempted to place it in a smaller tin for a thicker biscuit. It will fit in a brownie pan when spread out thinly – your little chef may need a bit of help to achieve this. If you are making these bars with small children I recommend using more chocolate to coat them as it is easier to spread a thicker layer of chocolate than a thin one to ensure that the top of the bar doesn’t get damaged. I think these are yummy with desiccated coconut or chopped almonds on the top. Unsurprisingly, Ophelia prefers them with sprinkles – the pinker the better! You will see that she and I compromised and both coconut and multi-coloured stars to decorate one of the batches.
For the biscuit base
- 100g margarine (or softened butter)
- 100g light soft brown sugar
- 1 egg yolk
- 50g plain flour
- 50g porridge oats (this recipe works best with bog standard oats rather than jumbo ones)
For the top
- If for young children 200g milk chocolate and 50g margarine/butter
- For older children 150g milk chocolate and 40g margarine/butter
- Chopped nuts, desiccated coconut or sprinkles to decorate
- Preheat the oven to 180°c fan and grease a brownie pan with a silicone baking brush and line it with greaseproof paper.
- Put the margarine, sugar and egg yolk into a bowl and mix until smooth, pale and creamy.
- Sift in the flour and add the oats and gently mix them in.
- Carefully spread in the brownie tin (adult help may be required here) and cook for 15-20 minutes until golden.
- Remove from the oven and melt the chocolate and margarine. This can be done in a double boiler on the stove or in the microwave. If you are using the microwave, melt it in short bursts on medium power, ensuring you mix it frequently.
- Pour the chocolate over the biscuit base (the tin will probably still be hot, so carefully) and spread with a silicone spatula. Decorate with your toppings of choice.
- Cut into squares while still warm and then leave in the tin until they have completely cooled.
Every time these are made I am surprised when they survive the night as I am always worried I may decide to sneak down stairs and devour the whole batch before the children wake! Do get in contact if you make these and let me know what you think.