Recipes — Cooking with Kids

Ingredients 1 x 395g tin sweetened condensed milk 1 x 600ml cream 2 x teaspoon peppermint gum 1/2 teaspoon vanilla paste 3/4 cup dark chocolate chips Little pinch of salt Method You will need a loaf tin lined with cling wrap. Chop chocolate chips roughly. In a mixing bowl add condensed milk, cream, peppermint gum, vanilla, salt and half the choc chips. Using a hand beater, whip the mixture until it forms soft peaks. Gently fold through the remaining choc chips Pour the mixture into the loaf tin. Cover with cling wrap. Place in the freezer overnight before serving. Store...

Ingredients 100g unsalted butter (room temperature) 50g caster sugar 1/2 tablespoon lemon juice 1 teaspoon of lemon myrtle 150g self-raising flour Jam (Davidson Plum Jam or Raspberry Jam work well) Method Preheat the oven to 180°c / fan forced 160°c Line a baking tray with non-stick baking paper. Measure the butter into a bowl and, using a hand mixer, beat to soften. Gradually beat in sugar, spice, lemon juice and flour. Bring the mixture together with your hands to form a dough. Roll the dough into 20 balls (about a tablespoon of mixture for each) and place them on the...

Our go-to sweet treats are these magic melting moments that can be made with different bushfoods.

A clear winner in the shortbread stakes. It showcases lemon myrtle & saltbush and is a tasty recipe that is a great example of how you can adapt your favourite recipes to include native bushfoods. The icing is optional, this recipe has pepperberry, but you can substitute that with lemon myrtle or saltbush.