After-school snacks

Our delicious treats will keep your hungry family happy till dinnertime!

APPLE & CINNAMON SCONES MAKES 9 PREP 15 MINS COOK 15 MINS

Preheat oven to very hot, 220°C. Lightly grease and line an oven tray with baking paper. Sift 2 cups self-raising flour and ½ tsp ground cinnamon into a medium bowl. Stir in ¼ cup brown sugar. Using fingertips, rub 75g chopped butter into flour mixture. Chop 1 cored, small green apple, reserving 2 tbsp. Stir remaining apple through. Make a well in the centre of the flour mixture. Pour in ¾ cup milk and mix to a soft dough. Turn out onto a floured surface and gently knead into 13cm square, about 4cm high. Using a floured knife, cut into nine squares. Transfer to oven tray. Brush with a little melted butter, sprinkle with reserved apple and 1 tbsp cinnamon sugar. Bake 12-15 minutes until scones are well-risen and golden. Transfer to wire rack to cool slightly. Serve warm with jam and yoghurt.

BANANA & NUTELLA JAFFLES MAKES 4 PREP 10 MINS COOK 5 MINS

Preheat a jaffle iron or sandwich press. Spread 2 slices raisin bread with 1 tbsp Nutella. Slice 1 banana and arrange on top with a sprinkling of 2 tbsp sultanas Finish with 2 more slices raisin bread. Spread outsides with 50g softened butter. Toast 3-4 minutes until golden. Set aside 5 minutes. Serve with sliced fruit.

FROZEN YOGHURT & MUESLI POPS MAKES 12 PREP 10 MINS + FREEZING

In a bowl, combine 2 ½ cups Greek-style yoghurt, ½ cup desiccated coconut and 2 tbsp honey. Stir 250g finely chopped strawberries through. Spoon into twelve ⅓-cup paddle-pop moulds. Sprinkle ¼ cup toasted muesli over yoghurt, pressing gently. Insert wooden paddle-pop sticks. Freeze overnight. Run under hot water 10 seconds before carefully removing pops. Serve with extra berries of choice.

MUESLI BAR BITES MAKES 36 PREP 15 MINS COOK 45 MINS

Preheat oven to moderately slow, 160°C. Lightly grease and line three 12-hole mini muffin pans with patty cases. In a baking dish, combine 2 cups rolled oats, ⅔ cup sunflower seeds and ⅓ cup sesame seeds. Bake 12-15 minutes, until toasted. Transfer to a large bowl. Meanwhile, in a saucepan, stir 100g chopped butter, ½ cup brown sugar and ¼ cup honey together on medium until butter melts and mixture is smooth. Add butter mixture to toasted oat mixture with ¼ cup chopped dried cranberries and 1 tsp ground cinnamon, mixing well. Spoon into cases, pressing firmly. Bake 10-12 minutes until golden. Cool, remove from pan. Drizzle with melted white chocolate (½ cup melts) and sprinkle with ¼ cup chopped dried cranberries.