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Annabel Karmel’s latest book has plenty of ideas to feed hungry mouths and recipes to cook up with little helping hands
Makes: 14 cookies
INGREDIENTS
85g softened unsalted butter 75g soft light brown sugar 1 tsp vanilla extract
75g raisins
40g sunflower seeds
Preheat the oven to 180°C/350°F/Gas 4 and line 2 baking sheets with baking parchment.
Put the butter and sugar in a large mixing bowl and cream together using an electric hand held whisk until light and fluffy
Recipes taken from Real Food Kids Will Love (Bluebird, £16.99)
YOU WILL ALSO NEED:
Small star or flower cutters Small melon baller Cocktail sticks
6 small plastic cups
6 cake pop sticks
METHOD
Cut the watermelon in half and cut a 2cm slice off one of the halves. Stamp out 3 stars or flowers out of the slice. Scoop out balls of watermelon from the other half using a small melon baller.
Remove the skin and core of the pineapple and cut two 2cm/¾in slices off the pineapple. Stamp out 3 stars or flowers using the cutters. Slice the remaining pineapple into cubes.
Break 6 cocktail sticks in half. Insert a cocktail stick into the middle of each flower and push a blueberry onto the stick to make the centre.
Insert a cake pop stick into the flowers to make the stems.
Put a cube of pineapple into the bottom of each cup. Divide the grapes, melon balls, pineapple and blueberries between the cups. Insert the cake pop stick into the pineapple to hold it up in the cup.
Serve immediately.