Bonfire Night Treats

Bonfire Night Treats that everyone can enjoy and get the kids involved with! Team Home-Start MAJIK have had plenty of experience of hosting the occasional party and feel its only fair that the kids help out a little so that we can all enjoy the night so here are a few of our favourite snacks.

Bread Stick Sparklers

You will need

Bread Sticks

White chocolate Melted

Hundreds & thousands in a bowl

Method:

Melt the white chocolate in a bowl over a pan of bowling water, then dip the bread sticks in to the chocolate, then into the hundreds and thousands. Leave to set

OR if you want super easy peasy

They’re a super easy peasy Bonfire Night food:  dip a chocolate finger biscuit in some hot water (to just melt a little) then dunk them in a pot of sprinkles.

Bonfire Cake

 

You will Need

1 Doz Cupcakes

Quantity of Red Butter Cream

Pack of Chocolate Matchsticks

Method – get the kids to help

Spread buttercream on to the cakes

Break Matchsticks into different sizes then stick on to the buttercream

Firework Biscuits 

We started our firework biscuits by making a batch of our favourite gingerbread recipe. The recipe is a great one for kids as it’s easy to make and the dough can cope with lots of handling. The ginger is a nice warming spice to eat when you’re out in the dark watching fireworks.

Then we mixed up a palette of icing paints – just sifted icing sugar mixed with a little water, with food colouring added.

Time to paint. On some cookies we placed a blob of icing in the middle and used a spoon to blast outwards to make a firework shape (accompanying sound effects recommended!)

 

On others we dribbled lines of icing to make our design.

On all, we sprinkled lots of hundreds and thousands for extra firework shimmer.

Every biscuit looked gorgeous and each was different.

 

Pizza Catherine Wheels 

Makes roughly 14 {easily doubled}

1 sheet of ready rolled puff pastry

75ml (5 tbsp) basic tomato sauce or pizza sauce

115g/ 4oz Cheddar cheese, grated

Freshly ground black pepper

Preheat the oven to 220C/ 425F/ GM 7 and line a baking tray with parchment paper.

Spread the puff pastry evenly with the tomato sauce, getting right to the edges then sprinkle over the grated cheese. Grind over a little black pepper then roll the puff pastry up as tightly as you can. Trim off the ends then slice the roll into roughly ½ inch thick pieces.

Arrange the slices on the tray. Bake in the oven for 14-15 minutes, until the puff pastry is golden and the cheese bubbling. Leave to cool for a minute or 2 then remove and place on a wire rack to cool slightly.

And why not try some Mozzarella & Pesto Catherine Wheels which are equally delicious.

Mozzarella & Pesto

1 sheet of ready rolled puff pastry

75ml (5 tbsp) basil pesto

115g/ 4oz hard mozzarella, grated

Freshly ground black pepper

Preheat the oven to 220C/ 425F/ GM 7 and line a baking tray with parchment paper.

Spread the puff pastry evenly with the pesto, getting right to the edges then sprinkle over the grated cheese. Grind over a little black pepper then roll the puff pastry up as tightly as you can. Trim off the ends then slice the roll into roughly ½ inch thick pieces.

Arrange the slices on the tray. Bake in the oven for 14-15 minutes, until the puff pastry is golden and the cheese bubbling. Leave to cool for a minute or two then remove and place on a wire rack to cool slightly.

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