YUMMY HOLIDAY SNACKS TO MAKE WITH YOUR KIDS

From ice lollies to butterscotch popcorn, get your little ones’ hands dirty with these yummy (and easy-to-make) snacks this holiday.

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GRANADILLA ICE-LOLLIES
Cook time: 5 minutes
Prep time: 10 minute

Makes: 8

INGREDIENTS
2 Tbsp sugar
2 Tbsp chopped mint
½ cup water
1 cups granadilla juice
4 granadillas, pulp removed
¾ cups ginger beer

TIP: Use store-bought granadilla pulp for a simpler one-ingredient method.

METHOD

1. Add the sugar, mint and water to a pot over medium heat.
2. Stir occasionally until the sugar is dissolved.
3. Boil for 2–3 minutes, then strain through a sieve into a heat-proof bowl.
4. Add the granadilla pulp and ginger beer and stir until well combined.
5. Pour into ice-lolly molds and freeze for 30 minutes.
6. Add the sticks and freeze until solid, 4–6 hours.

Stylist: Kate Turner
Photography: Supplied

‘EAT ME’ BEADED JEWELLERY



INGREDIENTS
Skittles
Jelly Tots
Jelly Babies
Jellybeans

EQUIPMENT
Toothpick
1m elastic string
Scissors

TIP: Use child scissors. Although this is a fun activity for the kids, do it with them to ensure they do not hurt themselves.

METHOD

1. Choose the sweets you want to use for your jewellery.
2. Use a toothpick to poke a hole through the middle of each sweet.
3. For bracelets: use scissors to cut a 10cm piece of string.
4. For necklaces: cut a 20cm piece of string.
5. Pull the string through the holes of the sweets and arrange the sweets how you would like.
6. Leave enough string on the ends and tie a double knot. Now wear it, share it and eat it!

Photography: Samantha Pinto, Courtesy Images

BASIC PANCAKES (EASY ENOUGH FOR KIDS TO MAKE)



INGREDIENTS

2 tsp baking powder
pinch salt
2 eggs, whisked
2 cups milk
1 tsp vanilla essence
2 Tbsp butter, melted
Canola oil or butter for frying

METHOD

1. Combine flour, baking powder and salt into a bowl.
2. In a separate bowl, whisk together eggs, milk, vanilla and butter until smooth.
3. Pour wet ingredients into dry ingredients and mix to create a smooth batter.
4. Heat oil or butter in a large pan.
5. Ladle 1/4 cup of the batter into the pan and swirl to coat the base.
6. Fry for about 3–4 minutes over a low heat, then flip and fry the other side until lightly golden and cooked through.
7. Place pancakes on kitchen or baking paper and repeat with remaining batter.

BUTTERSCOTCH POPCORN BALLS
Cooking time: 25 minutes

Makes 12 



INGREDIENTS
6 cups popped popcorn (±¼ cup kernels)
375g caster sugar
90ml water
20g butter

METHOD

1. Line a baking tray. Ensure you have ice-lolly sticks and a wooden spoon close by. (You’ll have to work quickly; sugar sets fast.) Place popcorn in a bowl.
2. Melt sugar and water in a pot over medium heat. To stop sugar crystals from forming, avoid stirring and swirl the pot now and then. When sugar is dark caramel in colour, remove from the heat and stir in butter.
3. Immediately start pouring the caramel over the popcorn, while stirring with a wooden spoon, ensuring all popcorn is covered.
4. Start forming the mixture into balls using your hands. If it is too hot, use latex gloves.
5. Insert a stick into each ball and place it on the tray to set. Store in an airtight container for up to a week.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli