3 CUTE (AND YUMMY) VALENTINE’S DAY SWEET TREATS FOR KIDS

It’s the month of love! Make it fun for your little ones and show them some love by creating these three easy and cute ideas that are sure to get their taste buds excited

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WAFER DIPS

INGREDIENTS
100g wafer biscuits
80g white chocolate
Red gel food colouring
20g pink sprinkles

METHOD
1. Arrange the wafer biscuits on a lined baking tray and place in the freezer.
2. Chop the chocolate and add to a mug.
3. Microwave for 15 seconds at a time, stirring in between, until melted and smooth. Add a drop of food colouring and stir through.
4. Dip the tops of the wafers into the chocolate, hold to allow excess to drip off, then place on the baking tray.
5. Decorate with sprinkles.
6. Repeat with the remaining wafers, placing them in the fridge for 10 minutes when done so they set properly.


V-DAY CHERRY HEART PIES
Makes: 8

Cooking time: 25 minutes


INGREDIENTS
1 roll puff pastry
2 cups cherry jam
1 egg, whisked
Icing sugar, to dust

METHOD
1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Unroll the pastry and roll out until 1 cm thick. Press out 16 × 5 cm circles with a cookie cutter.
3. Arrange 8 of the circles on the prepared tray.
4. Cut a heart from the middle of the remaining circles using a smaller heart-shaped cookie cutter.
5. Add a teaspoon of cherry jam to each circle on the tray. Cover with the heart pastry circles, pressing down the edges with a fork. Brush with egg wash.
6. Bake for 15 minutes, until golden. Dust with icing sugar just before serving.

Top Tip:
If you don’t have a heart-shaped cookie cutter, help your little ones and cut out heart shapes for them.

Recipe & styling: Leila-Ann Mokotedi
Photography: Andreas Eiselen


CEREAL LOVE BITES
Makes: 10

Total Time: 1 Hour


INGREDIENTS
400g marshmallows (pink and white)
¼ cup butter
5 cups puffed rice
80g white Chocolate, melted
pink gel food colouring (optional)
2 Tbsp colourful sprinkles

METHOD
1. Grease and line a 30cm round dish.
2. Add the butter to a pot placed over low heat and stir until melted.
3. Add the marshmallows and mix until smooth.
4. Pour in the puffed rice and stir to evenly coat in the marshmallow mixture.
5. Scoop the mixture into the lined dish, using an oiled spatula to flatten and shape the mixture. Work quickly before it sets. Allow it to cool completely.
6. Using a heart-shaped cookie cutter, carefully cut out individual cereal bars. Chill in the fridge.
7. Place a few spoons of melted chocolate in a resealable bag and set aside.
8. Add a tiny drop of food colouring to the remaining white chocolate and stir through to create a light pink colour.
9. Place pink-coloured chocolate into a piping bag and remove marshmallow bites from the fridge.
10. Drizzle with white and pink chocolate and finish with sprinkles.

Top Tip: 

No piping bag? Place melted chocolate into a resealable bag, snip the corners and pipe.