Annabel Karmel reveals her dessert recipes to get kids, big and small, excited this summer
Let the games begin! These sweet treats with a sporty twist are real crowd-pleasers
BEST-SELLING cookery writer Annabel Karmel shares her ultimate summer dessert recipes with a sporty twist.
They're sure to be a hit with kids, big and small.
Fruity flame
Makes 6
Prep time 10 mins
Freezing time 30 mins
Cals 122
Sat fat 3g
*200ml double cream
*100g caster sugar
*200ml set natural yoghurt
*200ml coconut cream
*11/2tsp vanilla extract
*6 waffle ice-cream cones
*1 passion fruit
*Dried coconut pieces, to decorate
1 Whisk the double cream in a bowl until soft peaks form. Add the sugar, yoghurt, coconut cream and vanilla extract, and stir until combined.
2 Spoon into an ice-cream maker and process for around 30 minutes or until frozen. Alternatively, transfer to a plastic container and place in the freezer for around 1 hour. Remove when semi-frozen and beat with an electric mixer for a few seconds to break up the ice crystals, before transferring to the freezer again. Repeat this process once or twice until the yoghurt has fully set.
3 Pipe the frozen yoghurt into the waffle cones. Slice the passion fruit in half and spoon the pulp over each cone. Decorate with coconut pieces to finish.
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Medal cookies
Makes 15
Prep time 1hr 20 mins, plus 1hr chilling
Cooking time 12 mins
Cals 390
Sat fat 21g
*65g light brown sugar
*85g butter, softened
*1/2 medium egg, beaten
*65g golden syrup
*200g plain flour
*1/2tsp bicarbonate of soda
*1tsp cinnamon
*11/2tsp ginger
*1/2tsp all-spice
*Ready-to-roll icing, various colours
*Apricot glaze
*Edible glitter, to decorate
1 Preheat the oven to 200°C/180°C fan/gas mark 6 and line two baking sheets with non-stick paper.
2 In a bowl, cream the sugar and butter together until light and fluffy. Add the egg and golden syrup, then beat again. Finally, add the flour, bicarbonate of soda, spices and a pinch of salt, then whisk until combined.
3 Tip the mixture out on to a floured surface. Knead to a smooth dough then wrap in cling film and leave to chill in the fridge for 30 minutes.
4 Roll out on a floured surface to the thickness of a £1 coin. Push out circles using a 7cm-diameter cutter. With a skewer, make a hole for the ribbon at the top of each cookie. Arrange on the baking sheets, leaving space between each circle, and pop in the fridge for another 30 minutes.
5 Bake the cookies for 6 minutes. Remove and widen the holes if they’ve started to close. Return to the oven for 6-8 minutes until lightly golden. Allow to cool on the trays for 5 minutes, before transferring to a wire rack.
6 Cut out numbers 1, 2 and 3 from the ready-to-roll icing, brush with some warmed apricot glaze and dust with edible glitter. Stick each on to a disc of coloured icing cut out slightly smaller than the cookie, then fix to the biscuits using glaze. Thread ribbon through the holes to finish.
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