Baking can be the perfect way to reset a rainy day and most self-catering holiday accommodation will have the basic bits and pieces you need to get started without it being too messy. Here's a few tips for holiday baking and an easy recipe for delicious coconut sugar cookies that go from bowl to plate in just 20 minutes. We made them one drizzly morning in Cumbria and enjoyed them for elevenses, by which time the sun had come out and we could get off on our adventures again.
Holiday Cottage Alternatives
for Baking Bits
A salad bowl or large Tupperware will make a great mixing bowl.
Serving spoons or desert spoons can be used for mixing.
A picnic mat turned upside down so that the shiny, wipeable surface is on top can substitute for a splat mat or tuff tray.
In extremis you could even use the middle of a cling film roll as a rolling pin.
A small, upturned glass can be used as a biscuit cutter.
Watch how we made this bake as mess free and stress free as possible by clicking here.
The texture of these cookies were perfect for making our Herdy sheep shaped biscuits look cute and wooly. If you don't like coconut you might like to try my beautifully basic biscuit recipe for another easy alternative.
These are delicious as they are, no need for icing. We made just enough dough for one biscuit each. On holiday you don't need the bake to take more than a little while or have more baked goods than you know what to do with. However, if you have big cutters or want to make enough for a tin of biccies then double the recipe.
65g Stork or softened, unsalted butter
45g caster sugar
130g plain flour
25g desiccated coconut
1/2 tbsp vanilla extract
1 egg yolk
Mixing bowl and spoon
Non stick baking tray
Cooling rack or chopping board
Mix together the butter and sugar until combined. To make this extra quick and easy, you might like to give the butter a quick beat yourself before you give it to the children. This way mixing in the sugar is super simple.
Add the flour, coconut, vanilla extract and egg yolk. Mix with a spoon until too clumpy to combine then use your hands to squish and squash the mixture into a ball of dough. The more you squish, the more it will become dough-like.
Roll the dough between two sheets of greaseproof paper until roughly (very roughly is fine) half a cm thick. Cut your biscuits, lay them on a baking tray and repeat until all the dough has been used.
Bake the biscuits in the oven at 180° (fan) for 10 minutes. You'll know the biscuits are ready because, although they might still be a little soft in the middle they will easily lift from the baking tray. The best thing to use to do this is a silicone spatula or palette knife. Leave the biscuits to cool on a baking tray or wire rack.
You can find the adorable Herdy cookie cutters we used here. The rough texture of the coconut was perfect to make them look a bit woolly, but of course any biscuit cutters will work just fine.