Creating and filing a healthy biscuit barrel isn’t a chore with these yummy 4pm Pick Up Biscuits which not only stave off hunger pangs but also nourish children from the inside out. They are one of my new recipes from my just released book Supercharged Food for Kids.
Every parent has encountered the hullaballoo surrounding a chaotic after school pick up, stuck in an endless car line, disgruntlement rising as every traffic light turns to red and mum or dad trying to navigate across town in the fastest way possible to make it in time to drop the kids off at after school activities. By the time they hit the car kids are usually quite hungry and can be tired and irritable after a long school day, so it’s important to create good eating patterns at this critical time and feed them a snack which is nutritious as well as being delicious.
The Australian National Children’s Nutrition and Physical Activity Survey which was conducted in 2007 found that almost 50% of all children surveyed eat biscuits, cakes and pastries after school. These would more often than not be processed and contain high amounts of sugar, bad fats and be devoid of nutrition. A good snack to give kids is something which will keep them full until dinner and give them energy for after school activities.
4pm Pick Up Biscuits make the perfect after school snack because they contain calcium for growing bones, and almond flour which is packed with monounsaturated fats, (the good ones you’ll find in olive oil), Vitamin E, magnesium and manganese. Almond flour also contains a large amount of phytonutrients, plant sterols and flavonoids which are heart healthy. These bicks are protein rich too so provide growing bodies with a boost of energy and fill them up until dinner. Have these biscuits handy on the next school run or whenever you are looking for a healthy and nutrient rich quick fix.
Here’s how to make a batch of 12.
•• 1 cup almond flour
•• Pinch Celtic Sea Salt
•• 4 TBS chilled unsalted butter
•• 2 1/4 cups grated full fat cheddar cheese
•• 3-4 TBS filtered iced water
Place flour, (I used almond meal with skin on that’s why they look darker), salt and butter in a food processor until combined. Add in cheese gradually. Slowly add water until mixture is not crumbly. Wrap in cling film and place in the refrigerator for 30 minutes. Preheat oven to 175 degrees Celsius and line baking tray with baking paper. Roll dough on floured board to 1 cm thick cut into small squares (or shapes, I created stars) with a knife, using a fork prick the biscuits to make a pattern. Using a pallet knife place squares on baking tray and place in oven. Bake for 15 minutes.