We’ve put together a blog full of crafty ideas to create the perfect gift for Mummy or someone special on Mother’s Day. We’ve got some great recipes and some pretty things to print too.
Whether it be a cup of tea, a walk outdoors, or a fun family day at home – there are many ways to celebrate. Have fun creating special gifts for the children to say Thank You to their Mummy, granny or nanna.
CREATE YOUR OWN AFTERNOON TEA
Most Mother’s/grandmothers love a cup of tea – although often do not get to drink it whilst it is still hot! This is a lovely idea to enjoy – organise your own afternoon tea at home. You could set up the table with a tea set, flowers, and decorations.
Perhaps you could include your Mum’s favourite cake or some scones. You could do some baking if you have the time or buy a selection from the shop. Enjoy!
We may have been on many more weekend walks over the last 12 months than we ever have, but it is still a wonderful thing to be able to enjoy the outdoors as a family, get some fresh air, and enjoy one another’s company. As we are approaching warmer weather now, if the sun is shining, it may even be warm enough to pack a picnic with you.
Let us hope the sun shines for us at the weekend and enjoy your family adventures, wherever you end up exploring!
Take a look here for more salt dough ideas on creating the perfect gift for mothers day
MAKE HEART SHORTBREAD BISCUITS
Shortbread biscuits are delicious. Maybe you could have these at your ‘Afternoon Tea at Home?!’ wE have suggested using a heart-shaped cutter for Mother’s Day, but if you can not find one, you can use round cutters or other shapes such as stars. The amount below will make approximately 15 medium-sized hearts.
YOU WILL NEED
- 150g/4oz of unsalted butter
- 55g/2oz caster sugar
- 180g/6oz plain flour
- You can leave them plain; they are tasty enough as they are. However, if you want to decorate or add any extras then you can do this to your personal preference
- Pre-heat the oven to 170 degrees
- In a mixing bowl, beat the butter and sugar together until smooth consistency
- Slowly add the flour, stirring gently and combine with butter/sugar
- Sprinkle a small handful of flour onto the work surface to roll out the mixture
- Combine into a ball in the mixing bowl, and then place on the work surface
- Use a rolling pin to roll out to approximately 1cm thick
- Cut into hearts (or your chosen shape)
- Lightly grease a baking tray with a little butter to avoid the biscuits sticking and then place on to the tray
- Bake for 15-20 minutes until lightly golden
- These biscuits usually freeze well too. So, if you make a few too many you could put some in the freezer if needed
- Store in a sealed container
MAKE HEART SUGAR COOKIES
YOU WILL NEED
For the cookies
- 200 g unsalted butter (at room temperature)
- 280 g caster sugar
- 0.2 tsp vanilla extract
- 1 egg
- 400 g plain flour, plus extra to dust
- 1 pinch of salt
- 0.5 tsp cream of tartar
For the royal icing
- 1 egg
- 1 tsp freshly squeezed lemon juice
- 1 tbsp water
- 310 g icing sugar, sifted
- Preheat the oven to 170°C (340°F/Gas Mark 3½) and line four baking trays with greaseproof paper.
- Put the butter, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the egg and mix well, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.
- Add the flour, salt and cream of tartar and mix well, but don’t overmix. The dough should be light, soft and easy to handle.
- Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Cut out shapes with your choice of biscuit cutters.
- Arrange the cookies on the prepared baking trays and bake in the preheated oven for about ten minutes. Check them regularly to make sure they are not burning. The cookies should be very light golden on the outer edges and paler in the centre.
- When you are happy that they are cooked through, remove from the oven and leave to cool slightly on the trays before transferring to a wire cooling rack to cool completely.
- While the cookies are cooling, make the royal icing. Beat the egg white, lemon juice and water together in a freestanding electric mixer with a whisk attachment (or use a handheld electric whisk).
- Gradually start adding the icing sugar, mixing well after each addition to ensure all sugar is incorporated. Whisk until you get stiff peaks, about five minutes. If the icing is too runny, add a little more sugar. Add water if you need to make the mixture more spreadable.
- Decorate the cookies. You could add a couple of drops of food colouring to the icing to make the cookies more striking.
Recipe from The Hummingbird Bakery Cookbook by Tarek Malouf, photography by Peter Cassidy and Kate Whitaker. Published by Mitchell Beazley.
Don’t forget to share all your mothers day activities to your children’s families using Captures Digital Learning Journey