saucepan.Slowly cook the mixture over a low heat until fully combined and thickened to a firm texture.Remove the mixture from the heat and allow to cool.Now enjoy squashing and sculpting the dough with your child!

if needed-    Knead the dough by hand for 10 minutes or until it is smooth and reaches one colour (ensure the dough does not become brittle)-    Ensure the dough rests before rolling. It needs a minimum of 30 minutes, but can be rested overnight.-    When

, egg – just pile the ingredients on.INGREDIENTSFor the dough350g  (12oz) strong white flour ½ tsp salt1 tsp easy-blend yeast180ml (6fl oz) lukewarm water1 tbsp olive oilFor a tomato sauce1 onion, preferably red, sliced3 tbsp olive oil400g (14oz) tin

lukewarm water5g salt, dissolved in the waterMethodFirstly, pour the semolina on your surface and form a crown shape with a dip in the middle. Slowly add the salted water in the dip. Start kneading and continue until your dough feels smooth. Let the dough

hands right in the bowl and mix the ingredients with your fingers. Check you have the right temperature of water for making bread dough by putting your fingers in a bowl of water; it should feel nice and warm – neither too hot nor too cold. Keep adding

processor and mix on low speed with the dough hook attachment, adding the yeast mixture through the opening in the top. Increase the speed so the dough forms a ball, then knead the dough on a floured bench for about 15 minutes until smooth and elastic

At the new-look Pizza Express diners, children can sit at the counter to watch pizzaiolos at work, and there are special activity areas. The Piccolo Menu offers dough balls, salad, pizza or pasta, a sundae and a frothy bambinoccino.

to 200ºC (Gas Mark 6). To make the choux pastry, melt the butter in a saucepan with 150ml of cold water. Bring to the boil, then quickly add the sifted flour all in one go and remove from the heat. Beat hard with a wooden spoon until the dough forms a

This recipe is so easy – you just make the dough and roll it out, then cut out any shape you wish. I use this to make lovely cookies for treats, presents, party or wedding favours, as well as cake decorations. You can also use this recipe to create

the flour and butter in a food processor and whizz until the mixture resembles coarse breadcrumbs. Add the sour cream and lemon zest and mix until a dough forms. Turn out onto a lightly floured surface and press into a flat, round disc. Cover with cling film