The Usborne Children's World Cookbook has some great recipes perfect for your little ones to try over the school holidays.
Inspire your children these holidays with the Usborne Children's World Cookbook, full of simple and mouth-watering recipes from over 25 countries.
The illustrated, step-by-step instructions are easy to follow, and extra interactive features give a chance to discover more about traditional dishes and local ingredients from around the world.
Choose your favourite from French Apple Tart, Chinese Fried Rice with Vegetables, Thai Chicken in Coconut Milk or Traditional American Brownies.
225g self-raising flour
1 tsp baking powder
pinch of salt
25g caster sugar
50g unsalted butter (if using salted butter, omit pinch of salt)
1. Turn on oven to 200C. Sift the flour, baking powder and salt into a mixing bowl. Stir in the sugar. Then cut butter into cubes.
2. Rub the butter quickly into the flour mixture with your fingers until the mixture looks like fine breadcrumbs.
3. Add most of the milk, a little at a time, stirring it into the flour mixture with a knife with each addition. Then flour your hands.
4. Gently knead the mixture until it makes a smooth dough. Add more milk if the mixture seems dry. Leave the dough to rest for 10 minutes.
5. Sprinkle flour on work surface. Use a rolling pin to roll out the dough until it is about 2cm thick.
6. Use a 5cm cookie cutter to cut circles out of the mixture. Squeeze the trimmings and roll them again.
7. Cut out more dough circles. Put them on a greased baking tray. Brush the tops with a little milk.
8. Bake the scones near the top of the oven for 10-12 minutes, until golden brown. Let them cool on a wire rack.
9. Cut the scones in half and spread them with jam and cream to serve.