COOKERY CLUB

Cookery Course

Friday 2nd December 2011

This is the last week of this semester so since it is nearly Christmas we
made festive Christmas Biscuits;

Makes approximately 20

Ingredients;

225g (8oz) self raising flour

100g (4oz) caster sugar

100g (4oz) margarine

3 table spoons milk

Few drops vanilla essence

To decorate;

Silver balls

Method;

1)      Heat oven to 190c, 373f, gas mark 5.

2)    Line 2 baking trays with parchment paper.

3)    Mix flour and sugar in a bowl and rub in the margarine.

4)   Add the milk and essence and mix well.

5)    Bring together with your hands and knead lightly on a floured surface.

6)   Roll out to 1/2 cm thick and cut using Christmas cutters.

7)    Decorate with balls etc.

8)    Place on the lined baking tray and bake for 8-10 minutes.

9)   Remove from the baking tray and cool.

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Friday 25th November 2011
This week we are making Chocolate Nests

To make 10 nests

What you need:

225g (8oz) plain chocolate

50g (2oz) butter

2 tablespoons golden syrup

100g (4oz) corn flakes

Topping (Smarties, Jelly Tots etc)

Bun cases

Method;

1. Put 10 bun cases onto a baking tray.

2. Break the chocolate into a large pan.

3. Add the butter and golden syrup to the pan.

4. Heat the pan gently, stirring the ingredients until the butter and chocolate have melted.

5. Add the cornflakes to the chocolate mixture, stir gently, try not to crush the corn flakes, until they are all covered.

6. Fill the bun cases with the mixture, using a spoon make a dint in the middle of each nest.

7. Arrange some of your chosen topping into each nest, then put in the fridge to set for about an hour.
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Friday 11th November 2011

This week we have made Lemon Buns;
Lemon Buns

Makes 18

Ingredients

100g margarine

100g caster sugar
2 medium eggs

100g self raising flour

Syrup;

1 small orange

1 table spoon lemon juice

4 table spoons golden syrup
Method
1) Pre-heat oven to 190’c, 375’f, Gas Mark 5.
2) Get 18 paper bun cases ready.
3) Cream (rub) margarine and sugar until light and fluffy.

4) Beat in eggs, 1 at a time, adding a little flour with each.

5) Gently fold in the remaining flour.

6) Half fill the paper cases with the mixture and bake for about 15 minutes until firm.

Syrup;

1. Grate some rind off of half the orange and put in a pan.

2. Cut the orange in half, squeeze out the juice and add 2 tablespoons of juice to the pan.

3. Add the lemon juice and golden syrup to the pan, over a very low heat, gently warm the mixture, stirring all the time.

4. When the mixture is runny, use a teaspoon to trickle it over the cakes, let the mixture cool before serving.
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Friday 4th November 2011

This week we made Rock Buns;
Rock Buns (makes about 16)

8oz (225g) Self Raising flour

1 pinch of salt

2oz (50g) caster sugar

4oz (100g) margarine

3oz (75g) raisins

1 medium egg

milk to mix

Method

1. Preheat the oven to 200 c.

2. Line a baking tray with baking paper.

3. Mix the salt and flour into a mixing bowl and cut the margarine into cubes.

4. Using your fingertips lightly rub the margarine into the flour until the mixture looks like fine breadcrumbs. Don’t over rub.

5. Stir in the sugar and raisins.

6. Mix into a stiff dough with egg and milk.

7. Place in rough heaps on the baking tray.

8. Bake the buns in the top of the oven for about 10 - 15 minutes.

9. Cool on a wire rack.

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Friday 14th October 2011

This week we made tasty chocolate biscuits;

Chocolate Biscuits

Makes approximately 20

Ingredients;

225g (8oz) self raising flour

100g (4oz) caster sugar

3 table spoons cocoa powder, sieved

100g (4oz) margarine

3 table spoons milk

Few drops vanilla essence

Method;

1) Heat oven to 190c, 373f, gas mark 5.

2) Line 2 baking trays with parchment paper.

3) Mix flour, sugar and cocoa in a bowl and rub in the margarine.

4) Add the milk and essence and mix well.

5) Bring together with your hands and knead lightly on a floured surface.

6) Roll out to 1/2 cm thick and cut into rounds.

7) Place on the lined baking tray and bake for 8-10 minutes.

8) Remove from the baking tray and cool.

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Friday 7th October 2011

This week we made crunchy, chewy flapjack, her is the recipe;

SYRUP FLAPJACKS
Makes 10

Ingredients
100g (4oz) margarine
1 tablespoon golden syrup
100g (4oz) sugar
50g (2oz) oats
50g (2oz) self raising flour
75g (3oz) crushed cornflakes.

Method
1. Heat oven to 190 c, 375 f, Gas Mark 5.
2. Line a baking tray with baking paper.
3. Melt the margarine and syrup together gently (on a low heat) in a saucepan.
4. Mix the sugar, oats, flour and cornflakes in a bowl.
5. Pour the margarine mixture, over the dry ingredients and mix well.
6. Spread evenly onto tray and press down firmly to keep the layer thin.
7. Bake in oven for 15-20 mins until firm.
8. Let it set for 5 minutes, then cut into squares while still warm, then leave to cool.

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Friday 30th September 2011

This week we are making the delectable Gingerbread Cookies, the recipe is below;

Gingerbread Cookie Recipe

INGREDIENTS
350g / 12oz plain flour
175g / 6oz light soft brown sugar
100g / 4oz butter
1 medium egg
4 tablespoons of golden syrup
1 teaspoon bicarbonate of soda
1½ teaspoon of ground ginger

METHOD

1) Put the flour, butter, ground ginger and bicarbonate of soda in a mixing bowl.

2) Mix it all together with fingertips until crumbly.

3) Add sugar, syrup and egg and mix until it forms a firm pastry mix.

     4) Pre-heat the oven to 180°C / 350°F / Gas Mark 4

5) Using the rolling pin, roll out the pastry to about 5mm thick. Make sure the surface and the rolling pin are well dusted with flour.

6) Cut out the shapes with a knife and/or pastry cutter

7) Place the cut out pastry on a greased or non-stick baking tray.

    8) Put the baking trays in the pre-heated oven. Remove after 15 minutes (check after 10 minutes).

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Friday 23rd September 2011

This week we made Chocolate Buns and after an issue with the ovens turning themselves off, most buns were cooked and edible! Here is the recipe;

Chocolate Buns

Makes 18

Ingredients
100g (4oz) margarine
100g (4oz) caster sugar
2 medium eggs
75g (3oz) self raising flour
25g (1oz) cocoa powder

Method

1) Pre-heat oven to 190’c, 375’f, Gas Mark 5.

2) Get 18 paper bun cases ready.

3) Cream (rub) margarine and sugar until light and fluffy.

4) Beat in eggs, 1 at a time, adding a little flour with each.

5) Gently fold in the remaining flour and cocoa powder.

6) Half fill the paper cases with the mixture and bake for about 15 minutes until firm.
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Friday 16th September 2011

Hello and welcome to a new semester for our Cookery Course.

During our course we do intend to make/bake/cook something every week and obviously being a cookery course we need ingredients, so to help cover the costs of these we would be grateful if your child could bring in 50p every Friday. Your child will also get to keep what they have made and will need to bring it home, so they will also need a container every Friday to carry their culinary delights in. Finally we do provide all the utensils and equipment, but the only thing we don’t have is suitable cookery aprons, so if you would like to protect your childs clothes from “mess” (especially flour!) they will also need to bring an apron.

If you would like to discuss any of the above or have any other queries please don’t hesitate to come and see us or comment, and let the cooking begin!!!!!

With thanks,

Miss M. L. Green

Mrs M. Pound

Cookery lecturers!!

Our first recipe;

Today we have made Scones (yummy) the recipe is below;

Scones (makes about 16)

Ingredients

16oz (450g) Self Raising flour

2 pinch of salt

2oz (50g) caster sugar

4oz (100g) margarine – block

4oz (100g) raisins

2 medium egg, beaten with milk to make ½ pint (250ml)

Method

1. Preheat the oven to 220 c.
2. Line a baking tray with baking paper.
3. Mix the salt and flour into a mixing bowl and cut the margarine into cubes.

   4. Using your fingertips lightly rub the margarine into the flour until the mixture looks like fine breadcrumbs. Don’t over rub.

   5. Stir in the sugar and raisins.

   6. With a round-blade knife, mix the egg and milk mix into the flour, leaving a little for brushing the tops. You should have a soft dough, moist but not too sticky.

   7. Turn the dough onto a floured board or worktop and knead it very lightly. Do this by folding the dough from the outside to the centre, turning the dough until it is smooth and firm with no cracks.

   8. Dust a rolling pin with a little flour and, on a floured surface, roll the dough firmly and evenly until it is about 1cm thick. Do not roll the dough thinner than this.

  9. Take a pastry cutter (5cm) across, dip it in flour, and cut out scone shapes – you should get approx 16.

  10. Bake the scones in the top of the over for about 10 minutes.

  11. The scone should be soft inside, crisp and golden outside. Cool on a wire rack.

A scone dough should be soft and spongy. Handle very lightly for best results.