After School Cooking Club Recipes
By Gary Evans
on Thursday, October 22, 2015 in Uncategorized.
If your child attended cooking club (and enjoyed the treats that were brought home!) we have decided to provide the recipes.
Please let us know how you get on, send us your feedback or photos…Enjoy!
75g Butter (melted)
150g Light brown sugar
40g Cocoa powder
75g Plain flour
Half a spoon of bicarbonate of soda
A pinch of salt
A few drops of vanilla extract
Add some Oreo’s if you want!
- Add the melted butter to the sugar and mix until smooth
- Mix in the flour, cocoa powder, salt and bicarbonate of soda until all one colour
- Add the eggs carefully and some vanilla extract, mix well
- Break/cut up the chocolate into small pieces and stir into the mixture well
- Share out equally into two trays
- 250g butter
- 200g soft brown sugar
- 4 tablespoons golden syrup
- 450g oats
- 75g raisins
- A few drops of almond essence
- Mix the butter and sugar
- Add the golden syrup, mix
- Add the oats, raisins and almond essence
- Bake in the oven for 20 minutes
Autumn Apple Crumble
- 3 apples
- 3 large spoons of caster sugar
- 3 large spoons of water
- A pinch of cinnamon
- 2 large spoonful’s of sultanas
- 125 grams of plain flour
- 75 grams of butter
- 25 grams of Demerara sugar
- 50 grams of porridge oats
- Prepare the fruit
- Place into the bottom of your tray
- Sprinkle with sugar, cinnamon and water
- Weigh out your ingredients into your mixing bowl
- Mix the flour, butter and brown sugar until they are like breadcrumbs
- Stir in the oats
- Place on top of your fruit
Carrot Cake Muffins
- 75g carrots, grated
- 1 egg
- 50g brown sugar
- 2 1/2 tbsp sunflower oil
- 60g self-raising flour
- 1/4 tsp cinnamon
- 50g raisins
- Mix eggs and sugar, beat in oil
- Add flour, cinnamon and raisins
- Spoon into muffin cases and bake for 15 minutes until firm to the touch and golden brown
Quick and easy pizza dough, you’ll need:
- 1 pkg dry, active yeast (equivalent of 8g or .25 ounces or 2.25 tsp)
- 1 tsp sugar
- 1 cup warm water (110 degrees F)
- 5 cups bread flour (we use all-purpose flour)
- 2 tbsp olive oil
- 1 tsp salt
- Pre-heat oven to 450 degrees.
- In large bowl, stir yeast and sugar into the warm water and let it sit for 5-10 minutes until it looks creamy.
- When yeast is frothy, add flour, salt and oil, and stir until well mixed.It will be loose and kind of messy looking. That’s ok. No need to form a smooth ball or anything.
- Let it rest for 5 minutes.
- Turn out on to a lightly floured surface and roll or pat into one 12″ crust or 4 individual crusts.
- Transfer to a pizza stone or a lightly oiled pan.
Bake at 450 for 15-20 minutes (large pizza) or 10-15 minutes (smaller pizzas).
This pastry is made by the “Rubbing In” Method, it is quick and easy to make.
4oz Plain Flour
A Pinch of Salt
4 Tsps Water (Approx)
The fat may be lard or a mixture of lard and margarine. Mix the flour and salt together in a mixing bowl, cut the fat into small pieces and rub in with your finger tips until the mixture looks like fine breadcrumbs.
Add the water a little at a time, mixing with a knife until the ingredients stick together. Then using one hand, collect the dough together and knead lightly to give a firm smooth dough.
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