Baking

On Friday we made flapjacks in cookery class with Siobhán.

These flapjacks keep very well in a tin. 

Here is the recipe.

Ingredients

8ozs Porridge oats

4ozs Margarine

4oz brown sugar

3oz Honey

Method

1. Preheat the oven to 150°C
2. Melt margarine or butter in a saucepan with the sugar and Honey. Heat gently until the sugar is dissolved.
3. Stir in the oat-flakes.
4. Put the mixture into a swiss roll tin (22cm x 33cm, 9” x 13”) lined with parchment and press it out evenly using the back of a spoon.
5. Bake in a preheated oven for approximately 25 minutes or until golden brown.
6. Cut into squares while still warm and leave to cool in the tin.
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Friday Art

Diorama

A diorama is like a stage setting or room in a box. 

All we needed were shoe boxes and our imagination.

Here are some pictures of us starting our new art project.

We will update you with more pictures next week.

Baking with 6th Class

 Gingerbread Cookies

Ingredients

• 100g soft brown sugar
• 100g golden syrup
• 225g plain flour
• 1/4 tsp salt
• 2 tsp bicarbonate of soda
• 1 heaped tsp ground ginger
• 1/2 tsp cinnamon
• 50g unsalted butter

Method

1. Pre-heat oven to gas mark 5 and grease 2 baking sheets.
2. Sift together all of the dry ingredients. Heat butter, sugar and syrup until dissolved then leaver to cool after mix them into dry ingredients and make a dough.
3. Chill the dough in the fridge for 30 minutes.
4. Roll out the dough to about 1/4 inch thick and cut into gingerbread men. Place on trays allowing space to spread.
5. Cook for 10-15 minutes.