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Stirrin' Blog
Christmas Cooking with children - A Recipe December 3rd
St Andrew’s Holiday Big Lottery funded interactive demonstrations in out of school clubs were funded Big Lottery funds. Ingredients were sponsored by Scotherbs and TOTAL yogurt. The children had heaps of fun and a high adult to child ratio provided a fantastic opportunity for working together in small groups.
A John Lewis and Waitrose partnership
Christmas Cooking with children. One of the Christmas recipes created by Stirrin’Stuff came from the
BACHELDRE RECIPE COLLECTION
Berry and Honey Cookies ~ Makes 12 - 15
100g soft butter
50g light muscovado sugar
One dessert spoon runny honey
150g Organic Stoneground plain flour
Half teaspoon baking powder
75g dried blueberries and cranberries
Oven 180C Gas 4
1. Be prepared. Wash your hands, get everything ready and turn the oven on.
2. Put the soft butter and sugar into a mixing bowl and use a wooden spoon to beat them together. Put a damp cloth under the bowl, to stop it moving. Little stirs, keep the mixture in the bowl.
3. Add the honey and beat well.
4. Sift the flour and baking powder through a sieve, into the mixing bowl. Use a spoon to push the flour through the sieve. Add the berries and beat everything together.
5. Use one of your hands to knead the mixture to make one big ball (keep the other hand clean). Make balls the size of a large conker and put them onto a greased baking sheet. Leave space in between the balls, the biscuits will spread a little, during baking.
6. Use a fork to gently flatten your cookies and bake for about 15-20 minutes until the cookies are just firm. (They will harden on cooling).
7. Allow the cookies to cool for five minutes and then use a palette knife to put them on a wire rack to cool completely.
8. Adventurous Stuff
At Step 6 press half a Macedonia nut on top of each cookie.
ALWAYS HAVE A GROWN UP IN THE KITCHEN WHEN YOU COOK
©Stirrinstuff.org
Matt & Anne Scott, Bacheldre Watermill, Churchstoke, Montgomery
T: 01588 620489 F: 01588 620105 E info@bacheldremill.co.uk
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