This section has been created because of a fantastic idea by Autumn. She loves cooking and thought people could send in recipes.
Pizza by Bemir
Ramadan sweets by Ahmed
These look delicious Ahmed (Year 4 WS). You are a natural presenter I’d love to see more of your videos. Thank you so much for sending in this wonderful recipe. What a star!
Victoria sponge cake by Gracie
Here is Gracie Whittick-Knight’s (Year 6 MC) recipe for Victoria sponge cake with fresh strawberries. It looks like she had so much fun making it. She a sent in lots of photos to show all the different stages. The finished cake looks so tasty – YUM!
Ingredients
For the Cake:
200g caster sugar, 200g butter, 4 eggs, 200g self-raising flour
For the Filling:
100g butter, 140g icing sugar, strawberry jam (As much as you like), fresh Strawberries and squirty cream
Amazing Chocolate Chip Cookies
Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes (plus 30 minutes chill time)
★★★★★
The best chocolate chip cookie recipe! These cookies are easy to make with basic, wholesome ingredients. No mixer required! They’re miraculously vegan, too (no softened butter here). Recipe yields 13 large cookies.
INGREDIENTS
2 cups white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon fine sea salt
1 ¼ cups chocolate chips*
⅔ cup lightly packed coconut sugar or ½ cup packed brown sugar
½ cup sugar
½ cup plus 1 tablespoon melted coconut oil or extra-virgin olive oil**
¼ cup plus 1 tablespoon water
Maldon flaky sea salt for sprinkling (optional)
INSTRUCTIONS
In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.
Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don’t overdo it).
Line 2 baking sheets with parchment paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with remaining dough, leaving several inches of space around each cookie.
Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the baking sheet on a cooling rack and sprinkle the cookies with flaky salt, if using. Repeat with the remaining cookies.
Art at Duncombe 