During Discovery play many of us love to get our hands dirty by cooking in the kitchen and opening the Pod 1 cafe.
Many of our dishes have ingredients straight from our school garden or other local gardens.
- 1 cup plain flour
- 1 cup rolled oats (not quick cooking)
- 1 cup desiccated coconut
- 1/2 cup firmly packed brown sugar
- (1/4 cup) caster sugar
- 125g butter
- 2 tablespoons golden syrup
- 2 tablespoons water
- 1/2 teaspoon bicarbonate of soda
Step 1 Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
Step 2 Combine flour, oats, coconut and combined sugar in a large bowl.
Step 3 Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
Step 4 Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.
Recipe from Taste
Chocolate chip cookies
A couple of weeks ago Chris brought us in some plums…. PERFECT for PLUM JAM.
- 2kg of plums, weighed after stones removed (try combination of light and dark fleshed plums)
- 350ml water
- 1.7 kg white sugar
Step 1 Place water and plums into large stockpot and bring to a simmer for 25 minutes.
Step 2 Add sugar, and stir until dissolved, turn it up to boil for about 25- 30 minutes, check if it has set by dolloping a little bit on a cold plate (try putting a saucer in the freezer to cool it). If it sticks like jelly and doesn’t move, its set!
Step 3 Remove from heat and skim off any ‘scum’ floating on top.
Step 4 Pour into your sterilised jars and process in boiling water, approximately 35 minutes.
Recipe from KidSpot
Problem is now we have lots of plum jam and are not sure what to do with it…
Feel free to leave a comment below if you have an idea for our next bake off.