Food and Nutrition
Nursery
Nursery Curriculum Cooking
Autumn Term
- Christmas Biscuits
Spring Term
- Yoghurt Bites
- Scones
- Easiest ever Biscuits
Summer Term
- Snail Cookies
- Easy Bread
Christmas Biscuits
- 35g Easter Biscuits (pre-made mix or desired amount)
- 8.211g unsalted butter (Arla)
- 8.211g caster sugar (Silverspoon)
- Egg: 0.0041 each
- 0.021 tsp vanilla flavouring (Bako Select)
- 16.422g plain flour (Matthew Cotswold Flours)
Yoghurt Bites
- Frozen Fruit Yoghurt Bites 36.000 g
- Yoghurt Natural- BV Dairy 16.000 g
- Raspberries Fresh 10.000 g
- Blueberries - Fresh 10.000 g
Scones
- Flour Self Raising 16k - Matthew Cotswold Flours: 22.500g
- Sea salt Cornish - Cornish Sea Salt Co: 0.100 pinch (0.3g)
- Butter Unsalted - Arla: 5.500g
- Milk Semi-Skimmed - Cottswold: 16.000ml
Snail Cookies
- Flour Plain 16kg - Matthew Cotswold Flours: 22.639g
- Spice Cinnamon Ground - Triple Lion: 0.056 tsp (5g)
- Baking Powder Gluten Free - Doves: 0.056 tsp (5g)
- Spice Nutmeg Ground - Chef William: 0.014 tsp (5g)
- Egg: 0.083 each
- Oil Rapeseed - KTC: 4.861 ml
- Flavouring Vanilla - Bako Select: 0.028 tsp (5g)
- Sugar Granulated - Silverspoon: 12.222g
Easy Bread
- Flour Strong Bread 16k - Matthew Cotswold Flours: 61.665g
- Yeast - DCL: 0.863g
- Sugar Caster - Silverspoon: 0.123 tsp (5g)
- Sea salt Cornish - Cornish Sea Salt Co: 0.247 tsp (5g)
- Oil Rapeseed - KTC: 0.123 tsp (5g)
Method
- Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
- Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy – if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
- Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
- Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.
Easiest Ever Biscuits
- Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
- Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
- Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.
