School Council. Contents

At the start of December, School Council asked for your

tastiest Christmas recipes and the responses have

certainly got our taste buds tingling… A huge thank you to

all of the families who have contributed their delicious

festive recipes. We can’t wait to try some of these!

School Council

Contents

1. Aidan’s Creamy Bacon and Courgette Tagliatelle

2. Tabitha’s Reindeer Jammie Dodgers

3. Tabitha’s Santa Hats

4. Isaac’s Christmas Tree Cookies

5. Isaac’s Christmas Pudding Crispies

Reindeer Jammie Dodgers

Ingredients

 115g Anchor® unsalted butter

 115g caster sugar

 1 large egg, beaten

 1/2 tsp vanilla extract

 250-275g plain flour, plus extra for dusting

 4 tbsp seedless raspberry jam or lemon curd

 2 tbsp icing sugar for dusting

Method

 Preheat the oven to 180ºC, fan 160ºC, gas 4. Lightly grease 2 large baking sheets. Place the butter and sugar in a large bowl and beat together until pale and creamy. Gradually beat in the egg and vanilla extract.

 Sift over 250g of the flour and mix to a crumbly dough. Gather the dough together with your hands and knead on a lightly floured surface until smooth. If the dough is sticky work in the rest of the flour. Shape the dough into a flat disc, wrap in cling film and chill in the fridge for 40 minutes.

 Roll half the chilled dough out on a lightly floured surface to a 3mm thickness. Use a 6cm round cutter to stamp out 16 circles, re-rolling the dough as necessary. Place on one of the baking sheets. Repeat with the remaining dough but use a Christmas themed cutter (we used a reindeer) to stamp out the centres from each circle. Place both baking sheets in the fridge for 30 minutes.

 Bake the biscuits for 12-14 minutes, or until crisp and pale golden. Leave on the baking sheets for 5 minutes then transfer to a wire rack to cool.

 To assemble, spread about 1 tsp jam (or another filling of your choice such as lemon curd or Nutella) on each whole biscuit. Lightly dust each cut out biscuit with icing sugar then

Santa Hats

Ingredients

 6 large egg whites

 300g caster sugar

 A pinch of salt

(Or if you are pushed for time use bought mini meringue nests)

 300ml Double cream

 Strawberries

 Mini white marshmallows

For the meringue

 Preheat oven to 150 degrees C/ gas 2.

 Line a backing tray with grease proof paper

 Put egg white in a bowl and whisk until the egg whites form firm peaks (If you can hold the bowl upside down above your head you will know they are stiff enough)

 With the mixer still running gradually add the sugar and pinch of salt. Whisk for about 7-8 minutes on high speed until the meringue is white and glossy and it feels perfectly smooth. If it still feels grainy whisk a little more. Be careful though, don’t whisk too long otherwise it will collapse.

 Put meringue in a piping bag and pipe onto the baking paper to make little nests. Leave space between each one.

 Bake for about 1 hour.

 Once they are baked remove from the oven and leave to cool. They will keep in an air tight container for a few days until you are ready to use them.

To make up the Santa hats

 When you are ready to serve. Whip the cream and spoon into each of the meringues

 Wash and hull the strawberries. Make sure they are dry before pacing on top of the cream.

 Use a little bit of cream to fix the mini marshmallow in place for the pom pom.

Christmas Tree Cookies

Ingredients

75g Black Treacle

100g Butter or Margarine

50g Caster Sugar

2 Tablespoons of Ground Almonds

200g Plain Flour

½ Teaspoon Bicarbonate of soda

½ Teaspoons Ground Cinnamon

½ Teaspoons Ground Ginger

1 Egg Yolk

Method

1.

Melt the treacle, margarine and sugar in a pan

2.

Put the dry ingredients into the melted mixture

3.

Mix in the egg yolk until it makes a dough

4.

Put it in the fridge for 20 minutes

5.

Roll it out until it is 5mm thick

6.

Cut into Christmas shapes and bake in the oven at 190 degrees c for 10

minutes

Christmas Pudding Crispies

Ingredients

100g Coco Pops

4 funsize Mars Bars (approx. 78g)

2 tsp butter

50g white chocolate

Sprinkles for decoration

Method

1.

Cut the mars bars into pieces and put into a microwaveable bowl with

the butter. Microwave in short bursts until melted

2.

Fold the Coco pops into the chocolate mixture, ensuring that they are all

fully coated.

3.

Put 15 spoonfulls onto a baking tray and put in the fridge for 15 minutes

until firm. Shape into balls

4.

Melt the white chocolate and drizzle over each ball then decorate with

sprinkles

Marzipan Christmas Presents

You need:

- Marzipan

- 2 different colours of food colouring

Colouring the Marzipan:

1.

Unwrap the marzipan then put it on a plate and cut it

into quarters. Put each quarter into a small bowl.

2.

Add one drop of green food dye then mix it in with your

fingers. Carry on until the marzipan is fully coloured.

How to Make a Present:

1.

Roll a ball of marzipan and put it on a flat surface. Gently

press the flat side of a knife down the ball.

2.

Turn the ball on its side and press it with the knife again.

Keep on doing this on different sides until the ball

becomes a cube.

3.

Roll thin sausages of green marzipan. Press them onto

the cube in a cross shape. Add two loops in the middle

for a bow.

4.

You have completed the present. You can make more

and more and share it with your family and friends. This

is a yummy present!