Kestrels have made us so proud this year already. They have really leapt into their learning and got involved. Check out our photos showing our science experiments where we were able to change the direction of light.
Look at our gingerbread cookies we made in DT – hope they don’t make your mouth water too much!
Here’s our recipe if you fancy having a go:
Serves: 5 – makes about 20
- 125g butter, softened
- 100g dark brown soft sugar
- 200g golden syrup
- 350g plain flour
- 2 teaspoons ground ginger
- 1 teaspoon bicarbonate of soda
Preparation time: 25min Extra time:15min chilling Cooking time: 10min
1. Beat together the butter and sugar
using an electric whisk (if available) until light
and creamy. If no electric whisk is available, use a wooden or large metal spoon and
lots and lots of stirring!!
2. When it is light and creamy, stir in the golden syrup.
3. Sift the flour, ginger and
bicarbonate of soda together, then combine with the butter
4. Mix until a rough crumb begins to
form, then work the mixture into a smooth dough
using your hands.
5. Wrap your dough in cling film and put it in the fridge for 15 minutes or until firm.
(The longer the dough is chilled, the more it will keep its shape whilst baking.)