The Naranga Newsletter

Home Economics 

with Ms Athiniotis

EASTER COOKING   

 

Chocolate Crackle Easter egg nest

 

 

Upper Junior students enjoyed making Easter egg nests from the chocolate crackle recipe. They made the chocolate crackles following the directions on the back of the Rice Bubbles packet and used the back of a spoon to form a hollow to fit two mini easter eggs. 

 

 

 

Hot Cross Buns      

Senior students learned how to make Hot Cross Buns from scratch. They activated the yeast, measured out the flour, milk powder, spice and fruit and made the flour paste to pipe the crosses. 

At the end of the term all cooking students reflected on the recipes we made this term. They indicated what they would like to learn for next term and highlighted recipes we could try for next term. 

Hope you all enjoy the school holidays. It is a wonderful opportunity to get involved in a cooking activity together as a family.       

 

Ingredients:                         

3 teaspoons yeast                           Flour paste:

1 tablespoon sugar                       ½ cup plain flour

2 tablespoons butter                    4 to 5 tablespoons water

2 ¼ cups warm water                  Glaze:

¼ cup castor sugar                     1/3 cup water

6 cups bread flour                       2 tablespoons caster sugar

1 teaspoon salt                              Butter, to serve.

1 ½ teaspoons mixed spice

1 tablespoon powdered milk

1 ½ cups currants

 

WHAT TO DO:   INSTRUCTIONS   

  1. Mix yeast, 1 tablespoon sugar, butter and half the water. Allow to stand for 5 minutes. Work in castor sugar, flour, salt, spice, and powdered milk sifted together and the remaining water. Lastly add currants and mix into a soft dough.
  2. Turn out onto a lightly floured board and knead until smooth and elastic. Divide evenly into 24 pieces. Knead each piece separately, shape into balls and place on greased oven trays. Cover and allow to stand in a warm place for 20 minutes.
  3. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of the bag. Pipe flour paste over tops of buns to form crosses. Bake in a pre-heated oven 190c or 170c fan forced. For 20 to 25 minutes. 
  4. Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 3 to 4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.