Home Economics
with Ms Athiniotis
This week our Senior Elective group learned how to make Weekender Biscuits. This is a biscuit that can be used with cupboard ingredients you already have. Students enjoyed creaming the butter and sugar and rolling the biscuit dough into the crushed cornflakes.
Ingredients 125g butter 1/3 cup sugar 1 egg 2/3 cup sultanas 1 cup self-raising flour 2 cups lightly crushed cornflakes
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Equipment Mixing bowl, sifter, measuring cups, teaspoon, rolling pin, plastic seal lock bag, oven tray
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What to do: Instructions
- Cream butter and sugar until light and fluffy.
- Add egg, beat well. Fold in sifted flour and sultanas, mix well.
- Drop teaspoonfuls of mixture into cornflakes, roll lightly.
- Place on lightly greased oven trays. Allow room for spreading. Bake in moderate oven 20 minutes.
- Makes about 30 biscuits.
Gringos Nachos
Upper Junior students learned how to make an easy snack using corn chips. They also learned facts about corn. Corn in its natural state has B vitamins and minerals for health. The largest growers of corn include the United States, China, and Brazil. Students enjoy corn on the cob, popcorn, and corn chips.
Ingredients:
200g packet corn chips, 2 cups grated cheddar cheese, 2 tomatoes chopped, 4 spring onions chopped, 2 tablespoon mild chilli or salsa sauce, 375g can red kidney beans, rinsed.
Method:
Preheat the oven to 180c (Gas 4) Place the corn chips in a deep baking tray and sprinkle with half the cheese.
In a bowl, mix the tomatoes, onions, mild chili sauce or salsa and beans. Spoon the mixture over the corn chips, and then sprinkle with the rest of the cheese. Bake in the oven for 25 minutes.
Pathways students completed snack orders and delivered them to their house group. Afterwards they added up the amounts to work out which house had the most orders, money raised and totalled the amount raised. Thank you to students and staff that supported the PDS Food Technology group with their project.