Year 3 and Year 4 Homework Friday 7th December
Next Friday the 14th December we are having our Christmas parties (details in school newsletter to follow). In order to make our parties a success your homework this week is to read the following recipes and decide upon a treat that you would like to make Friday morning, to eat in the party. This is all related to our Topic Charlie and the Chocolate Factory. Your homework is as follows:
· Read the recipes below and decide which recipe you would like to follow ( 1 recipe only please) Reading skills
· Discuss with your parents how you will get the ingredients. Oracy and thinking skills
· Measure out the correct ingredients for your chosen recipe. Measuring skills
· Put the ingredients into containers with your name marked clearly on them. Thinking skills
· Bring the ingredients to school next Friday the 14th December.
We will have the use of microwaves / utensils etc. All you have to bring is the ingredients. The children will be working in groups on the same recipe. If your child has an allergy please check the recipe that he / she has chosen. Please involve the children as much as possible in the collation, measuring and storing of the ingredients. Where the recipes mention sweet cases – small fairy cake holders or similar would also be suitable.
Many thanks for your parental support
Year 3and Year 4 teachers
Ingredients
250g chocolate
150g coconut
30 sweet cases
Method
1. Line a baking tray with sweet cases
2. Break the chocolate into a bowl and melt
3. Add the coconut and stir in fully
4. Add 1 tsp to each sweet case making uneven shapes
5. Leave to set
Ingredients
250g chocolate
pink and white marshmallows
30 sweet cases
Method
1. Line a baking tray with sweet cases
2. Slice the marshmallows in ½ long ways
3. Break the chocolate into a bowl and melt
4. Spoon 1 tsp of chocolate into the prepared sweet cases
5. Place a marshmallow on top
6. Leave to set
Ingredients
250g fondant icing
1 tsp peppermint essence
1 tsp green colouring
50g chocolate (optional)
Method
1. Line a baking tray with greaseproof paper
2. Work the peppermint essence into the fondant icing in a bowl
3. Add some sieved icing sugar if it becomes too sticky
4. Divide the mixture in half and add green colouring to one half
5. Work this in, again use icing sugar if necessary
6. Roll out to ½ c.m. thick on a surface sprinkled with icing sugar
7. Use the small cutters to make individual shapes
8. Leave to set for 30 minutes
9. Dip in chocolate if required and leave to set again
Chocolate cherries
Ingredients
100g glace cherries
30 sweet cases
Method
1. Line a baking tray with sweet cases
2. Chop the cherries into ¼ size pieces
3. Break the chocolate into a bowl and melt
4. Stir in the cherries
5. Add 1 tsp to each sweet case making uneven shapes
6. Leave to set
Peppermint bark
Ingredients
2 x 150g luxury milk or white chocolate
1 x 250g pack mint humbugs
Method
1. Line a baking tray with baking parchment
2. Break the chocolate into pieces and heat in the microwave or over a pan of simmering water.
3. Unwrap the humbugs and put in a thick polythene bag. Use a rolling pin to roughly crush into bits
4. Stir into the melted chocolate.
5. Spread the mixture onto the paper and leave to set.
6. Once completely cool, gently peel off the parchment and break into small bite-sized pieces.
