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Christmas Cook Ups

Christmas Cook Ups

One of the best things about being in the Home Economics Department in Term 4 is the annual Christmas cook ups! Creating a gingerbread house is one of the many highlights in Year 10 Food. The students have been planning the construction, costing their materials (lollies!) and testing their decorating skills. Whether the finished product was a success or not, it has been an absolute delight seeing the students have a creative outlet, planning and testing their ideas to construct a house that will be enjoyed with friends and family.

Our Year 9 Food students have been working on their preservation and labelling skills and creating a hamper full of wonderful food-related gifts for their families. These hampers included the usual favourites of fondant covered chocolate cakes, shortbread, and dukkha, with some new additions this year of pickles and chocolate crackle biscuits. 

In their English classes, the Year 5s have been learning about how to follow procedures. We loved having them visit the food rooms this week, learning to read a simple recipe while planning and managing equipment. They did a fantastic job making coconut balls, a simple treat that may not make their way home, as they were delicious. 

We highly suggest making these Christmas crackle biscuits if you want to get started on your Christmas baking. They were a big hit with the Year 9s!

Christmas Crackle Biscuits 

Ingredients
60g butter, softened and chopped 
1 cup muscovado sugar (or brown sugar)
1 egg
60g dark chocolate, min 55% 
2 tablespoons milk
1 ½ cup plain flour 
1 tablespoon cocoa 
1 teaspoon baking powder
1 teaspoon cinnamon 
½ teaspoon nutmeg
½ teaspoon ginger 
2 Tablespoons icing sugar 

Method

  1. Place butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes until creamy. 
  2. Add the egg and beat until well combined. 
  3. Melt chocolate in the microwave, stirring regularly, so it doesn’t burn.
  4. Stir chocolate, then milk into butter mixture.
  5. Fold in the sifted flour, cocoa, baking powder & spices. Mix well.
  6. Refrigerate for half an hour. You must chill the dough before you prepare the biscuits, or they will spread too quickly, and you will not get the right crackle effect. 
  7. Preheat oven to 180°C. Line a baking tray with baking paper.
  8. Using damp hands, roll tablespoons of mixture into balls.
  9. Coat ball in icing sugar and place on a tray, allowing room to spread.
  10. Bake for 10-15mins. Cookies are crackled & slightly firm when done.
  11. Cool for 5 minutes and then transfer to a wire rack.

Cookies can be stored in an airtight container for up to 2 weeks

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