3D Christmas Biscuit Tree (December 2016)


Ingredients :

300g softened butter

300g castor sugar

2 beaten eggs

Pinch of salt

600g plain sieved  flour



  • Preheat your oven to 180 degrees and line many baking trays with greaseproof paper.
  • Measure out all your ingredients. Cream the soften butter and the castor sugar together  until the mixture is a creamy colour.
  • Whisk the 2 eggs together in a bowl
  • Sieve the flour into another bowl and ad the pinch of salt
  • Slowly add a splash of the egg mixture and some flour to the creamed mixture and mix in well. Do this for the remaining flour and mixed egg.
  • When the mixture is in a ball, roll into a nice compact shape and cover with cling film, place in the fridge for one hour.
  • Then take the mixture out and roll until 3-4mm in depth. Cut down with your cutters. Then give the biscuit cutter a little shake and then lift up the biscuit shape and underneath you should have a perfect star.
  • Cut many of the groups of 5 stars out of the biscuit mixture and keep reusing the mixture until It’s all gone.
  • Place the biscuit shapes on trays lined with greaseproof paper and bake for 10-13 minutes until a very pale cream brown colour.
  • (hint here : put all your small star biscuit shapes on one tray and the bigger ones on another tray, because due to their different sizes they bake for various times.)
  • When baked, take the tray out of the oven and leave to cool for 5 minutes before taking the biscuits off the tray.
  • Ice and decorate when cool and then construct the Christmas tree.


The original Biscuit tree is made of ten biscuits but we are using 5 here.




Pavolova (November 2016)

(For our Pavalova in school :we doubled the mixture and used a large rectangular high sided tin)

3 egg whites

6 oz castor sugar

1 teaspoon cornflour

1 teaspoon vinegar

(a) Place a sheet of greaseproof paper on your baking tray.

(b) Put your oven on at 150 C

(c) Cream your egg whites on max speed,  till they stand in stiff peaks

(d) Slowly add in the sieved castor sugar on a slow heat.

(e) Cream the cornflour and vinegar together and add to your mixture.

(f) Using a spatula pour/put the mixture onto your greaseproof paper on your baking tray.

(h) Turn the oven back to 140 C, put the pavalova in for 1 hour.

(i) Turn the oven off and leave the pavalova in the cooling oven for many hours and even over night.

(j) whip cream and add a little castor sugar to it, add you chosen fruit



Marshmallow Toffee Krispies  (October 2016)

1 small butter

1 bag of Werther’s Toffees

1 bag of Princess pink and white marshmallows

1/2 box of medium size Rice Krispies

I find these brands of ingredients (toffees and marshmallows) give the best results

(a) Melt the butter, marshmallows and the toffee together until it resembles the gooey mixture in the picture below.

(b) Line a large rectangular tin with tinfoil (to help you lift it out when it is set)

(c) Mix in the Rice Krispies into the hot gooey mixture and pour into a tin, even it out and flatten it down quite firmly.

(d) Leave to set for a few hours, then cut and serve

(We did the mixture twice, that’s why we have two tins)



Apple Crumble (September 2016)

(1) Apple mixture

3-4 large cooking apples (cored and sliced, add sugar  and then stew until soft and mushy, taste to see if sweet enough)

(2) Crumble Mixture

6oz plain flour

4oz sugar (we mixed 2oz brown and 2oz white)

4oz butter

a handful of porridge oats

(a) Pre heat your oven 180 approx

(b) Crumb sugar, flour and butter together

(c) add in the handful of porridge oats and mix well

(d) grease your baking dish and put in your stewed apple, then cover with your crumb mixture

(e) Bake in the oven for 30 – 40 mins