What to find:
One medium orange (scrubbed)
225 g Plain Flour
110g butter
50g unrefined caster sugar
Small currants /silver balls for eyes
Kitchen stuff:
Grater
Chopping board
Small knife
Juice squeezer
Scales
Sieve
Mixing bowl
Wooden spoon
Rolling pin
Cutter
2greased baking trays
Palette knife
Cooling rack
What to do:
1. Put the oven on. Fan - assisted ovens 160C, conventional ovens 180C, 350F or Gas4.
2. Grate the orange rind. Turn the orange around as you grate. Be careful not to grate the pith (white) and to keep your fingers safe. Put the rind in a bowl.
3. Cut the orange in half on a chopping board and twist each half around a squeezer to get the juice out.
4. Use a sieve to sift the flour into a large mixing bowl.
5. Cut up the butter into cubes and add it to the flour. Using the tips of your fingers mix the flour and butter together until it looks like breadcrumbs.
6. Use a wooden spoon to stir in the sugar, grated orange rind and juice.
7. Work the mixture together to make dough with your hands.
8. Sift a little flour over a working surface and place the dough on the flour.
9. Roll out the dough with a rolling pin, until it is 5mm thick.
10. Cut out the bunnies and place them on a baking tray.
11. Bake in the oven for 12-15 minutes until they are lightly golden. (Younger children Ask a Grown-Up to help you to put the trays in and take them out of the oven).
12. Allow the biscuits to cool for a few minutes and then place them on a cooling rack using the palette knife. Carefully push a small piece of currant or silver ball in place, as an eye, before the biscuits harden.
Tips:
Try to roll the dough in the same direction. Move the biscuit dough and do not change the direction in which you roll. Re -roll the dough to make the last biscuits.
Make ‘shapes’ with leftover biscuit dough, but try to keep the biscuits the same shape, and thickness for ‘even’ cooking times.
For golden bunnies ice the cooked biscuits, using an unrefined icing sugar.
FOR AN EASTER BUNNY HUNT WRAP YOUR BISCUITS IN GREASEPROOF PAPER AND HIDE THEM!
YOU MUST ALWAYS HAVE A GROWN-UP IN THE KITCHEN WITH YOU.
Pink Rhubarb SmoothieWhat to find:
400g rhubarb
Juice and rind of one small orange
One tablespoon runny honey (or more to taste)
One tablespoon porridge oats
Two tablespoons set yogurt
100ml full fat milk
Kitchen stuff:
Chopping board
Knife
Tablespoons
Grater
Juice squeezer
Measuring jug
Saucepan
Food processor / liquidiser
What to do:
1. Wash the rhubarb and put the clean rhubarb onto a chopping board.
2. Use a table knife to chop off the rhubarb ends and then cut the trimmed sticks in half. Chop the sticks into 1-2cm cm pieces and put them into a small pan.
3. Scrub the orange and grate the rind; turn the fruit around as you grate. Be careful not to grate the pith (white) and to keep your fingers safe. Put the rind into the saucepan.
4. Cut the orange in half and twist each half around a squeezer to get the juice out. Add the juice to the pan.
5. Measure the honey into the saucepan and then cover with a lid. Cook over a low heat for 5-8 minutes until the rhubarb is soft. Allow it to cool completely.
6. Put the cooled pink rhubarb, oats, yogurt and milk into a food processor.
7. Younger children will need a Grown-up to help to use a food processor or liquidiser. Make sure that the lid is on properly and that you have dry hands. Whiz until the rhubarb is smooth.
8. Taste and add a little more runny honey if you need to – you shouldn’t!
A delicious breakfast drink made in minutes and some cooking skills in the preparation.
Did you know that?
The first red rhubarb (sometimes called champagne rhubarb) is grown in the dark (forced); this makes it grow faster as it tries to find the light.
Tips:
• Equal rhubarb lengths means equal cooking time.
• For a really cool smoothie add a few ice cubes but be careful as you blitz them (use the pulse button)
• For a thinner smoothie add more milk.
ALWAYS HAVE A GROWN-UP IN THE KITCHEN WHEN YOU COOK
©Stirrinstuff
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