Good team work for the younger Guides. they love scrunching and bashing things up. Be sure to divide the biscuits into two teams. Bag the biscuits into several layers of plastic bags before the Guides start banging the biscuits with the intention of crumbling them into smaller editble pieces. Not a fine powder though.
Guides like taking it in turns to stir, add and mix things together.
they may take the glad rapped mix home...if it makes it there and refrigerate it in their own fridge. Have not known this to successfully happen yet though. Cake is terrific if the Guides are at a camp. It actually eventuates into refrigerated cake slices.
Ingredients
• 120 grams of butter
• 250 grams of malt biscuits (one packet)
• 180 grams of Fruit Puffs (one packet)
• 1/2 tin condensed milk
• Some shredded coconut
Some cinnamon added when scrunching up malt biscuits
Scronch up the biscuits real good.
Now warm the butter and condensed milk in the microwave.
Chop up the fruit puffs. Not too small.
Put the fruit puffs in the bowl with the scronched biscuits.
Pour in the butter and condensed milk.
Stir with a wooden spoon.
Continue until well mixed.
Spread some coconut out on the bench, and put the mixture on top.
Roll it around until it has coconut all over the outside, then form it into a log.
Place on a tray in the fridge to congeal. This takes a few hours.
After that, it’s a good idea to cover the lolly cake with glad wrap to prevent it drying out too much.
Showing posts with label team work. Show all posts
Showing posts with label team work. Show all posts
Tuesday, November 3, 2009
Sunday, November 1, 2009
Yo-yo biscuits
A light fluffy melting moment biscuit when made properly.They do not last long and are good for anything where the travel is not rough, Not good for hiking!! as they crumble. Howevere the recipe is egg and nut free.
Ingredients:
• 125g butter, softened
• 1/4 cup icing sugar, sifted
• 1 teaspoon vanilla essence
• 1 cup plain flour
• 1/4 cup cornflour
Filling
• 30g butter, softened
• 3/4 cup icing sugar, sifted
• 1-2 teaspoons lemon juice
• 3 raspberries or strawberries.
Method:
Use an electric mixer cream butter, icing sugar and vanilla essence together. The lighter it looks at this stage the fluffier the base is when cooked.
Sift together the flour and cornflour, add to butter mixture and mix on low speed until just combined and a soft dough forms.
As the base mix has to be light and fluffy heat from hands, utensils, bowls or the kitchen in general may adversily affect the working mix. So glad wrap the bench area, tip dough onto the film, wrap up and roll into a sausage about 2cm diameter. Keeps fridge smells away from the main mix ingredients as well as firmly holding the mix in place.
Refrigerate for at least 30 minutes.
Preheat oven to 160°C.
Line two baking trays with non-stick baking paper.
Remove dough from fridge and slice into about 30 rounds.
Divide the mix into 30 equal in portions slices.
Lightly flour hands and roll each slice into a small ball.
Place each ball onto the tray about 5cm apart.
Dip a fork in flour and press each ball to 1 cm thick.
Bake for 10-15 minutes or until just starting to colour.
Cool on baking tray.
To prepare filling, beat the butter, icing sugar and enough lemon juice to make a thick paste.
To make berry filling, place half the filling in a separate bowl and stir through berries to make a beautiful base colour.
Once the biscuits are cold take a 'top and bottom' from the wrack and spread the base of a biscuit with filling.
Join top to bottom.
Repeat with remaining biscuits and filling.
Keeps in an airtight container for up to 5 days.
Ingredients:
• 125g butter, softened
• 1/4 cup icing sugar, sifted
• 1 teaspoon vanilla essence
• 1 cup plain flour
• 1/4 cup cornflour
Filling
• 30g butter, softened
• 3/4 cup icing sugar, sifted
• 1-2 teaspoons lemon juice
• 3 raspberries or strawberries.
Method:
Use an electric mixer cream butter, icing sugar and vanilla essence together. The lighter it looks at this stage the fluffier the base is when cooked.
Sift together the flour and cornflour, add to butter mixture and mix on low speed until just combined and a soft dough forms.
As the base mix has to be light and fluffy heat from hands, utensils, bowls or the kitchen in general may adversily affect the working mix. So glad wrap the bench area, tip dough onto the film, wrap up and roll into a sausage about 2cm diameter. Keeps fridge smells away from the main mix ingredients as well as firmly holding the mix in place.
Refrigerate for at least 30 minutes.
Preheat oven to 160°C.
Line two baking trays with non-stick baking paper.
Remove dough from fridge and slice into about 30 rounds.
Divide the mix into 30 equal in portions slices.
Lightly flour hands and roll each slice into a small ball.
Place each ball onto the tray about 5cm apart.
Dip a fork in flour and press each ball to 1 cm thick.
Bake for 10-15 minutes or until just starting to colour.
Cool on baking tray.
To prepare filling, beat the butter, icing sugar and enough lemon juice to make a thick paste.
To make berry filling, place half the filling in a separate bowl and stir through berries to make a beautiful base colour.
Once the biscuits are cold take a 'top and bottom' from the wrack and spread the base of a biscuit with filling.
Join top to bottom.
Repeat with remaining biscuits and filling.
Keeps in an airtight container for up to 5 days.
No-bake cookies
This is an easy no-bake recipe that allows the leader or the older Guide to have time to explain, and reinforce the awareness of stove tops,extreme heat and stirring necessary as well as hot from the pan substances and patrol work paying dividens when smaller groups are used to achieve an over all goal.... i.e. that of eating.
All so good for showing how hot sugar mixes crystalizes and snap when a drop is dripped into the handy cup of cold water near by. Hopefully only used for snapping mix not burned fingers.
Ingredients:
• 2 cups sugar
• 3 tablespoons cocoa
• 1/2 cup milk
• 1/4 cup butter
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla
Method:
In a large saucepan, combine sugar, cocoa, milk and butter and place over medium-high heat.
Bring to a full boil and boil for 1 minute. Stand there and carefully count out loud as the stirrer is mixing the hot bubbling liquid.
Remove from heat and add remaining ingredients, blending well.
Working quickly, drop by teaspoonfuls onto a tray covered with baking paper and allow to cool. Put tray aside out of reach. The mix will be hot for a while so no finger poking to test.
All so good for showing how hot sugar mixes crystalizes and snap when a drop is dripped into the handy cup of cold water near by. Hopefully only used for snapping mix not burned fingers.
Ingredients:
• 2 cups sugar
• 3 tablespoons cocoa
• 1/2 cup milk
• 1/4 cup butter
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla
Method:
In a large saucepan, combine sugar, cocoa, milk and butter and place over medium-high heat.
Bring to a full boil and boil for 1 minute. Stand there and carefully count out loud as the stirrer is mixing the hot bubbling liquid.
Remove from heat and add remaining ingredients, blending well.
Working quickly, drop by teaspoonfuls onto a tray covered with baking paper and allow to cool. Put tray aside out of reach. The mix will be hot for a while so no finger poking to test.
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