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Cookery Club Week 4

Butterfly Cakes


For the cakes

1 egg

50g Margarine

50g SR Flour

50g caster Sugar


For the icing

25g margarine

50g icing sugar


What to do

· Put the oven on at 180C.

· Put all the cake ingredients in a bowl.

· Mix well until smooth.

· Put a dessertspoon of mixture into each cake case.

· Bake for about 15 minutes or until risen and golden.

· Meanwhile, make the icing by beating the margarine and icing sugar together.

· When the cakes are cool, cut the top off each cake.

· Fill the space with icing.

· Cut the tops in half and place into the icing like butterfly wings.

· Put a little icing sugar in a sieve and dust the cakes with icing sugar.

(Try adding a large spoonful of cocoa to the mix for chocolate cakes!)




Cookery Club Week 3

Munchy Oat Bars



80g butter

80g light brown sugar

60g golden syrup

130g oats

4 dried apricots, chopped

35g raisins

35g dried cranberries

30gdessicated coconut

30g pecans (chopped) or pumpkin seeds


What you do

· Melt the butter, sugar and syrup in a

saucepan over a low heat

· Put all the other ingredients into a large bowl

· Pour in the melted mixture and mix

everything together

· Line a 20cm square baking tin with

greaseproof paper

· Spoon in the mixture, levelling the top

· Bake for about 20 minutes and then cut into fingers or squares after a few minutes.


Cookery Club Week 2

Puffins (Pizza Muffins)


A muffin

Tomato puree

Grated cheese

Oregano or mixed herbs

Toppings of your choice.

What you do

· Cut the muffin in half

· Spread with tomato puree

· Add your toppings

· Sprinkle with herbs and cheese

· Cook  at 200C until cheese is bubbling and golden brown.

I put in...


Cookery Club Week 1

We had a great time making Fruit Crumble