YR9 RECIPE BOOKLET FOR GCSE FOOD HALFTERM 2/3 NAME = YR9 BAKEWELL TART INGREDIENTS IT NEEDS TO BE BLOCK BUTTER • 250g PLAIN FLOUR, RATHER THAN “SPREADABLE”. • 75g BUTTER, YOU CAN BUY THE BLOCK BUTTER • 50g COOKEN, FROM SCHOOL FOR 50P IF YOU • 50g SUGAR, WANT. YOU CAN BUY THE COOKEN FROM SCHOOL FOR 20P • 1 EGG YOLK, • 4TSPS COLD WATER, • 4TBSPS OF RASPBERRY JAM OR LEMON CURD, • 125g BUTTER, • 125g CASTER SUGAR, • 125g GROUND ALMONDS, • 1 EGG, • 1/2TSP ALMOND ESSENCE, • 50g FLAKED ALMONDS (OPTIONAL) METHOD • PREHEAT THE OVEN AT 190°C OR GAS MARK 5. • PLACE THE PLAIN FLOUR IN A LARGE MIXING BOWL, • ADD THE BUTTER AND COOKEN FAT AND CUT INTO CHUNKS USING A TABLEKNIFE, • USING YOUR FINGERTIPS RUB THE FATS INTO THE FLOUR UNTIL THE MIXTURE RESEM- BLES FINE BREADCRUMBS, USING A TABLE KNIFE STIR IN THE SUGAR, • SEPARATE THE EGG WHITE AND EGG YOLK - RETAIN THE EGG YOLK AND ADD TO THE MIXING BOWL. DISCARD THE EGG WHITE. STIR IN THE EGG YOLK USING A TABLE KNIFE, • ADD SUFFICIENT COLD WATER TO TURN THE MIXTURE INTO A BALL OF DOUGH - DO NOT MAKE THE PASTRY TOO STICKY, • LIGHTLY FLOUR THE WORK SURFACE AND KNEAD THE DOUGH FOR 2 MINUTES. LEAVE THE PASTRY TO REST, • ROLL OUT THE PASTRY INTO A LARGE RECTANGLE APPROX. 3MM DEEP ON A LIGHTLY FLOURED WORK SURFA CE, • LIGHTLY GREASE THE TARTLET TINS, • CUT OUT THE PASTRY INTO CIRCLES USING A PASTRY CUTTER, • PRESS THE PASTRY CIRCLES INTO THE GREASED TRAY, • SPREAD THE PASTRY CASES GENEROUSLY WITH THE JAM, • SOFTEN THE BUTTER IN A MIXING BOWL AND THEN CREAM TOGETHER WITH THE SUG- AR, • STIR IN THE GROUND ALMONDS & ALMOND EXTRACT, • CRACK THE EGG INTO THE BOWL & MIX WELL, • DIVIDE THE FILLING AMONGST THE PASTRY CASES CONTAINING THE JAM AND SPREAD OUT, • SPRINKLE THE FLAKED ALMONDS ON THE TOP IF YOU ARE USING THEM, • BAKE FOR 20 MINUTES UNTIL GOLDEN BROWN IN COLOUR AND SPONGY TO THE TOUCH. SAUSAGE PLAITS (WITH HOMEMADE FLAKY PASTRY INGREDIENTS • 225g PLAIN FLOUR, • PINCH OF SALT, SCHOOL WILL PROVIDE THESE INGREDIENTS • 125g BUTTER, FOR £1.50 • 50g COOKEN VEGBTABLE FAT, • SQUEEZE OF LEMON JUICE, • 100ml ICE COLD WATER • 400g SAUSAGES OR SAUSAGEMEAT, • 1 EGG OTHER OPTIONS YOU CAN ADD CHOOSE FROM THE LIST BELOW: • 1 ONION, • GARLIC PUREE AND/OR CHOPPED HERBS, • 100g CHEESE, • SMALL TIN OF BEANS, • JAR OF APPLE SAUCE, • BOX OF STUFFING MIX, • 50g BLACK PUDDING, METHOD FOR FLAKY PASTRY • MIX FLOUR & SALT TOGETHER IN A MIXING BOWL, • CHOP UP THE FATS (BUTTER & WHITE VEGETABLE FAT) INTO SMALL CUBES, • DIVIDE THE CUT UP FAT INTO 4 PORTIONS, • RUB ONE PORTION OF THE FAT INTO THE FLOUR/SALT, • ADD THE LEMON JUICE TO THE MIXING BOWL AND ENOUGH ICE COLD WATER TO MAKE AN ELASTIC BALL OF DOUGH, USING A TABLE KNIFE, • FLOUR A WORKSURFACE, • TURN THE DOUGH OUT ONTO THE WORKSURFACE AND ROLL INTO A RECTANGULAR SHAPE. BRUSH OFF ANY SURPLUS FLOUR, • COVER 2/3 OF THE PASTRY WITH ANOTHER PORTION OF THE MIXED FAT, DOTTING IT OVER THE SURFACE OF THE PASTRY, • FOLD THE PASTRY INTO 3 - BRING THE END WITHOUT FAT TO THE CENTRE AND THEN FOLD DOWN THE OTHER THIRD, • PRESS TOGETHER THE PASTRY EDGES WITH THE ROLLING PIN, GIVE THE PASTRY HALF A TURN, AND ROLL OUT LIGHTLY INTO A RECTANGLE, • REPEAT THE ABOVE PROCESS ANOTHER TWICE. ALLOW TO REST FOR AN HOUR. • PREPARE ANY OF THE FILLING OPTIONS - SUCH AS TOP, TAIL AND PEEL THE ONION, GRATE THE CHEESE, ETC. • PREHEAT THE OVEN AT 200°C OR GAS MARK 6, • LIGHTLY GREASE A BAKING TRAY, • LIGHTLY FLOUR THE WORKSURFACE, • PLACE THE PASRTY ONTO THE FLOURED WORKSURFACE AND FORM INTO A RECTANGULAR SHAPE - TRY AND ROLL THE PASTRY OUT ONLY ONCE AS KEEP REROLLING WILL AFFECT THE RISING CAPABILITIES OF THE PASTRY. • CUT THE PASTRY RECTANGLE IN HALF AND ROLL OUT 2 RECTANGLES TO A DEPTH OF APPROX 3MM, • PLACE THE FILLING INGREDIENTS DOWN THE CENTRE OF EACH OF THE PASTRY RECTANGLES - SHARE OUT THE FILLING EQUALLY, • CUT THE PASTRY INTO DIAGONAL STRIPS AT EITHER SIDE OF THE FILLING ON BOTH PIECES OF PASTRY, • CRACK THE EGG INTO A MEASURING JUG AND BEAT WITH A FORK, • BRUSH THE PASTRY STRIPS WITH BEATEN EGG, • PLAIT THE PASTRY STRIPS OVER THE FILLING TO FORM A NEAT PAT- TERN, • PLACE THE PLAITS ONTO THE GREASED BAKING TRAY, • BRUSH BEATEN EGG OVER THE TOP OF THE SAUSAGE PLAITS, • BAKE FOR 25-30 MINUTES UNTIL GOLDEN BROWN AND WELL RISEN. SAVOURY TARTLETS INGREDIENTS • 250g PLAIN FLOUR, • 75g BLOCK BUTTER (YOU CAN BUY THIS FROM SCHOOL FOR 50p) • 50g COOKEN (YOU CAN BUY THIS FROM SCHOOL FOR 20p) • 1 EGG YOLK, • 4TSPS COLD WATER, • GOOD PINCH OF SALT. • 2 EGGS, • 150ML MILK OR SINGLE CREAM. FILLING OPTION 1 - CHORIZO, CHEESE & RED ONION • 1 RED ONION, • 150g CHEDDAR CHEESE, • 200g CHORIZO. FILLING OPTION 2 - TOMATO, CHEESE & CHUTNEY • 100g CHERRY TOMATOES, • 150g WENSLYDALE CHEESE, • 75g CHUTNEY. FILLING OPTION 3 - BACON, ONION & CHEDDAR • 150g BACON, • 150g CHEDDAR CHEESE, • 1 ONION. VARIATIONS • YOU CAN ADD ANY OTHER INGREDIENTS SUCH AS OTHER VEGETABLES - SPRING ON- IONS, MUSHROOMS, SPINACH, ETC. • OR YOU CAN ADD OTHER INGREDIENTS SUCH AS HAM, SAUSAGE, ETC. • YOU COULD VARY THE CHEESES BY USING FETA, PARMESAN, ETC OR YOU COULD ADD CHOPPED HERBS OR SLICED TOMATO TO THE TOP OF YOUR TARTLETS. METHOD • PREHEAT THE OVEN AT 190°C OR GAS MARK 5. • PLACE THE PLAIN FLOUR IN A LARGE MIXING BOWL WITH A GOOD PINCH OF SALT, • ADD THE BUTTER AND COOKEN FAT AND CUT INTO CHUNKS USING A TABLEKNIFE, • USING YOUR FINGERTIPS RUB THE FATS INTO THE FLOUR UNTIL THE MIXTURE RESEM- BLES FINE BREADCRUMBS, • SEPARATE THE EGG WHITE AND EGG YOLK - RETAIN THE EGG YOLK AND ADD TO THE MIXING BOWL. DISCARD THE EGG WHITE. • STIR IN THE EGG YOLK USING A TABLE KNIFE, • ADD SUFFICIENT COLD WATER TO TURN THE MIXTURE INTO A BALL OF DOUGH - DO NOT MAKE THE PASTRY TOO STICKY, • LIGHTLY FLOUR THE WORK SURFACE AND KNEAD THE DOUGH FOR 2 MINUTES. LEAVE THE PASTRY TO REST, • CRACK THE 2 EGGS INTO A MEASURING JUG AND BEAT WITH A FORK. ADD THE MILK OR SINGLE CREAM AND BEAT AGAIN. SEASON WITH SALT & PEPPER, • PREPARE THE FILLINGS - DICE ANY VEGETABLES, GRATE THE CHEESE, ETC. • ROLL OUT THE PASTRY INTO A LARGE RECTANGLE APPROX. 3MM DEEP ON A LIGHTLY FLOURED WORK SURFA CE, • LIGHTLY GREASE THE TARTLET TINS, • CUT OUT THE PASTRY INTO CIRCLES USING A PASTRY CUTTER, • PRESS THE PASTRY CIRCLES INTO THE GREASED TRAY, • EQUALLY DIVIDE THE FILLING MIXTURE AMONGST THE PASTRY CASES, • EQUALLY SHARE THE BEATEN EGG/MILK MIXTURE AMONGST THE PASTRY CASES - DO NOT OVERFILL THE CASES, • BAKE IN THE OVEN FOR APPROX 20 MINUTES UNTIL THEY ARE GOLDEN BROWN IN COL- OUR AND THE FILLING IS SET. YR9 GCSE FOOD CHRISTMAS RECIPES BUTTERY CHRISTMAS SHORTBREAD INGREDIENTS • 225G BUTTER (IT MUST BE BUTTER) • 110G CASTER SUGAR • 225G PLAIN FLOUR • 110G CORNFLOUR METHOD • PREHEAT THE OVEN TO 170°C OR GAS MARK 3. • LIGHTLY GREASE A BAKING TRAY AND COVER WITH BAKING PARCHMENT. • PLACE BUTTER & SUGAR INTO A MIXING BOWL AND CREAM TOGETHER WITH A WOODEN SPOON UNTIL LIGHT AND FLUFFY • SIFT THE PLAIN FLOUR & CORNFLOUR INTO THE MIXING BOWL AND MIX WELL TO FULLY COMBINE WITH THE BUTTER/SUGAR MIXTURE. • TIP THE BISCUIT DOUGH ONTO A LIGHTLY FLOURED WORKSURFACE. KNEAD THE DOUGH FOR 2-3 MINUTES - DO NOT OVER HANDLE THE DOUGH. • ROLL OUT THE BISCUIT DOUGH UNTIL IT IS THE THICKNESS OF A £1.00 COIN. • CUT OUT THE BISCUITS EITHER INTO RECTANGLES OR WITH A BISCUIT CUTTER AND PLACE ONTO THE BAKING TRAY. • RE ROLL THE SCRAPS OF BISCUIT DOUGH ONE MORE TIME AND CUT OUT MORE SHORTBREAD BISCUITS. • PRICK THE BISCUITS WITH A FORK AND SPRINKLE WITH ADDITIONAL CASTER SUG- AR. • BAKE FOR 20 MINUTES UNTIL THEY ARE JUST TURNING GOLDEN BROWN AT THE EDGES AND FIRM TO THE TOUCH. VARIATIONS • TO THE BISCUITS YOU COULD ADD 1TSP OF FRESHLY CHOPPED LAVENDAR. • YOU COULD ADD 25G OF CHOCOLATE CHIPS TO THE SHORTBREAD. CHRISTMAS GINGERBREAD INGREDIENTS • 350G PLAIN FLOUR • 1TSP BICARBONATE OF SODA • 2TBSPS GROUND GINGER • 1TBSP GROUND CINNAMON • 150G CHILLED BUTTER • 175G LIGHT MUSCOVADO SUGAR • 2TBSPS GOLDEN SYRUP • 1 EGG YOU CAN BUY THE SPICES FROM SCHOOL FOR 25P IF YOU WANT TO. METHOD • PREHEAT THE OVEN TO 190°C OR GAS MARK 5. • LIGHTLY GREASE A BAKING TRAY AND COVER WITH BAKING PARCHMENT. • MIX THE FLOUR, BICARBONATE OF SODA, GROUND GINGER AND GROUND CINNAMON TOGETHER IN A LARGE MIXING BOWL. • ADD THE BUTTER, CUT INTO CHUNKS WITH A TABLE KNIFE AND RUB THE BUTTER INTO THE FLOUR USING YOUR FINGERTIPS UNTIL THE MIXTURE RESEMBLES FINE BREAD CRUMBS. • STIR IN THE SUGAR AND GOLDEN SYRUP. • CRACK THE EGG INTO THE MIXING BOWL AND ADD 1 TBSP OF COLD WATER. USING YOUR HANDS BRING THE MIXTURE TOGETHER INTO A BALL OF DOUGH. • KNEAD THE MIXTURE ON A LIGHTLY FLOURED WORKSURFACE FOR 2-3 MINUTES UNTIL SMOOTH. • ROLL OUT THE BISCUIT DOUGH UNTIL IT IS THE THICKNESS OF A £1.00 COIN. • CUT OUT THE BISCUITS WITH A BISCUIT CUTTER AND PLACE ONTO THE BAKING TRAY. • RE ROLL THE SCRAPS OF BISCUIT DOUGH ONE MORE TIME AND CUT OUT MORE GINGER- BREAD BISCUITS. • BAKE FOR 10-12 MINUTES UNTIL JUST GOLDEN BROWN AT THE EDGES AND FIRM TO THE TOUCH. CHRISTMAS COOKIE INGREDIENTS • 125G BUTTER (PROPER BUTTER IN A BLOCK) • 100G CASTER SUGAR • 125G SOFT BROWN SUGAR • 1 EGG • 1TSP VANILLA ESSENCE • 225G SR FLOUR • 200G CHOCOLATE CHIPS METHOD • PREHEAT THE OVEN TO 190°C OR GAS MARK 5. • LIGHTLY GREASE A BAKING TRAY AND COVER WITH BAKING PARCHMENT.