Section Eleven Class 11A. 11B. 11C. 11D. 11E. 11F.
Photography (8” x 6” max)
“Wild Flowers” “Insects”. “Favourite animal”. “My Favourite view”. “Caught unawares”. “Winter Scene”.
Please be aware that in order to display your photographs, a piece of sticky back Velcro tape will be adhered to the back of your exhibit and this might render some damage to your photograph.
Cherry Scones Ingredients 170g/6oz self raising flour 55g/2oz Glacè Cherries
pinch of salt 55g/2oz butter, cut into small pieces 1 Egg beaten 100ml/4fl oz milk 55g/2oz Castor sugar
Method 1. Sift flour and salt into a bowl. 2. Rub butter into flour until mixture resembles fine breadcrumbs, add Cherries and sugar. 3. Add milk all at once. Mix to a soft, but not sticky , dough. With a knife. 4. Turn on to a lightly floured work surface, knead quickly until smooth. 5. Roll out to about 1cm (1½ inch) thick. 6. Cut into 7 or 8 rounds with a 6.5cm (2½ inch) biscuit cutter. 7. Transfer to a greased baking sheet. Brush tops with milk. 8. Bake at 230 C (450 F) Mark 8 for 7-10 minutes or until well risen and golden. 9. Cool on a wire rack.
Victoria Sponge Sandwich Ingredients 170g (6oz) Self Raising Flour 170 (6oz)Caster Sugar 170g (6oz) Butter or Margarine 3 Eggs Pinch of salt Raspberry or Strawberry jam filling Caster Sugar for dusting Method 1. Grease then line the bottoms of two 18 cm (7 inch) sandwich tins with greaseproof paper. 2. Cream butter and sugar together until very pale in colour, light in texture and fluffy 3. Beat in eggs, one at a time. 4. Gently fold in the flour with a metal spoon. 5. Transfer to prepared tins and smooth tops with a knife. 6. Bake at 180 C (350 F) gas mark 4 for 25-30 minutes, or until well risen and golden brown. 7. Leave in tins for 2-3 minutes. Turn out on to a wire cooling rack. 8. Strip off paper and leave until cold.