Dear Primary 7,
I hope you have had a wonderful week. I can’t believe that it is June already! I’m sure you are all starting to think about High School and transition. I expect to hear further details next week and I will forward it on to you as I receive it. If you or your parents have any questions, please do let me know and I will try to find out the answer for you.
In light of current circumstances, we are starting to make plans for a virtual leavers’ celebration. I would love your input on this! Could you please send me, if you haven’t already:
-a photo of you in P1
-your favourite memory of P7
-a song request (no swears please!)
If you can access TEAMS, we are planning to collaborate on a Leavers’ video/yearbook together. I have worked out how to upload videos and will keep exploring editing etc. Watch this space!
For those of you not yet set up, please do read the code of conduct below and let the office know. They will send you your login details.
When you do get access, I shall send you an email and it would be lovely if you said hello on the posts in TEAMS. We are looking forward to hearing from you!
In other news, I went back to baking this week and made caramel squares. (A very sugary treat I used to make all the time as a teenager). You can see the recipe below. Copper is good, he was very excited to have a doggy play date in the park at the weekend. It’s the first dog he has been allowed to play with in weeks!
As always, if you have any questions or anything to share, please do email it to:
me directly, share it on TEAMS or firstname.lastname@example.org
-5oz/150g of butter or margarine
-4oz/115g of caster sugar
-10oz/285g of flour
-4oz/115g of butter/margarine
-4oz/155g caster sugar
-2 tablespoons of golden syrup
-1 can of condensed milk
I bar of plain or milk chocolate
You will also need a swiss roll tin (a long shallow one with low sides) and some greaseproof paper.
Preheat your oven to 180 degrees/Gas Mark 4.
To prepare the shortbread, cream the butter and sugar together with your mixer in a bowl. Stir in the flour with a big spoon or rub it in together with your hands. It should look like sticky breadcrumbs when your finished.
Line you tin with your greaseproof paper. Put the shortbread mixture on top and press down with a spoon. Bake in the oven for 15-20 minutes or until golden brown. Leave it to cool.
For the filling: Put all the ingredients in a saucepan and heat gently until the sugar has dissolved. Increase the heat and boil for 5 minutes, stirring constantly (otherwise it will burn and stick to your saucepan). It should now be more golden in colour.
Leave to cool for 1 minute and then pour over your shortbread. Leave it to set.
Finally, melt the chocolate carefully in a glass bowl over a saucepan of boiling water. Spread it over your set filling. Leave until cold before chopping up.
(Baker’s note: Mine are quite chunky as I didn’t have a long enough dish, which sadly meant the shortbread was a little underdone. If you have the same issue, leave the shortbread in the oven for longer. Also, when boiling the caramel-it should be bubbling for all of the five minutes and it is incredibly hot, so please be careful!)