Baking Club / Welsh

Welcome to Baking Club;

Running for Year 3 pupils with Miss Bowser on Wednesdays 3.30pm – 4.15pm

On here I will include all the recipes for everything that the children bake. All recipes are simple to make and can be recreated at home 🙂

Miss Bowser (1B)

Scones (Makes 16 scones)


225g (8oz) self raising flour
1 level teaspoon of baking powder
50g (2oz) butter or margarine
25g (1oz) caster sugar
125ml (1/4 pint) milk
Extra milk for brushing.
Scone cutter 


Turn oven on to heat up 190°C, 450°F or Gas Mark 8. Grease two baking sheets with butter or margarine.

Sift the flour and baking powder into a bowl. Cut margarine or butter into small pieces and add them to the flour.

Rub the margarine or butter into the flour until the mixture looks like fine breadcrumbs. Add the sugar and milk.

Press and mould with your fingers until it looks like a soft dough.

Sprinkle an area of your work surface with flour and put the dough onto it. Roll out the dough.

Cut circles from the dough using the cutter. 

Put the circles onto the baking sheet, leaving plenty of space between each one. Brush the tops with a little milk, this will help them to go golden brown on top.

Bake the scones for 7 to 10 minutes in the oven. 

Then take out and put on a wire rack to cool.

Chocolate Crisps (Makes 24)


125g (4oz) butter or margarine
50g (2oz) caster sugar
125g (4oz) self raising flour
25g (1oz) cocoa


Preheat oven 190°C, 375°F or Gas Mark 5.

Beat the butter or margarine and sugar together until light and fluffy.

Sift in the flour and cocoa and mix well.

Form into balls about the size of a walnut and flatten down.

Put in oven for 10 to 15 minutes.

Transfer to wire rack to cool.

Ideal to drink with a glass of milk 🙂

Jam Muffins (Makes 12)


280g/ 10oz plain flour
1 tbsp baking powder
115g/ 4oz caster sugar
2 eggs
200ml/ 7 fl oz milk
1 tsp vanilla extract6 tbsp sunflower oil
Strawberry or Raspberry jam


Preheat the oven to 200ºC/400ºF or Gas Mark 6.

Sift together the flour and baking powder into a large bowl. Stir in the caster sugar.

Lightly beat the eggs in a large jug or bowl then beat in the milk, oil and vanilla extract. Pour liquid into dry ingredients a bit at a time mixing well each time.

Spoon half of the mixture into the muffin tins.

Add a teaspoon of jam to the centre of each, then spoon in the remaining mixture.

Bake in the preheated oven for about 20 minutes, until well risen, golden brown and firm to the touch.

White Chocolate Cookies (Makes 24)


115g/ 4oz margarine
115g/4oz soft light brown sugar
1 egg beaten
250g/ 9oz self-raising flour
125g/ 4oz white chocolate (chopped)


Preheat the oven to 190°C/ 375°F/ Gas Mark 5. 

Grease several baking sheets.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Gradually add the egg to the creamed mixture, beating well after each addition.

Sift the flour into the creamed mixture and blend well. Stir in the chocolate.

Place mixture the size of a walnut and flatten onto baking sheets. Bake in the oven for 10-12 minutes or until just golden brown.

Transfer the cookies to wire racks to cool completely.

Chocolate Flake Cupcakes (Makes 30)


175g/ 6oz plain flour
1 tbsp baking powder
175g/ 6oz margarine
175g/ 6oz caster sugar
3 eggs, lightly beaten
1 tsp vanilla extract
2 tbsp milk
1 tbsp cocoa powder
70g/ 2 and a half oz chocolate flake bars, crumbled
3 tbsp apricot jam, warmed


Preheat the oven to 190°C/ 375°F/ Gas Mark 5.

Put 30 paper cases in bun trays.

Sift the flour and baking powder into a large bowl.

Add the butter, caster sugar, eggs and vanilla extract. Mix well until smooth.

Mix milk with the cocoa powder and stir into the mixture.

Spoon the mixture into the paper cases and sprinkle with about a quarter of the crumbled chocolate.

Bake in the oven for 15-20 minutes, or until risen and firm to the touch.

Transfer to wire rack and leave to cool.

When the cupcakes are cold, brush the tops with the jam and sprinkle with the remaining crumbled chocolate.