The World Of Wonders

On Wednesday the16th GRi11 children are hosting a cultural festival aimed at teaching and indulging kids into new cultures such as Indian, German, Italian, etc. We have been planning this since last Thursday so we did not have much time to twiddle our thumbs. I personally have been working on the food so let me explain what I have done in the next paragraph.


So first off we had to plan/argue about which foods we were making so we split up into food groups. Half of which broke apart and joined other groups. I also made a Kahoot© just to make sure people were not just eating the food and learned something as well. I am having to make traditional ginger bread men before tomorrow so I am freaking out because I might not get it done.


I have to cut this post short because I have a lot of work to get done by tomorrow and again if you are relatively interested in gaming check out THIS blog here which is focused entirely on gaming tutorials and updates. In the next paragraph there will be the recipe I am following pasted there

•  150g Western Star Chef’s Choice Unsalted butter, cubed
•  1/2 cup (125ml) golden syrup
•  1/2 cup (110g) firmly packed brown sugar
•  1 teaspoon bicarbonate of soda
•  3 cups (450g) plain flour
•  1 tablespoon ground ginger
•  1 teaspoon ground cinnamo
•  1/2 teaspoon nutmeg
•  1/2 teaspoon ground cloves
•  1/2 teaspoon baking powder
•  1 egg, lightly whisked
•  Writing fudge and rainbow choc chips, to decorate

1. Step 1
   Preheat oven to 180°C. Line 2 large oven trays with baking paper.
2. Step 2
   Place butter, golden syrup and sugar in a medium saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Bring to the boil. Remove from heat. Add bicarbonate of soda and stir to combine. Transfer to a large heatproof bowl. Set aside to cool.
3. Step 3
   Sift flour, ginger, cinnamon, nutmeg, cloves and baking powder over butter mixture. Add the egg and stir until combined. Turn onto a lightly floured surface and gently knead until smooth. Divide dough into two portions. Shape each portion into a disc and cover with plastic wrap. Place in the fridge for 45 minutes or until firm.
4. Step 4
   Roll one portion between 2 sheets of baking paper until 5mm thick. Using a 6-7cm Christmas pastry cutters, cut shapes from dough, re-rolling scraps. Place on the lined trays, 3cm apart to allow for spreading. Repeat with remaining gingerbread portion.
5. Step 5
   Bake in preheated oven, 1 tray at a time, for 8 minutes or until just firm to touch. Remove from oven and set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely. Decorate gingerbread using writing fudge and rainbow choc chips, if desired.