Thank you to Habib and Hadya for sharing their gingerbread men that they made at home. They were delicious! Here are some pictures of what we have been doing in class recently.

Thanks to Jess, who is a local Vet, for popping in to talk to us about what she does and how she helps animals. We can use what we learnt in our own vets.

This is a new addition to our outside area - a mud kitchen! We've been baking all sorts out there: Mud pies, stewed mud and mud soup to name but a few.

 Here we are making our gingerbread men.

We were also extremely lucky to have had some other visitors in Sunflower class - Emily's mum and the family's 2 day old guinea pigs. Emily's mum told us about how she and her family look after them and we got to ask our own questions as well. Thank you very much Rachel for bringing them in for us.

The Gingerbread Man

We have started a new book this week - The Gingerbread Man. We have acted out the story, drawn his route and used the beebots to follow the path he took. From tomorrow, we are going to make gingerbread men using the recipe below.

Gingerbread Man Biscuit Recipe

Ingredients       

1 cup soft butter                                                 3 teaspoons of ginger

1 cup brown sugar                                    2 teaspoons baking powder

1 egg                                                           raisins

3 cups flour

 

 

What to do

1.      Turn oven on to 200⁰C.

 

2.    Put butter, sugar and egg into bowl and stir until it is all mixed together. 

 

3.    Sieve the flour, baking powder and ginger into the bowl.  Mix it altogether. 

 

4.    Use your hands to make a big ball of dough.

 

5.     Share the dough.

 

6.    Use a rolling pin to roll the dough flat.

 

7.     Use a gingerbread man cutter to make a ginger bread man.

 

8.     Use the raisins to make eyes, nose, mouth and buttons.

 

9.    Put your gingerbread man onto the baking tray and very carefully put the tray into the oven.  Bake in the oven for 7-8 minutes.

 

10.  Take out of the oven and put on a wire rack to cool. 

 

Welcome back Sunflower class!

Welcome back to all of you in Sunflower class. I hope you had a nice Christmas.

This term, we are looking at traditional tales, Chinese New Year and our role-play area is turning into a Vets, which we are very excited about.

Christmas

Sunflower class have been getting ready for Christmas this week. We have made paper chains that are repeating patterns and Christmas tree cookies ready for the fair tomorrow.

Whilst decorating the tree with our paper chains, we noticed how there are different shapes on the tree, including spheres. What shapes can you spot in your Christmas decorations?

Unfortunately it is the last day our cafe is open tomorrow but next week we will be deciding what that area will become. Do you have any ideas?

Our special number: This week it's the number 10

Each week, we are going to have a special number. This week it's the number 10.

Can you find anything at home or when you are out and about that has the number 10 on it?

So far, I have found a bunch of 10 pink roses and a pack of 10 eggs. What can you find?

In phonics this week we have been learning the sounds d, g, o and c.

Who can tell me some 3 letter words starting with those letters? Can anyone show me how to write them? You can bring me in some of your work or upload it onto our blog.

Over the past few days we have made cakes in a mug to look at how tall they grow when they cook. We have then put them in our cafe for customers to enjoy.

Here is the recipe below for you to try at home.

Chocolate cake in a mug

 

4 tbsp self-raising flour
4 tbsp sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp oil
3 tbsp chocolate chips (optional)
A small splash of vanilla extract

 

Method

Add the dry ingredients to a large mug and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

Then enjoy!

 

Let us know how you get on.