Home Page
Preston C of E Primary School is a member of Preston Primary Academy Trust

Interactive Bar

Google Services





Cookery (KS2)


Please see below (Spring term) for recipes and method.

Loaded potato skins

Flatbread Pizzas

Chocolate and cinnamon swirls


Easter Cookies


  • 250g unsalted butter
  • 125g golden caster sugar
  • 2 tsp vanilla extract
  • 375g plain flour
  • gel food colourings of your choice


- Preheat the oven to 160°C (Gas mark 2/325°F). Line 2 baking trays with baking paper.

- Pop the butter, sugar and vanilla extract into a large mixing bowl, then whisk together with an electric whisk until pale and fluffy.

- Sieve in the flour.  Whisk again until the mixture comes together to form a dough (You may need to pull the dough together with your hands as it's quite crumbly).

- Divide the dough into 3 or 4 pieces, then colour each piece with a different gel food colouring of your choice - kneading the colour into the dough until evenly coloured. (We saved the food colouring to decorate with different coloured icing.)

- Roll one of the coloured doughes out on a lightly floured surface to around 1cm thick.  Using a cookie cutter, cut egg shapes from the dough.

- Repeat with the remaining coloured doughs until you have an assortment of coloured Easter egg cookies.

- Bake for around 12-15 minutes until the edges are just starting to brown.

- Once cooled, decorate with icing.


Loaded Potato Skins


  • Jacket potato
  • Cheese
  • Ham


  1. Bake your potato in the oven on 200C for about 45-60 mins, or until they are soft.
  2. Allow the potato to cool so that it is easier to handle.
  3. Cut the potato in half lengthways and scoop out the potato inside into a bowl.
  4. Add grated cheese and chopped ham and stir well together.
  5. Spoon the mixture back into the potato.
  6. Pop in the oven to heat through for about 15 minutes.

Peppermint Creams


This week, we made peppermint creams!

Apple Crumble


• 1 apple , peeled, cored, and sliced into small cubes
• 1 tablespoon granulated sugar
• ¼ teaspoon ground cinnamon
Streusel Topping:
• 3 ½ tablespoons (30 g) all-purpose flour
• 2 tablespoons (25g) granulated sugar
• 2 tablespoons (30g) unsalted butter, melted


1 Preheat oven to 350F/180C.
2 To make the apple filling: In a small bowl, toss apples with sugar and cinnamon. Divide apples into 2 individual ramekins, and press them slightly. Set aside.
3 To make the topping: Mix flour and sugar, then add melted butter. Mix with a fork, until mixture clumps together into crumbly balls. Mix in oats and nuts, if using. Sprinkle crumble evenly on top of the apple mixture.
4 Bake for about 30 minutes, until topping is golden brown and apples are tender.

Cheese and Ham Turnovers



Chocolate Rice Crispy Cakes







  • STEP 1

    Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then take off the heat and stir in the puffed rice, coating them gently with the chocolate until they are all completely covered.

  • STEP 2

    Divide the mixture between nine cupcake or 12 fairy cake paper cases – it’s easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.

  • STEP 3

    Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.





2 egg yolks (beaten)

200g grated cheese

300g plain flour

150g butter (cut into cubes)

1/2 teaspoon cayenne pepper

1/2 teaspoon salt




Mix together the flour, cheese, salt and cayenne pepper.

Add the butter and mix with your fingers until the mixture is crumbly.

Pour in the beaten egg and combine together.

Roll out to approximately 1cm thick and cut out desired shape.

Bake in the oven for 15 minutes or until golden brown.





180g butter

90g brown sugar

8-10 tablespoons golden syrup

375g rolled oats

180g apricots




Chop up the dried fruit into small chunks.

Grease the inside of the baking tray that will be used to cook the flapjacks in.

Melt together the butter, sugar and syrup in a large saucepan.

Add the rolled oats and dried apricots.

Mix well.

Spoon the mixture into the baking tray and flatten.

Cook in the oven for 20 minutes, gas mark 4 or 180.

Whilst still warm, cut into squares - allow to cool or they will break up.




Wholemeal pitta bread

Tomato puree

Grated cheddar cheese



(Other veg of your choice)




Spread a thin layer of the tomato puree onto your pitta.

Add the toppings of your choice.

Sprinkle on some cheese.

Cook under a medium grill until cheese is golden.

This week, we're diving into the art of creating irresistible Cinnamon and Chocolate Swirls. Follow our simple recipe and whip up these delectable treats in no time.


  • Ready-to-use puff pastry sheets
  • Ground cinnamon
  • Raisins or sultanas
  • Chocolate spread


  1. Start by cutting the puff pastry into 3 equal pieces in the portrait orientation.
  2. Next, cut each of these pieces in half horizontally, giving you six equal sections.
  3. Now, it's time to add the sweet touch! Spread a generous amount of chocolate, raisins, or ground cinnamon evenly over each pastry section.
  4. Roll each pastry section tightly to form a delightful swirl. The egg acts as a glue, holding everything together.
  5. Place your swirls on a baking tray and bake in a preheated oven for 15 minutes at gas mark 6 or 200°C.

Cinnamon/Chocolate Pinwheels