Anti-Bullying resources for 2010

Posters and Wristbands

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Activities, Lesson Plans etc.

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A to Z of Activities

Questionnaire

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Recipes

Krispy Krunches

Ingredients

55g butter or margarine

285g, or about 50 large marshmallows

Most of a box of crispy rice cereal

Makes 24 squares.

Instructions

Prepare a cake tin or two by buttering the bottom and sides generously. Or line with parchment or spray it with non-stick spray.
Melt the butter or margarine in a large pan over low heat. Watch carefully so it doesn’t burn. Add the marshmallows and stir until they are melted. Remove from the heat.
Stir in the crispy cereal, making sure the marshmallow goo coats it well. This will be hot—be careful.
Butter a spatula and use it to press the mixture evenly into the cake tin.
Leave to cool, and then once cooled, cut into squares.

M&M Cookies

Ingredients

220g plain flour

1 teaspoon baking soda

1 teaspoon salt

225g butter or margarine, softened

190g granulated sugar

190g packed soft brown sugar

1 teaspoon vanilla flavouring

2 large eggs

2 handsful of M&Ms (or whatever you fancy – raisins, chocolate chips, mini-marshmallows… etc)

Makes approximately 20 cookies

Instructions

Preheat oven to 170 degrees C.
Measure out the flour, baking soda and salt, and stir together in a small bowl.
In a big bowl, beat together the sugars, the butter, and the vanilla, until they are creamy.
Add the eggs, one at a time, beating after each.
Add the flour/baking soda/salt, and beat together.
Stir in the M&Ms.
Drop the mixture in walnut-sized amounts onto ungreased baking trays.
Bake for about 10 minutes, checking now and then. You want them not to look wet. Take out of oven, allow them to cool for a minute, then use a spatula to remove them from the tin.
Put them on a dishtowel or wire rack to cool.

Make a Friend Biscuits

Ingredients

185g butter, softened

225g granulated sugar

1 large egg

1-1/2 teaspoons vanilla

90g plain flour

1-1/4 teaspoons baking powder

Makes about 24

Instructions

Beat together butter and sugar until the mixture is light and fluffy. Add the egg and vanilla, and mix together gently.
Add the flour and baking powder in intervals. The dough will seem dry, but keep mixing—it will get better.
Divide the dough into four parts, pat it together, and shape into four disks. Wrap each with cling film, and store in the refrigerator for an hour, or until firm.
Preheat oven to 180 C. Lightly grease baking sheets or line with parchment paper. Roll out dough between 2 sheets of parchment, until the disk is about ¼ inch for crispier cookies and 1/3 inch thick for softer cookies. Cut out shapes with either a round cookie cutter or a glass, floured and place on prepared baking sheets.
Bake for 7-8 minutes or until edges just start to turn a golden color. For softer cookies, do not allow the cookies to take on color. Remove from oven, let cool for one minute and then transfer to wire rack. Allow cookie sheet to cool thoroughly before placing uncooked dough on it.
Decorate cookies with tinted frosting, to look like faces (or you could do this at school, to order, to resemble real people) If you sell these at school, offer to do a portrait of a friend on the cookie, then give it to the purchaser to hand to his friend.

Squidgy Brownies

Ingredients

130g unsweetened dark chocolate

165g butter

450g sugar

3 large eggs

1 tsp. vanilla essence

90g plain flour

1 handful of chopped nuts (pecans are best!) – NB: Can be made without nuts, in case of nut allergies.

Instructions

Preheat oven to 175 degrees C.
Melt butter and chocolate together. Stir.
Stir in other ingredients, sugar first, then eggs and vanilla, then flour and nuts. Mix well.
Pour into cake tin lined with baking paper. Or you can butter tin and flour it, but paper does better.
The key to this recipe is timing. After about 25 minutes, keep testing the top; if it’s really gooey and wet, leave it in. Eventually, unless you like more cake-like brownies, it will be almost-too-gooey. At which time, take the cake tin out and let it cool. When almost completely cool, lift out if you used paper. You can cut it up and eat all the edges that fall out. It will continue to firm up as it cools.

Ginger Bullies

Ingredients

350g plain flour

1-2 teaspoon ground ginger

1 teaspoon bicarbonate of soda

100g butter or margarine

175g soft light brown sugar

1 egg

4 tablespoons golden syrup

Makes about 20 biscuits.

Instructions

Put the flour, ginger and soda into a bowl and rub in the butter.
Add sugar and stir in the syrup and egg to make a firm dough.
Roll out to about 5mm thick and cut out your gingerbread men. If you don't have a gingerbread man cutter then use whatever you have - stars and hearts are just as tasty.
Bake at 190 C /Gas 5 on greased baking trays (spaced out, as they will spread) for 10 to 15 mins until golden brown. Leave to firm up for a couple of minutes before placing on a wire rack to cook.
Once cooled, decorate with icing.