Olympic Cookies

The children in the Butterflies room are involved in an on-going project called ‘Cooking Friday’s. Each week the children are involved in a group discussion where they summarise a few ideas and suggest what they would like to make, create or bake for their upcoming Cooking Friday’s experience.

The Butterfly children have also recently been involved in Olympic inspired experiences so to incorporate both the Olympics and our Cooking Friday’s project the children made Olympic cookies.

kool kidz docklandsThe children each had a turn of mixing the dried ingredients together, as well as creating Olympic rings coloured icing to decorate the cookies.

Linking to the framework:

L/O 1. 1.2: Children develop their emerging autonomy, inter-dependence, resilience and sense of agency.

L/O 4. 4.1: Children develop dispositions for learning such as curiosity, cooperation, confidence, commitment, enthusiasm, persistence and imagination.

L/O 4. 4.2: Children develop a range of skills and processes such as inquiry and experimentation.

Vanilla butter biscuits

Recipe: Vanilla butter biscuits

Australian Good Taste

Source Australian Good Taste – April 2002 , Page 22
Recipe by Dimitra Stais

Photography by William Meppem


  • 125g unsalted butter, cubed, at room temperature
  • 80g (1/3 cup) caster sugar
  • 1 teaspoon vanilla essence
  • 115g (3/4 cup) self-raising flour
  • 100g (2/3 cup) plain flour
  • 2 tablespoons milk

Step 1

Line 2 baking trays with non-stick baking paper or use non-stick trays. Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl, scraping down the side of the bowl when necessary, until just combined.

Step 2

Sift the self-raising and plain flours together into a bowl. Add half the sifted flours to the butter mixture and use a wooden spoon to mix until combined. Add the milk and mix well.

Step 3

Add the remaining sifted flours and, when the mixture becomes difficult to mix with the wooden spoon, use your hand. Mix with your hand until the mixture forms a soft dough that leaves the side of the bowl and doesn’t stick to your hand. If the mixture is a little dry, add an extra 1 tablespoon of milk. (There should be no dry bits of dough in the bottom of the bowl.)

Step 4

Roll tablespoonfuls of the dough into balls and then place the balls about 4cm apart on the lined trays.

Step 5

Use a floured fork to flatten the biscuits slightly. Dip the fork in a little flour every second or third ball. (You can also flatten the balls with a lightly floured hand or fingers, the base of a glass or the side of a grater. Any decorative edge can be used to press a pattern into the top of them.) Place the trays in the fridge for 20 minutes to chill.

Step 6

Meanwhile, preheat oven to 160°C. Bake the biscuits, swapping the trays halfway through, cooking for 18-20 minutes or until the biscuits rise, are slightly cracked on top and are light golden underneath. Remove the biscuits from the oven and set aside to cool for about 3 minutes before using a spatula to transfer to a wire rack to cool completely.


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