Multicultural Day; we’re going British with Jammy Dodgers & Pies with “Mushy Peas”

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Even though it’s Book Week this week our school did that a few weeks ago (EJ10 Spy School & Ella & Olivia this year, easy, thank goodness!) today at the school they are celebrating “Multicultural Day” instead.  The rain has put a dampner on the festivities but they are still having a lunch where everyone has to bring in something from their cultural background. Usually there is a wonderful array of dishes as there is a huge cultural mix at our school, everyone gets to try something they wouldn’t necessarily have normally.

We are going with my English roots today and the little one has taken the theme right to heart and dressed as Princess Kate, why not? Baby George(ina) has also been given the call up! She is delighted with the comments she got when she turned up this morning!  Big sister is a bit too cool for school at the moment so just accessorised her uniform with some jewels!

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Last year I took the Devonshire Tea option with scones, jam and cream, it was raining then too..also meet Jack who is usually the door stop in the laundry, he has been requested to go to school at lunch time today.

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Both girls this year wanted something different, of course!  Miss E wanted something sweet and Miss M wanted savoury which pretty much sums up their personalities too! For today, inspired by the Jam Drops I made the other week, we’ve gone for Jammy Dodgers a very “British” biscuit and meat pies with mushy peas (and tomato sauce)!

Jammy Dodgers (printable version at the bottom of the post)

Makes approx 15 depending on the size of your cookie cutters

Ingredients

250 g butter

150 g raw caster sugar

1 egg

1 tsp vanilla extract

300 g plain flour

1/4 C jam of your choice (I used my blueberry chia seed jam and a shop bought strawberry jam)

Method

Preheat the oven to 180 C and line 2 baking trays with baking paper

Cream the butter and sugar together

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Add the egg and vanilla and beat well.  Add the flour and mix in until combined.

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Scoop the dough out into a big ball and then divide in two and form each into a balls.  Wrap them in cling film and put in the fridge for 30 minutes.

Lightly flour a clean work surface and roll out one of the balls of doughs until it’s about 2 mm thick

Use a cookie cutter in the shape of your choice and cut out biscuits and place them on a baking tray.  Roll the extra bits back into a ball and roll out again and keep cutting until all the first ball of dough is used up.

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Repeat with the second ball of dough but this time using a smaller cutter or a drinking glass (I actually used the bottom of a piping nozzle) cut out the centre of the biscuit too.

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Bake the biscuits for 20 minutes or until just golden.  Remove from oven but leave on the tray for about 10 minutes to cool and then transfer to a wire cooling rack to cool completely.

Once they are cooled put a teaspoon of jam in the middle of each biscuit that doesn’t have the hole in it. Put the “hole” biscuit on top to make a sandwich but be careful not to press too hard or the biscuit will break (there were 15 biscuits to begin with, GT enjoyed the broken ones!)

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Option for when you are ready to serve is to sprinkle with sifted icing sugar.

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That was the sweet so now the savoury.

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I haven’t had time (or inclination) to make the pies myself so I have to confess to buying those (how cute are the mini bite sized ones, perfect for the 5 year olds!) and I’ve done a quick version of the mushy peas as I don’t think the Kindergarten class will really appreciate the effort of the real deal.  If you do want to know how to make traditional mushy peas with marrowfat peas (I have no idea what they are, anyone????) then take a look at this link . My 5 minute version is below.  I’m also going to serve these up as a side dish for dinner tonight!

When you say “Mushy Peas” you have to say it with a Northern English accent like my gorgeous niece Evie, alright?

mushy-peas-web

Mushy Peas

Ingredients

1 C (250 g) frozen peas

10 g butter

1 sprig mint, leaves only, finely chopped

Salt & Pepper to taste

Method

Boil the peas for 4 – 5 minutes, drain and run under cold water to stop the cooking (this will help retain the colour)

Mix the butter and mint leaves in with the peas back in the hot saucepan and then mash with a a potato masher

Jammy Dodgers

Ingredients

  • 250 g butter
  • 150 g raw caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 300 g plain flour ( I used GF)
  • 1/4 C jam of your choice (I used my blueberry chia seed jam and a shop bought strawberry jam)
  • 3 Tbsp icing sugar (optional for sprinkling at the end)

Instructions

  1. Preheat the oven to 180 C and line 2 baking trays with baking paper
  2. Cream the butter and sugar together
  3. Add the egg and vanilla and mix well. Add the flour and mix to combine and form a dough
  4. Scoop the dough out into a big ball and then divide in two and form each into a balls. Wrap them in cling film and put in the fridge for 30 minutes.
  5. Lightly flour a clean work surface and roll out one of the balls of doughs until it's about 2 mm thick
  6. Use a cookie cutter in the shape of your choice and cut out biscuits and place them on a baking tray. Roll the extra bits back into a ball and roll out again and keep cutting until all the first ball of dough is used up.
  7. Repeat with the second ball of dough but this time using a smaller cutter or a drinking glass (I actually used the bottom of a piping nozzle) cut out the centre of the biscuit too.Bake the biscuits for 20 minutes or until just golden. Remove from oven but leave on the tray for about 10 minutes to cool and then transfer to a wire cooling rack to cool completely.
  8. Once they are cooled put a teaspoon of jam in the middle of each biscuit that doesn't have the hole in it. Put the "hole" biscuit on top to make a sandwich but be careful not to press too hard or the biscuit will break.
  9. Option for when you are ready to serve is to sprinkle with sifted icing sugar.
http://www.boiledeggsandsoldiers.com/2014/08/multicultural-day-were-going-british-with-jammy-dodgers-pies-with-mushy-peas/

So that is it for Multicultural Day this year, shame about the rain but quite fitting for this families cultural background!

Do your kids have Multicultural Day at school?  What traditional dishes do you have in your family?

 

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