Yesterday the MCHS students made cookies decorated with carob chocolate and accompanied with pink raspberry crème topped with more carob chocolate.

First, we prepared a batch of cookie dough. We ground the almonds and coconut chips, then mixed them together with water, coconut oil, rapadura sugar, vanilla powder, rice flour, buckwheat flour, and a pinch of salt. We learnt how much “a pinch” is! We also realized that the texture of our dough differed a little from one person to another, even though we’d used the same ingredients and presumably the same amounts. But some of us had ground the almonds and coconut chips for longer than others, which meant that more oil came out, making the dough more moist. An interesting observation!!

The next step was a bit trickier: The dough needed to be rolled out quite thinly, but not too thin. It took us a while to figure out how to hold the rolling pin in the right way and what amount of pressure to apply.Some had trouble with the dough sticking to the rolling pin. We learned how to sprinkle flour on the rolling pin to prevent it from sticking to the dough. We soon mastered it and used cookie cutters to make nice round cookies. We carefully transferred them onto a tray and then baked them in the oven for about 20 minutes at 160 degrees.

While the cookies were baking we prepared a batch of carob chocolate. And for the yummy raspberry crème we used frozen raspberries, coconut yoghurt and a squirt of agave syrup. The crème was a pretty pink colour, with a smooth texture. We each decorated our bowls of raspberry crème by drizzling liquid carob chocolate over the top in fancy patterns. We loved the look of them, and each bowl was unique.

After we tidied up our work station, we sat down together and sampled our cookies and crème. We all liked it very much. Great effort guys!

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