This blog is a record of Lavinia’s learning from Tamaki Primary School through to Tamaki College.
Thursday, 18 April 2013
My Speech
Today I did my speech about Inspiration and aspirations
Tuesday, 16 April 2013
My class hearts!
Today, Room 5 are re-evaluating our class goals which we call “Our Hearts”. At the moment our hearts are: respect, being eager to learn,self control, giving 100% effort, being at school everyday and asking for help.
In my opinion, the most important heart is respect because I think it is a good heart because respect is something we all need to remember. I need to practice showing respect to my classmates.
In my opinion, the most important heart is respect because I think it is a good heart because respect is something we all need to remember. I need to practice showing respect to my classmates.
Another heart which I think we need is self control because I think I need to learn more about that and I need this heart because I am not good at keeping my hands and my legs to myself.
The heart that I am going to focus on for the rest of the term is respect because sometimes I disrespect my classmates and I need to stop making bad choices.
Monday, 15 April 2013
Tuesday, 26 March 2013
Hot Cross Scones!
Hot Cross Scones!
Ingredients:
-
4 cups of self-raising flour
-
1 tsp ground cinnamon
-
1/2 tsp salt
-
1 cup raisins
-
300ml cream
-
355ml can lemonade
-
100g white chocolate, melted
-
Butter and Jam to serve!
Method:
-
Preheat the oven to 200ᐤC. Grease an oven tray. Sift flour, cinnamon and salt into a bowl, stir in raisins and make a well in the centre.
-
Pour in cream and lemonade into well. Mix together to just combine.
-
Tip dough onto a well-floured bench; press with well-floured hands, to flatten. Cut out round with a 6 cm cookie cutter. Place scones on prepared baking tray. Bake for 15-20 minutes or until pale golden.
-
Remove to cool on a wire rack, covered with a clean tea-towel.
-
Put crosses on top with white chocolate!
Makes 12 buns!
4 cups of self-raising flour
1 tsp ground cinnamon
1/2 tsp salt
1 cup raisins
300ml cream
355ml can lemonade
100g white chocolate, melted
Butter and Jam to serve!
Preheat the oven to 200ᐤC. Grease an oven tray. Sift flour, cinnamon and salt into a bowl, stir in raisins and make a well in the centre.
Pour in cream and lemonade into well. Mix together to just combine.
Tip dough onto a well-floured bench; press with well-floured hands, to flatten. Cut out round with a 6 cm cookie cutter. Place scones on prepared baking tray. Bake for 15-20 minutes or until pale golden.
Remove to cool on a wire rack, covered with a clean tea-towel.
Put crosses on top with white chocolate!
Subscribe to:
Posts (Atom)


