Written by Guest Blogger, Saklan 8th Grader, Evie
During the latest session of Learning By Doing (LBD) classes, I was part of the class that learned about British baking/cooking. We learned about some of the different strategies, measurement sizes, and flavors in British cooking. We were making foods in the three general courses served for British afternoon tea. British afternoon tea is a tea-related ritual introduced in Britain in the early 1840’s. At British afternoon tea, you have three courses of small portions of food.
You start with something savory, which is usually finger sandwiches. However, we made sausage rolls as well as cheese and onion pinwheels. The second serving is scones with jam and cream. We made the dough for the scones and cut them. After they are cooked, you cut them horizontally and serve with jam and fresh clotted cream. The last serving is sweets. It can be variations of different sweet treats, such as cake, macaroons, biscuits, and more. We made a basic cake base and added our own ingredients to make our cakes unique.
A huge thank you to Saklan parent and chef, Donna Pickthall, for leading this delicious, hands-on class, and to Evie for sharing her experience.