Welcome to Day Eleven of Better Tuition’s 2013 Winter Advent Activity Calendar.  Today we have a festive comprehension for you.  This comprehension is best suited to Years 4/5/6 and will take no longer than fifteen minutes.  The quiz is multiple choice and you will find the answers here.  It’s not self-marking, so please write your answers down.

Read the mince pie recipe carefully then answer every question.

Mince Pies

Ingredients

300g cold margarine, diced
480g plain flour
135g caster sugar
pinch of salt
375g mincemeat
icing sugar, to dust

Method

Preheat the oven to 200C/gas 6/fan 180C if baking immediately.

To make the pastry, put the margarine and the flour in a bowl and rub together until the mixture resembles breadcrumbs.

Next mix in the caster sugar together with a pinch of salt. Roll the pastry into a ball and knead it briefly. The dough should be fairly firm. You can use the dough immediately, or chill for later.

Grease two 12-hole mince pie tins with a little margarine.  Divide the pastry into small balls and press individual portions into each hole.  Make sure you keep some pastry back for the pie lids. Spoon the mincemeat into the pies.  Do not overfill them.

Roll the remaining pastry into smaller balls than before and pat them between your hands to make lids.  These should be big enough to cover the pies. Line 18 holes of two 12-hole patty tins by pressing small walnut-sized balls of pastry firmly into them. Top the pies with their pastry lids; press the edges gently together to seal.  If you like you can now freeze the pies for up to one month.

If baking now, brush the tops of the pies with milk. Place in the oven for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. A light dusting of icing sugar will give the finishing touch.

Mince Pies

Read the mince pie recipe carefully then answer every question.

1.  How many mince pies will this recipe make?

122430Not in the text