Sharneyford Primary School

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Club Recipes



2 Tbsp of Golden syrup
6 oz, (175g) Margarine
6oz, (175g) Demerara sugar
8oz, (225g) Porridge Oats
2oz, (50g) of dried fruit or seeds (optional)

Put the margarine, sugar and syrup into a large saucepan and heat gently on a medium heat, until all the ingredients have melted. Stirring often.
Add the oats and dried fruit/seeds, mix in well, making sure everything is evenly coated.
Then pour in to a greased 10”x8” baking tin, place in the oven.
Cook for 10 -12 minutes at 160'C, 325F, gas mark 3 until edges are golden brown.
Cut before completely cool.
Store in an airtight container for 5-7 days.


Fizzy Jelly


To make:-

1 pack of your favourite jelly

1 bottle of diet lemonade


Make up the jelly following instructions on the packet, up to the point where it says to top up to with water. At this point top the mixture up with lemonade instead of water, to required amount.

Follow the rest of the pack instructions to the end.

Once set, enjoy with ice cream and sprinkles or on its own.


Cheese straws


You will need:-

1 pack of ready roll puff pastry

6oz, (175g) of your favourite grated cheese


As directed on the packet, remove pastry from fridge and leave for 10 mins.

Unroll the pastry and sprinkle the grated cheese.

Using a rolling pin, gently roll over the cheese to help it adhere to the pastry.

Using a pizza cutter, slice the pastry in half, length ways.

Now, again using the pizza cutter, cut the pastry in to 1-2 cm wide strips.

Pick up each strip, twist it a couple of times and place it on a greased baking tray.

Bake for around 10 – 15 mins, at 180'C, 350'F, gas mark 4, or until golden brown.

Once cooled enjoy with your favourite dip!

Can be frozen.


Rice crispy squares

one off special



3 Tbsp butter

10 oz, Marshmallows

6 cups or Rice Krispies


In a large sauce pan, melt the butter, over a low heat.

Add the marshmallows and melt those completely too, stirring constantly. Remove form heat.

Add Rice Krispies and stir until well coated.

Turn out on to a 13x9x2' tray, coated with cooking spray or greased proof paper. Evenly press mixture into tray. Cool, then cut in to squares.

Store in an airtight container for up to 3 days. Can be frozen.

Sharneyford Primary School

Todmorden Road, Bacup OL13 9UQ

Andrea Holt