Tag: support

Gary Maclean provides the perfect recipe for families to start baking in support of Mary’s Meals

MasterChef Gary Maclean is encouraging families to get baking over the summer holidays and raise vital funds for Mary’s Meals.

Scotland’s national chef, who won MasterChef: The Professionals in 2016, is supporting the charity’s Raise Some Dough campaign which asks people to host a fundraising bake sale to help feed hungry children.

Mary’s Meals serves nutritious school meals to more than 2.4 million children in 18 of the world’s poorest countries – including Ethiopia, Syria and South Sudan. The promise of a daily meal attracts children into the classroom, where they can gain an education and hope for the future.

For first-time bakers and kids keen to get involved in the kitchen this summer, Gary suggests biscuit making as the best way to get started.

He says: “It’s great to do this with kids because it should only take 15 to 20 minutes for a biscuit to bake, and it doesn’t really matter what shape they come out.

“I’ve got great memories of making biscuits with my mum.

“We can now introduce that side of it to our kids and it’s an entry point for them to start enjoying cooking and baking.”

Gary, who is executive chef at the City of Glasgow College, has been a long-time supporter of Mary’s Meals. He says: “Initially what brought Mary’s Meals to my attention was that connection between education and food.

“Obviously, we need both. But to bring that together, it really helps families getting children fed, but also getting them educated, because education can be their route out of poverty.”

And when asked which biscuits he’ll be enjoying with his family over the school summer holidays, the celebrity chef admitted: “I probably make more biscuits than I eat them! I like things with coconut, I do like dark chocolate.

“Over the summer holidays, I’d encourage parents and kids to get involved in Raise Some Dough. Any money raised goes a long way with Mary’s Meals, so every penny counts!”.

People across the UK can download a free Raise Some Dough fundraising pack from the charity’s website, which includes a book packed full of tasty biscuit recipes from some of the UK’s favourite celebrities – including Stephen Fry, Dame Joanna Lumley, Ellie Taylor, Rosemary Shrager and Judy Murray.

The charity will also send bakers a free mug-shaped cookie cutter, based on the mugs from which many children eat their daily serving of Mary’s Meals.

It costs just £19.15 to feed a child with Mary’s Meals for a whole school year, which means every penny raised through baking will help to transform young lives around the world.

To order your free Raise Some Dough fundraising pack, please visit:

marysmeals.org.uk/raise.

Gary Maclean’s Perkins Biscuits recipe

Perkins biscuits are not to be confused with the Yorkshire biscuit called Parkins. They are similar, but not the same. Perkins are worth a go if you like your biscuits with an oaty texture. This is my type of biscuit, another very easy one to make and I think they look amazing. You could also add your own twist by topping them with some dark chocolate.

Ingredients:

• 120g / 4 ¼ oz Plain Flour/All-purpose
• 120g / 4 ¼ oz Rolled Oats
• 60 g / 2 ½ oz Unsalted Butter, diced and cold
• 85 g / 3oz Caster Sugar
• 1tsp Bicarbonate of Soda/Baking powder
• ½ tsp Ground Ginger
• ½ tsp Ground Cinnamon
• ¼ Mixed Spice
• 100g / 3 ½ oz Golden Syrup
• 100g / 3 ½ oz Blanched Almonds.

Method:

1. Pre-heat oven to 180°C/350˚F.
2. Take the flour, bicarbonate of soda/baking powder, ginger, cinnamon and spices and sift them into a large bowl.
3. Add the butter and rub until the mixture resembles breadcrumbs.
4. Add the oats, sugar, and mix.
5. Take a small pan and warm the golden syrup until it is of a pouring consistency, try not to heat it too much.
6. Pour the golden syrup into the bowl and mix to form a stiff dough.
7. Line two baking trays with parchment paper.
8. Split the mixture in half and roll into a long sausage shape.
9. Cut the sausage shape into 12 equal parts, do the same with the other half of the dough, you should end up with 24 pieces.
10. Roll each piece up into a ball, split the balls between the two trays leaving a gap between the balls.
11. Gently press the tops of your biscuits with your thumb and top each with a blanched almond.
12. Bake in your oven for 10 minutes, until the biscuits have spread and are golden.
13. Leave to cool on the tray until cool enough to touch before transferring to a wire rack to cool completely.