Please note
This unit requires pupils to prepare and cook biscuits. Therefore, all ingredients and equipment should be organised in advance, and access to a fridge and oven must be available.
Unit outcomes
- Describe different types of biscuits, including their packaging, taste and texture.
- Explain how biscuits are made for certain target audiences.
- Order and follow a recipe, using the correct equipment for each step.
- Prepare food safely and hygienically.
- Explain how a biscuit is meant to look and how the ingredients and the shape improve the biscuit.
- Design a biscuit for a target audience and adapt a recipe using the design ideas.
- Choose ingredients for the new recipe, within a budget.
- Evaluate biscuits using the design criteria and give feedback, suggesting improvements.
Suggested prior learning
Cooking and nutrition: Eating seasonally
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Lessons
Lesson 1: Existing biscuits
Lesson 2: Basic biscuits
Lesson 3: Designing a biscuit
Lesson 4: Testing a new recipe
Lesson 5: Evaluating biscuits
Key skills
Design
- Noticing simple problems or
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Key knowledge
Design
To know:
- That a problem
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Key vocabulary
design criteria (Y2)
evaluation
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Equipment list
Equipment needed across all lessons in this unit.
This list does not include equipment which is usually readily available in the classroom (e.g pencils, A4 paper etc)
Download
Full equipment list for the subject
Quantities marked × will update. Items without quantities are unaffected
- A range of biscuit types (a mix of party, savoury, fruity and sweet). ×1
- A range of biscuit packaging. ×1
- Paper plates ×8
- Flipchart ×1
- Equipment for making biscuits: 1 large mixing bowl; 1 small bowl; 1 white chopping board; 1 sieve; 1 electronic scale; 1 biscuit cutter; 1 baking tray; 1 wooden spoon; 1 large spoon (to separate the egg); oven gloves; 1 wire rack; 1 measuring spoon (tsp); 1 rolling pin; 1 sheet of baking paper ×6
- Ingredients for making biscuits: 250 g butter; 1 egg; 140 g caster sugar; 2 tsp vanilla essence; 300 g plain flour. ×6
- The additional ingredients each group has designed, including: chocolate chips; mini marshmallows; raisins; fudge chunks; grated cheddar cheese; icing; ×6
- Baking trays
- Oven
- Device for taking photographs ×8
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Related content
Unit resources
Knowledge organiser – D&T Y4: Cooking and nutrition: Adapting a recipe
Aimed at pupils, two pages which gives key facts and definitions from the unit 'Cooking and nutrition: Adapting a recipe'.
Vocabulary display – D&T Y4: Cooking and nutrition: Adapting a recipe
A display version of the vocabulary from the unit 'Cooking and nutrition: Adapting a recipe'.
Subject resources
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Cross-curricular opportunities
Build on the learning
Cooking and nutrition: Developing a recipe
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