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For more on how to start your career in teaching, second grade forward slash teaching transforms. They're part Kenny show on news, talk with Marter private network during current restrictions. Don't ignore your health concerns. Our expert team is ready to help. Now we're joined by Gareth Mullins, executive chef at the Mocker Hotel. Chris, good morning and welcome. Good morning, Paul. How are you? I'm very well now you have a recipe for chocolate chip cookies and a recipe for flapjacks.

I know our editor Emma Bradley tried the chocolate chip cookies and she says simple and delicious.

Exactly, so I suppose that all of the news of the kids being off school for a little bit longer to home schooling myself, I hope I decided to throw in a couple of simple bake recipes that the kids can talk about on Monday when they have to do a synopsis of their weekend, as they do most Monday. So to get straight into it and the flapjacks recipe is where we would suggest to start, because this one is a little bit simpler for the new novice baker.

But you're going to have in your kitchen, and I think it's brilliant to get kids using the scales because it's not only teach them about cooking, but also a little bit about matzo, the dry ingredients. What you need is a hundred and twenty grams of plain flour, 340 grams of rolled oats are projects and 150 grams of brown sugar and three tablespoons of sesame seeds. If you don't like the sesame seeds. You don't have to put them in.

Then we move on to our wet ingredients. So this is what's going to bind our flapjack together. We've got two hundred and twenty grams of butter, unsalted, preferably a couple of tablespoons of golden syrup, maple syrup. You don't have golden syrup, two tablespoons of peanut butter.

Again, if you can't peanut butter, don't order them. And a quarter or half a tablespoon of vanilla extract, a little pinch of salt. The way to salt is in there. It's just going to wakens up the flavor of everything. So what I need you to do is grease an eight inch by 10 inch baking tray or whatever bacon tray you have if you haven't got a bacon tray. So it needs to be about an inch thick for whatever you put it into and preheat the oven to a hundred and eighty degrees and then way out of Australian ingredients are popped him into a bowl in a small little pot.

Where are you going to put your your wet ingredients and put it on the stove just until the butter melts and it all comes together, then you simply pouring the wet ingredients on top of the dry ingredients, give it a good mix. So it's all well and truly mixed in. And then you're going to put the Otey mix into law and bake and try to get a piece of parchment paper and then you just get the kids to bash it all down.

So what we're trying to do is flatten that flapjack out. So it's nice and compacted into that tray, put it into the open and bake. Then sorry to sprinkle a little sesame seeds on the top that just gives a sesame seed crust and then you pop it in here, preheat the oven for twenty to twenty five minutes until Golden Brown and delicious. Take it out, put it onto a wire rack just to let it cool a little bit. And we don't want it to go all the way cold because we need to try, we need to get it out of hand.

So when it's warm enough that you can pick it up, put a chopping board sitting on the top of the bay, contain and turn it upside down because of the water that's in there, you'll see that it falls over. When it falls down, it's still a little bit warm. You cut it into squares. Don't wait until it goes totally cold to do it because it's a bit trickier to court when it's really cold. And then you just cut them into three and squares and let them cool down, start them in an air toy container and that's your flapjacks.

So that's recipe one.

That's very simple. Very simple. Yeah. Even someone who could burn a boiled egg would be able to do that.

Exactly. The we give it a go.

Let's talk about the double chocolate chip cookies.

A little bit more complicated, but not that difficult.

Oh, again, so this is just another couple of techniques that we need to talk about here. So it's the same type of thing. It's a recipe that's going to be done in two parts. So the first part is a hundred and seventy five grams of unsalted butter room temperature. It's important now when I say room temperature that it's off to the torch. So if the room that it's in is quite cold, you might need to put it maybe even in the hot press for a little bit not to melt it, but just to let the cold, colder, softer torch.

And the reason for that is then that's going to go into a bowl with 150 grams of brown sugar, 100 grams of coffee for sugar and two tablespoons of peanut butter and half a tablespoon of vanilla extract and a couple of eggs. And then the Dreux part is 400 grams of plain flour. Again, a teaspoon of baking powder and a teaspoon of baking soda or bread, salt, again, a pinch of salt. And to finish the cookies off, you'll need a hundred and fifty grams of chopped milk, chocolate and fifty grams of dark chocolate.

So that's where the double chocolate cake comes in. So to actually make the cookies, what you need to do is put the butter brown sugar in cos for sure, going into a bowl and beat it will with a whisk until it gets soft. So what you're going to see is the sugar will start to dissolve slightly. If you had an electric mixer you could use a hammer, but this can easily be done by hand and you want to beat that together until it gets old, fully compliant.

Dammit, I'm going to ask you to do with a little bit more vigorously beat for about two minutes just till it starts paling and color a little bit. At this point, add in the peanut butter and vanilla, give it a good whisk, and then you're going to add in the eggs one by one. So cracklin give it a whisk, crack another one in, give it another whisk. So at this point it might look like it's starting to split.

What that means is that it'll start look like it's starting to separate. Don't panic. Just then you're going to add in your sifted flour base. Baking powder, baking soda and salt, and you're going to swap your instruments this time, you need a wooden spoon, so make sure you scrape all the butter, peanut butter, peanut butter mixture. Often it stays in the bowl. Add in your flour, unusual wooden spoon just to bring it all together.

Important point to note here. Try not to overwork or too much. What I mean by that is don't just keep being beaten and beaten. And once it starts coming together, leave it alone. Take your wooden spoon and add in your chopped chocolate. Now, at this point, this is where the kids love this park. You're going to get them to roll them into golf. So is golf ball, so is Cookie. So get them to just roll it all out until they're all done.

So you rolled on them into a little ball that looks like a golf ball at this point. Put them on to a play, popped them in the fridge and leave them for an hour. This is an important part for you. The kids are going to record this because they're not allowed to bake them off, but they have to wait for an hour to let them chill. The reason being, when you bake them off, they won't separate. So it's important that we cook them from cold.

Then all you do is a bacon tray like before with a little bit of parchment paper. And we're going to bake them in a preheat the oven at one hundred and ninety degrees for 12 minutes, leave a bit of a space and avoid them because as they cook, they will expand. And you're going to be left with this coin to it would be double the size of the golf ball. If you like, Cookie. Now after the 12 minutes are up, you may think yourself they don't look cooked because they're are quite soft.

What you want to be looking at here is that are nice and golden brown. If they're golden brown, don't worry about them being soft. Take them out, leave them sitting on a rack again. And as they get cold, they will crisp up and they you will have perfect double chocolate chip cookies at this point.

My goodness. It's actually quite simple. It sounds a bit complicated. The second recipe a bit more complicated than the flapjacks, but very doable, I think. And as you say, they'll have lots to talk about on Monday morning.

Exactly. Gary, thank you very much for joining us.

Garreth is executive chef at the Mocker Hotel in.

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