Life's better with cake and a sprinkle of fairy dust
I have to confess, I’ve never played the game. I’m kind of a late bloomer when it comes to the Android phone. These were all the rage, so I found this idea off the Net on one of the local baker blogs (can’t remember which one now) and tweaked the recipe to pitch a cookie-baking workshop to a local primary school as part of its Chinese Culture Week programme. Don’t ask what Angry Bird has got to do with Chinese Culture. Beats me too. But the school gave it the go-ahead, so I rounded up 26 of my ex-students, housewife friends, friends of friends and husband to teach an Angry Bird cookie workshop to 1300 Primary 1 and 2 pupils over two days.
The original cookie used butter, eggs and Hoon Kuih flour. With 1300 students, it’s almost 99.9% likelihood we would run into every major food allergy one way or the other. It was a challenge to make this recipe dairy-, egg- and nut-free, but somehow we managed. It was impossible to make it colouring-free though, albeit we eventually had one case of allergy to food colouring, but the sweet-natured little girl was more than happy to participate in the making of the cookie and give the cookie away to her pals afterwards.
The most rewarding part of the workshop, okay, besides the money, was the excited giggles of the little kids. I’m sure they would have enjoyed as much if we had baked plain chocolate chip cookies (boring!) but the excitement of seeing the red angry bird come to life in their little hands was quite effervescent. I hope the kids remember this experience for a long time. It was pretty damn awesome.