Skip to content ↓

Year 3

January 2018

  • Shadows Year 3

    Published 16/01/18, by David Foster

    Science in Year 3


    Light and Shadow

    This half term we have been investigation light and seeing.  We already know that light from a source (such as lamps, the sun, torch, candle…) reflects off an object into our eyes.  Our brain tells us what we are looking at. 

    Ashton explained, “Shadows are made when an object blocks the light from a source.”

    Daisy noticed, “Me and Orla made a shadow butterfly because we used two torches that made two shadows.”

    Harley commented, “A shadow can point in different directions because you are angling the source of light in different ways.”

    Stan concluded, “When you point the torch above the object, the shadow is small.  When you point the torch at the side, it makes the shadow longer.”

    All the children agreed that this was a lot of fun and every single scientific conclusion was made by their own observations and reasoning.

    Year 3 will be also studying shadows made by the sun throughout the day.

    Read More
  • Design and Technology Year 3

    Published 16/01/18, by David Foster

    Design Technology in Year 3

    Pepparkakor Biscuits

    For more pictures click here

    Pepparkakor is a Swedish ginger cookie, sort of like ginger biscuits, but generally spiced a bit heavier. They are extremely thin with a smooth finish.

    Pepparkakor is usually eaten around St. Lucia's Day on December 13, a celebration of St. Lucia, the martyr who brought food and aid to Christians hiding in catacombs, lighting her way with a wreath of candles on her head. We studied this saint during our RE lessons and thought it tied in nicely with the Christmas theme.

    If you would like to make Pepparkakor, here are the ingredients and recipe.


    • writing icing
    • cake decorations


      1.      Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into a large bowl. Mix thoroughly.  Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.

      2.      Lightly beat the egg and golden syrup together, add to the mixture until it clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfilm and leave to chill in the fridge for 15 minutes.

      3.      Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper (or dust lightly with flour).

      4.      Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the shapes and place on the baking tray, leaving a 2cm gap between them.

      5.      Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations.


    Read More