TaraLyn Jones

Lesson Plan 4-H Day Camp Peru

Student outcome: Become familiar with the Peruvian culture and learn how to express their
culture and interests through art.

PREP BEFORE CLASS STARTS Set up table (include pictures from Peru,
Peruvian textiles, hats ect.)
Make alfajores

Transition Start playing Peruvian music as they are

transitioning.
(5 mins) Introduction First I will introduce myself in Spanish. I think
this will grab their attention if I am speaking a
different language.
We will start out by learning some basic
Spanish: Hola! Me llamo TaraLyn Jones. Cual
es tu nombre? and then I will talk about Peru.
Peru
-located in south America
-show pictures of what they wear and what
they eat.
(10 mins) Hat decorating In several of the pictures that I show I will
Instruction demonstrate the different hats that that
(1-2mins) Peruvians have from different areas.
Peruvians have distinct hats for the different
places that they are from. They tell a story of
who they are, and where they came from.
Give them the plastic hats and have them
decorate it in a way that tells a story about
them.

5 min Lesson wool spinning In one of the pictures that I show them it will
instruction instruction have a lady that is spinning wool. I will talk
about how in Peru this is something that they
5 min do on a normal basis.
practice Process of spinning wool
-after wool is seared and cleaned then we card
the wool.
(DEMONSTRATE how to spin the wool on a
hand spinner.)

Students will then spin their own wool.

[play music as they work]

Instructions on how to spin wool:

Procedures
Activity 1: Spinning the Wool
1. Using a drop spindle. Fold about " of wool over the end of the spinning hook and
Begin spinning.
TaraLyn Jones
2. Drawing out the fibers : As you spin the wool with one hand, pull the wool out with the other
hand. this is called drafting.
3. As you pull the wool out (or draft the wool) keep spinning the spindle. Do it so that the wool
is tight but not bumpy. If you get twisted bumps in your spun yarn, let out more unspun wool.

Note: You can view a demonstration of the wool spinning process at

http://bit.ly/woolspinning

Peruvian Alfajores

1 cup cornstarch
3/4 cup all-purpose flour, plus more as needed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), at room temperature
1/3 cup granulated sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1 cup dulce de leche, at room temperature
Powdered sugar, for dusting

Instructions

1. Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium
bowl and whisk briefly to combine; set aside.
2. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment.
Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with
a rubber spatula, until the mixture is light in color and fluffy, about 3 minutes. Add the
egg yolks, and vanilla and mix until incorporated, about 30 seconds. Stop the mixer and
scrape down the sides of the bowl. On low speed, gradually add the reserved flour
mixture and mix until just incorporated with no visible white pockets, about 30 seconds.
3. Turn the dough out onto a piece of plastic wrap, shape it into a ball and wrap it tightly.
Place in the refrigerator until firm, at least 1 hour.
4. Meanwhile, heat the oven to 350F and arrange a rack in the middle. Line 2 baking sheets
with parchment paper and set aside.
5. Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work
surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will
crack but can be easily patched back together). Stamp out 24 rounds using a plain or
fluted 2-inch round cutter, rerolling the dough as necessary until all of it is gone.
6. Place the cookies on the prepared baking sheets, 12 per sheet and at least 1/2 inch apart.
Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12
to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire rack to cool
completely.
7. Flip half of the cookies upside down and gently spread about 2 teaspoons of the dulce de
leche on each. Place a second cookie on top and gently press to create a sandwich. Dust
generously with powdered sugar before serving.