In this lesson, students participate in a sensory cooking activity by making lily pad cookies, as part of a spring and insect-themed curriculum. Activities include practicing various skills such as grasping and pouring ingredients, mixing colors into wet ingredients, and using a cookie cutter, with an emphasis on sensory exploration. Despite the inclusion of less healthy food items, the primary focus is on achieving developmental goals like sensory experiences that traditional playdough cannot provide, as discussed in Maltese: “dan ħaj-prufdi iziet esperienza sensoriali l-itfall.”