Delacombe Primary School

SAKG NEWS

Firstly, the SAKG team would like to say a big thank you to DASH and the families of Eli & Lori McKenzie and Lily & Bonnie Smith for taking such great care of our animals over the school holidays. We know the guinea pigs and chickens love the extra attention and cuddles they get. If any families are keen to take up the opportunity to host our guinea pigs in future holidays please contact Mrs Ruddick or Mrs O’Brien as we are always looking for carers.

 

Given Term 2 began with ANZAC day our kitchen focus has coincided with this theme.  Students have been busily baking ANZAC biscuits, and then using herbs and vegetables from the garden to make herb damper and vegetable soup. Students continue to practise their knife skills and skills for setting the table, making sure they have all the necessary crockery and cutlery to match the dishes being prepared. ANZAC biscuits always prove to be a favourite so please find the recipe in this week’s addition of the newsletter.

 

Out in the garden much planting is taking place. Thanks to the hard work of Tim Walker many of our garden beds have been cleared, weeded and prepared for planting. Both garlic and Flanders Poppies are going in and we use the flowering of the poppies around Remembrance Day a good indicator for when our garlic is ready for harvest.  In addition to these crops we are also planting peas, beans, spring onions and brassicas.  During classes students have also been putting their creative skills to the test and decorating pots for our upcoming Mother’s Day/Special Person’s Day. Please see below for a sneak peak at these amazing gifts along with several snap shots from our classes.

 

 

ANZAC BISCUITS

Ingredients

  • 1 cup of rolled oats
  • 1 cup of plain flour
  • 2/3 cup brown sugar
  • 2/3 desiccated coconut
  • 125g butter, chopped in 1 cm cubes
  • 2 tbsp golden syrup
  • ½ tsp bicarbonate soda
  • 2 tbsp of cold water

Method

  1. Preheat oven to 160 degrees.  Line trays with baking paper.
  2. Combine oats, flour, sugar and coconut in a large mixing bowl.
  3. Place butter, golden syrup and water in a small saucepan over a medium heat. Stir until butter has melted. Stir in the bicarbonate of soda.
  4. Pour wet ingredients over the dry ingredients. Combine.
  5. Roll level tablespoons of mixture into balls.  Place on baking trays, 5 cm apart.  Flatten slightly using the back of a spoon.
  6. Bake for 10 to 12 mins or until lightly golden.  Let stand on the trays for 5 mins.  Transfer to wire rack to cool completely.

 

Note: This cooking time will make a chewy biscuit.  If you desire a crunchy Anzac then allow another 3 mins cooking time.

 

Mrs O’Brien, Mrs Ruddick & Lyn