Canteen News

Canteen News

* End of term special food day will be held on Tuesday 5th April.  Order and payment are through Qkr. Orders closed at 10 am Friday 25th March 2022. Later orders can not be accepted. 

* ANZAC Special morning tea is open for order and payment through QKR and will be on Tuesday 26th April. Orders close Thursday, April 7 at 10.00 am

* Have you seen some of the new menu items on offer? Check Qkr for details. If you cannot find an item, it is because it has sold out, or perhaps supply problems.

* Easter-themed treat items available from Monday 21st March until the end of the term unless sold out prior, for those who are interested. They are located in the 'snack' tab, under the lunch order, menu.

* Many suppliers are having supply issues, please be patient. We will try to offer an alternative, or if not possible, will be removed.

Please ensure you check the ingredients and information listed on QKR to help you make the right choice with dietary requirements for your child and their specific dietary needs or specifications.

Canteen Dates

* End of term special food day Tuesday 5th April

* Last Canteen day Term 1 Thursday 7th April

* Tuesday 26th April ANZAC morning tea

* Tuesday 26th April - Canteen open frozen treats for Term 2

* Wednesday 27th April -  Canteen lunches Term 2

Hot Cross Buns By Maggie Beer

INGREDIENTS

Dough

4 1/2 cups plain flour

2 x 7g dried yeast packets

1/4 cup caster sugar

1 1/2 teaspoon mixed spice

pinch salt

1 1/2 cup currants

40g butter

300ml milk

2 eggs lightly beaten

4 tablespoons water

Glaze

1/3 cup water

4 tablespoons apricot jam 

Combine 4 cups of flour, yeast, sugar, mixed spice, salt, and currants in a large bowl. Melt the butter in a small saucepan over medium heat and add the milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture.

Use a flat-bladed knife to mix the dough until it almost comes together, then using clean hands, finish mixing to a soft dough.

Turn dough out onto a floured surface. Knead for 10 minutes, or until the dough is smooth.

Place into a lightly oiled bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 – 1 ½ hours, or until dough doubles in size.

Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions and shape each portion into a ball.

Place balls onto the lined tray, about 1cm apart. Cover with oiled cling film and set aside in a warm, draught-free place for 30 minutes, or until buns double in size.

Preheat fan-forced oven to 170°C.

To make the flour paste, mix ½ cup plain flour and 4 tablespoons of water together in a small bowl until smooth, adding a little more water if the paste is too thick. Spoon into a small snap-lock bag and snip off one corner to create a piping bag. Pipe flour paste over the tops of buns to form crosses.

Place into the preheated oven and bake for 20 - 25 minutes, or until buns are cooked through.

To make the glaze, place water and jam into a small saucepan over low heat and stir until jam dissolves. Bring to the boil for 3-4 minutes, then remove from heat. Immediately brush glaze over warm hot cross buns.

Serve warm or at room temperature

ANZAC BISCUITS

• 125 grams (4oz) butter, chopped
• 2 tablespoons golden syrup 
• 1/2 teaspoon bicarbonate of soda 
• 2 tablespoons boiling water
• 1 cup (90g) rolled oats 
• 1 cup (150g) plain flour
• 1 cup (220g) firmly packed brown sugar
• 3/4 cup (60g) desiccated coconut

Preheat the oven to 180°C/350°F. Line two large oven trays with baking paper.

In a large bowl add all dry ingredients, make a well in the centre.

Stir butter and syrup in a medium saucepan over low heat until melted. 

Add bicarb soda to boiling water, then add to the butter mix and stir. Pour over dry ingredients and mix until combined.

Roll level tablespoons of mixture into balls; place 5cm apart on lined trays, then flatten slightly.

Bake for 12 minutes or until golden. Cool biscuits on trays.