What's going on in
Arts DDT?
Japanese Sister School Cooking Lesson
During Week 1 of Term 3, 17 students from our Sister School were accompanied by 17 DHS students to our Food Technology kitchens to make and bake the iconically Australian biscuit, the ANZAC Biscuit. The students were told the history and symbolism today of this biscuit and the importance to all Australians and New Zealanders. They worked with a DHS Food Technology student and were able to make a delicious treat to enjoy. It was an honour for me to experience the joy from the students and a magnificent smelling kitchen. Thank you to Mr White for organising and Kim for preparing and ordering the ingredients.
Miss Ford
Food Studies Teacher
ANZAC BISCUITS
Makes 25 cookies
INGREDIENTS
125 g unsalted butter
2 (heaped) tbsp golden syrup
1 tsp vanilla
1 and ¼ cups plain flour (spooned in)
1 cup rolled oats
1 ½ cups shredded coconut
1/3 cup brown sugar
½ cup caster sugar
½ tsp bicarb soda
¼ cup boiling water
METHOD
Preheat oven to 160 C and line 2 baking trays with baking paper.
Measure the flour, oats, coconut and both sugars into a large bowl and mix together to distribute evenly.
Combine the unsalted butter and golden syrup into a small saucepan and heat on low until the butter is melted. DO NOT let it boil.
In a small separate bowl, combine the boiling water and bi-carb soda.
As soon as the butter has melted, add the bi-carb/water to the saucepan of butter/golden syrup. Whish gently until a foam appears.
Pour this into the dry ingredients and combine with a spatula until combined. Leave for 15 minutes to cool, or in warm weather into the fridge until the mixture firms up.
Using a tablespoon, scoop small amounts of dough and roll into balls. Placed them evenly spaced on the tray
Bake in a preheated oven for 16-18 minutes or until they are golden. They will be very soft. Leave on baking tray for 10-15 minutes, then cool on a wire rack.