Liz O'Loughlin
Principal's Message

They shall grow not old, as we that are left grow old; Age shall not weary them, nor the years condemn. At the going down of the sun and in the morning. We will remember them.

Response:

We will remember them. Lest we forget.

Bonne journée

Tomorrow is an important day of reflection and a time for giving thanks for the freedom and privilege we live today. I hope that this four day weekend allows time for families to connect, stories to be shared and maybe the opportunity to cook up some delicious Anzac biscuits (recipe below) to keep traditions alive and the Anzac spirit and sacrifice top of mind.

I look forward to seeing you all back at school on Monday, and hopefully some Anzac biscuits in your lunchboxes.

Lest we forget.

Liz

Recipe for Anzac biscuits

This recipe was published by the Department of Veterans' Affairs in their book, We Remember Anzac: Primary Resource, in 2014. The Anzac biscuit is more than 100 years old so many recipe variations exist.

Ingredients

2 tablespoons butter or margarine

2 tablespoons golden syrup

1 teaspoon bicarbonate of soda dissolved in 2 tablespoons boiling water

1 cup rolled oats

1 cup desiccated coconut

3/4 cup brown sugar

3/4 cup plain flour

Method

Heat oven to 160°C.
Melt butter (or margarine) and syrup.
Add dissolved bicarbonate of soda and water.
Mix dry ingredients in a bowl, add the liquid mixture and stir.
Place small balls of the mixture (about 1 teaspoon) onto a greased tray.
Bake for 20 minutes or until lightly brown.
Lift biscuits onto a cake cooling rack and wait for them to cool.

Why we bake Anzac biscuits

During World War I, people at home in Australia often sent parcels to the Anzacs to show their support. Parcels of food supplemented the soldiers' plain diet of tinned 'bully' beef and hardtack, also known as the 'Anzac wafer' or 'Anzac tile'.

Many care parcels included biscuits made from rolled oats, golden syrup and flour, which had high nutritional value and kept well while being transported overseas.

Now known as 'Anzac biscuits', they're still popular in Australia today.