Prep Steiner 

These past two weeks the children have been getting back into the rhythm of school. With the beautiful golden sunny days the children have spent time enjoying the outdoors.

We have been exploring letters through stories, drawing and making twisties.

There has also been some tower building as the children explore the number 10.

This week we baked Anzac biscuits which proved to be a little challenging as the dough needed good firm hands to form the dough into a biscuit ball.

If you would like to try them I have included the recipe below. 

It is based on a Recipe Tin Eats recipe but I have tweaked it slightly to make it a little less sweet.

Anzac Biscuits

Ingredients

1 cup of plain spelt flour

1 cup of oats

1 cup of desiccated coconut, unsweetened

¾ cup raw sugar

150g butter

2 Tbsp rice malt syrup

1 tsp bi carb soda

Instructions

1. Preheat oven to 180c
2. Line 2 baking trays with baking paper
3. Mix together dry ingredients: flour, oats, coconut and sugar in a bowl.
4. Melt butter and rice malt syrup together in a small saucepan or melt in a microwave
5. Add bi carb soda to melted butter mixture and stir
6. Pour butter mixture into dry ingredients and stir. The mixture should look a little crumbly but stick together when pressed together. If too dry add a little more butter or rice malt syrup.
7. Form biscuits by placing a dessert spoon full of mixture into hands and press and scrunch into balls.
8. Place balls of dough on tray and press flat
9. Bake for 15 minutes, rotating trays halfway through cooking or until golden brown.