SAKG News
Term 2, in the kitchen, has begun with a focus on traditional Australian food. Students have been cooking a range of recipes, including cheesy vegemite scrolls, meat pies, damper with Koorie wattle seeds, ‘cheats’ lamingtons and of course yummy ANZAC biscuits. In the garden, the students will also be very busy. They have been planting lots of garlic, Flanders Poppies and a variety of winter vegetables. A Bush-Tucker garden is also being prepared and this will be a project for our Koorie Champions.
A big thank you goes out to the Simmons family and DASH who kindly cared for the animals and garden over the school holidays. And once again, many thanks to the Baha’i community for all their hard work in clearing garden beds and pruning over the weekend. Assistance from all our volunteers is always greatly appreciated.
And lastly, our first ‘Ice Cream Tuesday’ for Term 2 will take place next Tuesday, 4th May. For all those students keen for a creamy sweet treat please bring $1 and visit us in the kitchen and garden at the start of lunch.
Mrs O’Brien, Mrs Ruddick & Lyn
ANZACS
Ingredients
- 1 cup of rolled oats
- 1 cup of plain flour
- 2/3 cup brown sugar
- 2/3 desiccated coconut
- 125g butter, chopped into 1 cm cubes
- 2 tablespoons golden syrup
- 1 teaspoon of bicarbonate soda
- 2 tablespoons of cold water
Method
- Preheat oven to 160°C. Line trays with baking paper.
- Combine oats, flour, sugar and coconut in a large mixing bowl.
- 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.
- Pour wet ingredients over the dry ingredients. Combine.
- Roll level tablespoons of mixture into balls. Place on baking trays, 5cm apart. Flatten slightly using the back of a spoon.
- Bake for 10 to 12 minutes or until lightly golden. Let stand on the trays for 5 minutes. Transfer to wire racks to cool completely.
Note: This cooking time will make a chewy biscuit. If you desire a crunchy Anzac then allow another 3 minutes cooking time.