Canteen News

The last chance to order an Ice Cream for our special whole school event is Friday 3rd December at 10.00 am

The canteen will be closed on Thursday 9h December for basket lunches only, (icy poles and birthday treats are still available) & Friday 17th December

The last canteen day is Thursday 16th December.

Hot dogs will be available each canteen day from Monday 6th December.

Great care is taken to prevent cross-contamination of known allergens for those students with allergies/anaphylaxis. The canteen is a NUT FRIENDLY kitchen,EGGS are used in both baking and mayonnaise. Allergens are clearly stated for menu items on Qkr. Please read these carefully before making your choice. Please remember to opt-in for your child’s allergies/anaphylaxis.

If you have any questions or queries, please feel free to contact me via the office Monday – Thursday before 9.30am. 

Due to the high volume of orders on a Friday I am unable to take your call, a message can be left with Admin staff.

Thank you 

Justine

Canteen Manager

Important Canteen Dates

• Thursday 2nd December – last day to order icy pole for Tuesday 14th December – special icy pole day
• Thursday 9th December – Canteen Closed
• Friday 10th December – Curriculum Day
• Tuesday 14th December – whole school special icy pole  day (optional)
• Thursday 16th December – Last canteen lunches for 2021

GINGERBREAD

170 c for approx. 12 minutes

• 250g butter (softened at room temperature)

• 815g of plain flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 1/2 tbsp ground ginger

• 2 tsp cinnamon

• 1/2 tsp allspice

• 1/4 tsp ground cloves

• 85g castor sugar

• 55g brown sugar

• 280g treacle

• 1 egg

Mix flour, baking soda, salt, ginger, cinnamon, allspice and cloves and

set aside. In a stand mixer bowl, cream together butter and both sugars until light and fluffy. Beat in the treacle and egg and mix well. Add flour mixture and mix on low speed until well combined. If it feels too sticky add a little more flour at this point. Roll out between two pieces of baking paper and cut into shapes. Bake biscuits on a tray with baking paper for around 12 minutes at 170 degrees 

Shortbread

• 250g butter, at room temperature
• 100g (1/2 cup) caster sugar
• 300g (2 cups) plain flour, sifted
• 90g (1/2 cup) rice flour, sifted

Preheat oven to 150°C. 

Line two baking trays with paper

 to grease. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.

Gradually add the combined flour, beating at low speed until almost combined. Use your hands to bring the dough together in the bowl. 

Turn onto a lightly floured surface and knead gently until smooth.

Divide the dough into 2 equal portions. Use your hands to shape 1 portion of dough into an 18cm-diameter disc. Transfer to 1 of the prepared trays. Use a flat-bladed knife to smooth the surface. 

Pinch the edges to create a fluted edge. Use a small sharp knife to score the disc into 8 wedges and use a fork to prick the dough all over. 

Repeat with the remaining dough to make a second disc.

Bake the shortbread in the oven, swapping the trays halfway through cooking, for 40 minutes or until lightly golden. 

Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely. Cut into wedges to serve.