Here we are Week 1 of a new term and we are all about bugs in our gardens this term. What a way to start with our once beautiful Asian greens beings eating over the holidays by naughty caterpillars and grasshoppers.
The children had so much fun searching for bugs and digging up worms and then learning fun facts about the bugs they found.
In the kitchen we remember our Anzacs and baked Anzac biscuits.
They always go down a treat.
Here is the recipe we used in Kitchen Garden.
- 1 cup plain flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup coconut
- 125g butter
- 2 tbs Golden Syrup
- 1 tbs water
- 1/2 tsp bicarbonate of soda
- Sift the flour into a bowl. Add the sugar, rolled oats and coconut.
- Melt the butter in a saucepan, then add golden syrup and water.
- Stir the bicarbonate of soda into the liquid mixture.
- Add the liquid to the dry ingredients and mix thoroughly.
- Place walnut-sized balls of mixture on a greased tray and bake at 175C for 15-20 minutes.
History of the Anzac biscuits.
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily, kept well during naval transportation and didn’t use eggs.
Debbie Goddard, Kitchen Garden Coordinator
GCC families can see all the photos on Pixevety.