The first week of term had us jumping feet first into preparations for the Maleny Show. Year 2 classes spent their lessons tackling the art of making Camembert cheese. A lot of science was used as we heated milk, added cultures, stirred and recorded temperature and PH levels. Curds were then strained into hoops before being brined. The cheese needs to be kept at a constant temperature for the characteristic white mould to grow before it can be wrapped and let to mature for the next few weeks.

In Week 2, classes made ANZAC biscuits to honour the soldiers who have served our country. Here is the recipe:

Anzac biscuits

1 cups rolled oats
1 cup plain flour
½ cup brown sugar
¾ cup desiccated coconut
2 tbs golden syrup
125g butter
½ tsp bicarb soda
1 tbs hot water

Preheat oven to 160c
Place oats, flour, sugar &coconut into a bowl & stir.
Gently melt butter & golden syrup together in a small saucepan.
Mix bicarb with water & add to butter & syrup.
Add syrup & butter to dry ingredients & mix thoroughly.
Roll large teaspoons full of mixture into balls.
Place on trays lined with baking paper.
Flatten with a fork.
Bake for 12-13 minutes until golden.
Cool on racks.
Makes approx 20