Kitchen Garden Week 1

This week saw all classes reviewing safety rules in the kitchen before cooking Anzac biscuits. Students heard the story behind Anzac biscuits and were surprised that the first recipe was not printed until 1921, after the war had ended. They learnt how to make their biscuits either chewy or crispy by varying the thickness of the biscuit. The overwhelming reaction was positive and very few biscuits made their way home.

Next week it will be garden maintenance and some autumn planting.

Anzac biscuits

This quantity makes 10-12 biscuits you might like to double it

Ingredients

        65 g butter

        ½ cup plain flour 

        ½ cup rolled oats

        1/3 cup coconut

        1/2  cup brown sugar

        1 tablespoon golden syrup

        1 tablespoon boiling water

        ¼  teaspoon bi carb soda

Method

        Preheat oven to 180°C (160°C fan-forced).

        Collect all equipment

        Collect all ingredients

        Line the baking tray with baking paper

Step 1:

        Measure and mix together flour, sugar, coconut and rolled oats.

Step 2:

        Melt butter and golden syrup in the small saucepan over medium-low heat, stirring slowly.

        Dissolve the bicarbonate of soda in the boiling water in the small jug.

        Add the bicarbonate of soda and water mixture to the melted butter and golden syrup. Stir to combine.

Step 3:

        Make a well in the middle of the dry ingredients and stir in the liquid.

        Place spoonfuls of the mixture on greased trays, leaving space for biscuits to spread.

        Bake 15-20 minutes until golden.

        Remove from the oven and allow to cool on a rack before removing from the tray and leaving to cool completely.