Abbey Lens Edition 24 Jan 2016.pdf

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January 2016

Vol 2: Issue No. Twenty-four

Excellence Through Partnership

Australia Day! Y2 celebrate ‘down under’.

…Double Edition…Double Edition…Double Edition…Double Edition…Double Edition…Double

G’DAY Year 2 had a fantastic time celebrating Australia Day. The day consisted of lots of exciting activities, from making Anzac biscuits, koala/shark masks to making a 3d ship map. All of the children were very busy, including the teaching staff, but everyone  thoroughly enjoyed the day.  Mrs. Goldie was the Queen of the Anzac biscuits and they tasted delicious - Miss Vance couldn't stop helping herself !  Camille said that the Koala Punch Drink was ‘delicious and scrumptious.' Flynn in 2V enjoyed making the koala mask because he could become a real life koala for the day.  See ya later mate!

ANZAC BISCUITS Ingredients 150g (1 cup) plain flour; 90g (1 cup) rolled oats; 85g (1 cup) desiccated coconut; 100g (1/2 cup, firmly packed) brown sugar; 55g (1/4 cup) caster sugar; 125g butter;2 tablespoons golden syrup;2 tablespoons water; 1/2 teaspoon bicarbonate of soda Step 1. Preheat oven to 160°C. Line 2 baking trays with nonstick baking paper. Step 2. Combine flour, oats, coconut and combined sugar in a large bowl. Step 3. Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined. Step 4. Roll level tablespoon-ful of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.

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