This year Pebble and I commemorated ANZAC Day with these child friendly activities:
Sugar Free ANZAC Slice* (UPDATE: Fructose Free)
Pebble loves cooking and doesn’t mind a bit of biscuit, usually a boring old arrowroot though, if has to be said. I adapted this recipe from Sweet Poison by David Gillespie and it is soooo good. I originally followed the recipe as it was, but then I was hit with some inspiration. The original recipe will give you some sweet and crunchy ANZAC biscuits, more traditional style. However, I am a lover of soft and chewy biscuits AND easy peasy slices, so I brought the two together for this very moreish Sugar Free ANZAC Slice. Genius, I know!**
*If you’re a fan of sugar you can use white or brown sugar (approx 3/4 cup) instead of dextrose, and golden syrup (approx 2 Tablespoons) instead of glucose. But PLEASE give this sugar free version a try, it is seriously good.
** I may have decided to make a slice after placing my first batch of biscuits a little too close together and kinda making a ‘slice’ by accident. Ahem. The batch in the photos was my second go at it, and made into a slice on purpose. If you want biscuits then make sure you leave a nice good space between each one, this mixture spreads ALOT.
(Kiddo tips in blue!)
1 cup (150g) plain flour
1 cup (80g) rolled oats
3/4 cup (70g) desiccated coconut
1 1/4 cups dextrose (available with the home brewing gear in supermarkets or here).
3 tablespoons boiling water
4 tablespoons glucose syrup
1 teaspoon baking powder
1. Preheat oven to 150 degrees celcius (300 F). Line a slice tray with baking paper.
2. Sift flour into a large bowl.
Children LOVE measuring, pouring and sifting, this is a great job for little helping hands. Is it slower? Yeah! Messier? Yeah! More fun? Yeah!
3. Add oats, coconut and dextrose, then set aside.
Lots more measuring and pouring here, or if you have electronic scales you can have a natter about how much you need and which numbers you need to stop at.
4. Melt butter in a saucepan, then add syrup and water. Allow mixture to boil briefly before taking off the heat.
Very young children should stand well back at this point, but older children (school age) can help with supervision. A sturdy stool, chair or step will make it easier.
5. Add baking powder to the saucepan, allow it to foam, then pour immediately onto dry ingredients. Mix well.
Baking foam is F U N to watch foam up, but keep little ones away from the flames (surely you didn’t need me to write that, but there it is). This mixture is hot so take care. Have a mix yourself first, then as it cools (and it cools in seconds) kiddos can take over.
6. Pour into slice tin and spread evenly.
If you pour, they can spread. Team work! Don’t forget to lick the bowl…. mmmmmmm.
7. Bake for approximately 20 – 25 minutes, or until just golden and no longer wobbly for perfectly a soft and chewy slice. Cook for five minutes longer if you’d like it firmer with more crunch.
Set the timer and go for a play, or do the washing up together. Pebble is a huge fan of doing dishes (yep, once again, slower, messier but MORE FUN).
8. Leave to cool in the tin for about 10 minutes then pop it on a wire rack to cool enough for chopping and storing. Try not to eat too many pieces as you go!
Set yourselves up for an afternoon snack or to take your slice to share with family and friends.
UPDATE: Read more about my sugar free journey and get yourself a recipe for Sugar Free Portuguese Custard Tarts here.
Poppy Potato Printing
This was so simple. I cut a potato in half and into the cut side of each half I made a poppy shape (how clever am I!? Well, I was impressed with myself). I poured red paint onto a damp folded up wash cloth which was sitting on a plate, this created the stamp pad. Child + stamp + paint = DONE!