Catholic School's Day

Last Wednesday it was Catholic School's Day. This is a day when we celebrate being a part of a Catholic school. We went on a bus with Room 7 to St Brigid's School in Johnsonville. When we got there we lined up and put our bags away in the library. After that, we followed the other schools to the church. During the day, we played all sorts of fun games and did different activities. Six of us enjoyed the "Soccer and Connect-Four Championship" best. We made pirate hats too and four of us thought that was absolutely awesome. We made towers using newspaper, string, sellotape and scissors. Five of us think that constructing towers was our favourite part of the day. The final activity was to draw a self-portrait on a huge poster and nine of us liked that activity best. After that we ate our lunch inside because it was bucketing down with rain. Back at our own school Miss Wooles was celebrating her birthday all on her own!! We had a marvellous day and we hope that Miss Wooles did too!

Following Procedures

In class we are learning about procedures. We are learning to read and follow procedures (instructions) and write our very own! Today we made chocolate chip cookies, using a special recipe created by Alison, Matthew's mum. She writes a lot of recipes that are safe for Matthew to eat. Because of Matthew's allergies, he eats food that is nut, egg and dairy-free. We were so happy to have Alison join us and help us to bake these delicious bicuits.


We thought we would share the recipe with you. We doubled this and it made enough to feed all 24 of us plus some lucky teachers.
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Choc Chip Cookies


(Dairy, Soy , Nut, and Egg Free)

Cooking Time and Temperature:
12-15 Minutes at 180°C (Fan bake)


Ingredients:
100g Olivani (room temperature)
¾ cups Sugar
2 tsp Egg Sub mixed with 2 Tbsp water
1 ½ cups plain wheat flour
1 tsp cream of tartar
½ tsp baking soda
1/8 tsp salt
½ cup chocolate chips (dairy & nut free)

Method:
1. Cream olivani, sugar and egg sub mixture thoroughly in a large bowl.
2. Sift and combine flour, cream of tartar, baking soda, salt and chocolate chips in a separate bowl.
3. Blend dry ingredients into creamed mixture.
4. Scoop 1 inch balls of dough, roll and squash with a fork on to cooking sheet.
5. Bake on fan bake for 12-15 minutes until lightly browned.
6. Remove from oven, cool for 1 minute on cooking sheet then move to wire rack to cool completely.