| aidemia--modules-storywrite_request | Write a story |
| What topic | Learning Story: Cooking Gluten Free Anzac Biscuits at Kindergarten |
| Which subject | Health |
| What age group | Reception / Kindergarten |
| How many pages | 1 |
| Add references | |
| Any other preferences | Link to Australia’s Early Years Learning Framework V2 |
Today, we embarked on a delightful cooking adventure at our kindergarten as part of our health curriculum. The children were excited to learn about healthy eating and explore a traditional Australian recipe – Anzac Biscuits. However, we decided to make it a bit more special by turning the recipe gluten-free, making it accessible for everyone.
The sun shone brightly as the children gathered in the kitchen area of our kindergarten. The room buzzed with excitement and anticipation! We sat in a circle and discussed the importance of healthy eating and the special nature of Anzac Biscuits.
“Does anyone know what Anzac Biscuits are?” I asked. Hands shot up in the air. Some children remembered stories from their families about Anzac Day, when we honour the brave men and women who served in the military.
Next, we transformed our discussion into action! Together, we gathered all the ingredients needed for our gluten-free Anzac Biscuits:
As we collected each item, we talked about where they come from, their nutritional benefits, and why they are good for our bodies.
Once we had all our ingredients, it was time to measure them out! Each child took turns adding ingredients into a large mixing bowl. They carefully measured oats, almond meal, and coconut, while I helped with the more challenging tasks.
“Why is it important to measure ingredients?” I asked. One little girl promptly replied, “So our biscuits can turn out yummy!” I nodded, reinforcing the connection between health and cooking skills.
Once the ingredients were in the bowl, we mixed them together until all the components were well combined. The children enjoyed the tactile experience of mixing, feeling the texture change beneath their hands.
Next, we needed to melt the margarine and combine it with maple syrup and vanilla extract. The children watched closely as I melted the margarine in a small saucepan, discussing how important it was to be careful around heat.
Once melted, we poured the mixture into our dry ingredients. The children took turns mixing again, watching the ingredients come together to form a sticky dough.
Now came the fun part! We scooped small amounts of the dough and rolled them into balls. Then, we placed them on a baking tray lined with parchment paper.
“Why do we space them out on the tray?” asked a curious boy. I explained, “They will spread out as they bake, so we need to give them room to grow!”
We slid the tray into the oven and set a timer for 15 minutes. The room filled with the sweet smell of baking biscuits, and the children eagerly waited for our treats to be ready.
While we waited, we discussed healthy eating and how these biscuits could be a nutritious snack when enjoyed in moderation.
Finally, the timer beeped, and we excitedly opened the oven. The biscuits were golden brown and smelled heavenly! We let them cool for a while before tasting them.
As each child enjoyed their gluten-free Anzac Biscuit, we reflected on what we had learned. They spoke about the different ingredients, how we worked as a team, and how it made them feel to create something delicious!
Cooking gluten-free Anzac Biscuits was not only a fun activity; it taught valuable lessons about healthy eating and teamwork. We connected our cooking experience to Australia’s Early Years Learning Framework by promoting a sense of belonging and wellbeing through food exploration.
Looking forward, we can continue to explore more healthy recipes and foster a love for cooking and nutritious eating in our kindergarten!