DIY Thursday: The ANZAC Edition
April 22, 2020 By Southpoint Tuggeranong
DIY Thursday: ANZAC DayAnzac Day is looking a little different this year... If you usually take the family to dawn services or gatherings, you might be looking for new ways to acknowledge this day and its significance. Keep the kids busy whilst commemorating this long weekend with some ANZAC crafts, suitable for all ages.
If you are feeling crafty:
Egg carton poppy wreath.
Image: No Time For Flash Cards
You will need:
- An egg carton
- Red and black paint
- A paper plate
- Card stock
- A stapler
- A marker
- Paint brushes
Step 1: Cut your egg carton into flowers
Step 2: Paint your carton pieces on the front and the back in red. Once the carton is covered, paint on black dots in the middle.
Step 3: Cut the middle of a paper plate leaving only the circle rim.
Step 4: Write ‘Remember’ on a strip of cardboard.
Step 5: Staple the cardboard onto the rim so the remember is in the middle.
Step 6: Once the poppies have dried, add glue to the paper plate rim. Stick on the red poppies.
Step 7: Let the glue dry and hang up the poppies with string.
If you want something easier for your kids to create and slightly less messy, try the super easy plate poppy (this is great for younger kids).
Image: Laughing Kids Learn
You will need:
- Paper plates
- Red paint
- Paint brush
- black paper
- craft glue
Step 1: Use your pencil to roughly design the petals on your poppy and cut it out as shown
Step 2: Paint the poppy using red paint.
Step 3: While the poppy is drying, give your child/children squares of black paper and get them to tear them up. If you don’t have black paper you can colour in some white paper black with a marker.
Step 4: Squeeze craft glue onto the middle of the poppy and put the ripped black pieces in the middle.
And of course, it wouldn’t be Anzac Day without some delicious biscuits.
This recipe makes 35 biscuits, which should be enough to last the long weekend ;)
You will need:
- 2 cups (180g) rolled oats
- 1 cup (150g) plain (all-purpose) flour
- ⅔ cup (150g) caster (superfine) sugar
- ¾ cup (60g) desiccated coconut
- ⅓ cup (115g) golden syrup
- 125g unsalted butter
- 1 teaspoon bicarbonate of (baking) soda
- 2 tablespoons hot water
Step 1: Preheat oven to 160°C (325°F).
Step 2: Place the oats, flour, sugar and coconut in a bowl and mix to combine. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted.
Step 3: Combine the bicarbonate of soda with the water and add to the butter mixture. Pour into the oat mixture and mix well to combine.
Step 4: Place tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper and flatten to 7cm rounds, allowing room to spread.
Step 5: Bake for 8–10 minutes or until deep golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.
Book Review of the week
The Chosen book of the week is ANZAC Ted by Belinda Landsberry.
This unforgettable story of a little boy's teddy bear that was passed down to him from his grandfather who went to war and returned an unsung hero. Belinda's exquisite watercolour illustrations combine with her rhyming text to create a book that, while perfect for parents and teachers to share with children, is also guaranteed to touch the heart of every adult. Battered, torn, missing an eye and an ear, he might look scary but he's got a great story to tell. For Anzac Ted went to war, keeping soldiers company and giving them comfort. And while he never won a medal, and now doesn't even attract a single vote at classroom Toy Shows, if only everyone looked a little deeper: 'They'd see a hero, plain as day Who sits upon my bed. A hero, who saved me and you. His name ... is Anzac Ted.'
This weeks book receives a 4.5 out of 5 stars from us! Find it at Dymocks now.
This week you can win one of 5 themed Craft kits from Kaisercraft to keep the little ones entertained while in isolation!
To Enter tag a friend on our DIY Thursday post and make sure you are following us on Facebook & Instagram.
Winner will be announced by 12pm Friday 24th April