Calendar

Aug
10
Sat
Abseil Workshop
Aug 10 – Aug 11 all-day
Aug
11
Sun
Rajush Malik
Aug 11 @ 13:30 – 17:30
Aug
13
Tue
Jungle Book Game
Aug 13 @ 19:00 – 20:30
Aug
14
Wed
Rock Climbing
Aug 14 @ 19:30 – 21:30
Aug
17
Sat
GWS Leadership Course
Aug 17 – Aug 18 all-day
Aug
18
Sun
Billy Cart Derby
Aug 18 all-day
Billy Cart Derby -MORREAU RESERVE ROOTY HILL
Aug 18 @ 09:00 – 14:00

E1 Billy Cart DerbyWH

There will be a BBQ
Lunch pack will cost $10.00 sausage sandwich, drink, packet of chips plus a Badge
Cubs to wear long pants, long sleeve shirt, closed in shoes bring a Push bike helmet wear your group scarf.
Water bottle, sunscreen.
You can bring your own Billy Cart but Winston Hills has several to use on the day.

Parents and Siblings are encouraged to attend to cheer on their youth.

Aug
19
Mon
Committee Meeting
Aug 19 @ 20:00 – 21:30
Aug
20
Tue
Indoor Cooking Night 4 Parent helpers required
Aug 20 @ 19:00 – 20:30

Lemonade scones

Instructions for Scones

1 Table per Six.  Each Table to contain the following:

Large sheets of Baking Paper

1 Can of Lemonade

1 Large Bowl containing Self-Raising Flour

1 Tub of Cream (1 cup ie 250ml)

Serving Size: 8-10     

Ingredients:

  • 1 cup of lemonade (not flat)
  • 1 cup of cream
  • 3 cups self-raising flour (or Gluten-free self-raising Flour)

Method:

Preheat oven to very hot 220°C.

Mix flour, cream and lemonade. Mixture will be soft

Turn onto a lightly floured board. Pat down, do not roll. Use a round cookie cutter (ie plastic cups with flour dusted inside) to cut scones.

Brush tops with milk or a lightly beaten egg.

Bake for about 10 minutes, or until tops are golden

Wrap each batch in tea towel to keep warm

Notes: When you turn the mixture out onto the kitchen bench, dust it again with more flour so it isn’t too sticky to cut up.  This will allow you to get a lovely ‘scone’ shape.

Aug
21
Wed
Bush Shelter
Aug 21 @ 19:30 – 21:30