Victoria went into lockdown again yesterday, this time, presumably for seven days. As a Victorian it’s understandable to be feeling upset, anxious and a bit frustrated to be facing another lockdown.
There are four very practical steps that can help manage uncertainty and anxiety during difficult times such as this.
- F – Focus on what’s in your control.
- A – Acknowledge your thoughts and feelings.
- C – Come back into your body (exercise, stretches or breathing exercises can all help).
- E – Engage in what you’re doing.
So I took my vulnerable inner child, some Fairy Oracle Cards and the dog down to a peaceful bushland kinder situated in a nature reserve close to my home.
The Fae were quite emphatic. The secret is to be courageous, go gently and eat well. I suspect word had got out that I made a batch of Anzac biscuits today so I may leave one out for them tonight.
The Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and desiccated coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps established in World War I when cooks sent batches to the soldiers on the frontlines.
- 1 1/4 cups plain flour, sifted
- 1 cup Uncle Tobys Traditional Rolled Oats
- 1/2 cup caster sugar
- 3/4 cup Desiccated Coconut
- 150g unsalted butter, chopped
- 2 tbsp golden syrup or treacle
- 1 1/2 tbsp water
- 1/2 tsp Bicarbonate Soda
Sift the flour into a bowl. Add the sugar, rolled oats and coconut.
Stir the bicarbonate of soda into the liquid mixture.
Add the liquid to the dry ingredients and mix thoroughly.
Place walnut-sized balls of mixture on a greased tray and bake at 175C for 15-20 minutes.