Lemon Slice. Crush biscuits. Melt butter then add all ingredients and mix well together. Press into slice tin, refrigerate. Ice with lemon icing
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1 Lemon Slice 1 pkt. Marie biscuits 1 cup coconut 115 g melted butter 1 teaspoon lemon juice ½ cup condensed milk Grated rind lemon Crush biscuits. Melt butter then add all ingredients and mix well together. Press into slice tin, refrigerate. Ice with lemon icing LEMON ICING 1 heaped cup of icing sugar 30g melted butter Freshly squeezed lemon juice to mix Sift icing sugar into a bowl and mix in melted butter. Add enough lemon juice to mix to a smooth consistency. Spread over cooled cake. Add extra water if needed.
2 BASE 1 Cup S.R Flour 1 cup brown sugar 1 cup coconut 125 gms butter melted CARAMEL SLICE Preheat oven to 180 C Grease or line an 18cm x 20cm slice tin Combine above ingredients, mix well and press into prepared tin Bake for 10 minutes Allow to cool while preparing caramel CARAMEL 1 tin 395 gms sweetened condensed milk 2 tablespoons golden syrup 30 gms butter Place 3 ingredients in a saucepan and stir over medium heat until just boiling. Reduce heat and stir constantly for a further 4-5 minutes. Spread over the base and bake in oven for 10 mins ensuring caramel doesn t get too brown. TOPPING 125gms dark or milk chocolate 30 gms copha Place both chocolate and copha in saucepan over a saucepan of boiling water and stir until melted. When slice has cooled pour over chocolate topping. Refrigerate until set. Remove slice from refrigerator approx ½ hour before cutting. To cut slice without cracking chocolate topping use a sharp knife dipped in hot water.
3 BANANA BREAD ½ cup sugar 2 eggs 125g softened butter 2 cups SR flour ½ teaspoon bicarb soda dissolved in 1 tablespoon milk 2 small bananas mashed with a few drops of vanilla essence Grease and line a loaf tin. Cream butter and sugar. Add eggs one at a time beating in each well. Add bananas, milk and soda. Lastly fold in flour. Pour mixture into prepared tin and bake at 160 C (fan forced oven) for approx 35 minutes. When cool, ice with lemon icing. LEMON ICING 1 heaped cup of icing sugar 30g melted butter Freshly squeezed lemon juice to mix Sift icing sugar into a bowl. Add melted butter and mix. Add enough lemon juice to mix to a smooth consistency. Spread over cooled cake.
4 ROCKY ROAD 500 gms. Milk chocolate ¼ block copha 250 gms Marshmallows halved 1 packet confectionary raspberries halved 1 cup coconut 1 cup rice bubbles Melt chocolate in microwave. Melt copha in saucepan, then mix in melted chocolate. Add halved marshmallows, raspberries, coconut and rice bubbles and mix well. Line a slice tray with baking paper and pour mixture in smoothing out top. Refrigerate for several hours until set. Break/slice into pieces.
5 Base 125 g butter ¾ cup sugar 2 cups self-raising flour 1 egg beaten Filling 1 large tin pie apple 2 tablespoons brown sugar 2 handfuls sultanas Cinnamon Apple Tea Cake Base 1. Preheat oven to 180 C 2. Cream butter and sugar 3. Add the flour and beaten egg and mix well 4. Line the base of a spring-form pan with baking paper and press 2/3 of the mixture into the base and sides of pan 5. Refrigerate for 20 minutes Filling 1. Remove pan from refrigerator 2. Mix the apple, brown sugar, sultanas and cinnamon together in a bowl 3. Pour into the spring-form pan 4. Cover the apple mixture with the remaining 1/3 of the mixture 5. Bake for 50 minutes 6. Remove from pan and sprinkle with icing sugar
6 Easy Cupcakes Makes 12 cupcakes Prep 10 minutes Cooking 15 minutes 1 ¾ cups self raising flour sifted 1 cup caster sugar 125 gm butter melted ½ cup milk 2 eggs, lightly beaten 1 teaspoon vanilla essence 1 tub packaged vanilla frosting 1 packet sprinkles Preheat oven to 200 C Lin muffin tins with patty papers 1. Put flour and sugar in bowl. Combine butter, milk, eggs and vanilla. Add to sugar and flour and beat until just combined. 2. Spoon batter into each paper case until 2/3 full. Bake for minutes or until cakes spring back when lightly pressed with fingertips. Remove from oven and stand on rack to cool. 3. Ice and decorate
7 90g butter 2 level tablespoons cocoa 1 cup SR flour 1 cup sugar ½ cup milk 2 eggs ½ teaspoon vanilla essence CHOCOLATE CAKE Grease and line a 20cm/8in round cake tin. Melt the butter. Put all the other ingredients into a large bowl and pour over the melted butter. Beat for 3 minutes. Pour the mixture into the prepared tin and bake in a moderate oven 180 C (or 160 C fan forced) for about minutes. When cool, ice with chocolate icing. 1 heaped cup icing sugar 2 tablespoons cocoa 30g melted butter Boiling water to mix CHOCOLATE ICING Sift icing sugar and cocoa into a bowl. Add melted butter and mix. Add enough water to mix to a smooth consistency. Spread over cooled cake.
8 125G softened butter 250g sugar 250g SR flour 3 eggs ½ cup milk Grated rind of 1 orange ORANGE CAKE Grease and line a 20cm (8 ) round/square tin. Cream butter and sugar. Add eggs one at a time, beating after each addition. Add ½ the flour and ½ the milk and beat for 5 minutes. Add the rest of the flour and milk and beat for a further 5 minutes. (seems like a long time but this is correct!!) Pour mixture into prepared tin and bake in moderate oven 160 C (fan forced) for minutes or until a skewer is clean when inserted into cake. When cool, ice with orange icing. ORANGE ICING 1 heaped cup of icing sugar 30g melted butter Freshly squeezed orange juice to mix Sift icing sugar into a bowl and mix in melted butter. Add enough orange juice to mix to a smooth consistency. Spread over cooled cake.
9 Chocolate Chip Cookies 125 gm butter ½ cup brown sugar ½ cup white sugar ½ teaspoon vanilla essence 1 egg 1 ¾ cup self raising flour 125 gm chocolate pieces 1. Cream the butter and sugar until light and fluffy. Add the egg and vanilla whilst stirring. Mix in flour and finally add chocolate pieces. 2. Roll into balls and place on greased baking tray. 3. Bake for minutes at 180 C (160 for fan forced)
10 250g packet Marie biscuits 125g butter 125g caster sugar 2 tbsp cocoa 2 tbsp coconut 1 tsp vanilla 1 egg, lightly beaten Optional: 1 cup sultanas Chocolate Hedgehog Slice Line a slice tin with baking paper. Crush biscuits either by hand or in a food processor, leaving some lumps. Add sultanas (if using), cocoa and coconut. In a small saucepan, melt butter, then stir in sugar, and vanilla. Stir through biscuit mixture and then stir in egg. Press into tin with the back of a spoon. Put a bit of cold water on your fingers to press down the top so it is smooth. 1½ cups icing sugar 2 tbsp cocoa 2-3 tbsp water Chocolate Icing To make icing, combine icing sugar and cocoa in a bowl and stir in enough water to form a spreadable paste. Spread icing over slice and refrigerate overnight (this makes slicing much easier). Cut into squares.
11 Smartie Cookies 125 g butter (softened) 1 tsp vanilla essence 1 cup brown sugar 2 eggs 2 cup plain flour 1 tsp baking powder 1 cup desiccated coconut Smarties (or M&M s to decorate) 1. Preheat your oven to 190C (170C fan-forced) and line two trays with baking paper. Place the softened butter, vanilla essence and brown sugar into the bowl of an electric mixer and beat until it s pale and creamy. Add the eggs one at a time and mix for a further two minutes until well combined. 2. Remove the bowl from the mixer stand, sift the flour and baking powder over the butter mixture and add the desiccated coconut. Mix together well with a large spoon Use a dessert spoon to scoop up the mixture and lightly roll into balls. Place the balls onto your prepared baking tray and flatten slightly. Make sure you leave approximately 3cm between each biscuit to allow room for spreading. Repeat until you have used all of your mixture Gently press the Smarties onto the top of the flattened biscuits. Place the trays into the oven and bake for minutes or until the biscuits have turned light brown. Let the biscuits cool on the baking trays for 5 minutes before carefully transferring to a wire rack to cool completely.
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