Chocolate Cornflake Slice:
This is very much like Afghans.

125 grams butter, 2 Tblspns golden syrup, 1 cup cornflakes, 1/2 cup rolled oats, 1 cup flour, 1 tspn baking powder, 1/4 cup cocoa, 3/4 cup sugar, 1 tspn vanilla Ess.

Melt butter and golden syrup in a large pot. Take off heat and add rest off ingredients.. Press lightly into a baking paper lined swiss roll tin. Bake @ 180 oC for about 20 mins. Ice and cut into slices while still warm.

Apricot Dream Slice:

125 gram softened butter, 3/4 cup brown sugar, 2 eggs, 1/2 tspn almond ess., 3/4 cup plain flour, 1/2 cup coconut, 1 cup chopped apricots - soaked in hot water.

Cream butter and sugar, add eggs one at a time, then add ess.,. Stir well. Add sifted dry ingredients, coconut and apricots ( drain slightly ). Spread into greased slice tin, or use baking paper or large flan dish. Bake @ 180 oC for 30 mins. Leave in tin and ice when cool.

I love the Cornflake slice BJB it got high marks in my family. Not too sweet, I didn't have any rolled oats so just added a bit more flour - really nice!

Purrkins:

Thanks for your comment, pleased you like it. Good idea about using xtra flour.

Chocolate Coconut Squares

125gm Butter...........125gm Sugar
125gm Coconut........125gm Flour
1egg.......................1/2 tsp Baking powder
11/2 Tblspn Cocoa

Cream Butter and Sugar, add Egg and dry ingredients.
Roll or press into lined tin. Bake for 15 mins.

Icing

2tspns Cocoa.......Vanilla
1Tblspn melted Butter......1 cup Icing Sugar
1 cup cocnut

Mix to thick spreading consistency with a few drops of milk.
Spread on base while warm

B J B - I made your slice on Sunday. It has now gone to friends and neighbours to enjoy along with a few for our household! Great recipe, thanks. I admit, I did ice it though.

Had a hankering for Ginger Crunch but could not bring myself to pay $4 for one slice. Hardly bake these days as living alone with a whole cake can spell disaster for the hips.This was the morning I got up and gathered the doings for my Ginger Crunch after finding my Edmonds book.

I used my hardly utilised kitchen machine for the mixing. Had to dig for the slice tin in the garage. Not a hitch and it was in the oven in no time at all.

The ingeds. for the icing nearly had me spitting tacks as it was so many tsps of icing sugar G. Syrup ginger and butter. Got it on the stove and as it melded I thought it was a bit runny looking. Checked the Ingreds. again and found I had read Tblsp for the Syrup. Tossed it down the sink and started again. It was a bit cold by the time I tore myself away from the football but it is cut I had my first slice for breakfast.Yum, and there are 15 to go. You've still got it, Joybel !!!!

Well done Joybel,
Now
To invite a friend, for Afternoon Tea.

Belgium Slice:

125 grams butter, 125 grams sugar, 250 grams flour, 1 egg, 1 tspn baking powder, 2 tspn cinnamon, 1 Tblspn golden syrup, 1 tspn mixed spice.

Cream butter and sugar, add egg and golden syrup. Then mix in the dry ingredients. Put half the mixture in a swiss roll tin, spread over with raspberry jam, then put over the other half of mixture on top. Bake at 180 oC for 20 mins. Ice with pink icing.

Lemon Crunch:

120 grs butter, 1 Tblspn golden syrup, 1/4 cup sugar, 1 cup coconut, 2 cups cornflakes, 1/2 cup flour, 1 tspn baking powder.

Melt butter and golden syrup together. Add to dry ingredients and mix well together. Bake @ 180 oC for 15 mins or unrill cooked. Ice while hot wth Lemon Icing.

Comment: Oldie but a Goodie, so I'm told.

Bran Biscutes:

100 gram butter, 1/2 cup brown sugar, 1/4 cup milk, 1 cup baking bran, 1 cup flour, 3 tspn baking powder.

Melt butter in saucepan large enough to mix all the ingredients. Remove from heat,. Add brown sugar, milk, bran, flour and baking powder. Mix to combine. Line an oven tray with baking paper and smooth in bran mixture to about 5 mm thickness. Cut into fingers, but do not seperate. Bake @180 oC for 15 mins or untill golden. Cool and break into fingers.

Does anyone have a recipe for pinyoles. Made with ground almonds and wrapped in pinenuts.Did put it out yesterday, but think it was on wrong site.Thanks , if anybody out there in" baking land " has the know how.