- #1725491BJB July 19, 2019 at 2:52 pm
Chocolate Coconut Slice:
125 g butter
1/2 cup sugar
1 Tbs golden syrup
1 cup coconut
1 cup self-raising flour
2 Tbs cocoa
1 cup coconut
1 cup icing sugar
180g condensed milk
1 Melt butter, sugar and syrup. Mix flour coconut and combine with butter mixture.
2 Press into 26cm x 42cm tin, lined with baking sheet. Bake 180C for 20 minutes.
3 To make the icing, melt butter and add dry ingredients and condensed milk. Spread quickly over base while still warm and cut into squares. Keep the slice in an airtight container in the fridge, so it remains crispy.#1725537BJB July 19, 2019 at 6:25 pm
Apricot and Muesli Slice:
2 tbsp honey
200g dried apricots, chopped
1 cup self-raising flour
1 cup muesli – untoasted
½ cup sultanas
½ cup caster sugar
2 eggs, lightly beaten
Preheat oven to 180C (fan forced)
Line a cake tin with baking paper. We used a 1L rectangle tin. Set the tin aside.
Melt the butter for 30 seconds in the microwave or on the stove top in a saucepan over low heat. Stir in the honey and then set aside to cool.
In a mixing bowl – combine the flour, sugar, muesli, sultanas and apricots.
Mix in the lightly beaten eggs and the cooled butter/honey mixture.
Pour into the cake tin and bake for 20-25 minutes.
Leave to cool. Then slice and enjoy!#1725607BJB July 21, 2019 at 8:02 am
200 g softened butter
½ cup soft brown sugar
1 ¼ cups flour
¼ cup cocoa
2 cups cornflakes
1 Tbsp softened butter
1 ½ cups icing sugar, sifted
2 Tbsp cocoa, sifted
2 Tbsp boiling water
15 walnut halves
Preheat oven to 180°C. Lightly grease two baking trays or line with baking paper.
Cream butter and sugar together until light and creamy. Sift flour and cocoa together, add to the creamed mixture and stir until combined. Stir through the cornflakes.
Roll dessertspoonfuls of the mixture into balls and place on a baking tray, allowing room for them to spread. Press each ball lightly with a fork.
Bake for 12-15 minutes or until cooked. Remove from the oven and place on a wire rack to cool.
Make the chocolate icing by beating the butter, icing sugar and cocoa together. Add enough boiling water so the icing is just spreadable. Spread over cooled biscuits and decorate each with a walnut half.
Known a relation to make this as a slice. 🙂#1725616BJB July 21, 2019 at 12:35 pm
Ginger Weetbix Slice
1 1/2 cups Weet bix crumbs
4 tablespoons Golden syrup or treacle
100 grams Margerine
3/4 cup Caster sugar
1/2 cup Dessicated coconut
3/4 cup Plain flour
1 1/2 teaspoons Baking Powder
3 teaspoons Ground ginger
Blitz weet bix (a boxed cereal biscuit) in a food processor or blender, measure 1 1/2 cups (approx 5-6 biscuits). Pour measured weet bix into a bowl adding the flour, coconut, ground ginger and baking powder. Mix.
In a saucepan add margerine, sugar and golden syrup, stir on a low heat until the sugar is dissolved.
Pour the margerine mix into the weet bix mix and stir until combined.
Firmly press the mixture into a lined slice tray (28 x18cm) and bake at 180*C for approx 17-20 minutes.
Leave the slice in the tray to cool on a wire rack. Mix up some thinnish *vanilla or *ginger icing then ice while still warm and let cool in the tray. Cut into squares and store in an air tight container about 3 days.#1725696BJB July 22, 2019 at 12:29 pm
1t baking powder
1/2 c raisins
1 c cornflakes
Cream butter and sugar. Add lightly beaten egg. Sift in flour and baking powder. Mix in raisins, salt and cornflakes. Bake at 180C for 20 minutes.#1725884BJB July 23, 2019 at 12:52 pm
2 cups rolled oats
1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup packed brown sugar
1/2 cup sugar
3/4 cup stewed apple
1 cup raisins
2/3 cup chocolate chips
Combine rolled oats, flour, baking powder, baking soda, salt and spices. In another bowl beat butter and sugars together then beat n the egg and stewed Mill Orchard apples. iAdd the flour mixture to the creamed butter and sugars, mix in the chocolate chips and raisins. Place mixture in a sponge roll tin and bake at 190oC for 12 – 14 minutes or until a skewer inserted into the slice comes out clean.
APPLE OAT SLICE.#1726516BJB July 27, 2019 at 8:10 am
INGREDIENTS 1 cup Peanut Butter crunchy 1/2 cup Plain Flour 1/2 tsp Bicarbonate Soda 1/2 cup Brown Sugar 1/2 tsp Salt 115 grams Butter 1 tsp Vanilla Extract 1 Egg Gluten Free 1 cup Peanut Butter crunchy 1 cup Brown Sugar 1 Egg 1/2 tsp Bicarbonate Soda 125 grams Chocolate Melts METHOD Sift together the flour, bicarbonate and salt and set aside. In a food processor, cream the butter and sugar together until light and fluffy. Add the egg and vanilla and mix well. Slowly add the peanut butter. Remove the wet mixture and transfer to a large bowl. Fold in the dry ingredients and refrigerate for 30 minutes. Preheat oven to 180 degrees. Line two baking trays with baking paper – roll out rounded teaspoons of mixture, with a fork dipped in flour press the biscuit lightly one way, then the opposite way to get a diamond effect. Cook for 12 – 15 minutes#1727086BJB August 2, 2019 at 7:53 am
1 ½ cups flour
1 ½ cups sugar
2 tablespoons lemon rind
¼ cup lemon juice
Icing sugar or Greek yoghurt
Preheat oven to 180 degrees.
Beat flour, half of the sugar and butter together until well combined.
In a separate bowl whisk eggs, lemon juice, lemon rind and the remaining sugar together.
Then pour the egg mixture into the flour mixture and beat on a medium speed until smooth (don’t panic if it looks curdled, it will come together with mixing).
Pour the mixture into a lined oven 20cm x 30cm tin.
Bake for 25 minutes or until golden and just firm to touch.
Allow to cool before removing from tin, serve with a dusting of icing sugar or Greek yogurt and enjoy!
Good recipe, to use the lemons up. 🙂#1729190BJB August 10, 2019 at 5:59 pm
RICE BUBBLES BISCUITS
225g butter, melted and cooled
1 cup sugar
1 egg, lightly whisked
1 tsp baking soda
1¾ cup plain flour
2 cups rice bubbles
1. Preheat an oven to 170C. Line two baking trays with paper.
2. Place the butter in a large bowl. Add the sugar, egg, soda, salt, flour and rice bubbles, combining well.
3. Using a dessertspoon, place even dollops on your tray, allowing for a little spreading. Bake for 15 minutes or until lightly golden. Remove and cool on the tray for 10 minutes then move to a cooling rack.
4. Store in an airtight container.#1730640BJB August 25, 2019 at 12:26 pm
150g butter, 1/2 cup Brown sugar, 1 egg, 1 3/4 c flour, 1 1/2 tspsn b. powder, 1 1/2 tspns cinnamon, 1 1/2 mixed spice, raspberry jam,
Melt butter in saucepan, remove from heat and add egg and brown sugar,beat with a wooden spoon to combine. Add other ingredients except jam of course and mix to combine. Press half into a 20cm square tin lined with baking paper, cover with jam and drop small pieces of the remaining dough to cover jam. Bake 180 (I do 150 fan bake) for 25 -30 mins. Cool in tin and ice. Icing: 1 1/2 cups icing sugar, 1/4tspns raspberry essence, little hot water. Mix to make a spreadable icing.
You must be logged in to reply to this topic.