100g butter, melted
180g condensed milk (½ tin)
180g packet of fruit puffs or Eskimos, cut into quarters
250g packet malt biscuits, crushed
Mix all and shape into a log. Roll in coconut. Wrap in cooking paper and gladwrap and chill until firm. Cut into slices.
Variations:
Allsorts Slice
100g butter, melted
180g condensed milk
125g liquorice allsorts, chopped
250g packet malt biscuits, crushed
Mix all and press mixture into a lined 30 x
20cm slice pan. Refrigerate until firm. Combine icing sugar and cocoa in a bowl and mix in butter and enough boiling water to make a spreadable icing. Ice slice and allow to set before cutting into pieces.
Chocolate icing
2 C icing sugar
1 T cocoa
1 T butter, melted
Boiling water
Jersey Caramel Slice
100g butter, melted
180g condensed milk
125g jersey caramels, chopped
250g packet wine biscuits, crushed
Mix all and press mixture into a lined 30 x 20cm slice pan. Refrigerate until firm. Combine icing sugar and cocoa in a bowl and mix in butter and enough boiling water to make a spreadable icing. Ice slice and allow to set before cutting into pieces.
Caramel icing
110g brown sugar
2 T milk
60g butter
Stir in saucepan over med heat until dissolved, bring to boil, simmer stirring 2 minutes, add 120g icing sugar.
19 July 2016
Honey Crunch
125g butter
4 T sugar
4 tsp honey
Melt and bring to boil, simmer for 4 minutes. Add 4 cups rice bubbles. Stir and pour into greased dish, press down. Cut before cold.
4 T sugar
4 tsp honey
Melt and bring to boil, simmer for 4 minutes. Add 4 cups rice bubbles. Stir and pour into greased dish, press down. Cut before cold.
Lemon Cheese Slice
Filling
1 c water
1 c sugar
2 lemons - grated rind and juice
¼ c custard powder
1 T butter
Bring water, sugar and lemon rind to the boil. Thicken with custard powder and lemon juice. Add butter and leave to cool.
Base
125g butter
½ c sugar
1 egg
2 c flour
2 tsp baking powder
Cream butter and sugar, add egg, beat, stir in sifted ingredients. Press half mixture into a 12x18" tin, pour on filling, crumble rest of mixture over the top. Bake @ 180C for 20-30 minutes.
The filling is awesome as a filling for Lemon Meringue Pie.
1 c water
1 c sugar
2 lemons - grated rind and juice
¼ c custard powder
1 T butter
Bring water, sugar and lemon rind to the boil. Thicken with custard powder and lemon juice. Add butter and leave to cool.
Base
125g butter
½ c sugar
1 egg
2 c flour
2 tsp baking powder
Cream butter and sugar, add egg, beat, stir in sifted ingredients. Press half mixture into a 12x18" tin, pour on filling, crumble rest of mixture over the top. Bake @ 180C for 20-30 minutes.
The filling is awesome as a filling for Lemon Meringue Pie.
Cashew Ginger Squares
125g butter
¼ cup caster sugar
1 cup flour
1 tsp baking powder
2 tsp ground ginger
Topping
60g butter
2T golden syrup
½ cup icing sugar
1 cup unsalted roasted cashew nuts, roughly chopped
¼ cup glace ginger, chopped finely
Pre-heat oven to 180°C. Line a 20x30cm baking tin with baking paper. Cream butter and sugar, add sifted dry ingredients. Spread mixture over the base of the tin and bake for about 20 minutes until lightly browned. Cool in pan.
Stir butter, icing sugar and golden syrup in a small saucepan over a low heat until butter has melted. Add cashews and ginger and stir. Pour over base and leave to set.
¼ cup caster sugar
1 cup flour
1 tsp baking powder
2 tsp ground ginger
Topping
60g butter
2T golden syrup
½ cup icing sugar
1 cup unsalted roasted cashew nuts, roughly chopped
¼ cup glace ginger, chopped finely
Pre-heat oven to 180°C. Line a 20x30cm baking tin with baking paper. Cream butter and sugar, add sifted dry ingredients. Spread mixture over the base of the tin and bake for about 20 minutes until lightly browned. Cool in pan.
Stir butter, icing sugar and golden syrup in a small saucepan over a low heat until butter has melted. Add cashews and ginger and stir. Pour over base and leave to set.
Snickerdoodles
225g butter
1 ½ cups sugar
2 large eggs
1 teaspoon vanilla essence
2 ¾ cups flour
2 teaspoons baking powder
1/3 cup sugar extra
2 teaspoons ground cinnamon
Cream butter and sugar, beat in eggs one at a time. Scrape down the sides of the bowl and beat in the vanilla. Add sifted dry ingredients and beat until you have a smooth dough. If the dough is too soft, cover and refrigerate until firm. Line two baking trays with baking paper. Shape the dough into 1T balls and roll in mixed cinnamon and extra sugar. Space out on tray about 5cm apart to allow for spreading. Using the bottom of a glass, flatten each cookie. Bake at 200C for 8-10 minutes or until they are light golden brown and firm around the edges. The centres of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.
1 ½ cups sugar
2 large eggs
1 teaspoon vanilla essence
2 ¾ cups flour
2 teaspoons baking powder
1/3 cup sugar extra
2 teaspoons ground cinnamon
Cream butter and sugar, beat in eggs one at a time. Scrape down the sides of the bowl and beat in the vanilla. Add sifted dry ingredients and beat until you have a smooth dough. If the dough is too soft, cover and refrigerate until firm. Line two baking trays with baking paper. Shape the dough into 1T balls and roll in mixed cinnamon and extra sugar. Space out on tray about 5cm apart to allow for spreading. Using the bottom of a glass, flatten each cookie. Bake at 200C for 8-10 minutes or until they are light golden brown and firm around the edges. The centres of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.
Neenish Tarts
125g butter
125g sugar
1 egg
225g flour
1 tsp baking powder
⅛ tsp salt
Cream butter and sugar, add egg and beat well. Mix in sifted dry ingredients and knead well. Roll out and line patty tins, prick and bake for 7-10 minutes @ 180C. Allow to cool before filling.
Filling
50g butter
4 T icing sugar
4 T sweetened condensed milk (80g)
2 dessertspoons lemon juice
Soften butter, add remaining ingredients. Fill cases. Allow to set before icing with thin white icing and a swirl of chocolate icing.
125g sugar
1 egg
225g flour
1 tsp baking powder
⅛ tsp salt
Cream butter and sugar, add egg and beat well. Mix in sifted dry ingredients and knead well. Roll out and line patty tins, prick and bake for 7-10 minutes @ 180C. Allow to cool before filling.
Filling
50g butter
4 T icing sugar
4 T sweetened condensed milk (80g)
2 dessertspoons lemon juice
Soften butter, add remaining ingredients. Fill cases. Allow to set before icing with thin white icing and a swirl of chocolate icing.
ANZAC Biscuits
125g flour
150g sugar
1 c coconut
1 c rolled oats
100g butter
1 T golden syrup
½ tsp baking soda
2 T boiling water
Mix flour, sugar, coconut and oats together. Melt butter and golden syrup. Dissolve soda in water, add to butter. Add all to dry ingredients. Place in tablespoon lots on tray lined with baking paper, flatten with a glass. Bake 10-12 minutes @ 180C.
Makes 25.
150g sugar
1 c coconut
1 c rolled oats
100g butter
1 T golden syrup
½ tsp baking soda
2 T boiling water
Mix flour, sugar, coconut and oats together. Melt butter and golden syrup. Dissolve soda in water, add to butter. Add all to dry ingredients. Place in tablespoon lots on tray lined with baking paper, flatten with a glass. Bake 10-12 minutes @ 180C.
Makes 25.
Citrus Shortbread Sandwich Biscuits
185g butter
¾ c icing sugar
½ tsp vanilla essence
1 tsp finely grated lemon/orange/lime rind
1 ½ c flour
½ c cornflour
1 tsp baking powder
Cream butter, icing sugar, vanilla and rind. Sift in dry ingredients and mix well. Form into a log and chill. When quite firm, slice thinly. Bake @ 180C for 12 minutes. Sandwich together with icing.
Icing
2T butter
¾ c icing sugar
citrus juice to mix
¾ c icing sugar
½ tsp vanilla essence
1 tsp finely grated lemon/orange/lime rind
1 ½ c flour
½ c cornflour
1 tsp baking powder
Cream butter, icing sugar, vanilla and rind. Sift in dry ingredients and mix well. Form into a log and chill. When quite firm, slice thinly. Bake @ 180C for 12 minutes. Sandwich together with icing.
Icing
2T butter
¾ c icing sugar
citrus juice to mix
The Pioneer Woman’s Citrus Butter Cookies
Makes 40
250g butter, softened
¾ cup sugar
1 egg, separated
2 C flour
2 T orange/lemon/lime juice
Icing
1½ C icing sugar
1 T milk
2-3 T lemon/lime juice
Cream butter and sugar. Add egg yolks and mix until combined (set whites aside for the icing.) Add flour and mix until just combined, then add juice and mix. Scoop out rounded Tablespoons of dough, roll into balls. Place on a lined baking tray and bake for 10 minutes @ FB180C. Remove from the oven and keep on the tray for 3-4 minutes before transferring to a rack. Allow to cool completely before icing.
To make the icing, combine the egg white with the rest of the icing ingredients. Beat thoroughly until combined, adding either more icing sugar or more juice until it reaches a pourable but still thick consistency. Drizzle the icing across the cookies in several lines, then do it again in the other direction.
Thanks again to The Pioneer Woman for such a fabulous recipe.
250g butter, softened
¾ cup sugar
1 egg, separated
2 C flour
2 T orange/lemon/lime juice
Icing
1½ C icing sugar
1 T milk
2-3 T lemon/lime juice
Cream butter and sugar. Add egg yolks and mix until combined (set whites aside for the icing.) Add flour and mix until just combined, then add juice and mix. Scoop out rounded Tablespoons of dough, roll into balls. Place on a lined baking tray and bake for 10 minutes @ FB180C. Remove from the oven and keep on the tray for 3-4 minutes before transferring to a rack. Allow to cool completely before icing.
To make the icing, combine the egg white with the rest of the icing ingredients. Beat thoroughly until combined, adding either more icing sugar or more juice until it reaches a pourable but still thick consistency. Drizzle the icing across the cookies in several lines, then do it again in the other direction.
Thanks again to The Pioneer Woman for such a fabulous recipe.
Afghans
200g butter
75g sugar
175g flour
25g cocoa
50g cornflakes
Cream butter and sugar. Add sifted dry ingredients and then cornflakes. Put in spoonfuls on an oven tray lined with cooking paper and bake 15 minutes @ 180C. Flatten slightly with a glass after 8 minutes.
Ice with chocolate icing when cold and top each with a walnut half or a chocolate button.
If you're my cousin Kim, you'll ice them with green or purple icing and steal all the walnut halves off the biscuits afterwards.
Makes 16.
75g sugar
175g flour
25g cocoa
50g cornflakes
Cream butter and sugar. Add sifted dry ingredients and then cornflakes. Put in spoonfuls on an oven tray lined with cooking paper and bake 15 minutes @ 180C. Flatten slightly with a glass after 8 minutes.
Ice with chocolate icing when cold and top each with a walnut half or a chocolate button.
If you're my cousin Kim, you'll ice them with green or purple icing and steal all the walnut halves off the biscuits afterwards.
Makes 16.
Shortbread
225g butter
125g icing sugar
125g cornflour
225g flour
Cream butter and sugar well, add sifted flours and mix well. Form into a roll, wrap in gladwrap and refrigerate until firm. Slice into 10mm slices with a very sharp knife. Alternatively, roll out to 1.5cm thick and cut out with a biscuit cutter, or roll into iT balls and flatten with a fork or glass. Place on a tray lined with baking paper. Prick and bake @ 150C for 15 minutes. Leave to cool on tray.
125g icing sugar
125g cornflour
225g flour
Cream butter and sugar well, add sifted flours and mix well. Form into a roll, wrap in gladwrap and refrigerate until firm. Slice into 10mm slices with a very sharp knife. Alternatively, roll out to 1.5cm thick and cut out with a biscuit cutter, or roll into iT balls and flatten with a fork or glass. Place on a tray lined with baking paper. Prick and bake @ 150C for 15 minutes. Leave to cool on tray.
Chocolate Chippie Biscuits
125g butter
50g sugar
2 T condensed milk
175g flour
2 tsp baking powder
½ c chocolate chips or dots
Cream butter and sugar, beat in condensed milk. Add flour and baking powder, mix in chocolate chips. Form into tablespoon balls, place on tray lined with baking paper. Press down with a fork or glass. Bake a tray of 16 @ 180C for 10 minutes.
50g sugar
2 T condensed milk
175g flour
2 tsp baking powder
½ c chocolate chips or dots
Cream butter and sugar, beat in condensed milk. Add flour and baking powder, mix in chocolate chips. Form into tablespoon balls, place on tray lined with baking paper. Press down with a fork or glass. Bake a tray of 16 @ 180C for 10 minutes.
Justine's Buttercream Icing
125g margarine
1 T milk
375g icing sugar
Essence for flavour, add colour if you want
Put margarine and milk in mixing bowl. Add sifted sugar. Beat until light and creamy.
1 T milk
375g icing sugar
Essence for flavour, add colour if you want
Put margarine and milk in mixing bowl. Add sifted sugar. Beat until light and creamy.
Ginger Gems
1 c flour
1 tsp baking powder
1 tsp ground ginger
⅛ tsp salt
1 egg
½ c milk
25g butter
25g brown sugar
2 T golden syrup
Sift dry ingredients. Beat egg and add with milk. Melt butter, sugar and golden syrup together and mix in last of all. Put in 12 hot greased gem irons and bake @ 210C for 12 minutes.
1 tsp baking powder
1 tsp ground ginger
⅛ tsp salt
1 egg
½ c milk
25g butter
25g brown sugar
2 T golden syrup
Sift dry ingredients. Beat egg and add with milk. Melt butter, sugar and golden syrup together and mix in last of all. Put in 12 hot greased gem irons and bake @ 210C for 12 minutes.
Gingerbread Cupcakes
1 c flour
½ tsp baking powder
¼ tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
½ c brown sugar
1 egg
90g butter, softened
¼ c milk
2 T golden syrup
Sift dry ingredients into a large bowl. Add remaining ingredients and beat until combined and lightened in colour (about 2 minutes). Scoop into 12 patty tins lined with paper cases. Bake @ 175C (not fan bake) for 20 minutes.
Ice with Cream Cheese Icing.
½ tsp baking powder
¼ tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
½ c brown sugar
1 egg
90g butter, softened
¼ c milk
2 T golden syrup
Sift dry ingredients into a large bowl. Add remaining ingredients and beat until combined and lightened in colour (about 2 minutes). Scoop into 12 patty tins lined with paper cases. Bake @ 175C (not fan bake) for 20 minutes.
Ice with Cream Cheese Icing.
Best Vanilla Cupcakes
150g softened butter
2/3 c sugar
¾ c self raising flour
3 beaten eggs
½ - 1 tsp vanilla essence
Place all ingredients into a bowl and beat until smooth. Spoon into cupcake cases/tins and bake for 20 minutes @ 180C (not fanbake).
2/3 c sugar
¾ c self raising flour
3 beaten eggs
½ - 1 tsp vanilla essence
Place all ingredients into a bowl and beat until smooth. Spoon into cupcake cases/tins and bake for 20 minutes @ 180C (not fanbake).
French Breakfast Puffs
3 c flour
3 tsp baking powder
½ tsp mixed spice
1 c sugar
150g butter
2 eggs
1 c milk
Cream butter and sugar, add the eggs and beat again. Add sifted dry ingredients alternately with the milk, beating well after each addition. Scoop into greased muffin tins (with small scoop barely full). Bake @ 175C for 15-16 minutes. Makes 24.
Or make mini donuts in a donut maker. Makes heaps.
Melt 220g butter. Combine 1 ½ c sugar with 3 tsp cinnamon. Dip each muffin into butter and roll in cinnamon sugar.
Thanks to The Pioneer Woman for this recipe.
Eat, faint, die. OMG yes.
3 tsp baking powder
½ tsp mixed spice
1 c sugar
150g butter
2 eggs
1 c milk
Cream butter and sugar, add the eggs and beat again. Add sifted dry ingredients alternately with the milk, beating well after each addition. Scoop into greased muffin tins (with small scoop barely full). Bake @ 175C for 15-16 minutes. Makes 24.
Or make mini donuts in a donut maker. Makes heaps.
Melt 220g butter. Combine 1 ½ c sugar with 3 tsp cinnamon. Dip each muffin into butter and roll in cinnamon sugar.
Thanks to The Pioneer Woman for this recipe.
Eat, faint, die. OMG yes.
Boiled Pineapple Fruit Christmas Cake
450g can crushed pineapple in syrup
125g butter
375g mixed fruit
½ c white sugar
½ c brown sugar
1 tsp mixed spice
1 tsp baking soda
2 cups flour
1 heaped tsp baking powder
2 eggs, beaten
In a large saucepan, combine the pineapple, butter, mixed fruit, sugar, mixed spice and baking soda. Bring to the boil and boil for 10 minutes. Allow to cool to room temperature and stir in eggs, flour and baking powder. Pour into a 18-20cm square cake tin, lined with 4 layers of newspaper and 1 layer of baking paper. Bake on bottom shelf for 50-60 minutes @ 160C, or until a skewer comes out clean. Allow to cool in the tin for 5 minutes before turning out onto a rack. Store in an airtight container for a week, refrigerate 3 week or freeze 3 months.
125g butter
375g mixed fruit
½ c white sugar
½ c brown sugar
1 tsp mixed spice
1 tsp baking soda
2 cups flour
1 heaped tsp baking powder
2 eggs, beaten
In a large saucepan, combine the pineapple, butter, mixed fruit, sugar, mixed spice and baking soda. Bring to the boil and boil for 10 minutes. Allow to cool to room temperature and stir in eggs, flour and baking powder. Pour into a 18-20cm square cake tin, lined with 4 layers of newspaper and 1 layer of baking paper. Bake on bottom shelf for 50-60 minutes @ 160C, or until a skewer comes out clean. Allow to cool in the tin for 5 minutes before turning out onto a rack. Store in an airtight container for a week, refrigerate 3 week or freeze 3 months.
Cream Cheese Icing
125g cream cheese
50g butter
2 c icing sugar
Beat all ingredients together.
Awesome on Carrot Cake
50g butter
2 c icing sugar
Beat all ingredients together.
Awesome on Carrot Cake
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