Slices/Biscuits

"Remove falsehood and lies far from me; Give me neither poverty nor riches , feed me with the food allotted to me."  Proverbs 30:8

AFGHANS

200g butter

75g sugar

175g flour 

25g cocoa

50g cornflakes (or weetbix)

Soften butter, add sugar and beat to a cream.

Add flour, cocoa and lastly cornflakes.

Put spoonfuls on greased oven tray and bake 15 minutes at 180ºC.

When cold ice with chocolate icing, can place a walnuts on top. 

Christine Mason

APPLE SOUR CREAM SLICE

Add the dry ingredients including 1 cup raisins/apricots/cranberries to the melted ingredients

Put in fridge. Will keep for weeks in airtight container

Christine Mason

CARAMEL ALMOND SLICE

Cooking oil spray

1 cup Organic Self Raising Flour

1 cup desiccated coconut

1 cup brown sugar

125g butter, melted

1 egg, lightly beaten

Topping:

400 gram can condensed milk

25 g butter

½ cup flaked almonds

2 Tbs golden syrup

50 g Cadbury dark cooking chocolate, melted

Preheat oven to 180ºC (160ºC for fan forced ovens).  Lightly grease a 18cm x 28cm lamington pan with cooking spray.

Combine flour, coconut, sugar in a medium bowl.  Add melted butter and egg, mix well.  Press mixture into base of prepared pan, bake for 15 minutes or until golden.

Meanwhile, combine condensed milk, butter and golden syrup n a heat resistant bowl.  Microwave uncovered 4-5 minutes on High, stirring every minute.  Spread hot caramel over hot base.  Sprinkle with almonds

Bake for 10 minutes or until almonds are light golden.  Cool 30 minutes.  Refrigerate for 1 hour or until cold.

CARAMEL CHEWS

125 g butter, chopped

395 gram can sweetened condensed milk

2 T honey

3/4 cup (150g) 

firmly packed brown sugar

100 gram dark chocolate, melted

1/4 cup hazelnuts, toasted and 

chopped

Grease a deep 15cm square cake pan; line base and sides with baking paper.

Combine butter, milk, honey and sugar in saucepan; stir ove heat, without boiling until sugar dissolves.  Increase heat; cook, stirring about 10 minutes or until glossy and caramel in colour.

Pour caramel into prepared pan; cool.  Remove caramel from pan.  Spread with chocolate; top with nuts.  Allow chocolate to set at room temperature; cut into small squares to serve.

“You’ll know the caramel is ready to be removed from the heat when the mixture starts to come away from the base and sides of the saucepan.”

CARAMEL POPCORN

1 large bowl of popped corn 

125 g butter 

2 T honey 

3/4 cup sugar 

Add butter, sugar and honey into a pot and boil for 4-5 minutes. Then mix with the popcorn. 

Spread onto a buttered tray.  When set, break into pieces.

Lillie Spruce

CARAMEL SLICE

Base 

125 g butter, melted 

½ cup brown sugar 

1 cup self raising flour 

1 cup coconut 

Filling 

1 tin condensed milk 

1 dessert spoon butter 

2 T golden syrup 

Topping 

75 g cooking chocolate 

25 g copha 

Preheat oven at 180ºC. 

Mix together base ingredients and press into lamington tin. bake for 15 minutes. 

Combine filling ingredients slowly in saucepan on low heat until it thickens. Remove and place on hot base and bake a further 15 minutes then cool. 

Combine topping ingredients in saucepan over a larger saucepan of hot water or melt in microwave.  Pour on slice and cool in fridge.

Julia Spruce

CHOCOLATE BROWNIES

Preheat oven to 170ºC. 

Process all ingredients in a food processor until smooth. 

Pour into a lined 20cm square cake tin and bake for 50 mins.

Emily Brown

CHOC CHIP COOKIES

2 cups self raising flour

½ cup castor sugar

125 g butter

¼  cup milk

1 tsp vanilla essence

½ packet choc chips

Sift flour then rub butter into flour.

Add rest of ingredients until it forms into a ball.

Place some flour in table then knead some more.  Roll into small balls.

Place on try and flatten it with you fingers.

Cook in the oven for 12—15 minutes , depending on how you like your cookies.

“Enjoy!”

Ivka Masquiren

CHOC CHIP COOKIES

185g butter

½ cup caster sugar

¼ cup brown sugar

1 egg

2 t vanilla essence

1¾ cup self raising white flour

100 g pecans

100 g nestle milk bits 

Beat butter, sugars, egg and essence with an electric mixer till soft and creamy.  Stir in sifted flour, pecans and choc bits.  

Drop tablespoonfuls onto baking paper, allow room for spreading. Bake at 180°C for 10-12 minutes or until golden brown. 

Cool on trays for 2-3 minutes.  Transfer to wire rack to cool completely. Store in an air tight container

Makes 50

Rachel Gillespie

CHOC CHIP SLICE

1 cup self raising flour

½ cup desiccated coconut

½ cup brown sugar

2 T cocoa powder

125 g butter, melted

1 x 400 gram can sweetened 

condensed milk

125 g of dark or milk Choc Bits

Icing sugar to decorate

Grease base and sides of a 19cm x 29cm slice pan, line base with baking paper.

Combine flour, coconut, sugar, cocoa, butter and condensed milk in a bowl; mix well.  Spread mixture into prepared pan.

Press choc bits into the top of mixture in slice tin.

Cook in a moderate oven, 180ºC for 30 minutes. Remove from oven; cool in pan.

Cut into squares; decorate with sifted icing sugar. Store in an airtight container.

Annette Menhennett

CHOCOLATE AND PEANUT BUTTER SWIRLS

360 g white chocolate, chopped

1/2 cup smooth peanut butter

400 g dark chocolate, chopped

Grease a 20cm x 30cm lamington (or flat) pan; line base and sides with baking paper, extending 5cm above long edges of pan.

Stir white chocolate in small heatproof bowl over small saucepan of simmering water until smooth; cool 5 minutes.  Add peanut butter; stir until smooth.

Stir dark chocolate in small heatproof bowl over small saucepan of simmering water until smooth; cool slightly.

Drop alternate spoonfuls of white chocolate mixture and dark chocolate mixture into prepared pan.  Gently shake pan to level mixture; pull a skewer backwards and forwards through mixture several times for a marbled effect.  Stand at room temperature about 3 hours or until set; cut into small pieces.

CHOCOLATE CRACKLES

4 cups Rice Bubbles

1 cup icing sugar

1 cup desiccated coconut

5 T cocoa powder

250 g Copha, melted

Mix all ingredients together.

Spoon mixture into patty cake papers and refridgerate until set.

Makes approximately 28.

CORNFLAKE MARSHMALLOW SLICE

45 g butter

300 g large marshmallows

5 cups cornflakes (Kelloggs is best)

Melt butter in large saucepan on medium heat.  Add marshmallows and stir until melted and mixture is smooth—about 3 minutes.

Remove from heat.  Add cornflakes, mix well.

Pour into a 20 cm square non-stick pan.  Press into pan with back of spatula, smoothing top.

Set aside for 1 hour to set.  Cut into squares.

Makes 12 squares

“Yum.  Good one for the kids”

EASY CHEESY FUDGE BROWNIES

Cream Cheese Filling

1 (8oz) package cream cheese, softened

1/4 cup sugar

1 teaspoon cinnamon

1 egg

1-11/2 teaspoon vanilla

Brownies

1 cup butter

4 (1oz.) squares unsweetened chocolate

2 cups sugar

4 eggs

2 teaspoons vanilla

1 1/2 cups flour

1/2 teaspoon salt

1 cup nuts, chopped

Heat oven to 180 degree Celsius.  Grease 9 x 13 x 2 inch pan.

Prepare cream cheese filling by beating all ingredients in small mixer bowl, scraping bowl occasionally, about 2 minutes.

For the brownies, heat butter and chocolate in small saucepan over low heat, stirring occasionally, until melted, cool.

Beat chocolate, sugar, eggs and vanilla in large mixer bowl on medium speed, scraping bowl occasionally about 1 minute.  Beat in flour and salt on low speed, scraping bowl occasionally about 30 seconds.  Beat on medium speed about 1 minute.  Stir in nuts. Spread half the dough in pan then spread with cream cheese filling. Gently spread remaining dough over cream cheese filling.

Gently swirl through dough with dough with spoon in a over and under motion for marbled effect.  Bake until wooden pick inserted i centre comes out clean, 55-65 minutes.

Cool, then cut into 48 bars about 1-11/2 by 1 inch.

Nelda Mitchell

DATE AND COCONUT SLICE

1 500 gram  packet of Pitted Dates – diced or in a blender

1 packet of Marie Biscuits

1 packet of unsalted butter

Shredded Coconut

Optional – 1 egg and if adding the egg also 5mls of Vanilla Essence

Warm the pitted dates in a microwave for a few seconds.  This makes it easier to dice. Chop the dates finely or place in a blender until the dates become sticky.

Break the Marie Biscuits into quarters but don’t get too pedantic about it, they will break up more when they are mixed in with the dates.

In a heavy based saucepan, melt the butter but don’t cook it.

Over a low flame add the chopped dates and leave to absorb some of the butter which could take 15 minutes or so.  Not all the butter will be absorbed but the date mixture will become soft and easier to mix.

Add the broken biscuits to the date mixture and turn off the heat.  Combine well without crushing the biscuits.  At this stage you can add the egg and the vanilla but mix quickly as the mixture is still hot and will cook the egg.  The egg is added as a combining agent but you can skip this step altogether.

Sprinkle a casserole dish with the coconut.  Add the date and biscuit mixture and even out. 

Cut the slice into diamonds or squares and sprinkle with more coconut as a topping.

Refrigerate or leave out to cool.

This slice keeps for a couple of weeks refrigerated.

Note:  Only use Marie Biscuits.  They are thin and not too sweet. A thicker biscuit makes the slice too dry.  Also, Home Brand pitted dates are fine as long as you make sure you come across all the pits when you are chopping the dates.

“In our house, some of us like it kept in the fridge so that it’s crunchy and others like it kept in an airtight container and stored in the pantry so that it’s softer.  Split the mixture half and half and see what works for you!”

Pauline Stephan

DEVONSHIRE SCONES

4 cups self raising flour

1 tsp baking powder

1 cup cream

2 1/2 cups lemonade

Sieve the dry ingredients  into a bowl.

Mix the dry ingredients and then add cream and lemonade.  Mix and keep damp.

Pat mixture lightly onto a board and cut into shapes.

Cook in hot oven 10 minutes.

FRUIT SALAD SLICE

Base:

3/4 cup self raising flour

1/3 cup brown sugar

1/3 cup coconut

90 g butter, melted

Topping:

85 gram packet lemon jelly

1 tsp gelatine

1 cup boiling water

1/3 lemon juice

400 gram can sweetened condensed milk

450 gram can fruit sald, drained

Line base and sides of a 19cm x 29cm lamington pan with foil and grease.

Combine sifted flour, sugar and coconut in a small bowl, add butter, stir until combined.  Press mixture evenly over base of pan.  Bake in moderate oven for about 15 minutes or until lightly browned.  Cool in pan. Pour topping over base, refridgerate until set before cutting.

Fruit salad Topping:  Combine jelly crystals and gelatin in a small bowl, add boiling water, stir until dissolved.  Stir in lemon juice; cool to room temperature.  Stir in condensed milk, fruit salad and passionfruit pulp, stir until combined.

Serve with whipped cream if desired.

Linda Avice-Demay

GINGER AND TREACLE SCONES

4 cups self raising flour

1 t baking powder

2 t ginger

1 t cinnamon

1/2 cup treacle

2 1/2 cups ginger ale

Sift dry ingredients into a bowl.

Mix dry ingredients and then add treacle and ginger ale. Don't overmix and keep damp.

Pat mixture out lightly and cut into shapes.

Cook in hot oven for 10 minutes.

LEMON AND COCONUT SLICE

Place condensed milk and butter in a small saucepan.  Place over heat till butter has melted.

Add crushed biscuits, lemon rind and coconut.  Mix well.

Press into lamington tin.  Refrigerate for one hour.

Ice and sprinkle with coconut.

Brianna Stowers

LEMON RICOTTA SLICE

200 g (13/4 cups) plain flour

1 tsp baking powder

150 g butter, melted

210 g (1 cup) castor sugar

4 eggs

350 g (11/3 cups) ricotta cheese

200 ml (3/4 cup) cream

2 Tbs lemon zest

185 ml (3/4 cup) lemon juice

Icing sugar to dust

Preheat oven to 180ºC (350ºF/Gas 4).  Lightly grease a 20 x 30cm baking tin and line with baking paper, hanging over the two long sides.

Put the flour, baking powder, butter and half the caster sugar in a food processor and process in short bursts until the mixture comes together in a ball.  Add 1 egg and process until combined.

Press the mixture into the tin.  Bake for 15 minutes.  Remove from oven,  Reduce the oven to 150ºC (300ºF/Gas 2).  Place the ricotta, cream, lemon zest and juice, the remaining sugar and remaining eggs in the cleaned food processor and combine ingredients for 1-2 seconds.  Our onto the pastry base and bake for 25-30 minutes—the slice will have a slight wobble at this stage.

Cool slightly, then refrigerate for 2 hours to firm.  Cut into pieces.  Dust with icing sugar and serve.

Makes 15 pieces

Linda Avice-Demay

MARS BAR SLICE

Chop Mars Bars and place with margarine and golden syrup in a large saucepan to melt. 

Stir in rice bubbles.  

Press into greased lamington tin.  

Melt cooking chocolate and spread over slice.  

Refrigerate until set.

Brittany Spruce

MARS BAR ROCKY ROAD

400g milk chocolate, broken up

150g marshmallows

150g raspberry lollies

2 Mars Bars (60 grams each) chopped

Line a 30 x 20cm baking tray with baking paper.  In a large microwavable bowl, melt the chocolate in a 30 second increments, stir to coat well,  until nice and smooth.  

Let cool slightly before stirring in the remaining ingredients. Toss to coat.  Spoon mixture evenly onto the baking tray and refridgerate for 40 minutes.

Cut into squares to serve.

Brittany Spruce

MUSELI BARS

1/2 cup wholemeal plain flour

1/2 cup self raising flour

1 tsp baking powder

1/2 tsp mixed spice

1/2 tsp ground cinnamon

11/2 cups rolled oats

1 cup dried fruit of choice, chopped

1/4 cup sunflower seed kernels

1/2 cup apple juice

1/4 cup oil

1 egg, lightly beaten

2 egg whites lightly beaten

Preheat oven to 200ºC.

Line 20 x 30 cm slice pan with baking paper.

Sift flours, baking powder and spices onto a large bowl. Stir in the flours, oats, fruit and seeds to combine.  Add the apple juice, oil and whole egg, mix well. Gently mix in the egg whites until combined.

Press mix evenly into the prepared pan and press firmly with the back of a spoon.

Bake in a hot oven for about 15 - 20 minutes or until lightly browned.

Cool and cut into bars.  Often best to double mixture.  Can be frozen.

Christine Mason

PASSIONFRUIT BISCUITS

185 g butter

1 tsp finely grated lemon rind

3/4 cup icing sugar

3 passionfruit

3/4 cup cornflour

11/4 cups self raising flour

Icing

3/4 cup icing sugar

11/2 tsp butter

1 passionfruit

Cream butter, lemon rind and sifted icing sugar until fluffy.  Add passionfruit pulp, mix well.

Fold in sifted cornflour and self-rising flour.

Place biscuit mix in small portions on a greased baking tray.

Bake at 180ºC for 12 to 15 minutes or until golden.

Cool on wire racks

When cool mix together icing ingredients and place on biscuits. 

Christine Mason

PEANUT BUTTER COOKIES

450g  peanut butter

450g butter (softened)

900ml brown sugar

2 eggs

1 tsp salt

1 tsp baking powder

280ml Self raising flour

1 tsp vanilla extract

Preheat oven to 180 degrees.

Cream together butter, peanut butter and sugar.  Add egg, salt, baking powder and flour mix well. Make round balls in the size of a large walnut and place on a cookie sheet.

Press down with a fork twice - once going north/south then east/west.  Bake for 8-10 minutes.

Makes approximate 6 dozen.

Carol Tozer

PEANUT BUTTER PROTEIN BALLS

1 cup peanut butter

1 cup rolled oats

1/4 cup coconut oil

1/4 cup shredded coconut

1/4 cup cacao powder

2 tablespoons vanilla or caramel lean protein powder

handful of cacao nibs

Combine ingredients till well combined.  

Take spoonfuls of mixture and roll into balls then roll in extra coconut.

Brianna Stowers

QUICK CREAM SCONES

2 cups SR Flour

200 ml milk

100 ml cream

Sift flour into bowl.  Make well in flour.

Combine milk and cream and pour into flour.  Mix lightly with a knife.

Turn onto lightly floured surface and knead lightly.

Pat or roll out 2cm thick.  Cut with scone cutter.

Place close together on a scone tray.  Brush tops with a little milk.  Bake 200 degrees celcius for 7-10 minutes

Remove from oven and place hot scones in a clean tea towel to keep soft.

"Serve with jam and cream. In the cold weather use a little less milk."

Jillian Elliott

QUICK VANILLA SLICE

1 packet White Wings Instant Pudding mix

500ml thickened cream

1 packet Arnotts Lattice biscuits

ICING

icing sugar

1 passionfruit

butter

milk

Combine instant pudding mix and cream. Beat very briskly until very thick.

Place layer of the biscuits in the bottom of a rectangle tin or dish.

Spread all the cream mixture over the biscuits, then place another layer of biscuits on top.

Make icing by mixing the icing sugar, passionfruit, butter and milk to a nice consistency.  Spread over the top of the biscuits and refrigerate.

Jan Jarvis

RAINBOW MARSHMALLOW FUDGE   

3 cups choc melts (2 cups milk choc and 1 cup dark choc melts)

1 t vanilla essence

40 g butter

395g can sweetened condensed milk

100 g packet multi coloured mallow bites

Grease slice pan.

Place choc melts,1 tsp vanilla essence, 40 g butter, condensed milk in plastic bowl.

Microwave for 1 min and then check and then another minute and then check if needs 1 more minute.

Take out; place bowl in small sink of cold water continually stirring, allowing it to cool a bit.

Place marshmallows and fold into mixture, making sure all marshmallows are covered.

Pour mixture in greased slice pan.  Refrigerate. When hard slice into bite size pieces.

Karen Morrissey

RASPBERRY COCONUT SLICE

2 cups plain flour

½ cup caster sugar

90g unsalted butter

1 egg

1 cup raspberry jam

For the Topping

2 cups desiccated coconut

3 eggs

¼ cup caster sugar

Preheat oven to 200ºC.  Grease a 18 x 28cm slab pan and line the base and sides with non-stick baking paper.

Place the flour, caster sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs.  Add the egg and process until the mixture just forms a ball.

Press mixture evenly over the base of the prepared pan and bake in preheated oven for 10 minutes or till just starting to brown.  Take out of the oven and set aside.  Lower the temperature to 170ºC.

To make the topping, place the coconut, eggs and caster sugar in a medium bowl.  Mix with a fork until well combined.

Use a hot knife to spread jam evenly over warm slice base.  Spoon coconut mixture over jam and use the back of a spoon to gently press all over.  

Bake in preheated oven for 20 minutes or until top is golden and base is cooked through.  Remove from oven and stand for 15 minutes.  Us the baking paper to lift slice out of pan.  

Cut into squares.  Makes 16-20 squares (depending on size cut).

ROCKY ROAD

2 blocks Cadbury Dairy Milk chocolate

1 bag mini marshmallows

Crushed nuts 

2  Turkish Delight chocolate bars

Some jelly babies cut in to small pieces 

Heat chocolate for 90 seconds in microwave.  

Mix all ingredients  together and spread evenly on a baking tray.

Refrigerate until set.

Variations:  Can use other kinds of Cadbury chocolate for different flavours.

Susan Hughes

SPICY OAT AND APPLE SLICE

1 ½ cup plain flour

1 cup rolled oats

1 cup sugar

½ cup coconut

1 Tbs cinnamon

185 g melted butter

400 gram can pie apple

Heat oven to 180ºC.

Combine dry ingredients and mix.  Make well and add butter, mix until moist.

Press 2/3 into lamington tin.  Place apple on top, smooth out and sprinkle with cinnamon.  Crumble remaining mixture over apples, press gently with fingers.

Bake 30-35 minutes

Cool and cut into squares.

Naomi Spruce

THE BEST BISCUITS

125 g softened butter

1/2 cup brown sugar

1/2 cup castor sugar

1 tsp vanilla essence

13/4 cup sifted SR flour

200 g dark chocolate, broken into squares and cut into fours)

100 g raw macadamia nuts, cut into quarters

Preheat oven to 160C.

Cream butter, sugar and vanilla for 5 minutes.

Add egg and sifted flour and beat for one minute.

Roll into balls and give each 6 chocolate and 4 nut pieces.

Bake on two trays for 10-15 minutes.

Cool on trays for 10 minutes and then transfer to cooling rack.

TOBELERONE DIP

100 gram Toblerone or Nestle Swiss Chalet Chocolate Block

300 ml whipped cream

Melt chocolate in a microwave dish for 1-2 minutes on High until chocolate is completely melted.

Allow chocolate mixture to cool slightly and then add whipped cream.  Allow to cool for 20 minutes.

Place as a dipping sauce on a platter of sliced bananas, strawberries and marshmallows (or anything else you think would be nice to dip).

TRUFFLES

1 packet of Marie biscuits

1 tin of condensed milk

3 T Cadbury Cocoa

Desiccated coconut

Crush biscuits until it looks like sand.  You can leave chunky bits if you prefer.

Add cocoa.

Add the condensed milk a little bit at a time and mix until moist

Roll up into round balls then dip in the coconut.

Put in fridge until ready to serve.

Angela Valentino

VANILLA SLICE

4 sheets frozen ready rolled puff pastry, thawed 3-4 minutes

3/4 cup custard powder

11/4 cups castor sugar

3/4 cup cornflour

1 litre milk

300 g cream

3 egg yolks

1 t vanilla essence

375 g icing sugar

2 1/2 T boiling water

Preheat oven to 180ºC (fan forced).  Line two baking trays with non-stick baking paper.

Join 2 pastry sheets together lengthways and trim to form a rectangle 30cm x 24cm, repeat with remaining pastry.  Place onto prepared trays and bake for 12 minutes or until golden. Cool.  Using a spatula flatten the pastry.  Line a 30cm x 24cm deep baking tray with foil, extending over the sides.  Place one sheet of baked pastry into the base of baking tray.

Combine custard powder, castor sugar and cornflour in a medium saucepan.  Gradually whisk in the combined milk and cream.  Cook over medium heat for 15-18 minutes, whisking constantly until custard comes to the boil.  Add egg yolks and vanilla essence and cook for a further 1 minute.  Pour the hot custard over pastry in baking tray.  Top with remaining sheet of pastry flat side up.

Combine icing sugar and water together in a heatproof bowl to form a thick paste.  Heat uncovered in the microwave for 1 minute on high.  Pour icing quickly over the pastry, cool.  Refridgerate 6-8 hours.

WHITE CHOCOLATE ROCKY ROAD

375g white chocolate buds   

40g butter

25g copha  

½ cup pistachio nuts

1/3 cup shredded coconut

150g white marshmallows

extra shredded coconut

Grease or use baking paper on your loaf tin or slice tin.

Place chocolate, butter, and copha in bowl and melt on medium in microwave. 

In a bowl, mix the chocolate mixture and nuts, coconut and marshmallows.

Pour into a loaf tin or slice tin and press down. Scatter a little coconut over it.

Put in fridge to set.

Remove and slice.

Note: For a child friendly version, substitute rice bubbles for pistachio nuts and rainbow marshmallows for white marshmallows.

Naomi Spruce