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[ Anzacs ] [ Lemon Coconut Slice ] [ Brownies ] [ Basic Scones ] [ Choc Chip cookies ] [ Cherry Ripe Slice ] [ Icing ] [ chocolate cookies ] [ Nannas Cookies ] [Chocolate Covered Macaroons ] [ Chocky Rocks ]

 

Anzacs        (makes about 30 )

1 cup plain flour             125g butter
1 cup rolled oats            1 tbs golden syrup
3/4 cup coconut              2 tbs boiling water
1 cup castor sugar         1/2 ts bi-carbonate soda
Combine flour, oats coconut and sugar in large bowl.

 Melt butter and golden syrup  together over low heat. Blend in combined  water and soda

Add butter mixture to dry ingredients and mix well.

Place heaped teaspoons of mixture on greased baking trays, allow room for spreading

Bake in slow oven(150c) for 15-20minutes or until golden.

Allow to cool on trays for a few minutes before transferring to wire  rack to cool.

[ Top of Page ][ Anzacs ] [ Lemon Coconut Slice ] [ Brownies ] [ Basic Scones ] [ Choc Chip cookies ] [ Cherry Ripe Slice ] [ Icing ] [ chocolate cookies ] [ Nannas Cookies ] [Chocolate Covered Macaroons ] [ Chocky Rocks ]

Lemon Coconut Slice

125g butter 1 3/4 cups icing sugar
1/2  cup sweetened condensed milk 1/4 cup lemon juice 
250g packet arrowroot biscuits, crushed 2 tbls coconut 
1cup of coconut 15g butter
1 tsp grated lemon rind

 

Place butter and condensed milk in a saucepan, stir over low heat until well combined.

Combine biscuits crumbs with coconut and rind. Add milk mixture. Mix well.

Press firmly into a foil lined 18x28  slab tin. Refrigerate until firm.

ICING Combine remaining  ingredients until smooth. Spread over base. sprinkle with toasted coconut and shredded lemon rind if desired. Cut into squares.  

Makes about 24

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Brownies

90g butter 1 cup plain flour
2/3 cup brown sugar 1 tbls cocoa
3/4 cup water 1 tsp cinnamon 
1/4 cup raisins 1/4 cup chocolate pieces
1 cup self raising flour
Stir butter, sugar, water and raisins in a saucepan over low heat until butter melts and sugar dissolves. Remove from heat.

Sift flours, cocoa and cinnamon into a bowl. Stir in nuts and chocolate. Stir in butter mixture.

Grease and line tin. Spread mixture in tin, smoothing the surface. Bake in a moderate oven (180c) for 25 to 30 minutes or until cooked when tested. Cool before removing from tin.

[ Top of Page ][ Anzacs ] [ Lemon Coconut Slice ] [ Brownies ] [ Basic Scones ] [ Choc Chip cookies ] [ Cherry Ripe Slice ] [ Icing ] [ chocolate cookies ] [ Nannas Cookies ] [Chocolate Covered Macaroons ] [ Chocky Rocks ]

Icing          

60g butter 1 tbls cocoa
3/4 cup icing sugar 1 tbls milk
Beat butter until creamy. Blend in sugar, cocoa and milk until smooth. Spread over brownie. Cut into squares.

 

[ Top of Page ][ Anzacs ] [ Lemon Coconut Slice ] [ Brownies ] [ Basic Scones ] [ Choc Chip cookies ] [ Cherry Ripe Slice ] [ Icing ] [ chocolate cookies ] [ Nannas Cookies ] [Chocolate Covered Macaroons ] [ Chocky Rocks ]

Basic scones

2 cups self-raising flour 15g butter
2 teaspoons sugar 250ml (1 cup) milk, approximately

 

Grease 20cm round cake pan. Sift flour and sugar into bowl, rub in butter, stir in enough milk to mix to a soft sticky dough. Turn dough onto floured surface, knead lightly until smooth. Press dough out to about 2cm thickness, cut into 5cm rounds. Place scones into prepared pan, brush with a little extra milk. Bake at 240C for about 15 minutes.

[ Top of Page ][ Anzacs ] [ Lemon Coconut Slice ] [ Brownies ] [ Basic Scones ] [ Choc Chip cookies ] [ Cherry Ripe Slice ] [ Icing ] [ chocolate cookies ] [ Nannas Cookies ] [Chocolate Covered Macaroons ] [ Chocky Rocks ]

Choc - chip Cookies

 

250g unsalted butter, softened 2 cups of  plain flour
1 cup brown sugar 1 teaspoon baking soda
3/4 cup castor sugar 1/2 teaspoon salt
2 eggs 1 1/2 cups chocolate chips
1 teaspoon vanilla essence

 

Preheat the oven to 160 degrees C. Grease an oven tray.
Cream butter, brown and castor sugars together until pale and creamy.

Add eggs one at a time until incorporated. Add vanilla and mix well.
Sift dry ingredients together and stir in, mixing thoroughly.

Stir in chocolate chips, and place mixture in spoonfuls onto the baking tray.

Bake in the preheated oven for 8-10 minutes. Remove from oven while centers are slightly soft. Cool on the baking sheet for 5 minutes before transferring cookies to a wire rack to cool completely.

[ Top of Page ][ Anzacs ] [ Lemon Coconut Slice ] [ Brownies ] [ Basic Scones ] [ Choc Chip cookies ] [ Cherry Ripe Slice ] [ Icing ] [ chocolate cookies ] [ Nannas Cookies ] [Chocolate Covered Macaroons ] [ Chocky Rocks]

Cherry Ripe Slice

1 cup of self raising flour 1 1/2 cups of desiccated coconut
1 Tbs of cocoa 1 tin of condensed milk
1/3 cup sugar 1 packet of chopped glace cherries
100g butter or margarine 150g cooking chocolate
100g crushed Marie biscuits 30g copha
Melt the butter and combine the sugar, sifted flour and cocoa, and crushed biscuits. Spread into a lamington tin and bake in a moderate oven for 15 minutes

For the filling, mix together the coconut, condensed milk and chopped glace cherries, and spread evenly onto the base. Cook for a further 15 minutes

Melt the cooking chocolate and copha together and spread over the cooled slice. Cut into squares when the chocolate is set.

[ Top of Page ][ Anzacs ] [ Lemon Coconut Slice ] [ Brownies ] [ Basic Scones ] [ Choc Chip cookies ] [ Cherry Ripe Slice ] [ Icing ] [ chocolate cookies ] [ Nannas Cookies ] [Chocolate Covered Macaroons ] [ Chocky Rocks ]

Chewy Chocolate Cookies

1 cup unsalted butter 1 cup whole meal  flour
1 1/4 cups brown sugar, 1 tsp. baking powder
1/4 cup sugar 1 tsp. bi-carbonate  soda
2 eggs 1/2 tsp. salt
2 tsp. vanilla 2 1/2 cups chocolate chips
1 1/4 cups plain  flour

 

Using an electric mixer cream butter, brown sugar and  sugar in a large bowl until fluffy. Beat in eggs one at a time. Beat in vanilla.

In separate bowl, stir together plain flour, whole meal flour, baking powder, bi-carbonate soda and salt. Stir into creamed mixture until combined.

Stir in chocolate chips. Roll into 1 inch (3 cm) balls and place on ungreased baking sheets.

Bake in centre of preheated  (180 C) oven for 12 minutes or until cookies are golden around the edges. Cool on baking sheets for 2 minutes then remove to wire rack.


[ Top of Page ][ Anzacs ] [ Lemon Coconut Slice ] [ Brownies ] [ Basic Scones ] [ Choc Chip cookies ] [ Cherry Ripe Slice ] [ Icing ] [ chocolate cookies ] [ Nannas Cookies ] [Chocolate Covered Macaroons ] [ Chocky Rocks ]

Nannas Cookies

125g butter 1/2 teaspoon bi-carbonate soda
1 cup castor  sugar 2 tablespoons buttermilk
1/2 teaspoon vanilla 1 1/2  cups plain flour
1/4 teaspoon salt 1/8 teaspoon baking powder
2 tablespoons beaten egg

 

In a large mixing bowl, cream together the butter, sugar, vanilla, and salt with an electric mixer. Add the egg and beat mixture until it's fluffy. Add the bi-carb soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.

In another bowl, combine the flour and baking powder.  Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated.


Roll the dough into a ball, cover it with plastic wrap, and chill it for 1 hour. Preheat oven to (170C) Roll dough out on a well-floured surface to 5mm thick and cut out cookies with cookie cutters.  Arrange cookies on an ungreased cookie sheet.

Bake for 12 to 15 minutes or until golden brown

 

[ Top of Page ][ Anzacs ] [ Lemon Coconut Slice ] [ Brownies ] [ Basic Scones ] [ Choc Chip cookies ] [ Cherry Ripe Slice ] [ Icing ] [ chocolate cookies ] [ Nannas Cookies ] [Chocolate Covered Macaroons ] [ Chocky Rocks]

 

Chocolate Covered Macaroons

2 egg whites 1/8 tsp. vanilla
1/2 cup sugar 1 1/3 cup coconut
3 Tbs. flour dark or milk chocolate,  melted
1/8 tsp. salt

 

Whip egg whites until foamy. Continue whipping egg whites while gradually adding sugar. Beat until stiff. Fold in the remaining ingredients.

Fill a pastry bag with the mix, pipe onto cookie sheet lined with parchment paper. Bake at350 degrees F for 12-15 minutes.

Melt chocolate, cool, dip bottom side (flat side) in the melted chocolate. Place upside down in a refrigerator until the chocolate solidifies.

[ Top of Page ][ Anzacs ] [ Lemon Coconut Slice ] [ Brownies ] [ Basic Scones ] [ Choc Chip cookies ] [ Cherry Ripe Slice ] [ Icing ] [ chocolate cookies ] [ Nannas Cookies ] [Chocolate Covered Macaroons ] [ Chocky Rocks ]

CHOCKY ROCKS


250 grams butter or margarine
1/2 cup sultanas or mixed fruit
125 grams castor sugar 100 grams choc bits
2 eggs 4 cups corn flakes 
2 cups self-raising flour 1/2 tspn vanilla

 

Cream butter and sugar. Add eggs one at a time. Add vanilla, sifted flour, sultanas & choc bits.

Roll  teaspoon of mixture in cornflakes. Place on greased tray. Bake 15-20 minutes at 180C. Cool on wire rack.

[ Top of Page ][ Anzacs ] [ Lemon Coconut Slice ] [ Brownies ] [ Basic Scones ] [ Choc Chip cookies ] [ Cherry Ripe Slice ] [ Icing ] [ chocolate cookies ] [ Nannas Cookies ] [Chocolate Covered Macaroons ] [ Chocky Rocks ]

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