Double Chocolate Chip Cookies

Ingredients

What you need
125g butter, softened
½ cup brown sugar
⅓ cup caster sugar
1 egg
1 teaspoon vanilla
1½ cups self raising flour
½ cup CADBURY Bournville Cocoa
¾ cup CADBURY Baking Dark Chocolate Chips

Everyone loves a chocolate chip cookie. Why not make 2 batches, they are sure to go quickly!

Method

1. CREAM together butter and sugars until light and fluffy. Whisk in egg and vanilla. Stir in flour and Cocoa then fold through Chocolate Chips.
2. PLACE teaspoonsful on greased baking trays. Bake in a moderately slow oven 160°C for 10-15 minutes or until cooked. Cool on a wire rack.

Museli Slice- Amy's Biblestudy treat

 125g butter

100g golden syrup

100g rolled oats

90g sultanas

75g cranberries

90g apricots

40g currants

80g self raising flour

95g brown sugar

80g choc chips (optional)

💓💓

Preheat oven to 180

Melt butter and syrup in microwave

Add all ingredients (except choc chips)

Then fold in choc chips

Spread in slice pan and cook for 25 min

Carol's Cinnamon Scrolls

Dough 

2 cups SR. Flour
2 tbsp caster sugar
Pinch salt
150 ml cream
150 ml milk

Mix flour, sugar and salt. Add milk and cream and mix til combined. 
Roll out in a rectangle shape on baking paper or floured board. (The flatter the more cinnamon swirls. I do - Maybe 1 cm ish. I can't remember) 

Cinnamon Sugar 
45 g butter softened 
1tbsp cinnamon
1/4 cup sugar (I use half caster and half regular) 

Mix all together and spread completely over dough. Right to edges. Roll up and cut into discs. Approx 1.5 cm thick. put on lined tray. I don't make them touch each other. Bake about 10 mins on 200'C , until cooked through

Icing
1 1/2 C icing sugar
25 g softened butter
1 tsp vanilla
1-2 tbsp milk 

Mix all together and spread on top just before serving.

Sarah's Flap Jack

Need to double:

100g margarine

100g soft brown sugar

75g golden syrup

225g rolled oats

A little cooking oil

Put the margarine, sugar and syrup into a saucepan and stir over low heat till melted. Add rolled oats and mix well.

Brush shallow tin (20 x 30 cm) and spread mixture.

Bake in moderate oven (180') for 20 min

Apricot Ginger Cake

Very quick and easy and great for morning teas. 

Base

250g butter melt and add

160g sugar dissolve and add

290g (2 cups) SR Flour

2 eggs (beaten)

Spread ⅔ mixture in a lined lamington (28cm x 18cm internal) tin.

Filling

1 tin pie apricots drained (you can get this in Woolies)

110g (½ cup) chopped 'naked ginger'

110g (½ cup)  sultanas

1 teaspoon cinnamon or mixed spice

Spread filling over base, then dot remaining mixture over the top - try to spread evenly.

Bake in a moderate oven (180 degreesC) for 45 minutes.

When cold, cut into squares and dust with sieved icing sugar.

Shortbread

250gm butter (Coles cheap butter is fine) slightly softened 
      - if I take it from the frig I give it 10 secs in the microwave
1/2 cup caster sugar
12 heaped tblsp plain flour

(The original recipe was 8oz butter, 4oz sugar, 12oz plain flour - which gives you the proportions)

Put the flour and sugar in a food processor and give a quick burst to mix it.
Add the butter preferably cut up a bit
Process until it forms into a ball of dough
      If it seems to be a bit soft and not forming into a ball add a bit more flour!
      If it does not form a ball take out on to a floured board and kneed a little until it combines.
Press evenly into a greased lamington tin (line the base if you like to make taking out easier)
Prick the top all over with a fork and use the prongs of the fork to press a pattern around the edge.
Cook for about 35 mins at about 350 degrees C
Keep an eye on it and take it out of the oven when it begins to go golden on top. 
    During cooking it will rise a bit in the middle but when it is done it will flatten out.

The temp and time are variable depending on the oven

While warm, sprinkle caster sugar over the top and while still warm and still in the tin, cut in pieces.
If you cut it when cold it may crumble.
Keeps for ages!

Choc Chip Slice

Makes 12

Cooking 30 minutes

150g butter, cubed

1/2 cup caster sugar

1/2 cup brown sugar

2 eggs

3/4 cup plain flour

1/2 cup self raising flour

1 x 250g packet dark Choc Bits

Preheat oven to 180*.  Line 16 x 26 cm slab pan with non stick pan

Cream butter, caster and brown sugar.  Add eggs and beat until combined.

Sift flours and add choc bits. Stir to combine.

Add to butter mixture and mix with wooden spoon.

Spoon into Pam and spread evenly.

Cook in oven for 30 min.

Choc Caramel Slice

Bill Granger

Choc Weet Bix Slice

This is for you Marky!

Ingredients:
1 cup SR Flour
1 tbs cocoa powder
4 Weetbix, finely crushed
1/2 cup dessicated coconut
1/2 cup loosely packed brown sugar
140g unsalted butter, melted and slightly cooled
1 tsp vanilla essence

Icing:
1 cup icing sugar
1 tbs cocoa powder
20g unsalted butter, melted
Boiling water

Steps:
Preheat oven to 180*C and grease 18cm square cake tin and line with baking paper.
Sift flour and cocoa powder in large bowl.  Add Weetbix, coconut and sugar and stir.
Add butter and vanilla. Mix well.

Press into prepared tin.
Bake 10-12 min and cool in tin for 10 min.

To make icing, sift icing sugar, cocoa powder.  Add butter and 1tb boiling water to make thick icing.

Ice slice while still warm. Leave to cool to room temperature for icing to set.

Mars Bar Slice

3 Mars Bar (3x 80g) 3 cups rice bubbles 40g butter, melted 150g dark chocolate Cut up Mars Bars and melt. Mix in butter and rice bubbles. Melt chocolate and pour over slice. Put in square tin. Refrigerate.

Apple Crumble Slice

Ingredients
125g butter, softened
1/3 cup (75g) caster sugar
1 cup (150g) White Wings Plain Flour
1 egg yolk
1 teaspoon vanilla extract
4 red apples, cored and sliced
2 tablespoons caster sugar, extra
1 teaspoon ground cinnamon

Crumble topping
½ cup (75g) White Wings Plain Flour
¼ cup (55g) caster sugar
¼ cup (20g) shredded coconut
75 unsalted butter, softened

Method

Preheat oven to 170ºC (fan forced). To make the crumble topping, place the flour, sugar, coconut and butter in a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.
 Set aside.
Process the butter, sugar and flour in a food processor until combined. Add the egg yolk and vanilla and process until the mixture forms a soft dough.
Press into a 20cm x 30cm slice tin lined with non-stick baking paper. Bake for 12–15 minutes or until the base is golden. Allow to cool. Place the apples, extra sugar and cinnamon in a bowl and toss to combine. Top the base with the apple mixture and the crumble mixture.
Bake for 50–55 minutes until golden brown.
Serves 12.

On the back of White Wings Flour by Donna Hay

Anzac Slice

Soooo much easier than making individual biscuits.
1 cup rolled oats
1 cup plain flour
1 cup firmly packed brown sugar
1/2 cup desiccated coconut
125g butter
2 tbs golden syrup
1 tbs water
1/2 tsp bicarbonate of soda

Turn oven to 160*.
Grease slice tray (26cm x 32cm)
Put oats, flour, sugar and coconut in large bowl and stir. melt butter, goldern syrup and water. Take off heat and add bicarbonate. It will froth. Put butter mixture into oat mixture. Spread into pan and flatten.
Cook for 35 min. Cool then slice into 5cm squads. Variations: 3/4 cup choc bits, sultanas or apricot pieces.
From AWW "Get Real, Make a Meal"

NAC Cocolate Brownie

Double Chocolate Brownies from The Cook's Companion by Stephanie Alexander

Ingredients:

180g unsalted butter, melted
3/4 cup Dutch cocoa (I use Green & Blacks organic cocoa), sifted
1 1/2 cups castor sugar
few drops of vanilla extract
4 eggs, lightly beaten
100g plain flour, sifted
3/4 tsp baking powder
120g dark 70% chocolate, chopped
pinch of salt

Method:

Oven should be preheated to 160 degrees celcius. Use baking paper to line a 20cm x 3cm shallow tin.
Combine the butter and cocoa in a large bowl. Add sugar, vanilla and eggs and mix until combined. Add the rest of the ingredients except the chopped chocolate. Stir until combined, then add the chopped chocolate and stir through.
Pour into prepared tin and even out with spatula.
Bake in prepared oven for 20-25 minutes, until it is not wobbly but a knife comes out with a little bit of wet batter attached (as you want it moist in the middle). Allow the brownie to cool in the tin, before cutting to serve or store in an airtight container.

Granola bar

From Good Living Magazine SMH 22 March 2011

"this recipe is flexible and can be changed as long as the proportion of wet to dry ingredients is the same. Add chopped dried fruit or puffed rice, coconut shavings, sunflower seeds and roughly chopped chocolate buttons."

125g butter
1/3 cup brown sugar
2 tbs honey
1 1/2 cups rolled oats
1/2 cup self raising flour
1 cup dried cranberries or raisins
1/4 cup sesame seeds
1/4 cup white chocolate buttons
1/2 cup chopped macadamia nuts

Preheat oven to 180C and grease and line lamington tin (20-30 cm)
Melt butter, sugar and honey in small pan over medium heat. Stir without letting it boil, until sugar dissolves. In a mixing bowl, combine oats, flour, dried fruit, seeds, chocolate and nuts. Pour in the butter mixture.
Combine with clean hands or a wooden spoon. Press mix firmly with pan with back of spoon and bake for about 30 minutes.
Cool completely in pan.
Remove and cut into 5x5 cm squares.
Makes 12


Note: mark and I loved this, but the kids were not too keen

Mars bar slice

3 Mars bars (240g)
3 cups rice bubbles
40g butter, melted
150g dark chocolate

Cut up Mars bars and melt in microwave. Mix in butter and rice bubbles. Put in square ti .
Melt chocolate and pour over slice. Set in fridge and cut into pieces.

Refrigerator Cake

Refrigerator Cake
Continental Chocolate Squares
Grandma Brissett 28th April 1970
Base
,	1/2 cup butter
,	1/2 cup sugar
,	2 tbls cocoa
,	1 egg
,	8 weetbix
,	Vanilla Essence
,	1 cup dessicated coconut
Topping (often only need 3/4)
,	1/4 cup butter
,	2 cups icing sugar
,	1 tbls custard powder
,	2 tbls hot water
Method
,	Cook butter, sugar and cocoa over hot water until sugar dissolves
,	Add beaten egg and vanilla.  Remove from heat.
,	Break weetbix up to size of breadcrumbs in food processor
,	Add crumbs, coconut to mixture
,	Spread in greased 7" square tin and set in fridge for couple of hours
,	Combine butter, icing sugar and custard powder with hot water.
,	Mix well and spread over mixture in tin and return to fridge to set.

Yum yum balls

Yum Yum Balls

Serves 30
Ingredients
2 cups crushed plain biscuits
1 cup coconut
2 tablespoons Cadbury® Bournville® Cocoa
400g condensed milk


Method
Mix all the ingredients together thoroughly.
Shape into small balls and roll in some extra coconut.
Chill for 30 minutes.

Lemon slice

http://blogs.abc.net.au/sa/2010/07/cwa-quick-and-easy-recipe-lemon-slice.html?site=adelaide&program=adelaide_evenings

This is a county womens association recipe

1 packet Marie biscuits

1 cup coconut

1/2 tin of condensed milk

125g melted butter

rind of one lemon


Mix condensed milk to melted butter and add other ingredients.

Press into a tin 17cm x 28cm.

Ice with lemon icing.

Refrigerator Cake

Refrigerator Cake
Continental Chocolate Squares
Grandma Brissett 28th April 1970
Base
,	1/2 cup butter
,	1/2 cup sugar
,	2 tbls cocoa
,	1 egg
,	8 weetbix
,	Vanilla Essence
,	1 cup dessicated coconut
Topping (often only need 3/4)
,	1/4 cup butter
,	2 cups icing sugar
,	1 tbls custard powder
,	2 tbls hot water
Method
,	Cook butter, sugar and cocoa over hot water until sugar dissolves
,	Add beaten egg and vanilla.  Remove from heat.
,	Break weetbix up to size of breadcrumbs in food processor
,	Add crumbs, coconut to mixture
,	Spread in greased 7" square tin and set in fridge for couple of hours
,	Combine butter, icing sugar and custard powder with hot water.
,	Mix well and spread over mixture in tin and return to fridge to set.