Anzacs 

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 1 cup flour 
 1 cup rolled oats
 1 cup sugar
 pinch of salt
 125g butter
 1 Tbsp golden syrup
 1 tsp vanilla
 1 tsp baking soda
 2 Tbsp boiling water

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Place the flour, oats, sugar & salt in a large bowl.
In a saucepan heat the butter, golden syrup, & vanilla.
Dissolve the baking soda in the boiling water & pour into heated butter mix.
It will instantly froth, pour quickly into dry ingredients & mix.
Place spoonfuls of mix onto greased or lined oven tray. Flatten with a fork.
Bake at 180'C for about 7–14 min, depending on size. 

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Afghans    

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 200g butter                 
 ½ cup brown sugar              
 1 egg                    
 1 tsp vanilla essence             
 1 ¾ cup flour                 
 ¼ cup cocoa
 2 tsp baking powder
 ½ cup coconut
 2 cup cornflakes
 20 walnut halves or jaffas

 

Cream butter & sugar. Mix in egg & vanilla, sift in the flour, cocoa & baking powder.  
Add the coconut & cornflakes, mix until combined. 
Spoon tablespoons of mixture onto greased oven trays.    
Bake at 180'C for 15-20 mins. Ice with chocolate icing.

 

 

 

Biscotti 

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 215g flour
 ½ tsp baking powder
 160g cup sugar
 ¼ tsp salt
  60g butter
 2 large eggs
 1 tsp vanilla essence

 150g of any flavours:
 - cranberries & pistachios  
 - chocolate & pecan
 - almonds & raisins 
 - walnuts & ginger

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Sift flour, baking powder, sugar & salt in a large bowl. 
Rub in butter. Whisk eggs & vanilla, add to mix. Add chosen flavours.   
Shape into 6 cm log & bake at 160C for 30 min. Cool.
Slice into 1 cm slices place on baking papered tray & 150'C for 10 mins each side.

 

 

Belgium

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 4 oz butter 
 4 oz sugar
 1 egg 
 2 cups flour
 1 tsp allspice 
 1 tsp cinnamon 
 1 tsp baking powder

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Cream butter & sugar, add egg. Add flour, allspice, cinnamon & baking powder. 
Mix well, then roll out thinly on a floured bench. Cut into rounds, place on lined or greased tray.
Bake at 180'C for approx. 11 mins. When cool, spread with jam, stick together & ice. 
Sprinkle jelly crystals on top. (add an extra egg and you can spread thinly in lined dish to make a Belgium slice)

 

 

Bumblebees

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 5 oz butter
 pinch of salt
 1 cup sugar
 1 egg (beaten)
 2 cup chopped dates
 50g Tasti chopped nuts (optional)
 1 tsp vanilla
 3 cups rice bubbles
 approx. 1 cup coconut

Put butter in a saucepan, add salt & sugar. Heaty until butter is melted & sugar has dissolved, then stir in beaten egg, chopped dates & nuts.
Bring to boil, stirring all the time, for 3 mins. Take off heat, add vanilla & rice bubbles.

Cool a little then roll into tablespoon sized balls in the coconut. 
Wet hands make it easier. Store in fridge.

 

 

 

Shortbread

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 8 oz butter                   
 5 oz sugar                     
 1 tsp vanilla                      
 10 oz flour                     

 

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Cream butter & sugar, add vanilla & flour.

Shape & place on greased tray.

Bake at 160'C for approx. 20 mins.

Fanbake for the last few mins.

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Honey crunch

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 4 oz butter 
 2 Tbsp honey
 ¼ cup sugar
 4 cup rice bubbles

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Melt butter, sugar & honey together in a large saucepan.
Simmer for 45 mins stirring constantly until golden brown. 
Remove from heat & mix in rice bubbles. 
Press into lined slice tin & leave to set for about 5 mins, then cut.

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Coconut cookies

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100g butter 
1 cup sugar
1 egg
1 cup flour
1 tsp baking powder
a dash of salt
2 cups of coconut

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Beat butter , sugar & egg until well mixed. Sift the flou, baking powder, and salt into butter mixture. Mix well & stir in coconut.  Mixture will be very stiff.
Place on a greased tray & allow a little room for spreading. Don't flatten them!  

Bake for 12-15 mins at 180'C.

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Chocolate chip & PB

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 1 cup peanut butter
 ¾ cup white sugar
 1 egg
 ¾ cup choc chips

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Beat the peanut butter & sugar together. Add egg, then choc chips.
Roll tablespoons of mixture into balls & place on a baking paper lined oven tray.
Flatten with a fork & bake at 180C for 15 18 mins.

 

 

Almond macaroons 

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 2 egg whites
 200g caster sugar
 100g ground almonds
 1 tsp almond essence

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Beat egg whites until soft peaks form.
Whisk in half the sugar. Fold in ground almonds, remaining sugar & essence.
Using a teaspoon place small dollops on a lined baking tray. 
Bake at 180'C for 10-15 minutes, until just golden.
Cool on wire rack.

 

 

Coconut macaroons 

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 ¾ cup sugar
 2 ½ cup coconut
 2 egg whites
 1 tsp vanilla
 pinch salt

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Beat egg whites, gradually add sugar.
Mix in the rest of ingredients & scoop mix into balls with an icecream scoop.
Place on a greased tray & bake at 160'C for 14 mins, or until edges are slightly golden.

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White choc & cranberry

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 ¾ cup butter, softened
 ¾ cup packed light brown sugar
 ½ cup white sugar
 2 teaspoons vanilla
 1 egg
 1 ¾ cups flour
 ½ teaspoon baking soda
 ¼ teaspoon salt
 1 cup white choc chips
 1 cup sweetened dried cranberries

 

Beat butter, sugar, vanilla & egg with electric beater until well mixed. 
Stir in flour, baking soda & salt. Add choc chips & cranberries.
Roll into balls & flatten on lined oven tray. Place about 2 inches apart.
Bake at 180'C for 12 - 15 minutes until light brown. Place on cooling rack.

 

Crispy pudding cookies

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 185g butter
 1 egg
 185g flour
 1 tsp baking powder
 185g sugar
 185g sugar
 1 instant pudding mix
 3 Tbsp cornflour

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Soften butter, then combine ingredients. 
Place on lined baking tray and bake at 190'C for ten minutes. 

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Marshmallow surprise treats

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 100g butter
 ½ cup brown sugar
 1 Tbsp cocoa
 1 tsp vanilla
 ½ can sw. cond. milk
 2 cup biscuit crumbs
 marshmallows
 approx.. 1 cup coconut
 

Melt butter in a saucepan on low heat. 
Add sugar, cocoa, vanilla & condensed milk. Mix in crumbs. Cool.
With damp hands shape a spoonful around a marshmallow. 
Roll in coconut & store in fridge. 

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