Slices

Beat cream cheese, passionfruit syrup & eggs with electric mixer.
Pour over cooked base & crumble remaining 1/3 of base on top.
Cook at 180'C for approx. 30 min. Refrigerate.

Apricot Slice

150g chopped dried apricots
¼ cup orange juice
75g butter
½ can sw. condensed milk
½ cup brown sugar
1 pkt plain biscuits (crushed)
½ cup coconut

Cook apricot pieces in the orange juice in large pot until there is no liquid left.
Add butter, stir over low heat until it melts.
Add condensed milk & brown sugar, heat gently stirring often until sugar is dissolved & condensed milk is golden brown. Remove from heat, stir in biscuit crumbs & coconut.
Press into lined slice tin & sprinkle with coconut. Cut into fingers & refrigerate.

Citrus Slice

Base:
100g butter
½ can sw. condensed milk
1 cup coconut
grated rind of 12 lemons
1 pkt plain biscuits

Melt butter, add condensed milk, coconut, grated rind & biscuit crumbs.
Mix well & press into a lined slice tin.

Topping:
1 cup icing sugar
2 Tbsp soft butter
lemon juice

Mix icing sugar with butter, add lemon juice a few drops at a time. Spread on base.
Cut into slices & refrigerate.

Choc Fudge Slice

Base:
1 pkt plain biscuits (crushed)
1 ½ cup coconut
1 cup raisins
1 can sw. condensed milk
2 Tbsp cocoa powder
115g butter
1 tsp vanilla

Mix biscuit crumbs, coconut & raisins. In a small saucepan mix the condensed milk, cocoa & butter. Heat until bubbling; stir constantly.
Remove from heat, add vanilla & dry ingredients. Press into lined slice tin & chill.

Topping:
1 ¼ cup icing sugar
3 Tbsp cocoa powder
2 Tbsp soft butter
2 Tbsp hot water
½ tsp vanilla

Combine ingredients & spread over base. Slice into squares & refrigerate.

Coffee Slice

Base:
75g butter
1 egg (beaten)
½ cup brown sugar
1 Tbsp golden syrup
1 pkt malt biscuits (crushed)
1 tsp vanilla

Melt butter, add egg, brown sugar & golden syrup.

Stir in the biscuit crumbs & press into lined slice tin.

Topping:
Make a normal butter icing & add coffee (dissolved in hot water) to taste.
Spread on base & cut into fingers. Refrigerate.

Mint Slice

Base:
180g butter
180g brown sugar
6 Tbsp cocoa
2 eggs
1 ½ pkt plain biscuits (crushed)

Melt butter, sugar & cocoa in a pot. Remove from heat & add egg.
Add biscuit crumbs & mix. Press into a lined tin.

Filling:
2 cup icing sugar
7 10 drops peppermint essence
1 Tbsp soft butter
¼ cup cream

Beat together until smooth & creamy. Spread over base.

Topping:
175g choc
30g butter

Melt & spread over peppermint filling. Refrigerate.

Lolly

1 pkt malt biscuits (crushed)
4 oz butter
½ tin sw. condensed milk
1 pkt eskimo lollies (halved)
coconut

Melt butter, mix in condensed milk. Add biscuit crumbs & lollies.
Roll into a log & sprinkle with coconut. Refrigerate. Slice when firm.

Marshmallow

Base:
125 grams butter
1 cup sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp baking powder

Beat butter & sugar together until creamy. Add egg & vanilla essence. Beat well.
Stir flour into mix. Press into lined slice tin. Bake at 180C for 20 minutes.
Cool completely before slicing. Refrigerate.

Topping:
1 tbsp gelatine
1 cup water
1 cup sugar
1 Tbsp jelly crystals
Coconut

Sprinkle the gelatine over ¼ cup of water. Allow to swell. Microwave for 20 seconds.
Put the sugar & remaining ¾ cup of water into a pot & stir until sugar dissolves.
Briskly stir in gelatine, remove from heat & add jelly crystals.
When cool, beat with an electric beater until the mix is thick & fluffy.
Spread on base. Sprinkle with coconut.

Birdseed Bar

1 cup sesame seeds
1 cup sunflower seeds
1 cup coconut
1 cup cashews (chopped)
1 cup dried apricots (chopped)
100g butter
¼ cup honey
½ cup brown sugar

Toast sesame seeds, sunflower seeds, coconut & cashews in frying pan until golden.
Toss into large bowl with apricot pieces.
Heat butter, honey & brown sugar to the soft ball stage. (like honey crunch)
Mix together, press into lined slice tin. Cut when cool. Store in airtight container.

Honey nut

Base:

170g butter

2/3 cup sugar

½ tsp vanilla essence

1 ¾ cups flour

¼ cup cocoa

1 tsp baking powder

Topping:

100g butter

½ cup sugar

½ cup honey

150g chocolate chips

2 cup nuts / seeds

Preheat oven to 180'C. Line a medium sized dish with baking paper.

To make the base cream the butter and sugar with an electric bearer until the mixture is light and fluffy. Add vanilla essence and beat again. Sift in flour cocoa and baking powder and mix until evenly combined Press into the base of the prepared pan and bake for 15 mins.

To make the topping: melt butter, sugar and honey together in a saucepan over a low hear. Bring mixture slowly to a boil and sinner for 2 mins.

Sprinkle the chocolate chips and nuts / seeds over the hot base.

Pour the honey mixture over top and fan bake in the oven for several minutes.

Sunshine raisin

1 cup flour

2 Tbsp icing sugar

1 tsp baking powder

1/4 tsp salt

5 Tbsp butter (cold, grated)

4-8 Tbsp cold water

½ cup raisins

½ cup chopped dates

1 egg

¼ cup white sugar

First, line a baking tray with baking paper.

Combine the flour, icing sugar, baking powder, salt, butter and water to make a firm, pliable dough.

Divide the dough in half, and place on a lightly floured work surface.

Take one piece of the dough, and place it on a lightly floured work surface.

Roll it into a rectangle that’s about 3mm thick. Place on the lined baking tray.

Beat the egg, and brush the surface of the dough lightly.

Spread with raisins and dates.

Roll the other half of the dough to 3mm thick and place on top.

Using a rolling pin gently press the two layer of dough together and flatten to 4-5mm thick.

Brush with egg and sprinkle with white sugar. Cut into squares and bake at 200’C for 14-16 minutes.

Magic Slice

1 pkt crushed plain biscuits

100g melted butter

1 cup milk chocolate bits

1 cup cranberries

1 cup desiccated coconut

1 cup flaked almonds

1 can sweetened condensed milk

Preheat the over to 180'C. Grease and line an 18cm x 28cm slice tin with baking paper.

Combine the crushed biscuits and butter. Press the mixture into the prepared pan. Sprinkle the chocolate over the base. Top with the raisins, coconut and almonds. Pour the sweetened condensed milk evenly over the top. Bake for 20-25 minutes until golden brown.

Cool in the pan and cut into squares to serve.

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