slices.

slices.

Ann’s Choc-o-Nut Fingers

INGREDIENTS

1 cups Self-Raising Flour

1 tbsp CocoaPinch of Salt

¾ cup Sugar

1 cup Coconut5 oz Margarine

1 tsp Vanilla1 level tbsp Golden Syrup

METHOD

Melt margarine and syrup over low heat and cool. Add to dry ingredients and mix well. With a fork

spread into a greased slab tin (7 inch x 11 inch). Bake in a moderate oven for exactly 20 minutes. Ice while still warm with chocolate icing. Sprinkle with coconut if desired.

* Do not cook longer as it will be too hard.

~ 143 ~

slices.

Brownies

INGREDIENTS

200g Butter

½ cup Cocoa2 cups Brown Sugar

1 tsp Vanilla

1 cup Plain Flour2 Eggs

½ cup chopped Walnuts

METHOD

Melt butter and cocoa gently (don’t boil). At low heat, add sugar and vanilla . Take off heat and sift in

flour and stir. Add eggs and beat well. Stir in walnuts and spread evenly in slab tin. Bake for 20 minutes

in moderate oven. When cool, ice with chocolate icing.

~ 144 ~

slices.

Chocolate Coconut Delight

INGREDIENTS

1¾ cups Self-Raising Flour

2 tbsp Cocoa1 cup Coconut

½ cup Caster Sugar

½ cup Walnut Pieces180g Butter of Margarine

1 tsp Vanilla Essence1 tbsp Golden Syrup

Chocolate Icing:

2 cups Icing Sugar, sifted2 tbsp Cocoa

1 tsp Vanilla

30g Butter or Margarine2-3 tbsp Hot Water

METHOD

Sift cocoa and flour together into a large bowl. Add coconut, sugar and walnuts. Mix well. Melt butter, add vanilla and golden syrup. Stir together, cool and pour over dry ingredients. Mix well. Pour into

greased lamington tin. Press well. Bake in moderate oven for 20 minutes or until cooked when tested.

For the icing, combine all ingredients. Mix well until smooth and spread over cool slice.

~ 145 ~

slices.

Chocolate Coconut Delight

INGREDIENTS

1¾ cups Self-Raising Flour

2 tbsp Cocoa1 cup Coconut

½ cup Caster Sugar

½ cup Walnut Pieces180g Butter of Margarine

1 tsp Vanilla Essence1 tbsp Golden Syrup

Chocolate Icing:

2 cups Icing Sugar, sifted2 tbsp Cocoa

1 tsp Vanilla

30g Butter or Margarine2-3 tbsp Hot Water

METHOD

Sift cocoa and flour together into a large bowl. Add coconut, sugar and walnuts. Mix well. Melt butter, add vanilla and golden syrup. Stir together, cool and pour over dry ingredients. Mix well. Pour into

greased lamington tin. Press well. Bake in moderate oven for 20 minutes or until cooked when tested.

For the icing, combine all ingredients. Mix well until smooth and spread over cool slice.

~ 146 ~

slices.

Chocolate Fudge Slice

INGREDIENTS

¼ lb. Margarine

¾ cup Brown Sugar1 dessertspoon Golden Syrup

1 Egg

2 tbsp Cocoa½ cup Coconut

1 cup Self-Raising Flour2 tbsp Milk

½ tsp Vanilla

Pinch of Salt

METHOD

Melt margarine in saucepan, cool and add brown sugar and beat. Add egg and golden syrup, mixing well

with a wooden spoon. Add other ingredients. Spread evenly in greased lamington tin. Bake until cooked (15 to 20 minutes). Remove and immediately ice with chocolate icing (see p.146).

~ 147 ~

slices.

Chocolate Peppermint Slice

INGREDIENTS

Chocolate Icing:

6 oz Butter

1 cup Coconut

1½ cups Self-Raising Flour½ cup Brown Sugar

Peppermint Layer:

3 tbsp Milk1 tsp Peppermint Essence

2 oz Melted Copha12 oz Icing Sugar

Chocolate Icing:

3 oz melted Copha1 tsp Coffee Powder

½ cup Drinking Chocolate

METHOD

Combine flour, coconut and brown sugar. Add melted butter. Press into lamington tin and bake for 10-15 minutes in moderately hot oven. Melt copha, add milk and peppermint essence. Mix in icing sugar.

Spread over hot biscuit and allow to cool thoroughly. Mix drinking chocolate and coffee powder together then add melted copha. Spread over peppermint filling and allow to set before cutting into squares.

~ 148 ~

slices.

Coconut Slice

INGREDIENTS

125g Butter or Margarine

¾ cup Sugar1 Egg

2 cups Self-Raising Flour

⅓ cup Jam (preferably Strawberry or Apricot)

Topping:

1 cup Coconut½ cup Sugar

1 Egg, beaten

METHOD

Cream butter and sugar together until creamy. Beat in egg. Fold in flour. Press into greased lamington tin.

Spread jam evenly over base. For the topping, whisk all ingredients together with a fork. Spread evenly

over jam. Bake in a moderate oven for 30 minutes or until cooked. Cut into squares when cold.

~ 149 ~

slices.

Date Fudge Slice

INGREDIENTS

125g Butter or Margarine

1 cup Brown Sugar2 tbsp Cocoa

2 tbsp Golden Syrup

1 Egg, beaten1 cup Self-Raising Flour, sifted

½ cup chopped Dates½ cup chopped Walnuts

1 tsp Lemon Rind

60g Dark Chocolate, melted (optional)

METHOD

Place butter, sugar, cocoa and golden syrup in a saucepan. Stir over a low heat until butter has melted and

the ingredients are well combined. Remove from heat and cool slightly. Whisk in the egg. Combine the remaining ingredients in a bowl. Add the butter mixture and mix well. Spread evenly into a greased

lamington tray. Bake in a moderate oven for 20-25 minutes. Cool, drizzle with chocolate. Allow to cool

completely in tin.

~ 150 ~

slices.

Dried Fruit Slice

INGREDIENTS

2 cups Plain Flour

½ tsp Mixed Spice¼ tsp Ground Cloves

¼ tsp Ground Cinnamon

160g Butter (chopped)2 tbsp Water (approx.)

2 tbsp Caster Sugar

Dried Fruit Filling:

½ cup chopped Pitted Dates

½ cup chopped Raisins2 tbsp Mixed Peel

⅔ cup Water

¾ cup Currants

1 Egg, lightly beaten1 tbsp Raw Sugar

METHOD

Sift dry ingredients for pastry into bowl, stir in caster sugar, rub in butter. Add enough water to make

ingredients cling together. Turn dough onto lightly floured surface, knead gently until smooth, cover and refrigerate for 30 minutes. Roll half of the pastry between sheets of greaseproof paper to forma rectangle

to fit the cooking tray. Place in greased tray and bake in a moderately hot oven until browned, then cool.

For the dried fruit filling, combine dates, raisins, peel and water in a pan. Bring to boil. Stir until mixture

is a thick paste. Stir in currants and cool. Spread dried fruit filling evenly over pastry base. Roll remaining pastry until large enough to cover fruit; firmly press all over with your hand and trim the

edges. Brush egg over the top, sprinkle with raw sugar and prick all over with a fork. Bake in moderately hot over for about 15 minutes, or until lightly browned. Cool in pan and cut into rectangles when cold.

~ 151 ~

slices.

Ginger Crunch

INGREDIENTS

¼ lb. Margarine

½ cup Brown Sugar2 level tbsp Ground Ginger

¾ cup Plain Flour

¼ cup Self-Raising Flour¼ cup Coconut

Icing:

1 tbsp Butter1 level tbsp Golden Syrup

1 cup sifted Icing Sugar2 level tbsp Ginger Powder

Cold Milk

METHOD

Beat margarine, sugar and ginger until creamy. Sift flours and add to creamed mixture. Mix until evenly

blended and add coconut. Spread in a lamington tin and bake in a moderate oven for about 15 minutes.

For the icing, mix ingredients together and spread on top of the crunch while it is still warm.

~ 152 ~

slices.

Hazel’s Creation

INGREDIENTS

Base:

1 cup Butter

½ cup Caster Sugar

1½ tbsp Cocoa1 cup Coconut

1 Egg2 cups crushed Wholemeal Biscuits

½ cup Walnut or Pecan pieces, chopped

Vanilla

Filling:

2 cups sifted Icing Sugar

2 oz Butter2 tbsp Custard Powder

2 tbsp Hot Water

Topping:

3 oz Cooking Chocolate

1 dessertspoon Butter

METHOD

For the base, melt the butter, then add the rest of the ingredients. Place in a square tin and put in the

fridge for 30 minutes. Mix the filling ingredients together and spread over base. Return to the fridge for

another 30 minutes. Melt the topping ingredients and spread over filling. Store in refrigerator.

~ 153 ~

slices.

Lemon Cheese Slice

INGREDIENTS

4 oz Butter

4 oz Caster Sugar1 Egg Yolk

1 Egg White, beaten

½ tsp Vanilla1 cup Plain Flour

1 cup Self-Raising FlourPinch of Salt

Lemon Cheese:

1 cup WaterFinely grated rind and juice of lemon

1 tsp Butter

1 cup Sugar2 rounded tbsp Custard Powder

METHOD

Cream butter, sugar and vanilla and add egg yolk. Beat well. Sift flours and salt and add to mixture. Roll into 2 halves. Put one half in greased tin and cover lemon cheese. Top with the other half of the pastry.

Glaze with slightly beaten egg white or milk. Spread with extra caster sugar. Bake in moderate oven for

25 minutes.

For the lemon cheese, boil sugar, water and lemon rind. Blend custard powder with lemon juice. Add to contents of saucepan. Stir until thickened. Add butter. Allow to cool before putting between pastries.

* Should be FIRMLY thickened lemon cheese.

~ 154 ~

slices.

Lemon Ginger Slice

INGREDIENTS

4 oz Butter

4 oz Sugar2 level tbsp Coconut

1 tbsp Lemon Juice

Grated rind of 1 Lemon1 Egg, beaten

1 Egg White, beaten¼ cup chopped Crystallized Ginger

½ lb. Crushed Biscuits

METHOD

Place butter, sugar, coconut, egg and lemon juice in a saucepan and stir until well mixed. Cook for 2 minutes. Remove from heat and cool slightly, then add the rest of the ingredients. Press into a slab tin and

when set, ice with lemon icing and sprinkle with coconut. Cut into fingers when set.

~ 155 ~

slices.

Lemon Marshmallow Slice

INGREDIENTS

Base:

250g Arrowroot Biscuits, crushed

1 cup Coconut

Grated rind of 1 Lemon125g Butter or Margarine

½ cup Condensed Milk

Lemon Cheese:

¾ cup Caster Sugar

¼ cup Cold Water½ tsp Vanilla

2 tsp Gelatin

¼ cup Hot WaterCoconut

METHOD

Combine biscuit crumbs, coconut and lemon rind. Melt butter and add condensed milk. Stir over low heat until combined. Pour over crumb mixture. Press firmly into foil-lined lamington tin. Refrigerate.

For the topping, place sugar and cold water in a bowl. Whisk with electric beater for 2-3 minutes. Sprinkle gelatin over HOT water. Dissolve while hot and add to sugar mixture. Beat until thick and

white (5-10 minutes). Add vanilla and pour over slice. Sprinkle with coconut and set at room temperature.

~ 156 ~

slices.

Lemon Syrup Slice

INGREDIENTS

Base:

6 oz Butter

6 oz Brown Sugar

2 Eggs6 oz Self-Raising Flour

Syrup:

Juice of 1 Lemon4 oz Caster Sugar (more or less according to the juiciness of the lemon)

METHOD

Melt the butter gently, then stir in the brown sugar. Beat eggs, stir into the mixture with the flour. Turn mixture into lamington tin and smooth the surface. Cook in a moderate oven for 35-40 minutes until the

surface is soft, although set and light golden brown.

While the slice is cooking, mix the caster sugar with the lemon juice to form a thin paste. Remove the slice

from the oven and pour or spread the syrup over the HOT base. Allow to cool and cut into slices.

*Heat lemon in microwave for 15 seconds to make it juicier

~ 157 ~

slices.

Licorice Slice

INGREDIENTS

1 packet Sweet Biscuits, crushed

½ cup Coconut½ tin Condensed Milk

375g chopped Licorice Allsorts

125g Butter1 tbsp Golden Syrup

Icing:

3 oz Copha200g Chocolate

METHOD

Heat butter, golden syrup, add condensed milk. Pour over dry ingredients and mix well. Press into lamington tin. Melt the copha and chocolate together and pour over the top of the slice. Place in fridge to

set.

*1½ packets of Biscuit Base can be used instead of the sweet biscuits. The biscuit base is already crushed and not so sweet.

~ 158 ~

slices.

Mocha Slice*

INGREDIENTS

4 oz Copha

2 oz Powdered Milk4 oz sifted Icing Sugar

1 tsp Nescafe Coffee

1 tbsp Cocoa2½ cups Rice Bubbles

METHOD

Melt copha and add other ingredients. Press into slab tin and when set, cut into diamonds. The slice can be iced with chocolate topped with 100s&1000s.

~ 159 ~

White Christmas

INGREDIENTS

1 cup sifted Icing Sugar

1 cup Rice Bubbles1 cup Mixed Fruit (chop if necessary)

1 cup Powdered Milk

1 cup Coconut7 oz Copha

METHOD

Melt copha and add to rest of the ingredients. Press well into slab tin. Ice with copha icing. Cut into fingers when set.

slices.

Oaty Date Bars

INGREDIENTS

4 oz Margarine

1 Egg½ tsp Vanilla

¾ cup Brown Sugar

1½ cups Plain Flour½ level tsp Bi-Carbonate Soda

Salt½ cup Uncle Toby’s Rolled Oats

¼ cup chopped Pecans

Date Filling:

1½ cups Chopped Dates

Grated rind and juice of 1 Lemon

¼ cup Water¼ cup Brown Sugar

½ cup Chopped Pecans

METHOD

For the date filling, place dates, lemon rind and juice, brown sugar and water in a saucepan. Cook over

low heat until it becomes a paste. Add pecans, then mix and cool.

Cream margarine and sugar. Add egg, vanilla and golden syrup. Beat well. Sift flour, salt and bi-

carbonate soda into creamed mixture. Add rolled oats and nuts and mix. Empty half the mixture and pat down to fit. Spread with date filling. Roll out the remaining half and fit over filling. Bake in a very

moderate oven for 30 minutes or until cooked.

~ 160 ~

slices.

Yolanda’s Coconut Slice

INGREDIENTS

1 cup Self-Raising Flour, sifted

Pinch of Salt1 cup Coconut

4 oz Butter or Margarine

¾ cup Sugar2 small Eggs, well beaten

½ cup MilkLemon Icing

METHOD

Place sifted flour, coconut and salt in a bowl. Melt butter, stir in sugar. Add to flour mixture. Then add

well-beaten eggs and milk and mix thoroughly (this should be slightly fluid). Bake in greased lamington tin in a moderate oven for 20-30 minutes, or until it is firm to touch. While still warm, top fairly thinly

with lemon icing. Sprinkle with coconut if desired. Cut when cool.

*Freezes well.

~ 161 ~