Bumping because people keep asking for this and can't find it ;)
elliehen,
Aug 4, 2:01am
Bumping because people keep asking for this and can't find it ;)
2boysmum,
Aug 4, 3:32am
BUMP. Too good too lose!
brianmac,
Aug 4, 11:45pm
bumpity bump.
woody81,
Aug 6, 2:20am
Bumping this gr8t thread up. YAY for the home bakers!
pixiegirl,
Aug 7, 10:15pm
Woops too close to the edge
brianmac,
Aug 7, 11:50pm
Fruity Coconut Bubble Slice 140g shredded coconut;90g rice bubbles;2/3 cup allbran;250g chopped glace apricots;1/2 cup chopped glace pineapple;125f chopped walnuts or pecans;125g butter;1/2 cup coconut cream;1/2 cup honey;1/3 cup raw sugar. Greas 20x30cm lamington tin.Combine rice bubbles,bran fruit & nuts in a bowl.Combine butter,coconut cream honey & sugar in a pan,stir over low heat,without boiling till butter is melted & sugar is dissolved.Bring to boil,simmer,incoveredwithout stirring for 5 mins.Stir into dry ing and spread into pan.Refrigerate till firm.
a_kiwi_grl,
Aug 8, 10:09pm
Is there any more weetbix slices with coconut and cocoa!
kennymac,
Aug 8, 10:26pm
copied from earlier thread WEETBIX ROCKY MALLOW - Base: 3 crushed weetbix, 1/2 c sugar, 2 T cocoa, 1 c coconut, 1 c flour, 1 t b powder, 175g melted butter. Combine all and press into tin. 180 for 15 minutes. Cool. Topping: 2 dsp gelatin, 1 t vanilla, 3 drops food colour, 1 c boiling water, 1 1/2c sugar. Dissolve vanilla and colour in water. Sprinkle gelatine over to dissolve. Mix in sugar. Beat on high for 10 minutes (until setting). Spoon over base, sprinkle with coconut and refrigerate
kennymac,
Aug 8, 10:27pm
copied from earlier thread WEETBIX FUDGE - 8 oz butter, 1 1/2c flour, 1/12 cups sugar, 1c coconut, 4 crushed weetbix, 1 1/2 tsp baking powder, 2 tbsp of cocoa, combine all together and mix then put into a Swiss roll container and cook for 20 minutes on 180 Ice with chocolate icing and sprinkle with coconut
cookessentials,
Aug 9, 11:00pm
Getting towards the last page I am sure I have plenty more that I can add to this.
barloo,
Aug 10, 4:12am
thanks to jenna68 LEMON COONUT SLICE – 1 cup flour, 2 tsp BP, 1 cup coconut, 1/2 cup brown sugar, 1/2 - 3/4 cup melted butter. Mix dry ingred, add melted butter and stir till 'clumpy', push into sponge roll tin. Cook 15 mins 180oC till nice and golden brown. Cool, ice with lemon icing - that's it! I am going to double it next time and extend my sponge roll tin because it doesn't last! I'm not a fan of coconut but you can hardly notice it, base is nice and crunchy. Oh dear, all this talk, will have to go and get a bit! Enjoy :o)
jenna68,
Aug 11, 8:34pm
z. z
brianmac,
Aug 12, 9:16pm
Ginger Shortbread Biscuits 250g butter,softened;1/2 cup caster sugar;250g plain flour;2 tsp ground ginger;caster sugar for sprinkling. Cream butter & sugar till light & fluffy.Sift together flour & ginger and gradually work in to butter mixture.Knead lightly,then roll out on lightly floured surface-5mm thick.Cut shapes with biscuit cutterput on baking tray and bake at 160 till golden,sprinkle with caster sugar while still warm.
brianmac,
Aug 12, 9:17pm
for a spicy version of above omit the ginger and add 1 tsp cinnamon & 1 tsp ground mace in with the flour.
kpmac,
Aug 14, 3:54pm
Morning all! bumping
brianmac,
Aug 14, 5:40pm
ha ha, ended up posting the same recipe twice!
lennyb1,
Aug 14, 6:11pm
But are they doubly good! .
barloo,
Aug 14, 7:28pm
Belguim slice 120g butter, 120g sugar, 1 egg, 1 tablespoon golden syrup, 2 teaspoons cinnamon, 2 teaspoons mixed spice, 1 teaspoon baking powder, 1 ½ cups flour - Preheat oven to 170 C. Beat butter and sugar until pale and creamy, add egg and beat well. Mix in golden syrup and then sifted dry ingredients. Press into a slice tin and bake for 20-25 minutes. Ice with white icing and sprinkle with raspberry jelly crystals.
Cut while warm.
barloo,
Aug 14, 7:41pm
from another poster:) Raspberry Slice
250gm butter,1/2 c sugar- cream together
and add 1 egg.
Add 2 cups flour,1/2 tspn bp. Mix to a stiff dough like pastry.
Place a large piece of baking paper on the bench and put the blob of dough in the middle,
put another piece of paper on the top and use a rolling pin to roll into a large rectangle so that the dough is about 3mm thick.
Take top paper off and spread raspberry jam over half the dough and fold over the other half like a sandwich.Press down edges.
Slide the whole thing (paper and all) onto an oven tray, this way there is no messy bench with flour on it from rolling out.lol.
bake at 150c for about 25 mins or until lighlty golden.
When cold ice with icing made with icing sugar, water and raspberry essence (no butter in the icing makes it taste like the real thing). And then cut into HUGE squares and gobble!
245sam,
Aug 15, 1:17am
bumping for twonk .
toniez11,
Aug 15, 1:45am
walnut and toffee slice hi there does anyone know the recepie for walnut and toffee slice it is so yummy and i really would love the recepie :)
barloo,
Aug 15, 2:05am
try this, I haven`t made thou Title: Toffee Nut Slice Ingredients 1pastry: -3 oz butter .2 tb sugar .1/2 ts vanilla . 3/4 cplain flour . 1topping: - 1 oz butter . 1/2 csugar . 1/3 cchopped walnuts . 1 1/2 tb cream . 1 1/2 tb plain flour . 4 oz dark chocolate . 1 oz solid white vegetable- 1shortening .
barloo,
Aug 15, 2:06am
. Step l: Line a 11 x 7 inch dish with aluminum foil. Beat butter, sugar and vanilla until light and fluffy. Add sifted flour, mix to a firm dough; knead dough lightly into smooth round shape. Press dough into base of prepared baking dish, bake in moderate oven 10 minutes. Step 2: Put butter, sugar, walnuts, cream and flour into saucepan, stir over low heat until butter has melted and sugar dissolved. Step 3: Spread topping mixture over base, return to moderate oven, bake further 30 to 35 minutes until light golden brown. Remove from oven, loosen edges carefully with knife; cool in baking dish. Step 4: Turn baked mixture out, cut into 1 1/2 inch squares. Put chocolate and vegetable shortening in top of double boiler, stand over simmering water until melted, dip biscuits into chocolate mixture diagonally, so that half the biscuit is coated in chocolate. *Note: This a a rich buttery shortbread which is topped with a crunchy walnut toffee, then dipped in chocolate. Makes approx. 30
brianmac,
Aug 16, 4:15pm
bumping up to keep it going
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