Here are some yummy recipes my friends at school were asking for so I thought I may as well stick them on my blog to share too.
The Anzac Slice I actually copied over at Lisa's blog - thanks Lisa.
So here they are ...........if you get a chance to make them let me know what you think.
125grams butter 1 egg
1 cup sugar (raw, castor or plain) 1/2 tsp vanilla essence
1 cup SR Flour 1/2 tsp each cinnamon and mixed spice
1/4 cup coconut (nuts if desired - I dont usually put any in - sometimes walnuts)
3/4 cup rolled oats
Cream butter and sugar and add egg.
Combine remainder of ingredients and place on oven trays in teaspoonfuls.
Bake in moderate oven - 180 degrees for about 15 mins. Turn tray around half way during cooking - keep a close eye on them as they have a tendancy to burn very quickly.
(Great recipe to double and make a great size batch)
BANANA WALNUT BREAD
1 tsp vanilla essence
3/4 cup castor sugar
1 cup mashed banana (3 bananas)
3/4 cup SR flour
3/4 cup Plain flour
1/2 tsp bicarbonate of soda
1/2 cup chopped walnuts
Grease a loaf tin or tin of choice, line base with paper.
Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy, add eggs one at a time, beat until combined. Stir in half the banana with half the sifted dry ingredients and half the walnuts, then stir in remaining banana, dry ingredients and walnuts, stir until combined. Spread mixture evenly over tin. Bake in moderate oven for 45 mins. Stand for 5 mins before turning on to wire rack to cool. Can be served buttered. Keeping time: 2 days (if you're lucky)
(I just use a wooden spoon to mix all ingredients)
1 cup cornflakes
1 cup SR flour
3/4 cup sugar (of choice)
1 cup sultanas
125 gr melted butter
1 beaten egg
Mix cornflakes, flour, sugar and sultanas in bowl. Then add melted butter and stir through. Fianlly add beaten egg (better to add egg last as the heat from the butter may start to cook egg). Bake in a lined slice tin for 25-30 mins or double mixture in lamington tin for 40 mins.
1 cup rolled oats
1 cup plain flour
1 cup packed brown sugar
1 cup desiccated coconut
125g butter, chopped coarsely
2 tbs golden syrup
1 tbs water
Tsp baking soda
Preheat oven to 170C/150C fan-forced.
Grease 26cm x 32cm swiss tin; line base and long sides with baking paper.
Combine oats, flour, sugar and coconut in a large bowl. Mix butter, golden syrup and water in a saucepan; stir with a wooden spoon until melted. Remove pan from heat, add baking soda to the butter mix. Pour butter mix into oat mix and stir with a wooden spoon.Spoon mixture evenly into pan, then press down on the slice with your hands until flat. Bake for about 30 mins (it should feel firm to touch). Stand slice in pan for 15 mins.Turn out, remove baking paper and cut into pieces while warm.Makes 30.