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Recipes for Lunchboxes

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FOUNDATION BISCUIT MIX

500g marg (1 tub)
2 cups caster sugar
7 cups SR flour
4 eggs, beaten
4 tsp vanilla

Cream the butter and sugar.
Add the eggs one at a time beating well after each addition.
Add vanilla.
Gradually add the flour and mix to a stiff paste.
Empty onto a benchtop and divide into four equal portions. From here you can keep them plain, or put each portion in bowls and follow the variations below.

When you've added the variations, roll each portion into a log about 5cm in diametre.
Double wrap in gladwrap and freeze. When you want some fresh baked bickies, take out a log, dont thaw, just slice right from frozen. Place on a tray lined with baking paper and bake at 200'C for around 10mins. Don't judge if they're cooked by the tops, they will remain pale. Check the bottoms, they're ready when the bottoms are golden brown. They'll firm up slightly more on cooling, and end up with the consistency of shortbread.




Variations

Jam Drops - after slicing frozen dough ready for the oven (later), make a small indent in the middle of each biscuit and add a dollop of fave jam. Bake.

Coconut Biscuits - Mix in 3tbsp coconut (per portion).

Crunchy Sultana Biscuits - 1/2 cup sultanas and 3/4 cup crushed cornflakes to each portion

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RICE BUBBLE ‘LCM’ SLICE


110g Butter
cup Sugar
2 Tablespoons Honey
4 cups Rice Bubbles
cup coconut


1. Boil butter, sugar and honey gently for 2-3 minutes.

2. Combine Rice Bubbles and coconut in a bowl and stir in the sugar mixture.

3. Press into a lined slice tray

4. Refrigerate for 20 to 40 mins,

5. Cut into fingers and store in fridge.


Muesli Cups

3 cups of museli

cup shredded coconut

teasp. Ground cinnamon

125g butter, chopped

cup dark brown sugar

1 Tab honey

Mix dry ingredients

Place butter, sugar and honey in a large pan. Stir over low heat until the sugar dissolves.

Increase the heat until the mixture starts to boil.

Remove pan from heat and stir in rolled oats mix.

Put into patty pans and bake in a moderate oven for 30 minutes.

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