Sweets Recipes
AB
C
Choc Vanilla Slice
Ingredients
- 1½ 250g packets Morning coffee biscuits
- 1 cup boiling water
- 2 tbsp instant coffee powder
- 1 85g packet vanilla Instant Pudding Dessert Mix
- 2 300ml cartons thickened cream
- 1½ cups milk
- 1 85g packet chocolate Instant Pudding Dessert Mix
- 150g dark chocolate
- 60g unsalted butter
Instructions
- Line a 20cm x 30cm lamington pan with foil, allowing edges to overhang slightly
- Quickly dip ⅓ of biscuits into combined water and coffee. Place over base of prepared pan
- Combine vanilla pudding mix, half the cream and half the milk in a small bowl, beat with an electric mixer for about 1 minute or until thick. Spread evenly over biscuit base
- Dip half the remaining biscuits into water and coffee mixture. Place biscuits on top of vanilla pudding
- Combine chocolate pudding mix, remaining cream and milk in a small bowl, beat with an electric mixer for 1 minute or until thick. Spread evenly over biscuits
- Dip remaining biscuits into water and coffee mixture. Place over chocolate pudding
- Combine chocolate and butter in a small heatproof bowl, stir over a pan of simmering water until chocolate is melted. Spread over biscuits. Refrigerate overnight
Coconut Delight
Cook Time30 mins
Ingredients
- 1 cup self raising flour
- 1 cup cornflakes
- 1 cup coconut
- ½ cup sugar
- 1 tbsp cocoa
- 5 ozs shortening
- 1 tsp syrup
- vanilla
Instructions
- Melt syrup in shortening
- Put flour, cornflakes, coconut, cocoa, sugar in a large bowl and mix
- Mix into dry ingredients
- Put in a greased tin
- Press down and cook for about 30 mins in 190-200°c
- Set aside to cool.
- Cut into squares before coll still in tin
- Top with icing, sugar and cocoa
DEF
GIH
Frosted Gingerbread biscuits
Cook Time40 mins
Instructions
Gingerbread
- Sift 1 ½ cups self raising flour and ¼ tsp salt
- Add 1 desp? ginger, 1 tsp? cinnamon to above
- Beat 2 tbsp butter, ½ cup sugar, 2 egg yolks
- Add ½ cup treacle
- Add flour mixture with ½ cup milk
- Place in greased? and floured 8 x 8 tin and bake 350 deg for 40 mins
Frosting?
- Beat 2 egg whites, salt and 1 tbsp sugar
- Put on gingerbread, sprinkle with coconut and cook 15 mins
- Cut into squares
JKL
MNO
Monte Carlo Biscuits
Ingredients
- ¼ tsp shortening
- ½ cup sugar
- 1 egg
- 1½ cup self raising flour
- 3 tsp custard powder
- essence
- pinch of salt
Instructions
- Cream butter and sugar
- Add egg and essence and beat well
- Fold in flour and a pinch of salt
- Place small pieces on tray
- Press down with fork
- Bake in moderate oven until golden brown
- Join with jam and icing when cold
PQR
Pumpkin Scones
Cook Time15 mins
Ingredients
- 1 cup cold mashed pumpkin (Queensland Blue Pumpkin) 375g - 12oz
- 45 g butter 1½oz
- ¼ cup sugar
- 1 egg
- 2½ cups sifted self raising flour
- ¼ tsp salt
- ½ tsp cinnamon
- milk
Instructions
- Cream butter and sugar
- Beat in lightly beaten egg
- Stir in pumpkin
- Add flour, salt and cinnamon
- Mix together with knife
- If too dry add little milk
- Mixture should be sticky around side of basin
- Brush top of scones with little milk
- Cook 15 mins at 240
Notes
https://i.imgur.com/yz32Xal.jpg
http://nanasbook.org/wp-content/uploads/2020/04/pscones1-scaled-e1586191473306.jpg
http://nanasbook.org/wp-content/uploads/2020/04/pscones2-scaled.jpg
http://nanasbook.org/wp-content/uploads/2020/04/pscones3-scaled.jpg
http://nanasbook.org/wp-content/uploads/2020/04/pscones4-scaled.jpg
https://trove.nla.gov.au/newspaper/page/4403431
