Ingredients

125g butter
2/3 cup castor sugar
1 teaspoon vanilla
2 eggs
1/4 cup milk
2 tablespoons cocoa powder
1 1/3 cup SR Flour

Method

1. Place butter, castor sugar and vanilla in a mixing bowl. Mix together for 3 minutes, add eggs and beat for a further 3 minutes.

2. Stir in SR flour, cocoa powder and milk and mix until combined.

3. Place teaspoons of mixture into patty pans and bake in oven 180 degrees Celsius, for 20 minutes.

Remove from oven let cool. Spread with frosting and decorate.

Frosting

2 cups sifted icing sugar
2 tespoons cocoa powder
1 dessertspoon softened butter
1 tablespoon of boiling water
1 teaspoon Vanilla Essence

Mix, icing sugar, cocoa powder, butter, vanilla and water until light and fluffy, add extra water if needed.

Ingredients

200g butternut biscuits crumbs
2 tablespoons (40g) Australian Butter, melted
3 cups Australian Vanilla Yogurt
1 tablespoon gelatine, dissolved in
1/4 cup boiling water
2 sachets (16g) diet berry flavoured jelly
2 cups boiling water

Method

1. Combine biscuit crumbs and butter and press into a 28 cm x 18 cm lamington pan.

2. Combine yogurt and gelatine and pour over the prepared based. Chill for 1-2 hours or until set.

3. Dissolve jelly in boiling water, allow to cool to room temperature. Pour jelly over set yogurt and chill until set. Cut into 15 slices to serve.

This recipe is courtesy of Dairy Australia

Ingredients

3 Mars Bars
90g butter
3 cups rice bubbles
200g melted chocolate (cooking or normal eating chocolate)

Method

Grease and line slice tin with baking paper.

Melt Mars Bars with butter and mix with rice bubbles. Pour mixture into tin.

Melt chocolate and pour over slice. Let slice set in a cool place (or the fridge).

Remove slice from tin and cut into pieces.

Ingredients

90g butter or margarine
1/3 cup sugar
1 tblsp honey
4 cups Corn Flakes

Method

1. Preheat oven to 150 degrees.

2. Melt butter, sugar and honey together in a saucepan until frothy. Add corn flakes, mix well. Spoon into paper patty cases.

3. Bake in a slow oven for 10 mins.

Makes about 24 honey crackles.

Ingredients

375g chocolate (1 pkt dark chocolate melts)
200g butter
1 1/2 cups CSR icing Sugar
2 tsp vanilla essence
3 eggs
2 cups flour
1 cup nuts optional (walnuts, pecans etc.)

Method

Melt the chocolate and butter over low heat or in the microwave. Remove from heat, adding the icing sugar and mix well. Add vanilla essence and eggs one at a time, stirring well to mix.

Lastly, add flour and optional nuts. Mixture will be wet and elastic in consistency. Pour into a baking paper lined sponge roll tin 20x30 cm. Bake at 180°C for 30 to 35 minutes.

Leave in the tin to cool. When completely cold, lift out and cut into squares. Dust with icing sugar to serve.

This recipe is courtesy of CSR Sugar