The Experts

Three sugary treats for school holiday fun

Bookmark and Share

A few old favourites to make with the kids over the holidays – there is nothing like baking these to take you straight back to your childhood and create a few memories for the kids. These recipes are no-fuss, simple delights – the bonus for you and the kids is they require very little washing up.

Lemon Slice
You’ll need:
  • 250g butter
  • 395g tin of condensed milk
  • 2 cups Marie biscuits, crushed
  • 1 cup of coconut
  • Grated rind of two lemons

Icing

  • 1 ½ cups of icing sugar
  • 1 tbsp butter
  • 1 ½ lemons, juiced

Then you:

  1. In a saucepan, melt the butter and the condensed milk, stirring constantly (the mixture is prone to burning). Bring to boil and remove from stove.
  2. Add all the other ingredients.
  3. Press into a slab tin lined with baking paper.
  4. Place in the fridge until cool.
For the icing
  1. Mix all the ingredients together, adding a dash of hot water if the icing is too stiff.
  2. Spread icing evenly over the slice and cut into squares or rectangle pieces.

N.B. These keep well in an airtight Tupperware container.

Easy banana cake
You’ll need:
  • 1 ¾ cups of self raising flour, sifted
  • 1 cup of castor sugar
  • ¼ cup of brown sugar
  • 1 cup of mashed banana
  • 125g butter, melted
  • 3 eggs, lightly beaten
  • ¾ cup of sour cream

Then you:

  1. Place all the ingredients into a bowl and mix well until combined.
  2. Spoon into a fluted or spring form tin and bake for 40 minutes in a 180-degree oven.
  3. Cool on a wire rack and ice (the same icing used in the lemon slice recipe is divine).

White chocolate-dipped heart shortbreads

You’ll need:
  • 250g butter
  • 160g brown sugar
  • 3 cups of self-raising flour
  • 125 to 150gms white chocolate buttons (to dip the shortbread in)

Then you:

  1. Cream the butter and the sugar in a food processor.
  2. Add flour one cup at a time. Be sure to mix thoroughly before adding more flour.
  3. Wrap in cling wrap and refrigerate for an hour.
  4. Turn onto floured bench and knead for a few minutes.
  5. Roll to desired thickness and cut out with cutter of choice (I use hearts).
  6. Cook in a preheated 160-degree oven for approximately 15 mins till golden brown.
  7. Cool on wire rack.
  8. Melt white chocolate in microwave (be careful it doesn’t burn). It usually takes one to two minutes on medium heat. It is often a good idea to stir after one minute.
  9. Spread white chocolate evenly on shortbread and let cool.

And remember, enjoy!

Published: Friday, September 24, 2010

blog comments powered by Disqus

Today on Switzer

  • rudi-20141031

    Rudi Filapek-Vandyck

    Video

    With JB Hi-Fi’s share price up, are retail and consumer discretionary stocks set for a positive 2015? FNArena’s Rudi Filapek-Vandyck passes his judgement. (Broadcast Thursday 30 October 2014.)

    See more

  • skynews9211234038

    Shane Oliver

    Video

    For insights into the US Federal Reserve’s decision to end QE3, and what it means for stocks, AMP Capital Chief Economist Shane Oliver joins Switzer TV. (Broadcast Thursday 30 October 2014.)

    See more



  • skynews9208890038

    Marcel von Pfyffer

    Video

    Ahead of the decision on QE3, how is the stock market likely to react and is everything going well enough to sustain a strong rally into the new year? Marcel von Pfyffer tackles this and more. (Wednesday 29 October 2014.)

    See more

  • rickard_200x150

    The Medibank IPO is not well

    Paul Rickard

    Medibank is not a “high yielder” – and for my book, not “attractive”. Why are investors being misled?

    See more


Subscribe_normal_normal

Promo_shop