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Three sugary treats for school holiday fun

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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


  • 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

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