Three sugary treats for school holiday fun
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.
- 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
- 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.
- Add all the other ingredients.
- Press into a slab tin lined with baking paper.
- Place in the fridge until cool.
- Mix all the ingredients together, adding a dash of hot water if the icing is too stiff.
- Spread icing evenly over the slice and cut into squares or rectangle pieces.
N.B. These keep well in an airtight Tupperware container.
- 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
- Place all the ingredients into a bowl and mix well until combined.
- Spoon into a fluted or spring form tin and bake for 40 minutes in a 180-degree oven.
- Cool on a wire rack and ice (the same icing used in the lemon slice recipe is divine).
White chocolate-dipped heart shortbreads
- 250g butter
- 160g brown sugar
- 3 cups of self-raising flour
- 125 to 150gms white chocolate buttons (to dip the shortbread in)
- Cream the butter and the sugar in a food processor.
- Add flour one cup at a time. Be sure to mix thoroughly before adding more flour.
- Wrap in cling wrap and refrigerate for an hour.
- Turn onto floured bench and knead for a few minutes.
- Roll to desired thickness and cut out with cutter of choice (I use hearts).
- Cook in a preheated 160-degree oven for approximately 15 mins till golden brown.
- Cool on wire rack.
- 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.
- Spread white chocolate evenly on shortbread and let cool.
And remember, enjoy!
Published: Friday, September 24, 2010
New on Switzer
- Get the power to save hundreds on electricity bills 29 Jul •
- Should you be spooked by China? George isn’t. Neither is Wall Street! 29 Jul •
- Labor leader is all about numbers 28 Jul •
- It’s China versus the US and China is winning 28 Jul •
- All bark and no bite 28 Jul •
- Global focus returns to the US 27 Jul •