A standard 250ml cup has been used in all recipes.
- 125 gm. butter softened but not melted (1/4 packet)
- 1/2 cup sugar (brown is good for many recipes - caramel flavour)
- 1 egg lightly beaten
- 1 and 3/4 cups plain flour (or mix of white & wholemeal)
- 1 tsp. baking powder
Beat butter and sugar together to get a lot of air in, then beat in egg. Mix in flour and baking powder without beating any more.
Icing can be spread on slices, after baking, and while they are still slightly warm. Several Tbs. icing sugar are mixed with a few tsp. softened butter and boiling water to make the required amount of icing. This can be varied by adding a teaspoon of golden syrup, or a Tb. cocoa powder.
Use a well-greased baking tin or dish 20 cm. by 30 cm. A larger dish makes the mixture more thinly spread and more crisp. A smaller dish makes the mixture deeper and more like a cake, and needs to be checked if the centre is baked through. Bake for 15 to 20 minutes at 160 C.
Replace 3/4 cup flour with 3/4 cup desiccated coconut. Add 1 cup dried apricots, chopped and soaked 1 hour. 4 Tbs. chocolate bits are an optional extra.
Add 1/4 cup milk to mixture. Top unbaked mixture with peeled, sliced apple. Sprinkle over it 2 Tb. sugar mixed with 1 tsp. cinnamon.
Add 2 cups grated carrot & 1 tsp. mixed spice & 1 tsp. cinnamon plus an extra egg. When baked and cooled, top with 150g cream cheese mixed with 1 cup icing sugar.
Add an extra egg and 1/4 cup sugar. Replace 1/2 cup flour with 4 Tb. cocoa and add 1 tsp. baking powder extra. When baked top with chocolate icing.
Omit sugar and bake slice 10 minutes. Sprinkle over it 1 cup blanched, toasted, chopped peanuts, 1 cup desiccated coconut, 1/2 cup chocolate chips. Pour over 400g tin sweetened condensed milk and bake further 20 minutes.
Omit 3/4 cup flour. Add 3 Weetbix crushed & 1/2 cup dates, chopped. When baked and cooled top with icing.
Replace egg with 2 Tbs. golden syrup. Replace flour with 2 1/2 cups rolled oats.
Omit egg. Replace 1/4 cup sugar with 1/4 cup golden syrup. Boil butter, sugar and syrup together in saucepan or microwave until it forms a soft toffee ball when a few drops are dropped into a glass of water. Replace 1 cup flour with 2 cups rolled oats which have been lightly toasted. Mix dry ingredients into toffee and combine well. Spread 1/2 mixture in well-greased pan. Top with 2 cups soaked, chopped dried fruits, e.g. apricots, dates, prunes, sultanas, and spread remainder of oats on top. Press flat with damp hand. After baking cut in squares while still warm.
Add 3 Tb. peanut butter and 1 tsp. vanilla essence. Replace 1 cup flour with 1 cup rolled oats. When baked, top while warm with following icing. 10 Tb. icing sugar, 4 Tb. peanut butter, 2 Tb. boiling water, 2 Tb. cocoa.
Replace 3/4 cup flour with 3 Weetbix crumbled and 2 Tbs. desiccated coconut and 2 Tbs. cocoa. Top baked slice with chocolate icing while warm and cut into sqares.