Japanese Anzac Biscuits 50 gms flour 75 gms sugar 2/3 cup coconut 2/3 cup rolled oats 50 gms butter 1 tablespoon golden syrup 1/2 teaspoon bicarbonate of soda 2 tablespoons boiling water 1. Mix together flour, sugar, coconut and rolled oats. 2. Melt butter and golden syrup. 3. Dissolve baking soda in boiling water, add to butter mixture. 4. Make a well in the centre of flour. 5. Stir in liquid mix. 6. Place in spoonfuls on cold greased trays. 7. Bake at 180 degrees C for 15 - 20 minutes. NOTE For the best results, use a standard metric (250 mls) measuring cup and metric measuring spoons when you use this recipe (1 tablespoon 15 mls/1 teaspoon 5 mls) Email to a friend Print this recipe Carrot Cake 2 cups grated carrot 1 1/2 cups vegetable oil 250 gms flour 1 1/2 teaspoons cinnamon 1 teaspoon vanilla essence 375 gms sugar 2 teaspoons baking soda 1/2 teaspoon salt 3 eggs 1/2 cup grated apple (optional) 1. Mix all ingredients together in a bowl. 2. Bake at 180 C for 30 minutes in a flat tin, or 45 minutes in a deeper tin. Topping 250 gms cream cheese 150 gms icing sugar Juice of 1 lemon 1. Place all ingredients in a bowl and beat well - (should be white and fluffy). 2. Spread on cake and top with chopped walnuts or almonds. NOTE For best results, use a standard metric (250 mls) measuring cup and metric measuring spoons when you use this recipe (1 tablespoon 15 mls/1 teaspoon 5 mls) Email to a friend Print this recipe Cornflake Cookies 100 gms butter 85 gms sugar 1 egg 125 gms flour 1 teaspoon baking powder 1/2 cup of dried mixed fruit 1/2 teaspoon vanilla essence 1. Cream butter and sugar, add egg and beat. 2. Add sifted flour, baking powder and mixed fruit. Mix well. 3. Roll spoonfuls in lightly crushed cornflakes. 4. Bake at 180 degrees C for 15-20 minutes. NOTE For best results, use a standard metric (250 mls) measuring cup and metric measuring spoons when you use this recipe (1 tablespoon 15 mls/1 teaspoon 5 mls) Email to a friend Print this recipe Peanut Brownies 125 gms butter, softened 1 cup sugar 1 egg 1 1/2 cups flour 1 teaspoon baking powder pinch of salt 2 Tablespoons cocoa 1 cup peanuts, roasted and husked 1. Cream butter and sugar until light and fluffy. 2. Add egg and beat well. 3. Mix in sifted dry ingredients. 4. Add peanuts and mix well. 5. Place spoonfuls on a greased tray and flatten with a fork. 6. Bake about 30 minutes at 150 degrees C. NOTE For best results, use a standard metric (250 mls) measuring cup and metric measuring spoons when you use these recipes (1 tablespoon 15 mls/1 teaspoon 5 mls). Email to a friend Print this recipe