Some of our favourite Recipes

Afghan biscuits

• 200g butter, softened
• 2 cups cornflakes
• 1/2 cup sugar
• 1 1/4 cups plain flour
• 1/4 cup cocoa
  Icing
• 1 cup icing sugar
• 2 Tablespoons water
• 1/4 teaspoon butter
• 1 tablespoon cocoa

Turn oven onto 180 degrees Celcius.
Cream butter and sugar until light and fluffy. Sift flour and cocoa, stir into creamed mixture.
Fold in cornflakes. Spoon mounds onto a greased tray. Bake for 15 minutes or until set.
When cold ice with chocolate icing.

Sift icing sugar and cocoa into a bowl add melted butter and sufficient water to mix to a spreadable consistency

Enjoy!

Baby Christmas Cakes

• 175g mixed fruit and nuts, such as currants, raisins, almonds, ginger, cherries
• 1/4 cup whisky, brandy or dark rum
• 100g soft butter
• 75g soft brown sugar
• 2 tbsp treacle or golden syrup
• 1 egg
• 75g flour
• pinch baking soda
• pinch cinnamon
• 2 tbsp milk

Chop the fruit and nuts coarsely and put in a bowl with the whisky, brandy or rum. Leave to steep for as long as possible. Overnight is best. Turn the oven to 160ºC and place 12 paper patty cups in a muffin tray. Put the soft butter, brown sugar and treacle or golden syrup in a mixing bowl and beat until light, then beat in the egg. Sift the flour, baking soda and cinnamon together and beat into the batter with the milk. Beat in the prepared fruit. Scoop batter into 12 paper patty pans and bake for 20-25 minutes until the cakes are set. They will still be flat and a little sticky on the surface. Remove from the oven and brush a little more whisky, brandy or run over the tops of the cakes. Cook on a rack. Eat straight away or leave to mature for a couple of weeks.

Kiwifruit Jam

• 1 kg kiwi fruit, peeled and chopped
• 1 cup of water
• 3 tablespoons lemon juice
• 3 cups of sugar

Method
Bring to the boil kiwi fruit, water and lemon juice. Cook for 15 minutes. Add sugar and stir till dissolved. Boil for 30 minutes or until setting point is reached.