Lolly Cake

(This is a New Zealand recipe which I got from a book, Its really easy to make, and keeps the kids and kids at heart happy)

Ingredients:

100g (3.5 oz) Butter, melted
250g (9 oz) Malted Milk Biscuits
200ml (7 fl oz) Sweetened Condensed Milk (try and get something that’s not nestle)
200g (7oz) Foam sweets
30g (1o) dessicated coconut

Method:

1- Combine melted butter, biscuits, condensed milk and sweets in a large bowl and mix to combine (best done with a spoon then with hands!)
2- On a large, flat surface lay out baking parchment, 45cm long.
3- Put the mixture on to the parchment and mould into a log shape, (preferably the width you want your pieces to be)
4- Sprinkle coconut and roll in.
5-Roll up the paper and tighten. (This will stretch your log a bit more keep that in mind for 3)
6- Wrap the parchment (should be rolled up tight) in foil, fully covering.
7- Refrigerate overnight until firm.
8- Cut and serve!

Sprinkle Biscuits

Ingredients:

250g (9oz) Butter (softened)
140g(5oz) icing sugar (sifted)
1tsp Vanilla Extract (essence will do)
1 egg yolk
375g (13oz) Plain flour

To decorate:
Chocolate (my preference)
Coloured icing of your choice (pink looks best!) - recipe will be put on cake decorating page
Coloured sprinkles or hundreds and thousands

Method:

1- Beat the butter, icing sugar, vanilla and egg yolk in a large bowl until creamy. (I usually use an electric mixer).
2- Stir in flour an mix to a firm dough.
3- Wrap dough in baking parchment and chill for about 30 mins.
4- Pre-heat oven to about 180C, Gas mark 5.
5- Line baking trays with parchment.
6- Roll out dough to about 1/4 inch thickness, use a cookie cutter to get the desired shapes.
7- Place on tray and bake until lightly golden (10/15mins)
8- Let cool completely.
9- Top with generous amount of chocolate/Icing.
10- add loads of sprinkles!

Ozzy crunch

Ingredients

8oz margarine (better using baking butter)

5oz caster sugar

2 ½ oz crushed cornflakes

1 table spoon cocoa

5oz self raising flour

3oz desiccated coconut

Melted milk chocolate

Method:

1. Sieve flour and cocoa

2. Melt butter over low heat

3. Stir in sugar, cocoa, coconut and cornflakes

4. Gradually stir in flour

5. Turn into greased tin, level with knife

6. Bake on gas mark 4 for 30 mins (make sure it doesn’t get too brown, or else it will become too hard)

7. Cut into triangles whilst still warm

8. When cold cover with chocolate on one side.

Chocolate Éclairs

Ingredients:

Choux paste:

75g / 2 ½ oz plus 2 tbsp plain flour

Pinch of salt

60g / 2oz butter or margarine

150ml / ¼ pint / water

2 eggs beaten

Filling:

300ml / ½ pint double (heavy) cream

Topping:

125g / 4oz cooking chocolate

Method:

1. Grease 2 baking sheets. Sift the flour and salt together. Put the butter or margarine and water into a saucepan (don’t use non stick!) and heat gently until the fat melts, then bring to the boil.

2. Add the flour all at once and beat vigorously until the paste is smooth and forms a ball that leaves the sides of the saucepan clean. Remove from heat and spread the paste out at the bottom of the saucepan. Leave to cool for about 10 mins.

3. Beat in the eggs gradually until the mixture is smooth, glossy and gives a piping consistency. It may not need all the egg (just go with flow slowly). A hand held electric mixer is ideal for this.

4. Put the paste into a piping bag (or use a thick plastic normal bag) with a plain 2cm nozzle (cut the end of the bag to this much). Pipe out the paste into 6cm lengths, cutting the edges after each.

5. Bake in preheated oven at 220 °C / gas mark 7 for about 20-25 mins, until well risen, firm and a pale golden brown colour (for fan assisted ovens keep checking after 10 mins!).
Make a slit in the side of each éclair to let the steam out, return to the oven for a few mins to dry out.

6. Whip the cream until stiff (if you want add a bit of sweetener, not sugar as its too course).

7. Fill the éclair in the slits.

8. Melt the chocolate and cover the top with a knife or spatula. Leave to set.

FLAPJACKS 

250g Oats (make sure they arn’t rolled)
150g Butter/ Margarine
75g Sugar (soft brown is the better choice)
2 tbsp Golden Syrup (The more chewier you want add more)

1. Melt the butter, sugar and syrup on the cooke (Make sure it does not boil!)
2. Mix in oats
3. Put in deep baking tray (big enough to keep a bit thick, look at pic below)
4. Place in oven for 15-20 mins 170 for gas ovens and 150 for electric.
5. Bake until golden brown.
6. Remove, carefully cut, so it doesn’t break
7. Let cool fully before removing from tray.
8. If you want you can chocolate coat.