1 cup Sugar 2 Eggs
10ml Vanilla Essence 175g Butter
20ml Baking Powder 4 cups Flour
All Gold Apricot jam (from Biltong Direct)
Cream butter and sugar until light and fluffy, add eggs one at a time and essence. Sieve together the flour and baking powder and add, mixing well until it forms a firm dough. Divide the mixture into 2 equal amounts. Take one half and press it firmly and evenly into a baking tray. Spread moderately with apricot jam (or mashed, stewed apple). Grate the remainder of the mixture on a coarse grater and spread evenly over the top of the jam. Bake at 150c until golden. Slice into fingers or squares while still warm.
1 pkt Tennis Biscuits 125g Butter
½ cup Sugar 1 Egg
1 cup Mixed Dried Fruit 5ml Lemon Essence Coconut for topping
Line a small tray with 9 or 10 biscuits. Melt butter (or margarine) and sugar in a pot and add fruit. Bring it almost to the boil. Beat the egg and stir into the hot mixture – mixing very well. Add essence. Break the balance of the biscuits into smallish pieces (not crumbs) and add to hot mixture. Spread the hot mixture over the biscuits in the tray and press down evenly with the back of a spoon. Sprinkle with coconut and allow to cool. Cut into pieces when cool and store in an airtight container in the fridge.
250g Margarine/Butter 2 Eggs
250g Marie Biscuits 250g Chopped Dates
1 cup Sugar Coconut for coating
Place margarine or butter in a pot, add roughly chopped dates and sugar and heat until nearly boiling. Remove from heat and add beaten eggs. Then add crushed biscuits and stir well. Press onto a tray and allow to set and cool in the fridge. Cut into pieces and roll in coconut. Store in airtight container in the fridge.
1. Mix together: 1 packet crushed Marie biscuits
30mls Castor sugar
2. Melt together: 100g Butter
60ml Golden Syrup
3. Lastly Add: 15ml Cocoa powder
Combine 1, 2 and 3 and mix well. Place in foil dish, press down and chill for 3 hours. Decorate with whipped cream, nuts and choc flakes then cut into squares or slices.