Brownies

Brownies are a lovely afternoon snack. They can be served with ice cream.

Ingredients

114 g of sifted flour
57g of cocoa
76g lard
227g of sugar
2 eggs
1 teaspoon of vanilla
76g of chopped nuts

 

Instructions

Grease a 9 inch square baking pan. Sift together the flour and cocoa. Cream the lard and sugar. Add eggs one at a time to the sugar mix, beating well after each addition. Gradually add sifted dry ingredients. Stir in vanilla and nuts. Bake for 25-30 minutes @ 170C. Take out of the oven when done. Cool slightly and cut the mixture in to squares. Dust with icing sugar. Leave in the tin to cool.

Basic Cookies

Ingredients

113g of butter
226g of sugar
1 egg
1 teaspoon of vanilla
452g of self-raising flour

 

Instructions

Cream the butter and blend in the sugar. Add all other ingredients and mix well. Chill in the freezer for 15 minutes. Roll out and cut into shapes. Cook for 8 minutes on an un-greased tray.

Afghans

Afghans are absolutely lovely as long as they are cooked carefully (not burnt). When we make these they tend to all be gone within two days.

 

Ingredients

170g of margarine (butter)
113g of caster sugar
142g of plain flour
2 Tablespoons of cocoa
57g of crushed cornflakes
½ cap full of vanilla
Melted chocolate to go on top of the biscuit

 

Instructions

Cream margarine and sugar together. Mix in the flour, cocoa and cornflakes. Add vanilla and mix again. Place spoonfuls on a greased baking tray and cook in the oven @ 180C. Remove from oven when they look cooked, but not burnt – about 15 to 20 minutes. Remove from oven and cool on a wire rack. Coat with lumps of chocolate.