Jam Slice

• 1 1/2 cups self raising flour
• 1 cup brown sugar
• 1/2 cup rolled oats
• 170g butter, melted
• jam

Pre heat over to 180 ℃.

Mix all the ingredients together. Press 2/3 of the mixture into a lamington tray. Spread with jam of your choice. Crumble the remainder of the mixture on top.

Bake for 30 minutes.

Nanna Jackson's Semolina Shortbread Biscuits

• 5oz butter
• 1/2cup caster sugar
• 4oz semolina
• 4oz plain flour
• biscuit decoration of choice

Pre heat over to 180 ℃.

Mix butter and sugar together well. Add sifted plain flour and semolina and stir well.

On greased trays (baking paper is recommended), place a dessert spoon of mixture. Press biscuit decoration (e.g. preserved peel on top of each).

Bake for 12 minutes. Look at them half way. Do not brown. They should be the colour of straw.

Apple Cake

• 100 g butter
• 4 tablespoons apple sauce
• 2 tablespoons golden syrup
• 1 teaspoon vanilla extract
• 310 g self raising flour
• 1 heaped teaspoon baking powder
• 1/4 teaspoon cinnamon
• 120 g caster sugar
• 1 apple, peeled, cored and chopped
• icing sugar to serve

Heat oven to 160 ℃. Grease and line base of a 20cm round tin.

Place butter, apple sauce, golden syrup and vanilla into a heat proof bowl, add 300 ml boiling water and whisk with fork to combine.

Sift flour, baking powder, cinnamon and sugar into a large mixing bowl. Add butter mixture and gently mix until just combined. Transfer to cake tin and top with chopped apple. Lightly push into batter.

Bake for 50-55 minutes, or until well risen, golden and the top springs back when lightly touched. Cool in tin for 10 minutes before turning out on a wire rack to cool. Serve dusted with icing sugar.

Chocolate Cake

• 2 cups self raising flour
• 1/2 cup sugar
• 4 tablespoons cocoa
• 2 tablespoons golden syrup
• 4 1/2 tablespoons Nuttilex (non dairy margarine)
• 1 teaspoon vanilla
• 1 1/4 cups boiling water

Mix flour, sugar and cocoa in a bowl. Mix golden syrup, Nuttilex, vanilla and water. Mix the wet ingredients gently until butter has melted. Pour the wet mixture into the dry and combine with a wooden spoon.

Pour mixture into a greased cake tim and cook for 30 mins at 180 ℃.

Note: Can be made a little cakes - bake for 5-10 minutes.

Date Cake or Slice

• 1 1/2 cup self raising flour
• 1 1/2 cup chopped dates
• 1/2 cup raw sugar
• 1 tablespoon nuttilex (non dairy margarine)
• 1 teaspoon ground ginger
• 1 teaspoon bicarb soda
• 3/4 cup boiling water

Combine dates, sugar, Nuttilex, ginger and bicarb in a bowl. Pour in the boiling water. Sift in flour and blend well with a spoon.

Bake in a moderate oven for 45 min.

Can be topped with butter (Nuttilex) icing or served plain.

Fruit Loaf

• 1 cup milk
• 1 cup self raising flour
• 1 cup coconut
• 1 cup sugar (can be reduced to 1/2 cup)
• 1 cup fruit medley (mixed fruit)

Combine all ingredients and bake in a loaf pan for 40 mins at 180 ° C.

Coconut Cake

• 2 cups self raising flour
• 2 cups coconut
• 1 ½ cups caster cugar
• 1 ½ cups milk

Preheat the oven to 180 ° C.

Whisk all ingredients together.

Pour into a greased and lined round cake pan.

Bake for 40 - 45 minutes.

Date (or Raisin/Sultana) Slice

• 1 cup self raising flour
• 1 cup chopped dates (or other fruit)
• 2 tablespoons golden syrup
• 1 cup coconut
• ½ cup sugar
• 125g butter
• 1 teaspoon vanilla

Preheat oven to 180 ° C.

Mix all dry ingredients.

Melt the butter and golden syrup together.

Add butter and golden syrup to dry ingredients along with the vanilla and combine well.

Press into a lightly greased small baking tray. Bake for 10 – 15 minutes.

Cool and top with lemon or vanilla icing if desired.

Granny’s Anzac Recipe by Ben Thorp Country South Australia

• 1 cup plain flour
• 1 cup sugar
• 1 cup rolled oats
• 1 cup coconut
• 4 big spoonfuls (soup size) golden syrup
• 2 and a bit Tablespoons hot water
• 1 teaspoon bicarb soda
• Pinch salt
• 125g butter

Preheat oven 170 ° C.

Put dry ingredients flour, sugar, oats, coconut in a bowl.

Melt butter and golden syrup in pan and bring lightly to boil.

Dissolve bicarb soda into the hot water and tip into hot syrup (it will fizz up).

Mix the syrup into the dry ingredients.

Drop spoonfuls onto baking tray and cook in oven.

The mixture should be a "little wet" so it spreads a little on the tray – can add more syrup or hot water if its not wet enough.

Bake for 15-20 min.

Shape Bickies

• 175g plain flour
• 110g soft butter
• 50g caster sugar

Mix ingredients until they come together, roll out till 5mm thick, cut into shapes and transfer to a lined baking tray.

Bake at 180° C for 5 - 10 minutes.

Muesli Squares

• 125 g Butter
• 1/3 cup (75g) firmly packed brown sugar
• 2 tablespoons honey
• 1 cup (90g) rolled oats
• 1/2 cup (45g) desiccated coconut
• 1/2 cup (80g) finely chopped dried apricots
• 1/2 cup (75g) finely chopped dried apple
• 1/2 cup (75g) self-raising flour

Preheat reheat oven to 180 ° C. Grease and line 20cm x 30cm lamington pan.

Stir butter, sugar and honey in a large saucepan over medium heat, without boiling, until sugar dissolves. Remove from heat, stir in remaining ingredients. Press mixture into pan.

Bake about 20 minutes or until golden brown. Cool in pan; cut into squares to serve.