Chocolate jumbles with caramel icing

Ingredients

• 60g butter
• 1/2 cup firmly packed brown sugar
• 3/4 cup golden syrup
• 1 egg
• 2 1/4 cups plain flour
• 1/2 cup self-raising flour
• 1/4 cup cocoa powder
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1 teaspoon mixed spice
• 2 teaspoons ground ginger

Caramel icing

• 1 egg white
• 1 1/2 cups pure icing sugar, sifted
• 1 tablespoon plain flour, sifted
• 1/4 cup golden syrup

• Method

1. Step 1
   Preheat oven to 160°C/140°C fan-forced. Line 4 large baking trays with baking paper.
2. Step 2
   Place butter, sugar and syrup in a saucepan over low heat. Cook, stirring, for 4 minutes or until smooth. Transfer to a large heatproof bowl. Stand for 10 minutes. Stir in egg. Sift over flours, cocoa powder, bicarbonate of soda and spices. Stir to combine. Turn dough out onto a lightly floured surface. Knead until dough no longer feels sticky. Wrap in plastic wrap. Refrigerate for 30 minutes.
3. Step 3
   Divide dough into 8 even portions. Roll each portion into a 2cm thick, 30cm long log. Cut each log into five 6cm lengths. Place lengths onto prepared trays, 3cm apart. Shape ends of each piece into rounds. Flatten dough slightly. Bake 2 trays at a time, for 15 minutes, or until just firm to touch. Cool on trays.
4. Step 4
   Meanwhile, make Caramel icing Whisk egg white in a small bowl until frothy. Stir in sifted sugar and flour until smooth. Stir in syrup. Spread tops of jumbles with icing. Stand at room temperature until set. Serve.

Chocolate Christmas cookies

Ingredients

• 250g butter, softened
• 3/4 cup (155g) caster sugar
• 1 teaspoon vanilla bean paste
• 2 cups (300g) plain flour
• 1/3 cup (35g) Dutch cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 12 small peppermint candy canes, coarsely chopped

Chocolate icing

• 1 1/2 cups (230g) icing sugar mixture
• 1/4 cup (30g) Dutch cocoa powder
• 1/4 cup (60ml) boiling water.
• Method
  1. Step 1
     Preheat oven to 180°C. Line 2 oven trays with baking paper.
  2. Step 2
     Use an electric mixer to beat the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the flour, cocoa powder, baking powder and bicarbonate of soda and stir to combine.
  3. Step 3
     Roll tablespoonsful of mixture into balls and place on the lined trays, allowing room for spreading. Use the palm of your hand to gently flatten.
  4. Step 4
     Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until firm to the touch. Remove from oven and set aside on trays to cool completely. Transfer biscuits on a wire rack over an oven tray.
  5. Step 5
     To make the chocolate icing, combine the icing sugar and cocoa in a medium bowl. Add the water and stir to a slightly runny paste. Spread icing over each biscuit and sprinkle with chopped candy canes. Set aside for 30 minutes to set.

Chocolate Chip Cake

Ingredients

• Self raising flour/maida 1 cup
• Cocoa powder 2 tablespoon
• Sugar 1/2 cup
• Eggs 3
• Cream 2 tablespoon
• Baking powder and baking soda 1 teaspoon each
• Milk as needed
• Chocolate chips 1 cup
• Vanilla essence 2 to 3 drops

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Cooking Directions

1. Preheat the oven to 200° C temperature.
2. Take two bowls and separately pour egg yolks and egg whites in both bowls.
3. Mix self raising flour ,cocoa powder, baking powder and baking soda.
4. Beat egg white until it becomes thick and double the original quantity.
5. Beat egg yolk then add sugar in it. When sugar completely dissolves in egg yolk, add cream and vanilla essence and beat.
6. Now add all the dry ingredients (self raising flour mixture) and egg white in it and mix it with wooden spoon and if it becomes too thick than add little amount of milk and mix.
7. Now pour half cake mixture in a greased baking pan/dish and spread all the chocolate chips on it and than pour all the remaining cake mixture on it and bake for 40 minutes.
8. Now cool the cake for ten minutes and serve with tea.

Pancakes With 

Strawberries

Ingredients

• Milk 2 cup
• Flour 2 cup
• Baking powder 2 tbsp
• Egg 2
• Vanilla essence 1 tsp
• Sugar 1 cup
• Strawberries 1 kg

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Cooking Directions

1. Take a bowl; add milk, baking powder, flour and eggs in it.
2. Mix it with the beater until it becomes smooth.
3. Now add vanilla and sugar and beat it again.
4. Take a pan and pour a little oil in it.
5. Decant the mixture in the pan with the help of spoon.
6. For one pancake one ladle would be enough.
7. When the color of pancake starts changing then turned to opposite side and cook for a while.
8. Now cut the strawberries in equal size.
9. Get a serving tray place pancake then strawberries and make three layers like this.
10. After making the layers embed a wooden stick or toothpick on it. At last pour a little honey on top.
11. By the same method finish the rest of material and serve.

Chocolate Coconut Cream  

Ingredients: 2/3 cup sugar  1/3 cup cornstarch  1/4 tsp salt  3 cups milk  3 eggs; slightly beaten  1 Tbsp butter or margarine  2 tsp vanilla extract  1/2 cup sweetened flaked coconut  3 Tbsp cocoa  3 Tbsp sugar  2 Tbsp milk  1 9-inch pie crust

Method: Blind-bake piecrust; cool.  In medium saucepan, stir together 2/3 cup sugar, cornstarch, salt and 3 cups milk; blend in eggs. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.  Remove from heat; stir in butter and vanilla. Into small bowl, pour 1-1/2 cups cream filling; stir in coconut. Set aside.  Stir together cocoa, 3 tablespoons sugar and 2 tablespoons milk; blend into remaining cream filling in saucepan.  Return to heat; cook just to boiling, stirring constantly. Remove from heat; pour  1 cup chocolate filling into baked pie crust. Spread coconut filling over chocolate layer. Top with remaining chocolate filling; spread evenly.  Press plastic wrap directly onto surface; refrigerate 6 to 8 hours.  Just before serving, spread with whipped topping. Cover; refrigerate leftover pie. 8 servings.

Double Blackberry Pie Ingredients: 6 cups boysenberries or blackberries  1 cup sugar  3 to 4 tablespoons quick-cooking tapioca  1/2 teaspoon ground cinnamon  1/4 teaspoon ground nutmeg  1 tablespoon lemon juice  3 tablespoons blackberry-flavor, optional  Pastry for a double-crust 9-inch pie Method: Rinse berries and drain dry on absorbent towels. In a large bowlstir together sugar, tapioca, cinnamon, and nutmeg.  Add berries,lemon juice, and liqueur; mix gently. Let stand at least 15 minutes  or up to 1 hour to soften tapioca, stirring gently now and then,before pouring into pie crust.  Bake over foil in a 400 degree F oven on the lowest rack untilpastry is golden brown and filling is bubbly, 55 to 60 minutes.

Pecan Pie Ingredients: 1/4 cup butter  2/3 cup brown sugar, firmly packed  1/4 teaspoon salt  3/4 cup Karo dark corn syrup  3 eggs, beaten  1 teaspoon vanilla  1 single crust pie pastry, unbaked  1 1/2 cups pecan halves  Method: 1.Cream butter and sugar together until fluffy; then add salt,  corn syrup, eggs and vanilla.  2.Line a pie pan with pastry and sprinkle evenly with pecans.  3.Pour the filling over the pecans, covering completely.  4.Bake in a very hot oven (450 degrees F) for 10 minutes.  Reduce temperature to 350 degrees F and bake an additional 35  minutes longer or until knife inserted into the center comes out  clean.

Choco Biscuits Slice

Ingredients

• Chocolate Biscuits 1 packet (chopped)
• Butter 80g (melted)
• Condensed milk 400g
• Chocolate 125g (melted)

• Cooking Directions

  1. Preheat oven to 180 C.
  2. Combine biscuits with butter and set as layer in the bottom of slice tray.
  3. Pour the condensed milk over base.
  4. Put in oven and baked at 165 C for 1/2 hour.
  5. Place slice on wire rack for 10 minutes.
  6. Drop chocolate, cool and cut into slices.

 Cornflake Coated Cookies

Ingredients

• Butter 1 cup
• Caster sugar ¾ cup
• Egg 1 (beaten)
• Flour 2 ¼ cup
• Baking powder 1 tsp
• Cornflakes cereal 2 ¼ cup

Cooking Directions

1. Preheat the oven to 190 degrees C.
2. In a bowl, mix butter and sugar until light and fluffy.
3. Stir in the egg alternately with the flour until well blended.
4. If it is a hot day, cover and refrigerate for a few minutes.
5. Wet hands and roll the dough into small balls.
6. Roll the balls in cornflakes to coat completely and place 2 inches apart onto the prepared cookie sheets.
7. Bake for 20 to 25 minutes in the preheated oven, until cornflakes are toasted;