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Home Made Biscuits and Slices that will fill the home with a delicious aroma

Most of these biscuits and slices are easy to make. In these modern times many of us do not have a lot of time for baking. But it can be a rewarding experience to bake your own batch of biscuits or slices to serve to your family.

Vanilla Slice

  • 1 packet SAO biscuits, 4 cups milk, 4 level tablespoons sugar, pinch salt, 4 good heaped tablespoons custard powder, 1 heaped tablespoons butter, 1 teaspoon vanilla essence, passionfruit icing

  • Cover the base of a slab tin with a single layer of the Sao biscuits. When cutting the biscuits to fit tin, use a serrated edged knife to prevent biscuit splitting. Pour 3 ½ cups of the milk into a large saucepan, add sugar and salt. Place over a low heat. Mix custard powder with the remaining ½ cup milk and stir into a smooth paste. Add to saucepan and stir constantly until thick and smooth. Remove from heat, add butter and vanilla and beat well with wooden spoon. Cool, slightly then pour over the layer of biscuits. Cover custard with another layer of biscuits, firming down evenly. Make up the passionfruit icing and pour over the biscuits. Chill before cutting. Store in the fridge. Passionfruit Icing: Mix well together 2 cups icing sugar, 1 heaped teaspoon butter, and 1 large passionfruit. Beat in sufficient milk to make an easily workable spreading consistency.

    Now here's a Biscuits and slices recipe that will bring back the memories for everyone - every kid loves jelly, and especially every country kid has it high on their list of favourites.

    Jelly Slice

    Base

    • 1 pkt Marie biscuits
    • 1 tablespoon condensed milk
    • 250g butter
  • Crush biscuits, melt butter and mix melted butter and condensed milk into biscuits.
  • Once mixed push into a slice tray and refrigerate

    • Middle

    • 1 tin condensed milk
    • lemon juice of 2 lemons(must be a real lemon),2 teaspoons gelatine, 3/4 cup of boiling water
  • Mix condensed milk and lemon juice with an electric mixer. Add gelatine to boiling water. Add to condensed milk mixture and mix until thick. Pour over biscuit base and place in fridge until set. Once middle set then make jelly

    • Top

    • 2 pkts jelly (same flavour)
  • Mix jelly as directed on pack as if you are using 1 packet of jelly – this makes the jelly firmer. Set aside to cool. Once the jelly is cold pour over condensed milk mixture and return to fridge until jelly is set. Cut into squares to serve



    • Date Slice

  • 125gm butter, 1 egg, 1/2 cup sugar, 1 tablespoon milk, 2 cups SR flour, pinch salt

  • Cream butter and sugar add egg and milk, beat well, stir flour and salt into mixture, turn on to floured board, roll out, divide and put half into greased lamington tin. Pour filling over pastry and spread top with other half pastry. Cook at 150 degrees until brown

    • Filling

  • 500g dates, 1 tablespoon butter, 1/2 cup water, 1 dessertspoon lemon juice
  • Place dates, butter and water in saucepan, cook until soft, take of stove, add lemon juice, allow to cool before putting on pastry


    • Anzac Biscuits

  • 1 cup rolled oats, 1 cup plain flour, 1 cup sugar, ¾ cup coconut, 125 grams butter, 1 tablespoon syrup, 2 tablespoons boiling water, 1 ½ teaspoons bi-carb soda.

  • Preheat oven to 160. Put rolled oats, flour, sugar and coconut into a mixing bowl. Put butter and syrup into saucepan place over low heat and stir until butter is melted. Add to mixture. Dissolve bi-carb soda in boiling water and pour over dry ingredients. Mix well. Drop teaspoons of mixture onto greased tray, leaving room for mixture to spread. Bake for around 20 minutes.

    • Marshmallow Topped Biscuits

  • 4 crushed Weer-Bix, ½ cup brown sugar, 1 cup coconut, 1 cup self raising flour, 125 g butter, vanilla essence, pinch of salt

    • Topping

  • 1 cup sugar, ¾ cup water, 1 dessertspoon gelatine

  • Base Mix all dry ingredients, add melted butter and vanilla essence. Press into a well greased tray. Bake in a slow/medium oven for 20 minutes. Allow to cool

    • Topping

  • Combine all ingredients in saucepan and bring to the boil. Cook for 3 minutes. Let cool, then beat till mixture is white and thick. Spread over cooled base and sprinkle with coconut. Keep refrigerated

    • Pecan Slice

    Base 3/4 cups plain flour, 1/4 cup self raising flour, 1 egg, 90grams butter, 3/4 cup rushed pecans.

    Sift both flours and rub in butter with your fingertips. Mix to a soft dough with beaten egg. Press tightly onto base of tray. Bake in oven for approx 15 minutes. Sprinkle the crushed pecans over the base, pour over topping and place back in oven for 15 minutes. When cold cut into fingers.

    Topping

  • 60grams butter, 1/4 cup brown sugar, 1/3 cup golden syrup, 1 egg, 2 tablespoons self raising flour

  • Melt butter, remove from heat, stir in syrup, sugar, beaten egg and sifted flour. Stir until mixture is smooth.

    • These biscuits and slices recipes are useful for packing into childrens lunch box as a special treat.

    Chocolate Chip Cookies

  • 100g butter, at room temperature, ½ cup firmly packed brown sugar, 1 egg, ½ teaspoon vanilla essence, 2/3 cup rolled oats, 2/3 cup self-raising flour, ½ teaspoon bicarbonate soda, ¼ cup coconut, 1 cup walnuts, 200g dark cooking chocolate, chopped.

  • Preheat oven to 180C. Combine butter and sugar in a small bowl. Beat until light and creamy. Add egg and vanilla, and beat until combined. Transfer mixture to a large bowl and stir in other ingredients. Roll 2 level tablespoons of mixture into balls and place 4cm apart on greased tray. (Do not flatten mixture) Cook for 15 minutes, or until browned. Cool biscuits on tray.


    • Chocolate Slice

  • Melt together: 3/4 cup brown sugar, 125grams butter, 2 teaspoons cocoa, then add 1/2 cup crushed cornflakes, 1 cup coconut, 1 cup self raising flour. Mix well and pres firmly into a 23 x 15cm tray. Bake for approx 18 minutes at 180. When nearly cool, ice with choclate icing, sprinkle with coconut and cut into slices

    • Jam Drops

  • 125grams butter, 125grams sugar, 2 eggs, 185grams plain flour, 185grams cornflour, 1 level teaspoon cream of tartar, 1/2 teaspoon bicarbonate soda, raspberry jam

  • Preheat oven to 180. Cream the butter and sugar, add well beaten eggs and beat in well. Sift flour, cornflour, cream of tartar and bicarbonae of soda and add to mixture. Mix well and roll into balls with hands. Press a deep hole in the middle and put jam inside hole. Bake in oven for 10 to 15 minutes


    • Patty Cakes

  • 125grams butter, 125grams sugar, 3 eggs, 170grams self raising flour

    • Preheat oven to 200. Beat butter and sugar until white, add eggs beating in between then add flour. Place in patty tins or patty pappers and bake for 12 to 15 minutes. When cool ice or cut of tops and spread with whipped cream and place top back on. Also yummy - make a port wine jelly with only 1 cup water. Partly set jelly then dip the patty cakes in jelly, roll in coconut, put on a rake to dry. Then cut of tops and spread with whipped cream or mock cream then place tops back on.

    Little Cakes

  • 1/2 cup buter, 1/2 cup sugar, 1 cup self raising flour, 1 tablespoon golden syrup, 4 eggs, 1/2 cup sultanas

  • Cream the butter and sugar, then add eggs one at a time, beating well after each egg. Add flour,syrup and then sultanas. Spray or lightly grease patty tins or use patty papers. Fill each patty tin or paper 3/4 full. Bake at 200 for approx 12 to 15 minutes. When cool ice.


    • Orange Pie


  • Biscuit Crust: 1pkt Marie or milk arrowroot biscuits, 125g butter, 1 tablespoon condensed milk.

  • Crush biscuits, melt butter and mix melted butter and condensed milk into biscuits. Once mixed push into a slice tray and refrigerate.

  • 1st layer: 2 cups milk, 2 tablespoons custard powder, 6 tablespoons butter, 2 tablespoons cornflour, 4 tablespoons sugar, vanilla. Place in saucepan and cook until thickened. Pour over biscuit crust. Refrigerate.

  • 2nd layer: 1 cup water, 1 cup sugar, 2 tablespoons custard powder, 1 cup fresh orange juice, 2 tablespoons cornflour. Cook together until thickened. Pour jelly over custard and set in fridge. Decorate with cream and orange segments.


    • Morning Tea Buns

  • 250g butter, 2 cups sugar, 2 lids vanilla essence, 4 eggs, 4 cups self raising flour, salt, 1 1/2 cups milk, mixed fruit, lemon essence

  • Preheat oven to 180c. Beat butter and sugar, add eggs one at a time. Add milk and flour a little at a time, add mixed fruit and lemon essence. Place 2 level tablespoons of mixture on greased tray approx 4cm apart. Do not flatten mixture. Cook for approx 15 minutes or until browned


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