Baking: Milo Fudge

This is the sweet staple in my family, it gets made every month and it's always gone by the end of the day that it was made on! You can put raisins or sultanas in the mix but dried apricots are the tastiest.

3/4 cup sweetened condensed milk
150g butter
3 cups vanilla wine or Girl Guide biscuits crumbed (usually a 250g packet)
1 cup Milo
1 cup desiccated coconut
1 cup of raisins, sultanas or dried apricots -chopped



Chocolate Icing:
1 1/2 cups icing sugar
2 Tbs baking cocoa
1 Tb butter
1/4 vanilla essence
2 Tb boiling water (approx -add more for easier spread)



Method:

1. Place the condensed milk and butter in a small saucepan. Cook over a low heat, stirring, until butter melts, then set aside to cool.
2. Place the biscuit crumbs, Milo, coconut and dried fruit in a bowl. 
3. Add the butter mixture and stir until thoroughly combined.
4. Press the mixture into a greased 27cm x 18cm x 3cm tin and let it chill for 30min. Ice with the chocolate icing and refrigerate until firm. Cut into small squares.

Chocoloate Icing: mix all ingredients in small bowl and add the boiling water -mix.

Baking: Marsden Slice

Marsden Slice

This has been made over and over for many occasions. It takes only moments to prepare, and I have often taken it to someones house and popped it in the fridge to finished setting when I get there.

This is from the "a taste of Marsden" cookbook which was a fundraiser for my secondary school Samuel Marsden Collegiate School in Wellington (links are provided and if anyone does decide to buy one please list your house as "Johnson" as this was my house when I was at school).

NOTE: I have been caught at a before with only one packet of superwine and therefore had to use half superwine and half crispies, however I felt the coconut from the crispies was a little over powering. I have also tried other types of biscuits and would strongly recommend using only the superwine.

Ingredients

2 Packets Superwine Biscuits

200g Butter

1 Tin Sweetened Condensed Milk

4 Tablespoons Golden Syrup

1 Teaspoon Vanilla Essence

500g Hazelnut Chocolate (Almond could be used)

1. Grease and line 20 x 28cm tin

2. Melt butter together with condensed milk and golden syrup.

3. Remove from heat and milk in vanilla essence.

4. Press mixture into tin and refrigerate.

5. Break up and melt chocolate in double boiler.

6. Pour and smooth out melted chocolate over refrigerate base and place back in fridge until chocolate is just set. 

7. Slice and cut into small squares before storing in the fridge.  

It makes a fab late night nibble with a cup of tea

Biscuits, Cookies and Slice: Oaty Chocolate Chunk Crisp Cookies

Oaty Chocolate Chunk Crisp Cookies

My mother has brought us up to like crispy cookies that you can eat easily with a cup of tea (perhaps have a little dip). Therefore cakey cookies esp. those with eggs in them are shunned.

These are my favourite delightfully crispy chocolate cookies with rolled oats so you can feel virtuous that it contains something healthy.

I didn't think in detail directions were required so below is what I use when making them.

CREAM

250 g Butter, Softened

¾ Cup Brown Sugar (tightly packed)

MIX

3 (very large) Tablespoons Sweetened Condensed Milk ~ perhaps almost but not quite a half can

JUST COMBINE

1 ¾ Cup Flour

1/2 Cup Rolled Oats

1 Teaspoon Baking Powder

250g Eating Chocolate (Dark or Milk)

BAKE for 15 - 20 mins til lightly golden 

- turn off oven leaving oven door open a little and leave to crispen