BISCUITS & SLICES

ALMOND BISCUITS 

Keep the unbaked dough covered in my refrigerator for up to a fortnight cut off and bake the biscuits as they are required Cooked bakers wit keep for up to a month in an airtight container at room temperature They are not very sweet and are ideal to have with tea or coffee 

• 125g unblanched almonds 
• 125g butter 
• ½ cup castor sugar 
• 1 000
• 2 cups plain flour 
• 2 tablespoons water, approximately 

Cover almonds with cold water stand for 30 minutes drain, and pat dry on absorbent paper Cream butter and sugar in light and fluffy Add egg and beat until combined fold in shed flour and enough of the 2 tablespoons of water to compare add almonds and mix well Divide dough in the hat, roll each half into a sausage shape about 3cm thick, wrap in greaseproof paper refrigerate 1 hour or until firm 

Cut into biscuits 5mm thick Bake on lightly greased oven trays in a moderate oven for 8 to 10 minutes Cool on a wire rack 

Makes about 50 

BRANDIED FRUIT SLICE 

• 1 1/2 cup plain four 
• 1/2 cup brown sugar firmly packed 
• 125g butter 

TOPPING 

• 30g butter 
• 2 tablespoons brown sugar 
• 1 tablespoon golden syrup 
• 1/4 cup self-raising flour 
• 90g glace cherries 
• 90g sultanas 
• 90g dried apricots 
• 90g slivered almonds
• 1/2 cup brandy 

Combine sifted four and brown sugar in a bowl and rub in butter Press firmly into lightly greased lamington tin ( base measures 16cm 25cm ) Spoon fruit Topping evenly over the base, and bake in a moderate oven for 30 minutes Cool in the cut when cold 

Topping: Beat together butter, brown sugar golden syrup, sited flour, and brandy Ad halved cherries and chopped dried apricots stir in sugars and almonds 

CHOC - WALNUT SLICE 

• 1 cup plain flour 
• 2 tablespoons brown sugar 
• 125g butter 

FILLING 

• 2 eggs
• 1 teaspoon cinnamon 
• 3/4  cup brown sugar, lightly packed 
• 1/2 teaspoon baking powder 
• 125g walnut pieces 

CHOCOLATE ICING 

• 125g dark cooking chocolate 
• 1 cup icing sugar 
• 60g butter 
• 1 tablespoon water 

Sint flour into the bowl, add sugar, rub in butter, and mix with hand until ingredients cling together. Press dough into greased lamington tin ( base measures 16cm 26cm ) Bake in a moderate oven for 15 minutes Spread with Filling. bake for 15 minutes in a moderate oven When cold top with Chocolate Icing: cut when set. 

Filling: Combine eggs. cinnamon, sugar, baking powder, and chopped walnuts in a bowl, mix well 

Chocolate Icing: Melt chopped chocolate over hot water, gradually beat in sifted icing sugar, butter, and water 

Also Read: HOMEMADE SNACKS