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Author Topic: DBH's egg-less recipies  (Read 2344 times)
IceQueen
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« on: Fri 16 November, 2007 - 07:31 pm »

CHOCOLATE CRUNCH

2 cups cornflakes
1/2 cup of sugar
1 cup flour
1 tsp baking powder
2 dessert spoon cocoa
1 cup coconut
250 gms melted butter


Crush cornflakes in a bowl, sift flour, baking powder, cocoa  and  add to  bowl.

Add coconut and mix together.

Add melted butter and sugar and  mix together.

Put in greased sponge roll tin and flatten slightly with back of spoon.

Back 190 C for approx 15 mins.

Ice while hot with chocolate icing, cut into squares while hot.
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« Reply #1 on: Fri 16 November, 2007 - 07:32 pm »

AFGHANS

200 gms butter
75 gms sugar
175 gms flour
25 gms of cocoa
50 gms of cornflakes

Soften butter, add sutar and beat to a cream, add flour, cocoa and lastly cornflakes.  Put spoonfuls on a greased oven tray and bake for about 15 mins @ 180 C.  When cold, ice with chocolate icing.  You can put a walnut on top if you want, i don't.

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« Reply #2 on: Fri 16 November, 2007 - 07:32 pm »

ANZAC BISCUITS

50 gms flour
75 gms sugar
2/3 cup coconut
2/3 cup rolled oats
50 gms butter
1 tblsp golden syrup
1/2 tsp baking soda
2 tblsp boiling water

Mix together flour, sugar, coconut and rolled oats.  Melt butter and golden syrup.  Dissolve baking soda in the boiling water and add to butter and golden syrup.  Make a well in the centre of flour, stir in the liquid.  Place in spoonfuls on cold greased trays.  Bake 15 to 20 mins at 180 C.

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« Reply #3 on: Fri 16 November, 2007 - 07:33 pm »

BOURNVITA BISCUITS

125 gms butter
50 gms sugar
2 tblsp of condensed milk
175 gms flour
1 tsp baking powder
2 tblsp bournvita

Cream butter, sugar and condensed milk together.  Add flour, baking powder and Bournvita.  Roll into balls place on cold greased trays, flatten with fork.  Bake 15 to 20 minutes @ 190 C.

NOTE -  Can substitute Bournvita for Milo.
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« Reply #4 on: Fri 16 November, 2007 - 07:33 pm »

GINGERNUTS

125 gms butter
3 tblsp golden syrup
1 teaspoon baking soda dissolved in 1 tblsp boiling water
50 gms brown sugar
250 gms flour
1/8 tsp salt
2 tsp ground ginger

Cream butter, sugar and golden syrup.  Add baking soda dissolved in boiling water.  Add sifted dry ingredients.  Roll into small balls.  Press with a fork.  Bake on cold greased trays 20 - 30 minutes at 180 C.
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« Reply #5 on: Fri 16 November, 2007 - 07:34 pm »

HOKEY POKEY BISCUITS

125 gms butter
50 gms sugar
2 dessert spoon milk
1 tsp baking soda
1.5 cups flour
1 dessert spoon golden syrup

Cream butter and sugar.  Warm milk and syrup, add baking soda.  Pour bubbly mixture into butter and sugar, then add flour.  Roll into balls, press with fork.  Bake on greased trays 15 to 20 minutes @ 180 C.

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« Reply #6 on: Fri 16 November, 2007 - 07:34 pm »

SHORTBREAD

225 gms butter
125 gms castor sugar
350 gms flour
75 gms cornflour
1/4 tsp salt

Cream butter and sugar well, add sifted flour, cornflour and salt.  Knead well, roll out to 12 to 18 mm thick.  Cut into pieces place on cold greased tray prick and bake about 30 minutes at 150 C
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« Reply #7 on: Fri 16 November, 2007 - 07:34 pm »

YO YOES

175 gms butter
50 gms icing sugar
Vanilla Essence few drops
175 gms flour
50 gms custard powder

Cream butter and sugar, add essence, then dry ingredients.  roll into balls and flatten with a fork.  Place on cold greased trays.  Bake 20 minutes @ 180 C.  When cold, put together with BUTTER FILLING - soften 1 tblsp butter, add about 6 tblsp icing sugar, 1 tblsp custard powder
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Suga
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« Reply #8 on: Sat 17 November, 2007 - 04:45 pm »

CHOCOLATE CRUNCH

2 cups cornflakes
1/2 cup of sugar
1 cup flour
1 tsp baking powder
2 dessert spoon cocoa
1 cup coconut
250 gms melted butter


Crush cornflakes in a bowl, sift flour, baking powder, cocoa  and  add to  bowl.

Add coconut and mix together.

Add melted butter and sugar and  mix together.

Put in greased sponge roll tin and flatten slightly with back of spoon.

Back 190 C for approx 15 mins.

Ice while hot with chocolate icing, cut into squares while hot.
hmm im gonna try that one with rice bubbles i think
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« Reply #9 on: Sat 17 November, 2007 - 05:14 pm »

Let me know how it turns out suga. I've just finished doing variations of the bournvita biscuits and they're yummy!
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Suga
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« Reply #10 on: Sat 17 November, 2007 - 05:30 pm »

its just out of the oven scoobs, smells good
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« Reply #11 on: Sat 17 November, 2007 - 05:44 pm »

What sort of variations did you do with the bournvita biscuits Scoobs?

Suga i think you could use any cereal  in the choc crunch ... tis very yummy
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« Reply #12 on: Sat 17 November, 2007 - 06:14 pm »

Quote
What sort of variations did you do with the bournvita biscuits Scoobs?

I just did what we discussed last night

Chocolate chippies and sultanas

They are beautiful dbh and the kids loved them 
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« Reply #13 on: Sat 17 November, 2007 - 06:15 pm »

Quote
What sort of variations did you do with the bournvita biscuits Scoobs?

I just did what we discussed last night

Chocolate chippies and sultanas

They are beautiful dbh and the kids loved them 


Excellent i will try some of those tomorrow too
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« Reply #14 on: Sat 17 November, 2007 - 06:27 pm »

   your gonna be busy tomorrow aren't ya 
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« Reply #15 on: Sat 17 November, 2007 - 06:30 pm »

I need to cook at least four batches of stuff to get through the week
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Suga
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« Reply #16 on: Sat 17 November, 2007 - 06:34 pm »

i have done the choc crunch, choc chip and cocnut cookies and strawberry and choc chip muffins

gonna try that weetbix cake tomorrow, cos we still have 2 boxes of weetbix from that stat attack promotion
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« Reply #17 on: Mon 3 December, 2007 - 03:46 pm »

   don't wanna lose these either!
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« Reply #18 on: Mon 14 March, 2011 - 05:55 pm »

Bump these with the other ones, I'm going to try some from this and Collies thread
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« Reply #19 on: Mon 14 March, 2011 - 07:36 pm »

Drink a whole bottle of vodka. Oh wait ... that's a LEGless recipe
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« Reply #20 on: Sun 5 June, 2011 - 05:35 pm »

SHORTBREAD

225 gms butter
125 gms castor sugar
350 gms flour
75 gms cornflour
1/4 tsp salt

Cream butter and sugar well, add sifted flour, cornflour and salt.  Knead well, roll out to 12 to 18 mm thick.  Cut into pieces place on cold greased tray prick and bake about 30 minutes at 150 C


well I tried this one, had the child all rearing to go, then realised everything was in grams, so had to guess to avoid an tantrum, I just did a direct swap from grams to mls, turns out it needed doubling now I've used a converter online, still tasted good though, very buttery as everything was effectively halved except the butter
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« Reply #21 on: Sun 5 June, 2011 - 10:26 pm »

I make my shortbread with icing sugar.  yummmm
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