Sausage Rolls

Ingredients

500g sausage mince
3 Puff pastry sheets
Thyme, for seasoning
1 onion, diced
4 slices of bread, crumbled

Preheat oven to 200C. Grease baking trays. Combine onion, thyme, and bread crumbs together. Add sausage mince to the mixture and combine well. Lay out the puff pastry and brush with water. Cut pastry sheet in half. Add mixture to a pipping bag an measure out along once side of the pastry. Roll mixture and pastry over and remove plastic wrapping. Cut up sausage rolls and place on the baking tray. Cook for 20-30 minutes until golden brown.

Weekender Biscuits

Ingredients

125g butter, softened
1/3 cup sugar
1 egg
2/3 cup sultanas
1 cup self-raising flour
2 cups lightly crushed cornflakes

Preheat oven to 180C. Line baking trays with baking paper.
Cream butter and sugar until light and fluffy. Add egg, beat well. Fold in sifted flour and sultanas, mix well. Drop teaspoons of mixture into cornflakes, roll lightly. Place on lightly greased oven trays. Allow room for spreading. Bake for 20 minutes until golden. Makes about 30.

Auntie Maria's Butter Biscuits

Ingredients

3 cups plain flour
1 1/2 cups sugar
250g butter, softened
2 tsp cream of tartar
1 tsp baking soda
2 eggs

Preheat oven to 180C.
Line baking trays with baking paper. Cream butter and sugar until light and fluffy. Add the 2 eggs and mix well. Then combine flour, cream of tartar and baking soda before adding to the butter mixture. Once all is combined measure out teaspoons of the mixture and roll into balls. Place these on the baking trays and with a floured fork press gently down on the balls to flatten the mixture. Bake for 15 minutes or until golden brown. Then move to a rack to cool.

Chocolate Chip Cookies

Ingredients

100g soft butter
3/4 cup brown sugar
1 tsp vanilla extract
1 egg
1 cup plain flour
1/3 cup cocoa
1/2 tsp baking powder
1 cup dark chocolate chips

Preheat oven to 180C. Grease and line a baking tray with baking paper.
Cream the butter and brown sugar. Then beat the vanilla and egg.
Mix flour, cocoa and baking powder in a bowl an gradually beat into the creamed mixture. Finally fold in the chocolate chips.
Using a spoon measure scoops of the cookie dough and place on the baking tray. Leave a little space in between each one.
Bake in the oven for 12 minutes as then let them sit on the baking tray for a couple of minutes before moving to a cooling rack.

Apple Custard Tea Cakes

Ingredients

90g butter, softened
1/2 tsp vanilla extract
1/2 cup caster sugar
2 eggs
3/4 cup self-raising flour
1/4 cup custard powder
2 tbs milk
1 large apple, sliced thinly
30g butter, extra, melted
1 tbs caster sugar
1/2 tsp ground cinnamon
Custard Filling
1 tbs custard powder
1 tbs caster sugar
1/2 cup milk
1/4 tsp vanilla extract

Preheat oven to 180C. Line muffin pan with paper cases. Make the custard filling. Blend custard powder and sugar with milk and extract in a small saucepan. Stir over a low heat until mixture boils and thickens. Remove from heat, leave to cool to room temperature.
Beat butter, extract, sugar, eggs, flour and custard powder, then add milk in a bowl with an electric mixer until combined. Divide half the mixture among the paper cases, top with custard then remaining cake mixture. Spread mixture to cover custard. Top with apple, pressing slightly into cakes. Bake for about 30 minutes.
Turn hit cakes, top-side onto a wire rack. Brush hot cakes with extra butter, ten sprinkle with combined extra sugar and cinnamon. Serve warm or cold.

Sticky Date Pudding

Ingredients:

1 1/2 cup chopped pitted dates
1 cup boiling water
1 tsp bicarbonate soda
100g butter, chopped
3/4 cup brown sugar
2 eggs
1 cup self-raising flour

Toffee sauce
150g butter, chopped
1 cup single cream
1 1/2 cup brown sugar

Preheat oven to 180C. Place the dates, water and bicarbonate soda in a bowl allow to stand for 5 minutes.
Place the date mixture in the bowl of a food processor with the butter and sugar and process until well combined. Add the eggs and flour and process until just combined. Pour into a greased tray or in patty pans for single serves.
Bake for 30-35 minutes or until cooked when tested with a skewer.
To make the toffee sauce, place butter, cream and sugar in a saucepan over medium heat and stir until butter is melted. Bring to the boil and cook for 5 minutes or until thickened slightly. Spoon over puddings and served with cream or ice cream.

Chocolate Cheesecake Slice

Ingredients

250g scotch finger biscuits
125g butter, melted
500g cream cheese, softened
2/3 cup caster sugar
3 eggs
200g dark chocolate, melted

Preheat oven to 180C. Grease a slice pan and line with baking paper.
Process biscuits until finely chopped. Add butter. Process until just combined. Press over the base of prepared pan. Cover and refrigerate for 10 minutes until firm.
Using an electric mixer beat the cream cheese and sugar until light and fluffy. Add eggs 1 at a time beating to combine. Transfer half the mixture to another bowl.
Stir the chocolate into remaining cream cheese mixture. Spoon mixtures alternating over base. Run a skewer through mixture to create a marbled effect. Bake for 25 minutes or until centre cheesecake is just firm to touch.