Recipes From Down Under

This recipe is ultra simple if you have a set of kitchen scales that measures in ounces, as there are only three ingredients and they are all measured in multiples of 4! 4 oz (114g) castor sugar 8 oz (227g) butter, melted 12 oz (340g) plain/all purpose flour Preheat oven to 180ºC (355ºF). Mix ingredients together thoroughly, press into 16cm x 27cm (7"x11") baking pan. Bake for 30 minutes (shortbread will be golden around the edges). Sprinkle generously with castor sugar and cool in pan.  When cooled, cut into squares and enjoy !!

* These are very rich and delicious brownies; they don't need frosting because of their richness!  When I made these, they were so popular that one of Dan's work colleagues paid me to make them for him! * 150g (5.3oz) butter, chopped 300g (10.6oz) dark eating chocolate, chopped 1 1/2 cups firmly packed brown sugar 3 eggs, beaten lightly 2 teaspoons vanilla essence 3/4 cup flour 3/4 cup dark choc bits/choc chips 1/2 cup sour cream Preheat oven to 185ºC (365ºF).  Line a rectangular pan 19cm x 29cm (7"x11") with baking paper. Melt butter and chocolate in a medium saucepan; stir over low heat, without boiling, until mixture is smooth.  Cool until just warm. Stir in sugar, egg and essence, then sifted flour, choc bits and sour cream.  Spread mixture into prepared pan. Bake in moderate oven about 40 minutes.  Cover pan with foil; bake another 20 minutes.  Stand brownie in pan until it reaches room temperature. Options :  - add 3/4 cup ...

200g (7oz) butter, melted 1 tin condensed milk 170g (6oz) coconut 2 teaspoons grated lemon rind 450g (1 lb) dry biscuits (eg. graham crackers/milk or coffee biscuits/cookies), crushed ICING - 1 cup icing sugar 2 tablespoons soft butter 1/2 tablespoon lemon juice lemon jelly (jello) crystals Combine butter and condensed milk.  Add coconut, lemon rind and crushed biscuits.  Stir until well-combined (will be a stiff, dry mixture).  Press into greased 28x20cm (11x8") cake pan and refrigerate until set. Combine icing sugar, butter and lemon juice.  If icing is too dry, add butter until a soft icing texture; if too moist, add icing sugar.  Spread icing over slice after it has set, and sprinkle with jelly crystals.

2/3 cup pre-cooked rice 2 teaspoons olive oil 1 small brown onion, finely chopped 1 medium zucchini, grated 3 eggs, lightly beaten 4 rashers bacon, diced Preheat oven to 170ºC (340ºF).  Line a loaf pan with baking greased paper.  Heat oil, add onion and bacon and fry until cooked through.  In a bowl mix all ingredients together; press into lined loaf pan.  Bake in the oven for 30-15 minutes or until golden brown and just set. Serve warm or cold.