Macaroons

2 egg whites ¾ cup  Castor Sugar 1½ cups desiccated coconut 200g dark chocolate, melted Preheat oven to 150ºC. Line two oven trays with baking paper.  Beat eggs whites in a small bowl until firm peaks form. Add sugar gradually, beating well after each addition and until sugar has dissolved and the mixture is thick and glossy. Transfer to a large bowl and add the coconut. Using a large metal spoon, fold gently until the ingredients are just combined. Drop level tablespoons of the mixture onto the trays, about 5cm apart.  Bake for 20 minutes or until golden brown. Cool completely on a wire rack. Dip bases in melted chocolate and allow setting.

Granadilla Éclairs

2 large eggs

125ml Cake flour

125ml Water

60g Butter

Filling

115g granadilla pulp

60ml icing sugar

250ml fresh cream

Preheat oven to 200’c and prepare baking tray

Makes a dozen

In a saucepan melt butter in water and allow boiling.  Sift flour in and stir with a wooden spoon until a ball forms in the middle of the pot. Leave to cool a bit and add eggs and mix until mixture is smooth.   Pipe onto tray and bake for 15minutes or until puffed and light brown. Cut a slit in the éclairs and place back in the oven to dry out.

Filling: Beat cream until still adding sugar and granadilla pulp, spoon into éclairs and dust with icing sugar.

Variation: Fill with whipped cream and chocolate icing:  50g chocolate melted 15ml butter and 375ml icing sugar.

Chocolate Brownie Squares

125ml (½ cup) brick margarine
125ml (½ cup) Brown Sugar
2 eggs
250ml (1 cup) self-raising flour
Pinch of salt
60ml (¼ cup) cocoa powder

ICING:
45ml (3 Tablespoons) margarine
45ml (3 Tablespoons) milk
60ml (¼ cup) cocoa powder
250ml (1 cup Icing Sugar

Preheat oven to 180’c and prepare square baking tin

Sift the flour, salt and cocoa powder together. Cream the margarine and sugar until light and fluffy. Add the eggs one at a time beating well after each addition. Fold the sifted dry ingredients into the creamed mixture. Turn into a tin and bake for 35-40minutes or until the centre of the cake springs back when lightly pressed. Allow to cool in the tin.

ICING:

Sift the cocoa powder. Melt the margarine and add the cocoa. Cook over low heat for 1 minute. Remove from the heat. Add milk and sifted icing sugar. Mix thoroughly and spread over cake in the tin. Leave to set and cut into squares.

Lamingtons

VANILLA SPONGE:
5ml (1 teaspoon) vanilla essence
750ml (3 cups) flour, sifted
500ml (2 cups) Castor Sugar
4 large eggs
250ml (1 cup) oil
15ml (1 Tablespoon) baking powder
250ml (1 cup) milk

CHOCOLATE COATING:
500ml (2 cups) White Sugar
15ml (1 Tablespoon) butter or brick margarine
250ml (1 cup) hot water
45ml (3 Tablespoons) cocoa powder

Desiccated coconut for coating

VANILLA SPONGE:

Preheat oven to 180’c

Beat castor sugar and eggs till light and fluffy then add oil and vanilla essence, mix well. Add sifted flour and baking powder to in turns with the milk.  Pour mixture into a greased oven tray and bake for 25 - 30 minutes or until golden brown.

Cool then cut in even size blocks.

CHOCOLATE COATING:

In a saucepan heat sugar, cocoa, butter and water till sugar has dissolved completely.  Once the mixture has cooled dp each sponge block then roll in coconut.