• 1/2 cup Coconut oil
• 125g Dark chocolate
• 3/4 cup Natvia* sweetener
• 1 tsp Vanilla
• 1.3/4 cup Buttermilk or milk with a touch of lemon juice
• 3 Eggs
• 1.3/4 cup Plain flour
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1/2  tsp Baking powder

Heat oil and chocolate in a saucepan until melted, then add Natvia and vanilla. Whisk milk and eggs and add to mixture in saucepan. Sift dry ingredients and add to liquids.

Bake in oven 180°C for 40min.

Ice with 50g coconut oil and 50g dark chocolate plus a bit of Natvia to your taste.

* Natvia is a blend of stevia and erythritol, which makes it excellent for low-carb, ketogenic baking. But use sugar if your prefer.

Slice

• 125g butter (melted)
• 200g soft brown sugar
• 1 egg (lightly beaten)
• 1 t/sp vanilla extract
• 110g plain flour
• 1 t/sp baking powder
• 2 tb/sp cocoa powder
• 3/4 cup desiccated coconut

Chocolate Icing

• 125g cream cheese
• 50g butter (soft)
• 2 tb/sp cocoa powder
• 1 tb/sp soft brown sugar

 Method

Preheat oven to 180dC then grease a 19cm x 29cm slice tin.

Beat butter, sugar, egg & vanilla in a bowl.

Stir in flour, baking powder & cocoa and mix well, stir in coconut.

Spread mixture in tin and bake for 20 - 25 minutes or until firm.

Remove from oven and spread with chocolate Icing while slice is still hot.

Sprinkle with coconut.

Cut when cool.

Very easy and makes a great bread to have warm with evening nibbles. Not too bad toasted at breakfast time smothered with marmalade either

    3 cups SR flour
    1/3 cup sugar
    350mL of beer
    1/2 cup walnuts

Pre-heat oven to 180 degrees C
Mix all ingredients together, pour batter into greased loaf tin.  Sprinkle more nuts on the top.
Bake for 20 to 25min.

(From Pam)
 

• 4 cups self-raising flour
• 300 ml cream
• 355 ml lemonade (Sprite or 7UP)

Preheat oven to 220°C.
Grease or line tray with baking paper.
Sift flour and mix all ingredients in a bowl to a smooth dough. Tip out onto a floured bench and pat out to make 8-10 scones.
Bake for about 15-20 min until a nice golden colour.

• 500 grams each of Raisins, Sultanas and Currants
• 125 grams each of Cherries, Mixed peel and Blanched almonds [We just use 1½ lge packets mixed fruit because we don’t use nuts with the children]
• 250 grams each butter and sugar
• 250-300 grams flour
• 6 eggs
• 1tsp each of cinnamon and ground ginger
• ½ tsp each of cloves, ground nutmeg, vanilla, almond essence, and lemon essence.
• 2 tsp grated orange rind.
• 4 tbsp orange juice.

     Line a square 8 inch or round 9 inch tin with grease proof paper. Cream butter and sugar. Mix in all spices, essences and orange rind. Add eggs one at a time, beat well.
      Combine 1½ cups of flour with fruit (to coat it prior to adding it to mixture), and then add fruit, juice and rest of flour to the mixture.
     Turn into tin; make a hollow in the centre
     Bake 150 º for 2 hours and then 120º for 1-2 hours.

Tararua biscuits are hard, nourishing biscuits that are ideal for lunches when you are away for several days. Eat them with butter, salami, cheese, jam and so on. If you want to know how to make Tararua biscuits, go Here.