Coffee Drops
1 cup chopped dates
25g brown sugar
4 tablespoons water
1 teaspoon instant coffee powder
2 1/4 cups (1 packet) crushed Guide Biscuits
4 tablespoons lemon juice
Combine chopped dates, water and lemon juice in a medium sized pan. Heat
until mixture becomes smooth. Stir in sugar and coffee powder, stir in biscuit
crumbs to make a stiff dough. Chill dough for an hour, then roll into walnut size
balls. Make a hollow in the centre of each ball and pipe a rosette of coffee
flavoured cream into each hollow.
Coffee Cream
150ml cream
2 teaspoons instant coffee powder
25g sugar
Whip cream until 3/4 volume. Add sugar and coffee
powder.
Marshmallow Slice
Base
Dotty’s Fudge
250g crushed Guide Biscuits Chopped nuts
1 tablespoon cocoa
60g walnuts
1 teaspoon vanilla
90g butter
125g sugar
2½ tablespoons milk
Put all but crumbs in saucepan and bring to boil. Let cool. Add crumbs,
mix well. Press into lamington tin and put in fridge. When set ice with
lemon icing and top with chopped nuts.
1 pkt Guide Biscuits (crushed)
115gm butter
Mix together and press into a slab tin, put in
fridge to set.
Marshmallow mixture
2 cups sugar
1 cup boiling water
1 tablespoons gelatin
Flavouring
Dissolve gelatin in boiling water, boil for approx 15 mins, add to sugar.
Allow to cool. Beat until thick and white, then spread over base, set in
fridge with coconut. Cut into squares.
Lemon Chiffon Pie
Crumb Shell
1 1/4 cup crushed Guide Biscuits
3/4 cup brown sugar
100gm butter (melted)
Combine biscuit crush and brown sugar. Add butter. Mix well. Press into 18cm
pie plate.
Filling
2 teaspoons gelatine
1/2 cup lemon juice
2 tablespoons water
125 gm sugar
2 eggs
1/2 teaspoon grated lemon rind
150ml cream, whipped
30 gm Energy chocolate (melted)
Soak gelatin in water for 5 minutes. Separate the yolks from the whites. Beat egg yolks with lemon juice
and 60g of the sugar. Add to softened gelatine. Cook mixture in double boiler until mixture thickens
slightly, stirring constantly. Remove from heat. Stir in lemon rind. Refrigerate until mixture is the
consistency of unbeaten egg white. Beat egg white with remaining sugar until peaks just stand up. Fold
into lemon mixture. Turn into 18 cm pie shell. Garnish with whipped cream and lightly swirl melted
chocolate through cream.
Hedge hog
Lemon Slice
1 pkt Guide Biscuits (crushed)
Rind of 1 lemon
115gm butter
1 cup coconut
1/2 tin condensed milk
Melt butter, mix all well together. Press into slab tin, set in fridge. Ice with lemon
icing, sprinkle with coconut. Cut into fingers or squares.
1pkt Guide Biscuits
115gm Margarine
1/2 cup Sugar
2 tablespoons cocoa
1 egg (beaten)
3/4 cup nuts
Vanilla
1 cup mixed fruit
Crush biscuits, add melted margarine, and other ingredients. Pack into
tin and chill. Cut into squares, ice with chocolate icing.