Choc, Apricot & Almond Slice

Having bought the oats to make the previous recipe of Anzac Biscuits, I looked around for other 'oat' recipes. This one comes from the pages of 'Woman's Day' - top, quality magazine (tongue in cheek there). Not the best slice I've ever made, but still nice all the same.

Ingredients

125g butter, chopped

1/3 cup brown sugar

2 tbs golden syrup

2 cups rolled oats

100g milk chocolate, finely chopped (or use choc chips)

1/2 cup SR flour

1/2 cup chopped dried apricots

1/3 cup slivered almonds

Method

Preheat oven to moderately slow, 160C. Lightly grease and line an 18 x 28cm slice pan.

Combine butter, sugar and golden syrup in a medium pan. Stir over low heat for 4-5 minutes, until sugar dissolves.

Transfer butter mixture to a large bowl. Add oats, chocolate, flour, apricots and almonds. Mix well.

Press mixture firmly into prepared pan. Bake for about 30-35 minutes or until golden.

Once slice is cold, cut into serving size pieces and store in an airtight container.

Makes about 20

Chocolate Mint Carnival Bars

It is another wet and rainy day here in Cairns so Monet decided I should bake something. I thought I would give this recipe a try, considering I actually had everything in my pantry.. In the book it states that they are like a biscuit but I think they are very much like a Brownie. Delicious, especially when still a little warm...

*Taken from Philippa Vanstone's '500 Cookies'*

Ingredients
75g (3 oz) unsalted butter, softened
100g (3 1/2 oz) light brown sugar
1 egg
1 tsp peppermint essence
190 g (6 1/2 oz) plain flour
2 tbs dutch process cocoa powder
1/2 tsp baking powder
100g (3 1/2 oz) choc chips (I used white)

Method
Pre-heat oven to 175C/350F/Gas Mark 4. Line a 23cm square tin.

Beat the butter and sugar, then add the egg and peppermint essence. Sift the flour, cocoa powder and baking powder and beat into mixture. Stir in the chocolate chips.

Press the mixture into the tin and bake for 20 to 25 minutes until golden brown. Cool in the tin and then cut into squares.

Store in an airtight container for five to seven days.