Anzacs        (makes about 30 )

 Melt butter and golden syrup  together over low heat. Blend in combined  water and soda

Add butter mixture to dry ingredients and mix well.

Place heaped teaspoons of mixture on greased baking trays, allow room for spreading

Bake in slow oven(150c) for 15-20minutes or until golden.

Allow to cool on trays for a few minutes before transferring to wire  rack to cool.

Combine biscuits crumbs with coconut and rind. Add milk mixture. Mix well.

Press firmly into a foil lined 18x28  slab tin. Refrigerate until firm.

ICING Combine remaining  ingredients until smooth. Spread over base. sprinkle with toasted coconut and shredded lemon rind if desired. Cut into squares.  

Makes about 24

Sift flours, cocoa and cinnamon into a bowl. Stir in nuts and chocolate. Stir in butter mixture.

Grease and line tin. Spread mixture in tin, smoothing the surface. Bake in a moderate oven (180c) for 25 to 30 minutes or until cooked when tested. Cool before removing from tin.

Add eggs one at a time until incorporated. Add vanilla and mix well.
Sift dry ingredients together and stir in, mixing thoroughly.

Stir in chocolate chips, and place mixture in spoonfuls onto the baking tray.

Bake in the preheated oven for 8-10 minutes. Remove from oven while centers are slightly soft. Cool on the baking sheet for 5 minutes before transferring cookies to a wire rack to cool completely.

For the filling, mix together the coconut, condensed milk and chopped glace cherries, and spread evenly onto the base. Cook for a further 15 minutes

Melt the cooking chocolate and copha together and spread over the cooled slice. Cut into squares when the chocolate is set.

Using an electric mixer cream butter, brown sugar and  sugar in a large bowl until fluffy. Beat in eggs one at a time. Beat in vanilla.

In separate bowl, stir together plain flour, whole meal flour, baking powder, bi-carbonate soda and salt. Stir into creamed mixture until combined.

Stir in chocolate chips. Roll into 1 inch (3 cm) balls and place on ungreased baking sheets.

Bake in centre of preheated  (180 C) oven for 12 minutes or until cookies are golden around the edges. Cool on baking sheets for 2 minutes then remove to wire rack.

In another bowl, combine the flour and baking powder.  Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated.

Roll the dough into a ball, cover it with plastic wrap, and chill it for 1 hour. Preheat oven to (170C) Roll dough out on a well-floured surface to 5mm thick and cut out cookies with cookie cutters.  Arrange cookies on an ungreased cookie sheet.

Bake for 12 to 15 minutes or until golden brown

Fill a pastry bag with the mix, pipe onto cookie sheet lined with parchment paper. Bake at350 degrees F for 12-15 minutes.

Melt chocolate, cool, dip bottom side (flat side) in the melted chocolate. Place upside down in a refrigerator until the chocolate solidifies.

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CHOCKY ROCKS

Roll  teaspoon of mixture in cornflakes. Place on greased tray. Bake 15-20 minutes at 180C. Cool on wire rack.