Lyn's Recipe Collection
1.5 c flour
1 tsp bicarb
1 Tab butter
2 dess cocoa
1/4 tsp salt
3/4 c sugar
1 c sour milk
Sift together 3 times the flour, cocoa, bicarb & salt. Then mix together the melted butter, sugar & milk. Add to drys, beat 3 mins and bake in sandwich tins for 15 mins in a medium oven.
1 1/4 cups SR
1 c each of sugar & dessicated coconut
3 eggs, lightly beaten (I used just flax 2Tab)
1.5 cups mixed fruit or sultanas
115g butter, melted, or marg
1 tsp mixed spice
1 tsp vanilla
Sift drys, add coconut & mixed fruit. Combine well together.
Add melted butter, then vanilla and eggs. Mix well.
Press mixture into a greased lamington tin – with a fork.
Bake at 180 degrees C for approx 25 mins.
When cool, ice with choc icing and cut into squares.
NOTES:
Using flax seed also gave it a nutty taste which was nice.
The coconut made it special flavour with the sultanas.
I used rice syrup instead of sugar – not sure how much to use as it was a bit sweet.
Having FF, I tried 170 degrees in silicon round tin – it cooked nicely but not brown. I thought sides too high.