I bought some of these at Bakers Delight the other day, for the kids, and they loved them.  The down side is that Bakers Delight is about 50km away!  So I got to thinking that maybe, just maybe, I could try to make my own!  The girls like helping me to cook, and making our own recipe was very appealing to their tastebuds!  They are great to pack in the school lunch, as an unexpected surprise, and even the husband likes them too!

What You Need:

• 4 cups self raising flour
• 60g soft butter
• 1 cup milk
• 2/3 cup water
• 1/2 teaspoon vanilla
• 2 tablespoons sugar
• 3 tablespoons cocoa
• 1/2 cup dessicated coconut
• 1/2 cup choc chips
• pinch salt
• milk for glazing
• extra coconut for sprinkling

What You Need To Do:

Preheat the oven to 180 degrees Celcius and spray a flat oven tray with cooking spray and then line with baking paper.  This makes life a whole lot easier when the kids take off after the fun stuff is over!

Start by making the usual scone mix, sift the flour with the sugar, salt and the cocoa.

Rub in the butter until it resembles fine breadcrumbs.  At this point add the choc chips, remember to have extra on hand as some always have to be taste tested!  Add the coconut, and mix so they are both evenly distributed throughout the flour.

Next add the vanilla to the milk and pour into a well in the centre of the flour and use a flat bladed knife to start forming the dough.  When this seems too dry to mix any more, add the water.  You can always add a little more water if the dough is not coming together.

Turn it out onto a lightly floured surface and knead the dough until it is smooth.  It won’t take long and will probably be a little more sticky than ordinary scone dough because of all the extra stuff!

Roll out into a rectangle about 15mm thick and cut into even triangles about 6cm each side.  This is not entirely accurate because I used a biscuit cutter for some and made traditional scone shaped ones as well!  They both turned out fine but the triangles were more photogenic.

Place them on the baking tray and brush them with the extra milk and sprinkle over the coconut.  Cook for 10 minutes or until the chocolatey smell is strong and drawing you to the oven!  The coconut should be golden brown and smelling delicious.

Thankyou to Bakers Delight for letting me discover this delicous treat and inspiring us to cook!

Ok, I stole this recipe from a can of condensed milk, but it is so yummy and more-ish and easy that I just had to make it to show you.  If you have visitors, you can impress them with this, and it will only take a minute to throw together but looks like you spent hours perfecting that golden caramel-ly top!
I will admit, it is not for the diet concious but it is so-oo good that you have to have at least one bit, or two, or th… or stay right away because it will suck you right in with its sweet, chewy deliciousness.

What You Need:

• 1 1/2 cups crushed sweet biscuits (Butternut Snaps)
• 75g butter, melted
• 1 cup milk choc bits
• 1 cup raisins
• 1 cup dessicated coconut
• 1 cup flaked almonds
• 395g can Nestle condensed milk

What You Need To Do:

Preheat the oven to 180 degrees celsius.
Crush up the biscuits using a food processor or, if you don’t have one, like me, use a heavy rolling pin to smash them up in a plastic bag in between two tea towels.  This is an oddly satisfying job if you have some tension to get rid of!

Combine the biscuit crumbs and the butter and press it into a cake tin (18cmx28cm), lined with baking paper.  This makes it easier to remove from the tin.

Sprinkle the choc bits, raisins and coconut evenly over the biscuit base.  You can even mix these three together first and then sprinkle if you don’t mind not having the layered effect when you cut it.  Make sure that you sprinkle the almonds separately though, because you want them to be on the top all toasty and golden brown.

Next, carefully pour the condensed milk over the top of everything.  Make sure you get right into the corners and along the edges so it holds together when you cut it.

Bake in the oven for about 20-25 minutes or until the top is golden brown and the centre is firm to the touch.  Allow it to cool in the pan.