BUTTERSCTOCH  CAKE

2 1/4 cup self raising flour
1 1/3 cup packed brown sugar
1/2 cup shortening
1 cup milk
1 tsp vanilla
2 eggs.

Preheat oven to 350 degrees F. Grease and flour 2 round cake pans. Beat all ingredients in medium speed, scraping bowl constantly untill well blended. Beat on high speed for approx. 3 minutes, then pour into prepared pans.

Baked for 30-35 mins. or until done. Cool 10mins, remove from pans, then leave to cool completely.

CHOCOLATE  TOFEE  TRIANGLES

185g unsalted butter
1C firmly packed brown sugar
1 egg, lightly beaten
1 tsp vanilla essence
2 cups plain flour
2/3 cup milk bits (white chocolate chips)
3/4 cup unsalted peanuts.

Grease a laminton pan with baking paper, or butter.

Cream butter and sugar in a small bowl until pale in colour; beat in eggs and essence.  Stir in flour, milk bits and mix well. Press mixture evenly into prepared pan, using floured hands. Sprinkle with nuts. Bake in a moderately warm oven (180 degrees C) and cook for about 30mins. or till firm and lighltly browned. Cool in pan and then cut into triangles.

ANZAC BISCUITS

1C rolled oats
1C plain flour
1/2 cup brown sugar
3/4c dessicated coconut
2 tablespoons golden syrup
1/2 cup butter
1 teaspoon bicarb soda
2 tablespoons boiling water

1. Preheat oven to 160 degrees celcius and grease cookie trays.
2. Mix oats, flour, sugar and coconut in a mixing bowl.
3. In a medium saucepan, melt together butter and syrup.
4. In a heat proof cup, mix boiling water and soda together, and add to syrup and butter mixture.
5. Combine all ingredients.
6. Arrange spoonfuls on cookie slides.
7. Bake in preheated oven approx, 15-20 mins or till golden.

CHOCOLATE  BROWNIES  WITH  SOUR  CREAM  FROSTING

125g butter
185g dark chocolate, chopped.
1C caster sugar
2 tsp vanilla essence
2 eggs, lighlty beaten
1C plain flour
1/2 cup chopped pecan nuts.

Sour cream frosting

100g dark chocolate, chopped.
1/4 cup sour cream.

Grease deep 19cm sqaure cake pan and line base with baking paper. Melt butter and chocolate in saucepan over hot water and then transfer mixture to a large bowl. Stir in the sugar, essence and eggs, then the sifted flour and pecans. Pour mixture into prepared pan and bake in a moderately hot oven for approx. 30 mins. Cool in pan. Turn brownies out and top with frosting; refridgerate 'till set before cutting.

FROSTING

Melt butter in heatproof bowl over hot water. Stir in sour cream. Stir constantly until mixture is smooth and glossy.