MY ANZAC BISCUITS..!!

250g butter, chopped coarsely
4 tablespoons golden syrup
¾ teaspoon baking powder
2 tablespoon water
2 cups rolled oats
2 cups desiccated coconut
2 cups plain flour(you can replace with wholemeal flour)
2 cups brown sugar

Preheat oven to 180°

Combine butter and syrup in a small bowl and heat until butter and syrup melt.

Combine remaining ingredients in a large bowl. Pour over warm butter mixture and stir well to combine.

Roll rounded teaspoons of mixture into balls. Place about 4 cm apart on baking paper lined baking trays and flatten slightly.

Bake in preheated oven 12-15 minutes or until golden brown. Remove from oven and cool 5 minutes on baking trays; transfer to a wire rack to finish cooling. If you like crunchy keep couple of minutes longer..!!

This is the best ever I tried.!!
.

MY COFFEE CAKE

7 eggs

300 g butter

350 g plain flour with 3 tsp baking powder

350 g caster sugar

1 tbs strong coffee dissolved in hot water 

Cream butter and add the sugar gradually. Once it is nice 

and fluffy add the eggs gradually.Mix the flour sifted with 
baking powder. Bake in 180c oven for about 45-50 mts. 
Check before you take it out. I leave it in the oven after 
one big tray. This is the double quantity to get the layers 
high. Cut in half and make four layers.

ICING

150 g butter
300 g icing sugar

200 g block dark chocolate( I use dark eating 

chocolate)melted with some butter

If you like more coffee taste omit the chocolate and add 

some coffee instead.(coffee dissolved in some water to make 

a paste)

Beat the butter until soft and add the icing sugar. Dont add 

too much icing sugar it make the icing hard. Normally I put 
half of the melted chocolate in the icing first and make two 
layers and then add the rest of the chocolate to the icing. In 
that way I get two different layers of icing which I like much 
better!