From traditional family favourites like fudge cake to coffee companions, festive fare and ‘desserts to go’ – our biscuit makes a great place to start.

Coffee Cream Roll

• 1 250g pkt Girl Guide biscuits
• ¾ cup sifted icing sugar
• 85g ground almonds
• ½ cup hot black coffee
• ½ teaspoon vanilla
• Extra icing sugar

Crush biscuits very finely, place in bowl with icing sugar and ground almonds. Mix well. Make a well in centre, stir in coffee and vanilla. Mix very well for form a soft dough. Sprinkle a little extra icing sugar onto a large sheet of greaseproof paper, roll out mixture onto paper, into a rectangular shape 23cm x 30cm. Spread filling over evenly. Holding paper with both hands gently roll into Swiss roll shape starting from the long side. Roll in greaseproof paper and refrigerate until firm. Cut into slices to serve.

Filling

• ¾ cup sugar
• ⅓ cup water
• 125g butter
• 1-2 teaspoons rum
• Extra icing sugar

Place sugar and water in saucepan and place over low heat stirring until sugar dissolves. Bring to boil, boil for five minutes. Remove from heat and cool. Beat butter until creamy, gradually add cold syrup. Beating well after each addition, add rum to taste and beat well.

Chocolate Fudge

• 1 250g pkt Girl Guide biscuits, crushed
• 1 egg
• 125g butter
• ¾ cup sugar
• 1 Tbsp cocoa
• ½ cup chopped walnuts
• ¼ cup chopped cherries
• ½ cup chopped preserved ginger
• ½ tsp vanilla essence

Lightly beat the egg. Place butter and sugar in a saucepan and heat until butter has melted. Add cocoa and mix well. Remove from heat and add egg, coconut, walnuts, cherries, ginger, vanilla and biscuit crumbs. Mix well. Press mixture into a greased 20cm x 30cm tin. Refrigerate until firm. Ice with chocolate icing. Leave to set. Cut into slices. Makes about 40 slices.

Chocolate Icing

• 1 cup icing sugar
• 1 Tbsp butter
• 2 Tbsp cocoa
• 2 Tbsp hot water

Sift icing sugar into small bowl.

Cut in butter. Add cocoa and hot water. Mix well to give a smooth consistency.

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