So simple…and so much more refreshing (I think!) than an ice-block.
And the best part for the kids – they can have two, or three, or four, or even five!
After a weekend devoted to sewing (and relaxing), not cooking, I realised I had very little to put in the kids lunchboxes. I quickly thought through some options for things to make quickly. The winner was picklets.
Finally, I cooked three or four at a time for a couple of minutes each side in a greased frypan.
They ain’t the prettiest looking things but with a spread of strawberry jam they are indeed a lunchbox treat.
I love to cook, and I always try to make the time at the start of the week to prepare a home-made biscuit, cake or healthy treat to include in the boys lunch boxes. But, this week I really didn’t want ‘step 1′ of the recipe to be ‘cream the butter and sugar’. I was after a more melt and mix approach.
The Women’s Weekly “Chocolate Fudge Bars” was the perfect recipe. I’ve made these many, many times over the years and they are always a hit. Here’s the recipe:
Chocolate Fudge Bars
from AWW The Big Book of Beautiful Biscuits or online
Press mixture over base of greased 28cm x 18cm lamington tin.
Bake in moderate oven 20 minutes. Cool in tin.
When cold, ice with Chocolate Icing, sprinkle with coconut. Cut into bars when icing has set.
Sift icing sugar and cocoa into small bowl, add melted butter and water, mix until the icing is smooth and glossy.
My kids like vegemite sandwiches but they are a little bored by them. So today I jazzed them up a little using my puzzle biscuit cutter.
Of course, this cutter is not designed for cutting through bread but with the crusts cut off it was quite simple. It brought a smile to two faces – you might say I had two happy little vegemites!