Spa Party Food
Spa Party Food:
IV. Cookies / Slices / Bars:
i. Ginger And Fruit Cookies – makes 18: 1 1/2 cups wholemeal self-raising flour, sifted and husks returned; 1/4 cup brown sugar; 3 tbsp dried mixed fruit chopped; 1 tbsp chopped glace ginger; 3 egg whites lightly beaten; 1/3 cup milk; 2 tbsp olive oil; 9 glace cherries halved;
Place flour, sugar, fruit and ginger in a bowl and mix to combine. Gradually stir in egg whites, milk and oil and mix well. Place spoonfuls of mixture on a lightly greased baking tray, top with a cherry half and bake for 12-15 minutes or until golden. Transfer to wire racks to cool.
ii. Muesli Slice – makes 24: 60g / 2 oz margarine; 3 tbsp honey; 1 cup natural yogurt; 2 eggs lightly beaten; 1 cup ricotta cheese drained; 1 cup wholemeal flour sifted and husks returned; 125 g /4 oz raisins chopped; 1/2 cup desiccated coconut; 45g flaked almonds; 3 tbsp sesame seeds;
Place margarine and honey in a bowl and beat to combine. Gradually mix in yogurt and eggs, then stir in ricotta cheese, flour, raisins, coconut, almonds and sesame seeds. Pour mixture into a lightly greased and lined shallow 7 * 11 in 40 minutes at 160 degree C / 325 degree F. Cool slice in tin, then cut into squares.
iii. Speedy Date Slice – makes 24:
90g / 3 oz margarine; 3/4 cup raw sugar; 1 egg; 155g / 5 oz chopped dried dates; 1 cup self-raising flour; 1/2 cup muesli; 2 tbsp sunflower seeds; 2 tbsp chopped green pumpkin seeds; 1 tbsp poppy seeds; 1/2 cup natural yogurt.
Lemon Icing: 2 tbsp margarine; 2 tbsp hot water; 4 tbsp lemon juice; 2 cups icing sugar, sifted;
Place margarine and sugar in a bowl and beat until light and fluffy. Beat in egg, then stir in dates, flour, muesli, sunflower seeds, pumpkin seeds, poppy seeds and yogurt. Spoon mixture into a lightly greased and lined shallow 7 * 11 in cake tin and bake for 25 minutes or until firm and golden at 180 degree C / 350 degree F. Cool in tin. To make icing, stir margarine into hot water until melted, then stir in lemon juice. Add icing sugar and beat until smooth. Spread evenly over cooled slice. Allow icing to set then cut into fingers or squares.
iv. Oaty Biscuits – makes 15
60g margarine; 3 tbsp brown sugar; 1 tsp vanilla essence; 1 egg; 1 cup rolled oats; 1/2 cup wholemeal self-raising flour, sifted and husks returned; 3 tbsp shopped pecans; 3 tbsp chopped dates; 3 tbsp wheat germ;
Pink Icing: 2 tsp margarine; 3 tbsp hot water; 1 cup icing sugar sifted; few drops pink food coloring;
Place margarine in a bowl and beat until light and fluffy. Add sugar and vanilla essence and beat to combine. Beat in egg. Stir in oats, flour, pecans, dates and wheat germ and mix well. Place spoonfuls of mixture on lightly greased baking trays and bake for 10 minutes or until golden at 180 degree C / 350 degree F. Transfer to wire racks to cool. To make icing, stir margarine into hot water until melted. Add icing sugar and beat until smooth. Color with food coloring and place a little icing on each biscuit.
v. Wholehearted Rockcakes – makes 20:
2 cups wholemeal self-raising flour, sifted and husks returned; 1/3 cup raw sugar; 1/2 tsp ground cinnamon; 125g / 4 oz margarine; 125g / 4 oz raisins chopped; 30g / 1 oz dried apples chopped; 1 egg lightly beaten; 4 tbsp milk;
Place flour, sugar and cinnamon in a bowl. Using fingertips rub in margarine. Stir in raisins and apples, then gradually add egg and enough milk to make a thick dough. Drop large spoonfuls of mixture onto lightly greased baking trays and bake for 12-15 minutes or until cooked and golden at 180 degree C / 350 degree F.
