This recipe is from Stoked, and makes the real deal, an old-skool proper buttery, crunchy, gingery slice. moreish in the extreme, finger-lickin' good! I tweak it with the addition of a bit of semolina which gives a slightly more textured base.

Base:
115g butter
1/2 C sugar (I use caster)
3/4 C flour
2 Tbs semolina
1 tsp baking powder
1 tsp ground ginger

pre-heat overn to 180C, butter & baking-paper-line a 30x20cm slice tin.
cream butter and sugar till light and fluffy. Sift flour, baking powde...
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I appropriated this from Marian Keyes' espresso and walnut cake recipe in her latest book Saved by Cake. It's a great beginner's baking book with tips and witty repartee from Marian. She says baking didn't cure her depression but helped her along her way to happiness and peace. In her recipe she uses 2 sandwich tins and puts the icing in between the layers and on top.

50g butter
80ml milk
1 c espresso
2 eggs
225g caster sugar
100ml oil
100g chopped pecans
250g self-r...

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Welcome to Bake Club, Sarah! Sarah bought this round for our cuppa catch up. It was very moreish. The brown sugar really adds that caramel taste. Sarah says this recipe is from an Australian friend of her mother's, Barbara Fisher. Thanks Barbara!

125g butter
1 cup brown sugar
1 egg, beaten
1 cup chopped dried fruit (I used raisins, but sultanas, dates also fine)
chopped walnuts (no amount given in orig recipe, I used about 1/2 cup)
1 cup SR flour (don't have, so used std, with tsp bp)

Melt butter in...
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Ruth bought this along to a little afternoon tea we had - it was still warm! Love her duck-shaped measuring cups as well.

8oz flour
1 tsp baking powder
4oz butter
1 egg
1 dessert spoon sugar
milk - a few spoonfuls
cooked (or tinned) apricots - maybe 10 small ones
 
Rub butter into flour and baking powder. Mix in egg and sugar. Add a spoon or two of milk to make a light pastry. Cut the dough into two parts and roll out each. Place one on a tray and spread the coked apricots on top. Lay the second bit ...
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This slice reminds me of my childhood, making it with my cousin Suzanne. A hit with the kids - and adults.

base:
2 c self-raising flour
3/4 c sugar
2 c dessicated coconut
2 tbs cocoa
250 g melted butter

icing:
1 c icing sugar
2 tbs cocoa
75 g butter or margarine
2 tbs hot water
I also added some lemon juice, you could also add few drops of peppermint.

Mix together all base ingredients until well combined. Press into slice tin. Bake for 20 min at 180 C. Remove from oven and let cool a little. Make chocolat...
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A recipe from A Treasury of NZ Baking, this one by Ray McVinnie. If you love sweetness, cardamom, and plums, you can't go wrong...

Ingredients:
125 g butter
125 g caster sugar
1 tsp ground cardamom seeds
1 egg
1 tsp baking powder
300 g flour
8 large plums, stoned, sliced
extra caster sugar
icing sugar to serve

First cream the butter and sugar with electric hand – held mixer or food processor to get pale mixture. Add egg and beat it well. Add the baking powder and flour and process it to ...

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From Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

(sorry about the imperial measures, but you can figure them out!)

1 1/4 cups all-purpose flour
1 tsp salt
2 tbsp dark unsweetened cocoa powder
11 oz dark chocolate (60 to 72% cacao), coarsely chopped
8 oz unsalted butter, cut into 1-inch pieces
1 tsp instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 tsp pure vanilla extract

Preheat the oven to 350ºF. ...
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I adapted this recipe from Miyuki McGuffie, the vegan baker on the Good blog. I made mine extra indulgent by using espresso coffee.

1 cup strong espresso
1 ¼ cup rice flour
1/4 cup muscovado sugar
½ cup brown sugar

¾ cup cocoa powder (I used fair trade cocoa but Valrhona from Sabato is excellent)

1 teaspoon salt

1 teaspoon baking powder

½ cup vegetable oil

1 teaspoon vanilla

1 cup dairy-free chocolate chips (you can get them at New World and Pak 'N Save but I used...

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Barbara put a healthy wholefood twist on Edmond's ginger crunch recipe - she replaced half the flour with rolled oats and added chunks of crystallised ginger on top. Voila! The classic crunch is reinvented as a chewy ginger slice.

125g softened butter
1/4 c sugar
3/4 c plain flour
3/4 c rolled oats
1 tsp baking powder
1 tsp ground ginger

ginger icing:
75g butter
3/4 c icing sugar
2 T golden syrup
3 tsp ground ginger
crystallised ginger, chopped

Cream butter and sugar until light and fluffy. Si...
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8 ounces unsalted butter, softened
2 1/2 ounces icing sugar
9 ounces plain flour
14 ounces granulated sugar
4 medium eggs, beaten together
4 tablespoons plain flour
1 teaspoon baking powder
Grated zest 2 lemons
6 tablespoons lemon juice, strained
Confectioner’s sugar for dusting

1 Put the softened butte...
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Rich, dense morsels of chocolately goodness!

1 C unsweetened apple puree/sauce
1/3 C cocoa
¾ C flour/gluten free baking mix
½ tsp baking soda
½ C sugar
½ tsp salt
½ C dark chocolate chips ( or ¾ C of raspberries instead of choc chips & walnuts)
¾  C chopped walnuts

1.       Heat oven to 175C

2.       Place puree in medium bowl. Sift in cocoa, flour/baking mix & baking soda. Add sugar and salt. Mix until just combined. Gently fold in chocolate & nuts or fruit.

3.       Transfer...

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125g softened butter
1/4 c sugar
1 1/2 c plain flour
1 tsp baking powder
1 tsp ground ginger

ginger icing:
75g butter
3/4 c icing sugar
2 T golden syrup
3 tsp ground ginger

Cream butter and sugar until light and fluffy. Sift dry ingreds and mix into creamed mixture. Turn dough out onto a floured board and knead well. Press into lined/greased 20 x 30 cm sponge tin.
Bake at 190C for 20-25 mins or until light brown.
Put all icing ingreds into a saucepan and heat until butter has melted, stir...
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