Sydney Specials (or Chocolate Crunch Slices)

These were a constant feature of family gatherings when I was growing up. I loved everything about them, but particularly the name. I have no idea where it comes from but that's what they were known as in our family and that's what I will continue to call them.

I've already written about my Aunt's seemingly unending recipe range for little cakes, bars and slices (see here for another of her delicious bakes) and sure enough, Sydney Specials originated with her although they were made by all branches of our family.

There are a number of reasons why you should try these: they are ridiculously easy to make, they taste really good, somewhere between a cake and a biscuit, and everybody loves them, young and old alike. Please don't be put off by the fact that cornflakes are one of the ingredients - you can't taste them or see them really, they just add a pleasing crunch.

The ease with which they are made, their universal popularity and the fact that they are covered in chocolate make them ideal for selling at cake stalls so I'm sending them over as a second entry to this month's Tea Time Treats Challenge, with the theme of Cake Stall Cakes, run by Karen of Lavender and Lovage (this month's host) and Kate at What Kate Baked.

RECIPE

175g butter

110g soft brown sugar

25g cornflakes

50g dessicated coconut
1 tablespoon cocoa
150g self raising flour
pinch salt
200g milk chocolate for the top

A baking tin, 17 x 26cm approx, greased and base lined with greaseproof paper

Preheat oven to 160°C
Melt the butter and sugar together over a low heat. Add the rest of the ingredients and mix well.
Pour and press evenly into the prepared tin.
Bake for 20-25 mins. Remove from the oven and leave to cool in the tin.
Melt the chocolate and pour over the top.
When cold, cut into squares or rectangles as you prefer.

Coconut and Cherry Slices

My Aunt has a whole repertoire of recipes for bars and slices and these have been a favourite of mine since I was little. I loved how the chocolate layer at the bottom went slightly granular after being cooked in the oven. Even people who say they don't like coconut eat these and they're great for the gluten-free brigade as well. They are known as 'picnic slices' in my family and are indeed well-suited to outdoor eating although they are also perfect with a cup of tea or coffee to combat mid-afternoon slump. For some inexplicable reason, nobody made these for years and when I decided I wanted to resurrect them, I couldn't even find the recipe. Happily however, my mum came across it when she was sorting out her cookbook cupboard last year and they have since made a successful comeback, appearing at most family gatherings throughout the year.

RECIPE

200g milk chocolate
75g soft butter
150g caster sugar
150g desiccated coconut
75g sultanas
75g glace cherries, chopped
1 egg

A baking tin, 17 x 26cm approx, greased and lined with greaseproof paper

Preheat oven to 140°C

Melt the chocolate and spread it evenly over the bottom of the tin. Leave to cool.

When the chocolate has hardened, cream the sugar and butter together. Add the egg and mix again.

Mix in the remaining ingredients and spread evenly over the chocolate base, smoothing the top.

Bake in the oven for 40-45 mins.

Leave in tin till cold, then remove and cut into slices.