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Tip Store: Cooking: Cakes, Biscuits, Slices

​SAVE MONEY ON SUGAR, LITTLE BY LITTLE

Every little bit saved adds up over time. Whenever I make a recipe using sugar, I always cut down on the recipe amount…sometimes they are too sweet for my liking anyway. So if, for example, a recipe asks for 100 grams of sugar I will use between 80-90 grams, depending on other ingredients. I find Thermomix recipes very sweet, so cut down more than that. Sometimes a mashed banana or some home made apple sauce can be used either in place of sugar or to sub out some sugar. Depending how often you bake and use sugar, this will save $ over time. Think of it as a free bag of sugar if you do the math.
Contributed by Jennifer Winslow

MARGARINE FOR BAKING MADE TASTIER

​When using margarine (rather than butter) in baking, I add a couple of heaped tablespoons of custard powder to boost the flavour. Just leave an equal quantity of flour out of the mix or dough to keep the proportions of moist and dry balanced.
Contributed by Delaney Avenel

Paper Bread Bags

​Many of the paper bags that bread comes in, now have a cellophane window. I remove the cellophane and put it aside for the *SHOP* recycle bins, (at Coles and Woolies) and the remainder of the paper bags I cut into equal pieces to use for greasing my baking tins and trays.
Contributed by Beverley Rogers
Free Patty Pans

​Many of us buy or receive the shortbread or butter biscuits that come in the tin. The biscuits sit in paper patty pans. Keep the patty pans to use for your next batch of cupcakes or even for art and craft activities. At 4 cents per patty pan this is a saving of 80 cents per tin of biscuits.
Contributed by Fiona Holloway

Miracle Pan Release

I found a recipe for this stuff called Miracle Pan Release and you use it to coat all your baking tins and trays instead of using butter/margarine and flour. It is 1 cup of butter or margarine, 1 cup of Copha or any solidified fat and 1 cup of plain flour. Beat all together until it is creamy, looks like whipped cream. Store in a jar in the cupboard. When you want to use it just use a pastry brush, folded paper towel or your fingers to coat the insides of your tins or trays, just like you would if using butter/margarine and flour for dusting. Be careful though, this stuff works so well that the first time I used it my cake fell out of the tin and onto my stove smashing my cake. I only made a half batch the first time in case it didn't work but this time I will make a full batch because it works so well. Keep in the cupboard and it lasts a long time. 
Contributed by Sian Carson

​Classy and Cheap Cake and Biscuit Decorations

Approximate $ Savings: $5.00 each time

Love baking, but I couldn't afford the expensive bought decorations. So I made coloured sugar. All that is required is regular white sugar - no need to use castor sugar, food colouring - liquid colours work best, and a plastic sandwich bag. Place 1 cup sugar in sandwich bag, add a few drops of colour, seal bag then mix well by kneading the colour through the sugar. The mixture will be slightly damp. Dry by placing on baking paper on oven tray in oven at 50 degrees Celsius for 10 minutes. Then put back in sandwich bag and 'crunch' it up. Beautiful coloured sugar to sprinkle on icing, sugar-toast, and biscuits, for a fraction of the cost of store bought item.
​ Contributed by Tracey Smithers, 1st August 2013

​Stop Throwing Out Your Juice Pulp


Approximate $ Savings: $5-$10 per juicing

​ We recently purchased a food processor (so we can make our own bases and pastry) and noticed how much pulp was left over when we used the juicer. When we worked out how much in dollar value we would have thrown out, especially when we're juicing for 4 kids and 2 adults - well, the juice was delicious, but throwing the pulp out was disappointing to say the least. So, instead of adding it to our compost, we now add the fruit pulp to muffins, slices, muesli bars and cakes, and the veggie pulp goes into savoury muffins and our spaghetti Bolognese sauce and soups! Not only are we adding those extra nutrients to our snacks and meals, we're not throwing $$$ into the compost anymore.
​Contributed by Coleen Summers, 2nd August 2013

​Don't Like Making Pastry? Try This!

A soft cooked, well mashed potato can be used to make a pie base. Just cook it, cool it a little, mash it ( no milk /butter) and using clean fingers press it smoothly into a pie tin. Bake at around 180 degrees Celsius for 10 minutes. Add whatever filling and put back in the oven to cook. The amount of potato depends on how many mouths and the size of the potato!
​Contributed by Marg Morters

​Cooler Kitchen When Cooking Cakes

Approximate $ Savings: $3 -10

Save electricity and don't get hot and bothered in the summer heat by cooking everyday cakes in muffin tins instead of a single large tin. I made Cath's own sultana cake recipe (see her blog for 19 September 2010) but baked it in muffin tins and a gem scone tray for small and mini sized cakes. I didn't want to keep the oven on for an hour and a half because I was too busy cleaning (for guests) to fill the oven with other things. So I estimated how long to cook them for, broke one of Cath's top tips by opening the oven to check a couple of times, but ended up with 18 muffin sized cakes and 12 gem scone sized cakes. The guests voted them delicious! And some will be frozen for later too.
Contributed by Vanessa Reynolds, 2nd February 2013

​ Editors note: I am so glad you and your guests liked my sultana cake, it really is delicious. I'm also wondering how many Cheapskaters know what gem scones are, or gem irons? Or how many have enjoyed gems, warm with jam? They're a rather old fashioned cake, and I know gem irons are hard to get, I've been trying to get an extra tray for a couple of years. The ones I am using were my grandmother's and they are older than me :) Cath

​Mini Muffins for Lunchboxes

Approximate $ Savings: $400+ a year

I refuse to purchase muesli bars/roll ups etc. So instead I make a variety of mini muffins (24 per batch) in every possible flavour: choc chip, banana, apricot, apple, ham and cheese etc. All you need is flour (I prefer wholemeal), a little sugar, egg, milk and olive oil. It's less than $3 for the flour and you can make several hundred muffins from one packet. The other ingredients are probably already in your pantry. When cool I put them in the freezer and add to the kids lunchboxes in the morning, by lunch they are defrosted and ready to eat as if they'd just come out the oven. Not only cheap, but I know what's in them and as they are tiny, not such a bad treat.
Contributed by Melanie Swan, 27th January 2011

​ Editors Note: When my lot were little I would use chocolate papers to make mini mini muffins, just one mouthful for adults, a couple of bites for littlies. Use one teaspoonful of batter per paper and cook for 4 - 5 minutes. You'll get around 60 from one batch of basic muffin mix, 80 if you add fruit or choc chips. Cath

​One Cake Mix Becomes 12 Cupcakes

I have been buying a 67c packet of Woolworths or Coles brand cake mix (like butter, vanilla or chocolate flavours) and a cheap packet of cupcakes papers and instead of cooking up whole cakes I separate it and pour the batter into the cupcakes to stretch them further, getting more out of them for the children's snacks or little lunches and they love them. I do the same with the cheap Homebrand muffin mix real value for money and the family loves them.
​Contributed by Carol, Woodridge, 6th June 2009

​Homemade Biscuits in Fifteen Minutes

A little trick worth sharing - after freezing a little leftover biscuit mixture one day... I now have pre-prepared thin rolls (like sausages) of cookie mixture (enough for about 10 biscuits) in the freezer. If a friend calls in, a neighbour is ill or I have extra kids over after school - I take a 'roll' of mixture out of the freezer and it thaws as I turn on the oven, line a tray and slice it into small rounds and throw them in the oven. Homemade in 15 minutes! And rather impressive.
​Contributed by Lynda, Duncraig, 7th June 2010

​Going Dotty Over Cookies

Approximate $ Savings: $20 -30

My kids love dotty biscuits but @ $2.10 each they are way too dear. So now we make our own by modifying a choc chip biscuit recipe. We make the choc chip recipe and then we add no name smarties to the top and cook as usual. 20 dotties for about 30cents each. The kids love them because they get to make them with Mum's or Dad's help as well as eat them.
​Contributed by Janine, Colac, 30th August 2009

​Bikkies to Beat the Best of Bought Ones

I am not sure how much per kilo similar biscuits fetch at shops like the Cookie Man, but these are not that much more expensive than any of the other of the bargain bikkies featured in the Recipe File. A new flavouring for those wonderful bargain biscuits that my family have gone crackers about.... We now add crushed up honey comb pieces - we buy the cheapest from wherever we can get it - broken and damaged all the better because we bash it about a bit with the rolling pin. We then add a few broken freckles or jewels as they are sometimes bagged as. (When being extravagant we keep a few whole ones for the tops of the biscuits). Proceed to make biscuits as per normal recipe. As the biscuits cook, there is sometimes a little melting of the honeycomb and we have deliciously caramel type flavoured "Choc honeycomb jewels" Obviously this is NOT one for those with sugar issues, but YUMMO!!! For a healthier version of this biscuit, I have used muesli - about a cup either toasted or regular -and added it to the mixture and these taste great too - careful tho - not great for "nut free" homes, schools or child care centres!
​Contributed by Lisa, Mt. Gambier, 28th January 2010

​Using Cookie Papers

​This is only a small dollar saving but it also has recycling advantages. Danish style butter biscuits come in a tin with paper patty pan dividers. I use these in my muffin tine with great success.
​Contributed by Carol Woolcock, 22nd February 2010

​Quick Ice Cream Dessert from Leftover Christmas Cake

​Mix left over Christmas cake or pudding with vanilla ice cream and freeze makes great pudding! Contributed by Jayne Melling, 22nd December 2009

​Cake in a Cone

When cooking cupcakes for kids put the mixture into ice cream cones and bake as usual, saves washing up and the kids love them especially for parties, if you bake them let the kids decorate.
​Contributed by Lisa, Kurri Kurri, 8th December 2009

​Get the Scoop on Cupcakes

When baking cupcakes for children's' birthday parties, it always causes a fuss when some are bigger than the others. By using an ice cream scoop to fill the patty cases, the cupcakes are the same size and there is the added benefit of less drips than when using a spoon.
​Contributed by Anne, Bayswater, 6th December 2009

​One or Two Fresh Baked Muffins - No Problem With a Freezer

I love my freezer. I save so much time and effort by effectively using my freezer. It's amazing what you can freeze with great results. If I'm making muffins or cupcakes (always made from scratch - usually a reasonable amount cheaper and always oh so much yummier!!), I always double the recipe, cook the amount I need, then freeze the rest of the uncooked batter in ice cube trays. When I'm having a friend over for coffee I just put 2 cubes into each muffin tin, pop them straight in the oven and voila, fresh, homemade muffins or cupcakes every time. The beauty of using this tip is that not only do you save money by only making the number you need, you also save valuable time - time that is so much better spent enjoying those cupcakes with a friend.
​Contributed by Alisha, Cook, 23rd October 2009

​Some Variations for the Bulk Biscuit Recipe

I made the bulk biscuit recipe over the weekend - one half of the mixture I added choc chips and cocoa to and then used cookie cutters to make shapes; a quarter of the mixture I added cocoa and cornflakes to and made Afghans. When they were cool I iced them with chocolate icing. The last quarter of the mixture I made into jam drops. Three lots of biscuits from one recipe, it didn't take long at all and the children have a yummy choice for school and snacks - thanks (I will make the muffins this weekend)
​Contributed by Angela, 26th October 2009

​Extra Special Choc Chip Biscuits

Savings: $75.00
I use a special recipe for chocolate chip biscuits. A recipe that is not cheap, these are biscuits more for special guests/adults than the school lunch box, not that the children don't love them...that is the management trick the children do love them, everyone does. To make 9 to 10 dozen small biscuits has a set up cost of $14.00. Now I feel you throwing you hands up in alarm at the cost. Please let me detail the savings and I will follow up with the recipe. Having made the biscuits around the middle of February 2009 I packed them into tins and froze them. Today, 29/09/09, I offered the last of these biscuits to people who had called in. With so many things on at the same time and so many, many visitors, mostly unexpected, I had trotted out a plate of the c.c.b. which were sufficiently thawed out by the time I'd organised the coffees and teas to enjoy ourselves with our guests. What I was happy to refreeze I did and that is the surprise they have been refrozen time and time again. Probably if I'd have had more time to be baking I would not have even thought of re-freezing. I did and they have not deteriorated over the 7 months one little bit. They are as good as the day they were made! Is it the mix? I do cook them very well, the required amount of time, then turn them over and cook for another few minutes. We like our biscuits crisp. Is this the reason?

Chock Chip Biscuits
Ingredients:
360g softened butter
1 400g tin sweetened condensed milk
3 cups SR. flour
500g dark choc bits
2/3 cup castor sugar

Method:
​Pre-heat oven to 180C. Line trays with baking paper (I bake 6 trays in all ). Beat butter and sugar until light and creamy, beat in sweetened condensed milk. Add flour, mix by hand near the end and add choc bits. Place heaped teaspoons onto lined biscuit trays and press down slightly with a fork. Bake 12 - 15 minutes until well golden, turn over and bake further 5 minutes or until you have a dark golden biscuit on both sides. Cool for a few minutes on tray, then onto a cake rack to finish cooling. When quite cold place into freezer bag or tin. Before you put the kettle on take some biscuits out of freezer and plate up. By the time the coffee/tea is made and served the biscuits are good to go. Initial cost well worth it if managed. A little luxury when well managed is a saving.
​ Contributed by Carol, Mudgegonga, 29 September 2009

​Ready-to-bake cookies

​Instead of buying expensive frozen or refrigerator ready-to-bake cookies, make your own. Mix together one packet of chocolate cake mix, one egg, 125g butter (melted) and 375g bag of chocolate chips. Take tablespoons of dough and form into balls. On a biscuit tray, flatten the balls and place in freezer for one hour. Then wrap in plastic wrap or drop into ziplock bags. The dough will last at least three months in the freezer. When you want to bake cookies, you can make two or twenty. Allow to defrost for ten minutes then bake for 9 to 11 minutes at170 degrees. This recipe makes about 40 cookies.

Leftover Bread & Butter Pudding

Leftover croissants, doughnuts or finger buns are delicious turned into a bread-and-butter type pudding. Simply break up them up put in a baking dish. Whisk together a couple of eggs, some milk or cream, vanilla essence and sugar or golden syrup. Add a few sultanas or cinnamon if you like. Pour over the top and bake in a moderate oven for about 20 minutes or until set. This takes 5 minutes to put together and is much better than eating stale doughnuts!
​Contributed by Jess, Howrah, 7th August 2009

​Cooking Up a Storm With the Wrong Ingredients

Approximate $ Savings: $10-20 per recipe dependent on how much you make I love running out of ingredients when I'm ready to cook. Some of the 2008 recipes (should be disasters) are LEGENDS! Last week, at the last minute, I decided to make some rum balls. I had no coconut, cocoa, brandy or rum. I did have old choc-chip cookies (home-brand) no one was interested in eating, some crushed almonds, some dilapidated choc sprinkles. I processed these, mixed with condensed milk & rolled them in home-brand hot chocolate mix. VOILA - Instant sensation at our New Year's Eve BBQ. Maybe the fact I'd made them extra big and they looked like something you would find left out in the bush had something to do with it! PS: They have been re-named Bunyip Bits!
​Contributed by Melinda, Grovedale, 2nd January 2009

​DIY Packet Mixes

When making biscuits and cakes from scratch I like to make up an extra batch of the dry ingredients listed and put them into a container or ziplock bag with a label of what it is. Of course you then have a homemade packet mix on hand. I find this convenient when towards the end of the week all the baking has been consumed and I'm really not feeling like making a cake from scratch. I can just get the "packet" out, and the moist ingredients and bake.
​Contributed by Susan, Laurieton, 31st March 2009

​Perfect Sized Pie Crusts

I looked at expensive dough boards that are marked with lines to indicate the size of a pie crust. I bought a clear plastic cutting board from the $2 shop and on the reverse side I marked out the pie circles and rectangles with a permanent marker. The marks can be seen on the right side of the cutting sheet very easily. I used my most often used pie plates and tins as templates. This makes rolling rectangles the right size much easier and I saved myself $25.
​Contributed by Nicole, Kilsyth

​Save a Bundle on Delicious Dessert Treats

Approximate $ Savings: $40

​ Another variation on the "Basic Ripple cake" and a tasty version of the ice-cream sandwiches that you pay more than $2.50 each for at the shops. You can make a tray of approx 21 for $10! So that's an approximate saving of $40. All you need is 2 packets of Arnotts Malt biscuits, a tin of light sweetened condensed milk, a 600ml carton of cream and a baking tray that is approx 2cm deep. Line the tray with some grease proof paper (don't grease it though!), makes it easier to get the ice creams out. Then lay out a layer of biscuits with the writing on the biscuits face down. I find in an average tray I can lay 3 across and then approx 6/7 down in a line. Whip the cream in a bowl till nearly fully whipped and add the condensed milk. Whip a little longer till it is thick. Spread the cream mixture over the bikkies and then add another layer on biscuits on top in the same way as the bottom, this time with the writing facing up, this is forming your sandwich. Cover with some Clingwrap and pop in the freezer. Its as simple as that!! Cost effective and something the whole family will love coming into the warmer months :-) 
Contributed by Vicki Barkla, 18th November 2008

​Butter Wrappers

Approximate $ Savings: A few cents here and there, but is all adds up

When you use packaged butter, keep the whole wrapper in your fridge door instead of throwing it away. You can use them to line cake tins and to grease the inside of tins instead of buying non-stick greaseproof paper or paper towel. I even use the paper on top of the margarine for greasing. My mother always did this; I thought it was something everyone did, until a girlfriend asked why I had a bunch of old butter wrappers in my fridge door.
​Contributed by Fay, Broadford, 23rd June 2008

​Homemade Muffin Bars

Approximate $ Savings: $300 per year

​ My four children all like muffin/cake bars in their lunches but at nearly $4 a packet for only six muffin bars we were spending $16 per week just on that one lunchbox item! I found Coles sell their Smart Buy brand of cake mix - vanilla, chocolate and butter - for only $0.62 a packet so I've started making my own muffin bars. I bought a muffin bar tin on special for half price and I've also started stretching the cake mix to include things like home brand processed bran, rolled oats and coconut which all improve the taste and up the kids' fibre intake too. Now two packets of $0.62 cake mix plus a few add ins from the pantry (and the free eggs we get from our neighbour) makes enough cake bars so all four children can take one every day of the week and there are even left overs for afternoon tea when they come home. Another bonus is that the Smart Buy cake mixes have no preservatives, unlike the very expensive brands of muffin bars.
Contributed by Lu, Inala, 12th March 2008

​With 15 Punnets of Strawberries….

You could make muffins for the kids lunches, you could make pancakes for Shrove Tuesday and top them with warm strawberries soaked in Cointreau...you could make jam, you can stir them through plain label yoghurt, you could make strawberry ice cream with plain label vanilla ice cream or even chocolate...yum!! Not to mention you could make a trifle with left over cake and home made jelly and custard. Finally, you can freeze them in ice block moulds and pop them into your champagne as you need to!
​Contributed by Jane, Blackburn, 17th March 2008

​Delicious Strawberry Dessert

For a delicious dessert; blend one punnet of frozen strawberries, add 1 tea spoon of icing sugar, blend, pour half into a tall glass, make some custard and pour over strawberry mix, add remainder strawberry mix, add a little more custard and top with whipped cream, garnish with either a sprinkle of nutmeg or a fresh strawberry or some shaved chocolate. Bon apetit!...Enjoy!
​Contributed by Marina, Yarraman, 15th March 2008

​Milo Cheesecake

Make a regular vanilla cheesecake and add Milo to taste to the standard mixture. For extra yum factor, add some Milo to the biscuit base. Let us all know when to pop round for morning tea.
​Contributed by Rachael, Rivervale, 4th January 2008

​Homemade Icecream Sandwiches

Now that it's hot and kids want a treat, someone taught me to make my own icecream with a tin of sweetened condensed milk and a bottle (600ml) of thickened cream (Homebrand will do). Put the two in a bowl and whip until the consistency of regular whipped cream. Place in an ice cream container and freeze. I make several variations. One is to use malt-o-milk biscuits (two packs). Put 30 on a double layer of foil on a baking tin and layer one packet of biscuits (I do three rows of five, but you can make it fit your tin). Then pull the foil up to create sides. Pour the cream mixture on to the biscuits and top with another layer going in the same direction. Freeze.Cut into ice cream sandwiches and either wrap individually or store in a plastic container If they last that long! You can also add dried fruits and nuts for a special treat, crushed Maltesers, the options are endless. You can flavour it with strawberry essence, or cocoa. However I find that the one everyone loves most and is most economical is just plain. You get 30 ice creams sandwiches for under four dollars! I also make an "adult" version of this when entertaining. Make the icecream as above and layer it in a loaf tin with Savoiardi (sponge finger) biscuits that have been dipped in coffee and marsala or any sweet wine (you can omit the alcohol altogether but can add a bit of brandy essence at the time of beating). Then when it's time to serve it, turn it out on a oblong plate and sprinkle with cocoa powder and voila you have frozen "Tiramisu"! yummy. It is an easy recipe that you can use over and over again and with a bit of imagination will keep your family happy for years.
​Contributed by Silvia, Port Kennedy, 19th January 2008

​Your Special Cake & Muffin Mixes Save Time & Money

Approximate $ Savings: $1 - $5 per cake/muffins

​Next time you are making your favourite cake or muffins, mix up 2 or 3 extra batches of the DRY ingredients in the recipe's quantities, label and store in pantry in zip lock bags or plastic containers. You will then have your own 'cake mix'. Next time you can just add eggs, milk, oil or whatever the original recipe requires. Saves time measuring, and getting all the ingredients out of the pantry. This also means you can quickly mix up a cake or muffins while you have the oven on cooking another meal AND you control what is in your 'mix' for less cost!
Contributed by Anne, Cannons Creek, 8th June 2007

​Cheap Quick Puddings

Approximate $ Savings: $1-$2 a recipe

​I did an experiment with a home brand packet cake mix the other day. I mixed it us as usual but put it in a non-greased dish like you would for a self saucing pudding. I then put brown sugar and 1/2 cup boiling water on top. I cooked it as per the recipe. It was really nice. Next time I would put more water in, but that will be one recipe that I do again.
Contributed by Peta, Hadfield, 7th September 2007

​Cheap Tiramisu!

Approximate $ Savings: $6 on Marscapone cheese & $20 on liqueur

I discovered a way to make a great tasting tiramisu with all the best bits in there but costing a fraction of the price. Instead of Marscapone cheese I substitute cream cheese (costs $2.50 instead of $5) and instead of Kahlua I use one of the cheap coffee cream style liqueurs, which costs only $12.
​Contributed by Melanie, Thredbo, 13th February 2007

​Decadent Ice-cream

We all love rich, decadent ice-cream, but they can be very expensive. A trick I use is to buy the cheapest vanilla no-name brand and then add to it. Just allow the ice-cream to soften for approx. 20 minutes and then start creating. It can be as simple as some chopped bananas, chocolate bits and nuts. Make your own rocky road with marshmallows. Chop old violet crumble bits into the ice-cream, left over biscuit bits and chocky bits. You can truthfully tell people that you have made the ice-cream yourself and the results are delicious. Two of my favourites for the elegant occasion are melted honey with some Kit Kat crushed into the mix and swirled through and as an accompaniment to a desert I keep vanilla beans on hand and gently grate a tiny amount into the vanilla. It tastes like real French vanilla and have the specks to prove it.
​Contributed by Katarina, Richmond, May 1st 2005

​Banana Yoghurt Muffins

My hint is you can save heaps instead of purchasing the well known cake brands (that the kids love) I purchase most things generic, take them out of the cartons and put them into other see through containers (with old labels from bigger brands) and wham the kids are none the wiser. I have even done this with the ice creams as well, and I purchase No Name cake mixes, and just add mashed banana and a tub of yoghurt (No Name of course) and bake in small muffin tins. This is great for kids' lunches (and hubby's as well) and instead of getting twelve you actually get eighteen or so.
​Contributed by Andria, Deception Bay, April 12th 2005

​Freshen Up Stale Biscuits

If someone in the family has left the lid off the plain biscuit/cracker container and the contents are stale, put stale crackers in a moderate oven for 10 minutes to crisp up again, no need to throw away, saves $$$
​Contributed by Jackie, Shellharbour, March 2nd 2005

​Fancy Cake Savings

If you are having a function or going out and want to take a lovely dessert or cake you can go to a fancy cake shop such as Michel's or cheesecake shop. They have cakes that they sell off cheaply and they are still good. You can purchase them for around $10.00 instead of $24.99. They come in the nice boxes and then you just freeze it and take it out when needed. You have a lovely cake as fresh as the day it was baked and you look like you have splurged at a fraction of the cost.
​Contributed by Angela, October 19th 2006

​Reduce the Use of Eggs

Reduce the use of eggs in cake making. One egg and one tablespoon of vinegar is equivalent to two eggs. Also, for each egg over three, use one extra teaspoon of baking powder or one teaspoon of cornflour.
​Contributed by Lynette, Montrose

​Biscuit Squares

​If you don't like having to re-roll the scraps left over after cutting out round biscuits, just roll the dough into a square and cut square biscuits using a knife or large pizza wheel.

​Cheaper Chocky Bikkies

I love chocolate biscuits, but the brand names like Arnotts and those really yummy Cadbury ones are too expensive for me on a pension. I like to shop at Coles at Thompson's Corner, West Pennant Hills and I've noticed that they have their own brand of chocky biscuits and they're only $1.29 a 250g packet. They are really nice and I can afford a packet a week at that price.
​Contributed by Pat, West Pennant Hills

​Better Looking Chocolate Cakes

​To make your chocolate cakes look more appetizing, try using cocoa or some of the cake mixture itself to coat the baking pans before you put the batter in them. Most of us use white flour, which is fine. However, white flour does leave a little residue on the cakes, which isn't attractive. For the best looking chocolate cakes, try one of the others.

​Decorate Your Cake

​Instead of heavy frosting, use icing sugar to decorate your cakes! Lay down a paper doily, sprinkle icing sugar on top, then remove doily. Now you have a beautifully decorated cake!

​Anzac Biscuits

Anzac Day means Anzac biscuits. These are simple, quick and economical to make and everyone loves them. This recipe comes courtesy of my mother, who makes great Anzacs! You need 1c rolled oats, 1c plain flour, 1c sugar, พ c coconut, 125g butter, 2tbsp golden syrup, 1/2tsp bicarb soda, 1tbsp boiling water.

​ Combine the oats, sifted flour, sugar and coconut. Combine butter and syrup, stir over gently heat until melted. Mix bicarb with boiling water, add to melted butter mixture, stir into dry ingredients. Drop teaspoonfuls onto lightly greased biscuit trays leaving room for spreading. Cook in a slow oven (150C) for about 20 minutes. Loosen while warm and allow to cool on the trays. Makes about 3 dozen.

​Gourmet Package Mixes

​Use olive oil in package cake and pudding mixes, instead of vegetable oil and you ll believe it is a store bought, gourmet product. The difference is in the taste and texture delicious!