Cherry shortbread

This shortbread can be used for a 'cherrier' shortbread as a gift, or festive occasion.
Quantities are good for a small group of 10 kids.
A good one to make at an indoor camp as the Guides can afford to wait the 1/2 hour the mix is in the fridge.

As the cherries are extra hot when first out of oven the Guides learn patience quickly. Even though the oven temperature is only 180deg celusis the biscuits are to hot for young or inexperienced Guide to get off tray with out close supervision.

Ingredients:

• 300g butter, softened
• 1 cup icing sugar
• 3 cups plain flour
• 1/2 packet glace cherries (optional)

Method:
Cream butter and icing sugar.
Add flour, mix well, chop cherries in half and add to mixture.
Wrap in plastic wrap and place in fridge for 1/2 hour.
Roll out and either make shapes or shape into a log and cut into slices.
Line baking tray with baking paper, place shapes/rounds on tray.
Bake 180ºC for 15 mins or until pale golden.
Be careful not to overcook.

Quick and Easy Macaroons

We really like simple and scrumptious recipes. Especially when we already know one way of doing things and then we use another recipe. Once explained that we are not doing this to confuse the Girl guides but to offer an alternative for when you have not an ingredient in the cupboard then this is 'survival' cooking.

Besides some people really like one ingredient others another. Learning to alter recipes is Being Prepared.

Accidental learning is that the second tray takes less time to cook than the first. Explain that the oven is already hot from previously cooked tray. That different sizes of dropped mixture have a different quantity hence surface area that needs cooking. A bigger egg equals more viscous solution (moisture)in the mixture. (Smaller/ flatter equals less time cooking. Therefor vigilance is needed...no wandering away from kitchen area.

Servings: about 18 dozen

Ingredients:
• 1 1/2 cups flaked coconut
• 3 Tbsp. flour
• 1 egg white
Directions:
Combine coconut with flour in a mixing bowl.
Add in olny egg white and stir until entire mixture is moistened.
Drop by teaspoonful onto a baking sheet.
Bake at 350 degrees for 10 minutes.
Mixture is cooked when golden brown and delicious.

No-bake cookies

This is an easy no-bake recipe that allows the leader or the older Guide to have time to explain, and reinforce the awareness of stove tops,extreme heat and stirring necessary as well as hot from the pan substances and patrol work paying dividens when smaller groups are used to achieve an over all goal.... i.e. that of eating.

All so good for showing how hot sugar mixes crystalizes and snap when a drop is dripped into the handy cup of cold water near by. Hopefully only used for snapping mix not burned fingers.

Ingredients:

• 2 cups sugar
• 3 tablespoons cocoa
• 1/2 cup milk
• 1/4 cup butter
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla
Method:
In a large saucepan, combine sugar, cocoa, milk and butter and place over medium-high heat.
Bring to a full boil and boil for 1 minute. Stand there and carefully count out loud as the stirrer is mixing the hot bubbling liquid.
Remove from heat and add remaining ingredients, blending well.
Working quickly, drop by teaspoonfuls onto a tray covered with baking paper and allow to cool. Put tray aside out of reach. The mix will be hot for a while so no finger poking to test.