This was another staple in our household. Hokey pokey is a New Zealand favourite and in fact hokey pokey icecream is a Kiwiana classic.

Ingredients:

• 4 oz/110 gm butter
• 1/2 cup sugar
• 1 dessetspoon golden syrup
• 1 dessertspoon milk
• 1 teaspoon baking soda
• 1  1/2 cups sifted flour

Method:

Gently heat the golden syrup and milk together. When cool beat in the baking soda until frothy (not for long).  Cream the butter and sugar and then add to the frothy mixture. Add the flour and mix.  Roll into balls and place on a oven tray and press down with a fork. Bake at 180 C/350 F for 15 to 20 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). When cooked place on a wire rack to cool.

Peanut brownies were one of the all-time favourites.

Mum used to cook these on a regular basis to help fill the school lunch box. Because this recipe uses roasted peanuts they are much nicer. After they are roasted you can put them into a paper bag and press down with a rolling pin and break them into halves so you can gently blow away the shells.

Ingredients:

• 3 oz /90 gm butter
• 1 small cup sugar
• 1 beaten egg
• 1  1/4 cups sifted flour
• 1 teaspoon baking powder
• 2 dessert spoons cocoa
• 1 cup roasted peanuts with shells removed

Method:

Beat the butter and sugar to a cream. Add the beaten egg. Add the dry ingredients and lastly the peanuts. Take spoon fulls of the mixture and roll into balls and press down with a fork on a cold greased tray. Bake at 180 C/350 F for 15 to 20 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Leave on a rack to cool.

These are a New Zealand and Australian classic and are named after the first world war soldiers.

Ingredients:

• 1 heaped cup of sifted flour
• 2 level teaspoons baking powder
• 1 small cup of sugar
• 1 heaped cup of coconut
• 1 heaped cup of rolled oats
• 4 oz/110 gm butter
• 1 tablespoon golden syrup
• 2 tablespoons boiling water

Method:

Mix all the dry ingredients well together. Put the butter, golden syrup and water into a saucepan to melt and then add to the mixture. Take spoon fulls of the mixture and roll into balls and press down on a cold greased tray. Bake at 350 F/180 C for 15 to 20 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Leave to cool on a rack.

This is an old recipe which produces yummy biscuits and is treasured by the family.

Ingredients:

• 4 oz/110 gm butter
• 1/4 cup sugar
• 2  1/2 tablespoons condensed milk
• 1  1/2 cups sifted flour
• 1 teaspoon bakingpowder
• 1/2 to 1 cup dark chocolate drops

Method:

Cream the butter and sugar and then add the condensed milk,  dry ingredients and lastly the chocolate drops. Take spoon fulls of the mixture and roll into balls and press down with a fork on a cold greased tray. Bake at 350 F/180 C for 15 – 20 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Leave to cool on a rack and then store in an air-tight container.

This is another winner. When cut into attractive shapes with a cutter it makes a nice Christmas present!

Ingredients:

• 8 oz/230 gm butter
• 1/2 cup sifted icing sugar
• 2 cups sifted flour
• 1 teaspoon ginger
• pieces of crystallised ginger

Method:

Start with the butter at room temperature, then cream the butter and sugar and add the sifted flour and ginger. Work the mixture into a ball and roll out to a thickness of  5mm.  To prevent the dough sticking a good tip is to roll it between 2 sheets of baking paper. Cut into shapes and press in one or more pieces of ginger (sliced to a suitably small size). Bake at 275 F/140 C for 15 – 20 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Leave to cool on a rack and then store in an air-tight container.