Since the community fair finished, we have recieved heaps of requests for the recipes to some of the delicious cakes and slices that were on offer last week.  Thank you to all of the awesome chefs who contributed to this stall.  It was a BIG HIT.  Below are two recipes from the fine fair treats.  Thanks to Nicole for sharing.

Miss Nic's Triple Choc Cookies:

*Makes 25 large cookies (more if you make them smaller)*

- 280g of softened butter (room temp, not melted)
- 2 cup of brown sugar
- 2 Tsp of vanilla extract (can be replaced for vanilla essence)
- 2x egg
- 3 cups of self-raising flour (however, more is required to add to mixture later to get to the right consistency)
- 2 1/2 Tbsp of cocoa
- 200g of dark choc chips (you could use milk choc chips instead)
- 200g of white choc chips

1. Preheat oven to 180°C (160°C fan forced). Grease and/or line two baking trays with baking paper.

2. Beat the butter and brown sugar together using an electric mixer until it is pale and creamy, add the egg and vanilla the the mixture and beat together. Sift and stir in the flour and cocoa, and add the white and dark choc chips (you may need to add more flour if your cookie dough is to sticky/wet). Mix until all ingredients are well combined, you want it to have the consultancy of soft play-dough).

3. Roll the mixture into balls roughly the size of large golf-balls and place them 4cm apart on prepared trays. Gently press down on the top of the cookies with your fingers or back of a spoon to slightly flatten them.

4. Bake for roughly 15 minutes (until they are a nice golden brown). Set aside for 5 minutes and then transfer them to a wire rack to cool completely.

*(if you are wanting to make just choc chip cookies, don't add the cocoa)*

                 
Miss Nic's Sticky Salted Caramel Fudge:

*Makes roughly 16 fudge squares (depending on the size you cut them)*

- 140g softened butter (room temp, not melted)
- 395g sweetened condensed milk
- 1 Tsp of vanilla extract (can be replaced for vanilla essence)
- 2 1/2 tbsp golden syrup
- 1 cup brown sugar
- 1/2 Tsp of salt (or to taste)
- 200g white chocolate (nestle white choc melts work best; add less (150g) if you want a firmer fudge)

1. Grease and/or line a baking tray (preferably a brownie tray) with baking paper.

2. Melt the butter in a saucepan on low heat. Once melted add and stir in the condensed milk, golden syrup, vanilla, salt, and brown sugar. Constantly stirring the mixture over low heat and bring it to a boil, then let it simmer for 10 minutes while still stirring.

3. Take it of the heat and mix in the white chocolate until it is melted (don't stop stirring). Place the saucepan back on low heat and continue to stir until the mixture starts to lose its gloss/shine.

4. Pour the mixture into the prepared tray and smooth over the surface. Allow to cool for 5 minutes, and then refrigerate until firm (roughly 1-2 hours). Once firm, cut into squares.

*(if the fudge does not harden, place the mixture back in the saucepan with 1 cup of water. the the mixture melt and constantly stir until it thickens and loses its gloss/shine, then repeat step 4)*