By her own admission, our home cook hero, Cheryl Osborne is no cordon bleu chef. She avoids recipes with ingredients you'll only ever use one teaspoon of and has twice forgotten to add eggs to quiche.
- 250g pkt Girl Guide biscuits or plain sweet biscuits
- 3/4 cup chopped walnuts, pecans or almonds
- 1 cup sultanas, optional
- 125g butter
- 125g sugar
- 2 level tbsp cocoa
- 2 tbsp coconut
- 1 tsp vanilla
- 1 beaten egg
But through years of volunteering for Brownies and Girl Guides, Osborne has found her talent lies in meticulous organisation, a gift she has harnessed to feed hundreds of ravenous children home-cooked meals while away on camp.
Crush biscuits, leaving some lumps, add nuts and sultanas.
Combine butter, sugar, cocoa, coconut and vanilla in a saucepan and cook for 2 minutes.
Cool slightly and add egg, add to biscuit, nut mixture.
Press into a greased slice tin.
Ice with chocolate icing and refrigerate until set.
Cut into squares.
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