Through years of volunteering for Brownies and Girl Guides, our home cook hero, Cheryl 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.
250g plain sweet biscuits
¾ cup chopped walnuts, pecans or almonds
1 cup sultanas, optional
2 tbsp cocoa
2 tbsp coconut
1 tsp vanilla
1 beaten egg
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.