Ecstasy cornflake slice


Ecstasy is a crisp, sweet slice perfect for cake stalls or special occasions.

Originally published by the Country Women’s Association in 1937. Their recipe book is still in print so you can still buy copy! The Country Women’s Association Cook Book. Seventy years in the kitchen.


2 cups of cornflakes

1 cup of sugar

1 1/4 cups of dessicated coconut

1 cup of melted butter, vegetable shortening or coconut oil (please note: I haven’t tested the coconut oil but I suspect it would be nicer than the vegetable oil for a vegan or dairy free version)

1 teaspoon baking powder

A pinch of salt

A couple of drops of almond essence


Grease a 20 cm or 8″ cake tin and line with baking paper.

Preheat your oven to 180 degrees C or 350 degrees F.

Mix all of the ingredients together.

Pour into the cake tin and press down firmly all over.

Bake for 15 – 20 minutes or until slightly golden on top.

Slice while hot.

Put in the fridge to set.

Nom yourself silly and don’t forget to call the dentist to make an appointment…

cheese and mustard rolls

Bendigo Savoury Rolls

The recipe for these delightful cheesy rolls was originally published by the Country Women’s Association in 1937.


Puff pastry

Mustard (choose one that’s not too hot)

Cheese (any kind that melts well)

Blanched Almonds


Preheat your oven to 220°C or 325°F

Spread a sheet of puff pastry with the mustard.

Sprinkle over the cheese.

Roll tightly.

Cut into slices approximately half an inch (1.5cm) wide).

Press an almond into the centre of each.

Bake for 15 minutes or until cooked.