Girl Guide Biscuit Recipes

2016

Winning Recipe: Imogen Bloxham, Ashleigh Greenaway, Lexie O'Brien

Three Rivers Girl Guides

Foreword

2016 has been a big year for Girl Guides Australia, and the Biscuit Campaign is

no exception.

This year marked the launch of a new and expanded range of biscuits, our

inaugural biscuit competitions, and a comprehensive biscuit website. We were

also fortunate enough to appear on Sunrise outside the Channel 7 studios!

On average, Guides sell 550,000 packets of biscuits to the community, with the

money raised going towards activities and events and the purchase of supplies.

While the biscuit campaign is an important fundraiser, it teaches our 20,000 youth

members financial literacy, teamwork, business ethics and goal setting. It has

been my pleasure to see Girl Guides in their local communities across Australia

developing these invaluable life skills.

I never cease to be amazed by our members. To all those who entered into our

first ever Cooking Challenge, thank you and congratulations. Your creativity,

teamwork and initiative is a testament to the Guiding spirit.

It was very hard to choose a favourite recipe, but there can only be one winner.

The winning recipe for 2016 is the Famous Lemon Cheesecake by the Three

Rivers Girl Guides.

I hope you enjoy our Girl Guide Biscuit Cookbook as much as I will.

Yours in Guiding,

Robinette Emonson

Chief-Commissioner

Our Biscuits

Traditional

The Australian classic Girl Guides vanilla biscuit

is a long time favourite of Girl Guide biscuit

lovers.

A sweet – but not too sweet – biscuit; they won’t

feel as guilty eating this one. They are ideal for

morning and afternoon tea with a cup of tea.

Plus, they are great to use in cooking and

especially our Girl Guide recipes.

Triple Choc

Meet the all new chocolate biscuit – a triple-choc

biscuit filled with a soft choc centre! It’s crunchy,

soft and indulgent all at the same time.

This is a perfect evening treat. Try warming it in

the microwave for a few seconds to get the most

out of the chocolate centre. For a simple dessert,

bake marshmallow between two biscuits and you

will have the best s’more – YUM!

Gluten Free Shortbread

New to the range this year is a melt-in-your-mouth

Gluten Free Shortbread.

This is a delicious butter shortbread with the

added bonus of being gluten free. It is popular

with all Shortbread fans and ideal for the gluten

intolerant or wheat free in the family. Ideal for

morning and afternoon tea and great for sharing

with guests.

Famous Lemon Cheesecake

395g sweetened condensed milk

90g unsalted cooking butter

250g cream cheese

3-4 lemons

Lemon curd (half a jar)

1 packet Traditional Girl Guide Biscuits

• Line cake tin with baking paper.

• Juice lemons to provide about 1/3 of a cup of juice.

• Crush the biscuits.

• Melt the butter, and mix it into biscuit crumbs.

• Pack butter and biscuit mixing with a spoon into bottom of the lined cake tin.

• Put in fridge for 30 minutes to set.

• Whisk chopped cream cheese, lemon juice and condensed milk until

combined.

• Spoon mixture into cake tin on top of biscuit base.

• Put in fridge and leave to set for 24 hours.

• Top with lemon curd and serve.

Imogen Bloxham, Ashleigh Greenaway, Lexie O'Brien - Three Rivers Girl

Guides

Commissioner’s Favourite

Mini S’Mores Cheesecakes

150g of your favorite Girl Guide biscuits 100g butter, melted

500g cream cheese, softened

¼ cup thickened cream

2 tablespoons caster sugar

1 teaspoon vanilla essence

50g marshmallows, melted

100g marshmallows, quartered (or 100g mini marshmallows)

½ cup thickened cream, extra

200g chocolate (milk, dark or white!)

• Line a 12 hole muffin pan with muffin papers.

• Crush biscuits until you have coarse crumbs. Place in a bowl and mix in the

melted butter.

• Spread the crumbs evenly between the 12 muffin pan tray, flatten with a

teaspoon and place tray in the freezer for 10 minutes or so to set.

• Using electric beaters, whip together the cream cheese, ¼ cup cream, caster

sugar and vanilla.

• Melt 50g marshmallows in the microwave in a separate bowl for

approximately 30 seconds. Combined melted marshmallows with cream

cheese mixture and beat well.

• Spoon cream cheese mixture on top of the chilled biscuit bases and return to

the fridge for 10-15 minutes.

• Heat the remaining ½ cup cream in the microwave in short bursts until almost

simmering.

• Pour heated cream over the broken chocolate and stir to make a thick

ganache. Return ganache to the fridge for 5-10 minutes if needed.

• Spread the ganache on top of your cheesecake bases and return to the

fridge for 10 minutes to set.

• Top cheesecakes with marshmallows and use a kitchen blow torch/cooking

torch to brown the marshmallows. Leave to cool slightly and then enjoy!

Aspley Birrong Olaves

Choc Mint Slice

1 Pkt triple choc girl guide biscuits

200g Peppermint chocolate

¼ cup butter

¼ tin condensed milk

• Crush biscuits, but leave some bigger pieces.

• Break chocolate into pieces and melt with the butter in microwave, in 30sec

blasts.

• Stir in condensed milk and crushed biscuits.

• Press into square tin that has been lined with baking paper.

• Place in fridge until set.

Jiaan Gattenhof & Taylor Webster

• Prepare jelly as per instructions and refrigerate until set.

• Lightly crush biscuits and place in serving bowl.

• Cover with tinned fruit.

• Chop up set jelly and place on top of fruit.

• Pour custard over biscuits, fruit and jelly.

• Refrigerate for at least 3 hrs before serving.

1 Pkt Girl Guide Gluten Free Shortbread

410g tinned fruit salad

1 pkt any fruit flavoured jelly

1 small carton vanilla custard

Easy Frui t Tri f l eJiaan Gattenhof & Taylor Webster

Lemon Meringue Pie

1 Pkt Traditional Girl Guide Biscuits

90g butter, melted

1 tin condensed milk

½ cup lemon juice

3 eggs, separated

½ cup caster sugar

• Process biscuits to a crumb, add butter. Press mixture into a pie plate and

refrigerate.

• Combine condensed milk and lemon juice. Add lightly beaten egg yolks and

mix well.

• Pour mix into chilled crumb base.

• Beat egg whites until soft peaks form, gradually add caster sugar and beat

until sugar is dissolved.

• Spoon meringue onto filling. Bake in a preheated oven (180 ) for 10-15 mins

or until meringue is golden. Let pie cool before serving.

Jiaan Gattenhof & Taylor Webster

Girl Guide Jelly Slice

1Pkt Traditional Girl Guide Biscuits

175g butter, melted

pinch of ground cinnamon

1 tin condensed milk

½ cup lemon juice

¾ cup boiling water

2 t gelatine powder

Packet of red jelly crystals

• Grease and line base of a slice pan.

• Process biscuits in a food processor ( or in a snap lock bag, and crush with

rolling pin) to a fine crumb. Add butter and cinnamon and process again.

• Press mixture into base of pan. Chill for 30 mins.

• Combine condensed milk and lemon juice in a bowl. Combine water and

gelatine in a bowl, stir until completely dissolved. Stir into condensed milk

mixture. Pour over biscuit base and refrigerate for 1 hr.

• Meanwhile prepare jelly according to directions on pack, using 100mls less

of cold water. Allow to come to room temperature. Pour jelly mix over set

milk filling. Chill for a further hour or until jelly is set.

• Carefully remove slice from pan and slice.

Jiaan Gattenhof & Taylor Webster

Choc Ripple Cake

1 Pkt Girl Guide triple choc cookies

1T caster sugar

1t Vanilla essence

500mls thickened cream

• Using electric beaters, beat the cream, sugar and essence in a bowl until

soft peaks form.

• Spread a little of the cream along a serving platter to make the base.

• Stand 1 biscuit upright on its edge and spread with cream mixture.

• Place another biscuit alongside and sandwich together.

• Continue layering with cream mixture and biscuits to form a log.

• Spread remaining cream over the biscuit log to cover.

• Place in the fridge for a minimum of 6 hrs to set.

Jiaan Gattenhof & Taylor Webster

Choc Shortbread Balls

1 packet Girl Guide Gluten Free Shortbread

2 ½ T cocoa

½ can condensed milk

¼ cup coconut

• Process biscuits in a food processor (or in a snap lock bag, and bash with a

rolling pin).

• Mix biscuit crumbs with cocoa and condensed milk. Roll small amounts into

balls and roll in coconut. Chill before serving.

Jiaan Gattenhof & Taylor Webster

• Crumble eight of the biscuits into a blender. Reserve the remaining two for later.

• Add the milk and ice-cream and blend until everything is fully incorporated. This will take

a minute or two.

• Pour into glasses. Crumble the remaining biscuits on top of the milkshakes to serve –

about half a biscuit each if you’re making four serves. Enjoy!

1 packet of Triple Choc Milkshakes

2 cups of whole milk

½ cup of vanilla ice-cream

Triple Choc Bi s cui t Milkshake s

Katherine English - Bathurst Girl Guides

Gluten Free Hedgehog Slice

2 packets of Girl Guide Shortbread biscuits, coarsely chopped

125gm chopped walnuts

½ cup desiccated coconut

250g butter, chopped

1 ¼ cups caster sugar

1/3 cup cocoa powder

1 egg, lightly beaten

200g chocolate, melted

½ teaspoon vegetable oil

• Grease a 20cm x 30cm lamington pan or line with baking paper.

• Combine biscuits, nuts and coconut in large bowl.

• Place butter, sugar and cocoa in a pan; stir over heat until the butter is

melted and sugar is dissolved. Remove from heat and cool a little before

whisking in the egg.

• Pour chocolate mixture over biscuit mixture; mix well. Press into the

prepared pan.

• Combine melted chocolate and oil and spread evenly over the mixture.

Cover and refrigerate overnight.

• Once set, turn slice onto a chopping board. Cut into 16 slices (or more if

desired) and enjoy!

Katherine English - Bathurst Girl Guides

Chocolate Cheesecake

3 Packets of Triple Choc Guide Biscuits

2 tablespoons of butter

500gr of Cream Cheese

3 teaspoons of gelatine

water

1 block of chocolate.

600ml Cream

• Crush the chocolate biscuits until they become crumbs.

• Melt the butter and add to the biscuits

• Pour into spring form pan and squeeze the biscuits around the edge and

then fill in the bottom. Then place in fridge.

• In a food processor, processor the cream cheese until smooth.

• In a microwave safe bowl add a small layer of water then add the gelatine.

Put in the microwave for 30 seconds

• Add gelatine to the cream cheese.

• Melt chocolate in microwave (1 minute at a time). Pour into cream cheese

mixture.

• In a electric mixer whip cream until peaks.

• Add cream cheese mixture to the whip cream and fold in.

• Pour mixture into the spring form pan

• Leave in fridge to set for about 4hrs

Teagan Williams - Second Capalaba Brownies

Amazing Guide Apple Crumble

10 small apples

½ packet of traditional Girl Guide biscuits

1 cup rolled oats

½ cup brown sugar

50 g butter

Chai spice sugar to taste

• Preheat oven to 180°C

• Peel and cut apples into slices

• Layer in a greased baking dish

• Sprinkle chai spice sugar over the apples and mix through to coat them

• TOPPING

• Blend traditional biscuits until crumbed.

• Mix in oats, brown sugar and melted butter until crumbly.

• Sprinkle over the top until the apples are covered.

• Cook for 30mins or until apples are cooked.

Emily Domotor – Ormeau Narang Girl Guides

• Crush the biscuits and place into a mixing bowl.

• Add cocoa and coconut, stir together

• Once all mixed make a hole in the middle and then add condensed milk this makes it

easier to mix.

• Take small amount of mixture and roll into a ball, then roll through extra coconut.

• Place the chocolate balls on a plate and chill in the fridge for 30 mins.

1 packet (230g) traditional Girl Guide biscuits

1/3 cup (40g) cocoa powder

1/2 cup (45g) desiccated coconut (plus a little extra for

rolling the balls in)

1 tin (395g) condensed milk

Choc Snowball s

Gabriella Meltzer – Baulkham Hills

Very Berry Cheesecake Glass

Base

2 triple choc Girl Guide biscuits

1 tsp margarine

Cheesecake

50g Cream Cheese

2 tbs icing sugar

¾ cup frozen berries

1 tsp vanilla essense

¼ cup cream

Topping

8 fresh strawberries

Strawberry topping sauce

¼ cup milk chocolate melts

• Crumble Triple Choc biscuits into crumbs and combine with margarine

• Press crumbs into the base of the serving glass

• Combine cream cheese and icing sugar in a ziplock bag until mixture is

smooth

• Add vanilla essence and combine

• Beat cream and add to zip lock bag. Add mixed berries

• Cut corner of the zip-lock bag and pipe into serving glass

• Slice strawberries amd decorate. Drizzle with strawberry sauce.

Nisani Gunawardhana – Bull Creek Nutty Potty Guides

Garden İn A Cup

4 Girl guide biscuits triple choc

1 girl guide biscuit traditional

Jelly

Lolly snakes (as many as you want)

1 marshmallow

• Put jelly into glass, mix it so it looks like crystals.

• Crush up triple choc’s with rolling pin.

• Break up traditional so they look like pebbles.

• Mix the triple choc and traditional together.

• Put the jelly in, that will be your crystals.

• Put the marshmallow on the jelly that will be a rock.

• Put the dirt and rock mixture on the marshmallow.

• Finally, cut the snakes in halve and stick them into the dirt, that will be the

worms.

• Dig in!

Lucie Stirk-Wasley – Darlington Dibbler Guides

Girl Guide Biscuit Cupcakes

230g packet of original Girl Guide biscuits

2t butter + 1C butter for icing

2T golden syrup

2C SR flour

6T cocoa powder + 2T for icing

500g softened unsalted butter

1C white sugar

2t vanilla essence

4 eggs

1/2C milk + 1T milk for icing

2C icing sugar

• Put all the biscuits in between two tea towels on a counter and crush them

into a fine crumb. Melt the butter in the microwave and then mix all

ingredients in a big bowl until well combined.

• Line cupcake trays and scoop 1T of mixture into each paper case. Compact

the mixture so its covering the bottom of each paper case evenly.

• Sieve your flour, cocoa and sugar into a big bowl. Add the rest of your

ingredients and beat together with an electric mixer for 1 minute.

• Scoop the batter into the cupcake cases that group 1 has prepared, making

sure you leave enough room for the cupcakes to rise in the oven.

• Bake at 170 degrees Celsius for 20 minutes.

• Beat the butter with an electric mixer for 2 minutes, until pale and fluffy

• Sieve your icing sugar and cocoa together, add half of it to your butter and

beat for another two minutes. Add the rest and beat for another 2 minutes or

until it’s nice and fluffy. Finally, add your milk and beat until well combined.

• Scoop the mixture into a piping bag and once the cupcakes have cooled,

pipe the icing onto them.

• Finish them off with a Girl Guide Bush Buddy on top of each cupcake

Rachael Stratford – Armadale Active Guides

• Place butter, drinking chocolate, caster sugar and honey into a large saucepan and

using a wooden spoon, stir over a low heat until ingredients are melted.

• Meanwhile have someone else smash the biscuits into pieces - this is lots of fun

• Tip all the biscuits into the saucepan at once and mix until biscuits are coated with the

melted mixture

• Spoon mixture into a lightly greased tin and press down.

• Pour melted chocolate over the biscuit base and refrigerate, remove from fridge and cut

into slices after 20 minutes then return to fridge until firm

• Cut and serve.

1/2 Pack Traditional Girl Guide Biscuits (Crushed)

1/2 Pack Triple Chocolate Girl Guide Biscuits (Crushed)

115g butter

3 Tbs Drinking Chocolate Powder

2 Tbs Caster Sugar

1 Tbs Honey

180g Milk Chocolate

Triple Chocola t e S l i c e Lauren Hansen – Ku-Ring-Gai Olave

Triple Choc Cookies And Cream Cupcakes

1 cup flour

1/3 cup unsweetened cocoa powder

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 cup milk

1 tsp apple cider vinegar

¾ cup sugar

1/3 cup canola oil

1 tsp vanilla extract

1 packet Triple Choc Girl Guide Biscuits

• Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.

• In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.

• In a large bowl, whisk together the milk and vinegar; set aside for a few minutes to curdle.

• Add the sugar, oil and vanilla extract and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain.

• Add the crushed biscuits to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full.

• Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.

• Transfer to a wire rack to cool completely.

• While cupcakes cook, in the bowl, beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy.

• Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes.

• Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add some additional biscuit crumbs, mixing well.

• Ice the cupcakes and serve!

Lucy Jakob-Boyle & Natasha Savidis - Three Rivers Girl Guides

Triple Choc Truffles

395g sweetened condensed milk

2 packets Triple Choc Girl Guide Biscuits

2 cups desiccated coconut

• Combine 1 cup of coconut and condensed milk in a bowl.

• Crush biscuits with a rolling pin in a zip-lock bag and add it to the bowl.

• Mix thoroughly.

• Roll into small balls.

• Roll balls into the rest of the coconut on a plate.

• Place in fridge for 2 hours.

Abby Greer, Hana Lont & Kate Miller - Three Rivers Girl Guides

Litt le Frozen Lemon Cheesecakes

• Place a Girl Guide biscuit upside down into silicone muffin trays.

• Blend together the Lemon Butter, Cream Cheese & Vanilla Ice Cream and spoon onto the

biscuits in the muffin trays

• Freeze for 2 hours

12 Traditional Girl Guide Biscuits

1 cup Lemon Butter (Home made is best)

1 x 250 g. Tub of Light Spreadable Cream Cheese

2 cups Fat Reduced Vanilla Ice Cream

Dorami & Margie – Nostalgia Singers Trefoil Guild

No Bake Ginger Slice

250g. Pkt. Gluten Free Shortbread Girl Guide biscuits (crumbed)

100g. Unsalted butter

1/3 tin Sweetened Skim Condensed Milk

1 teasp. Ground ginger

1/3 cup Brown Sugar

½ cup chopped walnuts

½ cup chopped Naked Ginger

• Mix together the condensed milk and butter in a sauce pan until butter melts

and combines with the condensed milk.

• Mix all other ingredients together into biscuit crumbs, then pour in melted

butter and milk mixture.

• Mix well then spread in a lined lamington tray and chill.

• Cut into squares or fingers when firm. Keep in the refrigerator

Dorami & Margie – Nostalgia Singers Trefoil Guild

AO Girl Guide Rum Truffles

200 g. Traditional or Gluten free Girl

Guide Biscuits, crumbed

1 cup coconut

2 teasp. Cocoa

½ cup Choc Bits

2 tbsp. Rum

½ can Condensed Skim Milk

• Place all ingredients in a bowl, except the condensed milk.

• Add the milk gradually till the mixture is stiff enough to roll into balls.

• Roll the balls in extra coconut and place in patty cases and chill. (Add less

rum if the kids are getting into them).

Dorami & Margie – Nostalgia Singers Trefoil Guild

Brownie’s Delight

1 cup Crumbled Triple Choc Guide Biscuits

75 g. Melted Unsalted butter

1 can sweetened condensed

skim milk

1 cup coconut

¾ cup crumbed walnuts

¾ cup dark choc bits

• Mix biscuit crumbs and melted butter and spread in a lined lamington tray.

Sprinkle over choc bits, coconut and nuts.

• Pour condensed milk over all and bake in oven for 30 mins.

• Allow to cool before cutting into squares

Dorami & Margie – Nostalgia Singers Trefoil Guild

Yummy Tart Shell

• Mix together and press into a foil lined pie dish.

• Bake in a slow oven (100 deg. C) for 20 mins.

• FILLING: Custard, Baked cheese cake mixture, etc.

1 Pkt. Traditional Girl Guide Biscuits, crumbed

100 g. Unsalted butter, melted

Dorami & Margie – Nostalgia Singers Trefoil Guild

Three Cream Delight

2 cups of double cream

1 can of sweetened condensed milk

8 triple choc girl guide biscuits

1 banana

300ml of thicken cream

3/4 of a packet of traditional Girl Guide biscuits

Bush buddies biscuits

Ice cream method:

• In a bowl put 2 cups of double cream and beat till stiff.

• Fold in 1 can of sweetened condensed milk.

• Crumble in 8 triple choc Girl Guide biscuits and fold into mixture.

• Pour into a loaf tray. Freeze until firm or overnight.

Banana biscuit cream method:

• Whip 300ml of thicken cream till thicken.

• Crumble 6 traditional girl guide biscuits and cut 1 banana into the

cream then fold the biscuits and banana into it.

Plating method:

• Scoop some ice cream into the bottom of a glass.

• Spoon some banana biscuit cream on top of the ice cream.

• Crumble some traditional Girl Guide biscuits on top of the banana

biscuit cream.

• Place 6 bush buddies on top of the traditional Girl Guide biscuit

crumble.

Hannah & Esther Patullo-Chapman

Triple Treats

1pkt Triple Choc Girl Guide Biscuits

1/2pkt Traditional Girl Guide Biscuits

Marshmallow:

1/2C caster sugar

3 tsp gelatine

1/4 tsp vanilla extract

3 drops Pink food colouring

1/4C desiccated coconut

100g Milk chocolate (optional)

Sprinkles/crushed traditional biscuit to decorate

Make your marshmallow

• Grease and line a 16.5 x 26cm lamington tin.

• Combine sugar and 2/3C hot water in a saucepan over medium heat. Cook, stirring,

until sugar dissolves and syrup is clear (approx. 3 minutes).

• Combine gelatine and 2/3C cold water in a jug. Pour into hot syrup.

• Cook, stirring, until gelatine has dissolved and mixture is clear (approx. 2 to 3 minutes).

Pour into bowl of an electric mixer and set aside to cool to room temperature (approx.

30 minutes).

• Using an electric mixer, beat sugar and gelatine mixture on high for 6 to 10 minutes or

until very thick. Add vanilla and colouring and beat for 1 minute.

• Spread into prepared pan ensuring the marshmallow is no more than 2cm thick.

Smooth top.

• Set aside for 1 hour or until set.

Put your Triple Treats together

• Place coconut in a small sandwich bag with 3 drops of colouring. Shake the bag to

color coconut.

• Once marshmallow is set, use a 6cm round cookie cutter to cut 10 marshmallows,

dipping the cutter in hot water often to stop the marshmallow from sticking.

• Assemble the triple treats by placing 1 marshmallow between 1 Triple Choc and 1

Traditional Girl Guide biscuits and roll the edges of marshmallow in coconut.

Optional

• Heat 2C of water in a small saucepan and bring to a simmer. In a heatproof bowl over

saucepan, stir chocolate until melted.

• Half coat Triple Treats in chocolate, decorate with sprinkles or crushed Traditional Girl

Guide biscuits and place on a sheet of baking paper until chocolate sets.

Natalie Schmitzer - North Pacific Coast Olave

Carine Guide Biscuit Burger

• Packet of Girl Guide biscuits

• 1 Vanilla cake mix (packet or use your own recipe),

• 1 tub of vanilla frosting (approx. 450g),

• Liquid food colouring (red, yellow, and green),

• 2/3 cup of desiccated coconut & White spinkles to decorate

• Follow the instructions to prepare and bake your vanilla cup cakes.

• Set cupcakes aside to cool completely.

• Mix half the vanilla frosting with yellow food colouring until it is the colour of

cheese. Scoop the yellow frosting into a piping bag.

• Colour the other half of the frosting with red food colouring (to look like

tomato sauce) then scoop the red frosting into a separate piping bag.

• Mix the desiccated coconut with green food colouring until it is light green, to

resemble lettuce.

Amy Finlay – Carine Guides Biscuit Burger

G i r l G u i d e s A u s t r a l i a w o u l d l i k e t o t h a n k t h e f o l l o w i n g f o r t h e i r r e c i p e s :

Aspley Birrong Olaves

Jiaan Gattenhof & Taylor Webster- Tamworth

Katherine English- Bathurst Girl Guides

Teagan Williams- Second Capalaba Brownies

Emily Domotor - Ormeau Nanang Girl Guides

Gabriella Meltzer – Baulkham Hills

Nisani Gunawardhana – Bull Creek Nutty Potty Guides

Lucie Stirk-Wasley – Darlington Dibbler Guides

Rachael Stratford – Armadale Active Guides

Three Rivers Girl Guides

Lauren Hansen – Ku-ring-gai Olaves

Dorami & Margie – Nostalgia Singers Trefoil Guild

Hannah & Esther Patullo-Chapman

Natalie Schmitzer - North Pacific Coast Olaves

Amy Finlay – Carine Girl Guides

Compiled by Charlie Regan, 2016