How about millionaire's shortbread, cornflake crispy cakes, toffee and peppermint creams?
Toffee
75g butter
2 large tbsp golden syrup(I mean the serving kind not the cereal kind of tablespoon)
150g granulated sugar
1 tin condensed milk
Grease and line 7"x7" tin
Put a ramekin of cold water in the fridge.
Warm sugar, syrup and butter over gentle heat until all the sugar has dissolved.
Add condensed milk. Bring to the boil, stirring all the time.
Boil until a little dropped into very cold water (that's why ramekin is in the fridge), forms a hard ball - like the finished toffee.
It will be dark brown in colour - in between plain and milk choc.
Pour into tin, mark into squares and leave to set.
Cut into squares and wrap in either cellophane or greaseproof paper, or very posh special toffee wrappers.
The local dentists will love you for this.
Peppermint creams - foolproof method
55g butter
2 tbsp milk
480g sifted icing sugar
1 tsp peppermint essence
Green food colouring if required.
Warm milk with butter until butter has just melted.
Add icing sugar and peppermint essence and a couple of drops of food colouring if used. Mix until smooth.
Roll out on board on which you've sifted a little icing sugar to stop it sticking. Cut into circles with small cutter.
Leave on wire rack until set and hard.
If you like, once they are set, you can dip or half-dip in plain choc.
If you're lucky, you'll have just enough time to do a second rolling out from all the bits.
Haven't got recipe for shortbread just off the top of my head.