Pecan Shortbread

Prep time 30 mins + Cooking time 12-15 mins

Makes 24 Cookies.

Ingredients:

• 1.5 Cups (195g) of Flour
• 3/4 Cup (190g) of Unsalted butter, softened
• 1/3 Cup (75g) of Brown Sugar
• 1.5 Cups (150g) of Pecans, toasted and ground (Alternatively you can use hazelnuts or another nut)
• 1-2 tsp Icing Sugar, sifted, for dusting
• 50g Dark Chocolate, chopped (optional, for decorating)
• 1/2 tsp Coconut or Vegetable Oil, melted (optional, for decorating)

Instructions:

• Preheat the oven to 175C / 350F (reduce by 20C if using a fan-forced oven).
• Line 2 baking sheets with baking paper.
• In a large bowl, cream softened butter and brown sugar.
• Stir in ground pecans and flour to creamed mixture and mix well.
• Shaped dough into moon crescents and place on the lined baking sheets, 2cms apart.
• Bake for about 12-15 minutes. Let cool for 10-20 mins.
• When completely cooled, sprinkle icing sugar.
• Melt chocolate in a bowl and stir in oil. Then, while moving the chocolate bowl quickly in a zigzag motion over the cookies, drip the chocolate over the cookies.
• Best enjoyed within 1 week.

Hazelnut and Espresso Shortbread (Always a crowd pleaser and easy to make too!)

Makes 2 Trays

Ingredients:

• 1 2/3 Cups Plain All-purpose Flour
• 1 tbsp Instant Coffee diluted in 1/4 Cup of Hot Water
• 1/2 Cup Caster Sugar
• 2/3 Cup of unsalted softened (but not melted) Butter
• 1/2 Cup ground Hazelnuts
• Icing Sugar for dusting

Instructions:

• In a large mixing bowl, mix the butter and sugar until well blended.
• Once the hot water has cooled, mix in the diluted coffee.
• Gradually, while mixing, add the flour and ground hazelnuts.
• Working quickly use your hands to create a dough 'log'. Place it in Cling Wrap and refrigerate for 30 mins.
• Preheat oven to 180 C / 350 F. Line 2 baking trays with baking paper.
• Cut 1/2" slices and place on baking paper on the trays. Space out cookies by 1".
• Dust the top of the cookies with caster sugar and bake for 10-12 mins or until the edges are golden.
• Dust with the icing sugar while hot and set aside to cool completely onthe trays.

Croatian Honey & Spice Shortbread

Makes 24-36 Cookies
Prep 20 mins + overnight resting + Baking 15 mins x 3-4 trays
Cookies will keep in an airtight container for up to 1 wk if they last that long.

Ingredients:

• 250g (1.5 Cups) Plain Flour
• 1 tbsp Ground Cinnamon
• 1/2 tsp Ground Cloves
• 1 tsp Grated Nutmeg
• 1/2 tsp Sea Salt
• 1 tbsp Freshly Ground Black Pepper
• 125g Unsalted Butter, cut into small cubes
• 100g Ground Walnuts
• 90g Caster Sugar
• 1 Egg + 1 Yolk
• 1.5 tbsp Honey

Instructions:

• In a blender, combine half the flour, the butter, spices and salt, until the mixture resembles a sandy texture.
• Pour mixture into a large bowl and mix in the remainder of the flour.
• Then add the ground walnuts, sugar, egg, extra yolk and honey. Mix to combine.
• Shape mixture into four logs of 3cm in diameter and place in plastic wrap. Set to chill in the fridge overnight.
• Preheat oven to 180C.
• Unwrap the first log, let sit at room temperature for 5 mins and then gently cut 1/2 inch slices.
• Place slices at least 1/2 inch apart on a baking tray lined with baking paper.
• Bake, 2 trays at a time, for 15mins, swapping trays from top to bottom at the 7-8 min mid-point until edges JUST start to turn golden. (Do not overbake)
• Set aside to cool.

Macadamia & Ginger Shortbread (Awesome flavour)

Makes 20 cookies
Baking Time : 20 mins Prep + 35 mins Baking

Ingredients:

• 2 Cups Plain Flour
• 100g Macadamian Nuts
• 250g Butter, chopped
• 1/2 Cup Caster Sugar
• 1/2 Cup Rice Flour
• 125g Glace or Crystalised Ginger, chopped finely
• 1 tbsp Caster Sugar, to sprinkle on top
• Icing Sugar for dusting

Instructions:

• Spread nuts on a baking tray and cook for 7-8mins, or until lightly golden. Cool and chop.
• Use electric beaters to beat butter and sugar until light and creamy.
• Add 1/2 sifted flours (plain flour and rice flour). Mix in chopped Macadamias and Ginger.
• Add in remainder of sifted flours.
• Create a ball of dough, split it into two or three. Roll each into a log, wrap each log in plastic wrap. Let rest for 30 mins or overnight.
• Preheat oven to 150C.
• Cut 2cm slices from dough log. Place on a baking tray lined with baking paper or greased. Maintain a distance of 2 cm between other cookies.
• Place a sprinkle of sugar on top of each and bake for 15-20 mins or until lightly firm.

Iranian Cardamom Shortbread (GF)

Ingredients:

• 1 Cup Ghee or Butter or Canola Oil
• 1 Cup Pure Icing Sugar, sifted
• 4 tsp Ground Cardamom (Make sure this is a fresh pack of ground cardamom in this case)
• 1/4 tsp Salt
• 2 tsp Orange Flower Water (optional)
• 3.5 - 4.5 Cups Chickpea Flour, sifted (also called Besan Flour)
• Pistachio slivers, ground pistachios or silver balls for garnishing (Optional)

Instructions:

• Combine the ghee/butter/oil, sugar, cardamom, salt and orange blossom water in the mixing bowl.
• Mix for 2 mins until smooth and creamy.
• Gradually blend in 3 cups of the chickpea flour. Slowly continue to add flour until the mixture is no longer sticky (make sure to use at least 3.5 cups). Mixture will form a crumbly dough.
• Knead the dough with your hands until it is soft and pliable. It is ok if the dough still falls apart a little.
• Cover one baking tray (ideally use a baking tray with a 1cm high ridge) with baking paper. Place dough on top of the baking paper and place another sheet of baking paper over the dough.
• Using the rolling pin, create a flat rectangle with the dough covering the entire surface of the baking tray, ensuring that the full surface of the dough and edges are evened out. Dough should now be about 1.5-2 cm thick.
• Cover the tray with plastic wrap and place it in the fridge for 1 hour or as long as 24 hours.
• Remove chilled dough from the refrigerator. Preheat oven to 300F.
• Line other baking sheets with baking paper.
• Cut chilled dough into vertical strips, about 2 cm wide, along the long edge of the tray.
• Then cut parallel diagonal lines from one end of the pan to the other, to make diamond / lozenge shaped cookies.
• Once all the cuts have been made, place cookies onto the lined baking trays 2 cm apart.
• Decorate with pistachio slivers at this point (if using ground pistachios, sprinkle them right after they come out of the oven).
• Bake for 20 - 30 mins or until the cookies just start to turn colour (they should not really brown).
• Let cookies cool for 5 mins then place onto a cooling rack. Be gentle as these are beautifully crumbly cookies.

Middle Eastern Tahini Shortbread

Prep time 20 mins + Cook time 20-25 mins = Total 45 mins.
Makes about 15 Servings

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup toasted pine nuts (can substitute with other nuts like almonds or cashews)
• 1/3 cup powdered sugar
• 1/3 cup tahini
• 1/4 cup unsalted butter, room temperature
• 1/2 teaspoon kosher salt
• 2 tablespoons demerara sugar

Instructions:

• Preheat oven to 350F.
• Pulse flour, pine nuts, powdered sugar, tahini, butter, and salt in a food processor until dough forms a ball.
• Place demerara sugar in a small bowl.
• Form dough into 1” balls and roll in sugar.
• Place on a parchment-lined rimmed baking sheet, spacing 2” apart, and flatten slightly. Bake cookies until lightly golden, 20–25 minutes.

Source : https://www.bonappetit.com/recipe/tahini-cookies

Quadruple Chocolate, Walnut and Sea Salt Cookies (Lots of chocolatey goodies inside)

Ingredients:

• 125g Butter, chopped
• 200g Dark Chocolate 70%, roughly broken
• 1 Cup Brown Sugar
• 3 Eggs, beaten
• 1 tsp Vanilla Extract
• 1 Cup Walnuts, roughly chopped
• 100g Dark Chocolate 70%, chopped into small 'chips'
• 1/2 Cups Cocoa Nibs
• 3/4 Cup Plain Flour
• 3/4 Cup Self-Rising Flour
• 1/4 Cup Cocoa Powder
• Good quality sea salt, about 1/8 tsp per cookie

Instructions:

• Preheat the oven to 180C.
• Lightly grease 2 baking trays or use a sheet of baking paper.
• Over medium heat, melt butter and 200g of roughly broken chocolate in a bain marie (in a small pan, which is sitting in a larger pan which has boiling water. Water must not enter the small pan at any point.).
• Blend well and transfer chocolate mixture to a glass or metal mixing bowl. Set aside to cool.
• In a separate bowl mix eggs, vanilla and sugar. Mix thoroughly.
• Add the walnuts, 'chipped' chocolate, and cocoa nibs.
• Sift the flours and cocoa powder directly over bowl. Mix until just combined.
• Put dough in a log form, wrap with GladWrap, and leave on a flat surface in the fridge for an hour to firm up.
• Cut 1.5cm slices and place on greased baking tray.
• Sprinkle the top of each cookie with a small pinch of sea salt.
• Bake for 12-15 mins until ready. Don't worry if they are soft, they will firm up.

Thomas Haas Chocolate Sparkle Cookie (The best chewy chocolate cookie I have ever made!)

Make 20 cookies

Ingredients:

• 200g dark chocolate, chopped
• 45g Butter, at room temperature
• 2 Eggs
• 1/3 Cup Sugar (1/2 cup if using 70% or darker chocolate)
• 1 tbsp Honey
• 3/4 Cup Ground Almonds
• 2 tsp Cocoa
• Pinch of Kosher Salt
• Coarse Sugar or Granulated Sugar for Rolling

Instructions:

• Melt chocolate in a bain-marie (bowl set over simmering water). Stir in butter. Blend both ingredients well once melted. Set aside to cool.
• Separately, with a mixer, beat eggs and gradually beat in sugar and honey. Beat until eggs are light yellow - 5 mins.
• Then add almonds, cocoa and salt.
• Fold in chocolate mixture.
• Shape dough into 1.5 inch diameter logs, wrap with GladWrap and refrigerate four hours to overnight.
• When ready to bake, preheat oven to 160C.
• Slice 1.5cm thick pieces and roll each into a flattened ball.
• Place sugar in a small bowl and roll each ball in the sugar so it is covered completely by sugar.
• Place each sugar-covered flattened ball onto the baking sheet lined with parchment paper or lightly greased.
• Bake for 10-12 mins until firm but still chewy inside.

Jewish Rugelach

One of my fave all time cookies!
Makes about 3-4 dozen
Prep = 20 mins. Waiting time = 1.5 hrs. Baking = 15 mins x 3 or 4 trays.

Ingredients:

• 250g Cream Cheese, preferably at room temperature
• 250g Unsalted Butter, preferably at room temperature
• 1/4 Cup White Sugar + 9 tbsp
• 1/3 Cup of Pure Icing Sugar, sifted
• 1/4 tsp Vanilla Extract
• 2 cups Plain Flour, sifted
• 1/4 cup Light Brown Sugar, packed
• 2 tsp Cinnamon
• 3/4 cup Raisins
• 1 cup Walnuts, finely chopped
• 1/2 cup Apricot Preserves (if not smooth, puree in a food processor)
• 1 Egg, lightly beaten, for the egg wash

Instructions:

• With a stick blender (or the bowl of an electric mixer), cream the cream cheese and butter until soft.
• Blend in 1/4 cup of white sugar, icing sugar, salt and vanilla to the cream mixture.
• Mix in sifted flour until a smooth dough is formed.
• Roll the dough into a ball (on a lightly floured surface) and cut the ball into 6 or 7 pieces. Roll and flatten each piece to make a very flattened ball. Wrap each piece in plastic wrap. Refrigerate for an hour.
• In the meantime, make filling by combining 6 tsp of granulated sugar, the brown sugar, 1 tsp cinnamon, raisins and walnut pieces.
• After chilling, take one ball from the fridge and place it on a sheet of baking paper. Place another sheet of baking paper over it and use a rolling pin to flatten the dough into a circle (an approximate circle is fine) until the dough is 2-3mm thick.
• Spread the dough with 1-2 tbsp apricot preserves (just enough to coat the whole area).
• Sprinkle with 1/4 cup of filling (try to avoid the center area, about a 1 inch circle to make it easier to make the cookies).
• Press down on the filling lightly so it is pushed into the dough.
• Cut a line across the middle of the dough, from end to end. Then cut a perpendicular line. Then two more lines in between to make 6 triangles of equal size.
• Starting with the wide edge, roll up tightly each triangle of dough so that the filling is inside the cookie as much as possible.
• Place the rolled cookie on a baking tray, lined with baking paper. Turn the ends slightly inwards to shape the cookie into a crescent.
• Repeat with the remainder of the triangles and cookie dough. You can place the cookies fairly close to each other on the tray, about 2cm apart as they don't grow much.
• Chill the cookies for 30 mins before baking.
• Preheat oven at 180C.
• Before baking, brush each cookie with the egg wash. Then combine 3 tbsp sugar and 1 tsbp cinnamon. Sprinkle cinnamon sugar on each cookie (make more cinnamon sugar if needed).
• Bake for 15 - 20 mins, until golden brown.

Honeycomb Crunchy & Chewy Cookies

Amazing flavours and textures - Well worth the effort to make the 3 layers!
Makes about 30 cookies
Prep 50 mins + Cook 40 = 1hr 30mins

Ingredients (Cookie Base):

• 100g Unsalted Butter, cold and cut into small cubes
• 2 tbsp Caster Sugar
• 75g Brown Sugar
• 200g (1 1/3 Cup) Flour, sifted
• 1/3 Cup (40g) Malted Milk Powder
• 1/4 tsp Baking Powder
• 1/4 tsp Bicarb Soda, sifted
• 1 tsp Vanilla Essence
• 1 Egg
• 100g Dark Chocolate, chopped into very small pieces

Ingredients (Chewy Nut Crumb):

• 1/4 cup (90g) Honey
• 50g Unsalted Butter, chopped
• 1 Cup (70g) Shredded Coconut
• 1 Cup (100g) Walnuts, toasted and chopped

Ingredients (HoneyComb):

• 1 Cup (220g) Caster Sugar
• 1/2 cup (180g) Honey
• 1.5 Bicarb Soda, sifted

Instructions:

• Preheat the oven to 180C. Line a baking pan (20cm x 30cm) with baking paper, leaving some paper hanging over the side edges.
• This is a good time to toast the walnuts btw. Set a timer for 8 mins as you'll get distracted and possibly forget.
• In a food processor make the cookie base by blended sifted flours, sugars, malted milk, baking powder, bicarb powder and butter until you get a sandy texture.
• Transfer mixture of a medium bowl, and stir in vanilla, egg, 1/2 tsp salt and chopped chocolate.
• Press mixture into the base of the prepared pan and bake it for 15 mins until it is fully cooked (not just on top - previously it didn't quite cook right through so give it a bit of extra time even if you need to place a loose foil cover to prevent the top from burning).
• Remove it from the oven and let cool.
• Chop up the walnuts now that they should be cool to the touch.
• Meanwhile, for the chewy nut crumb, in a small saucepan over medium heat, heat up honey and butter, stirring, until melted and bubbling.
• Stir in the coconut and chopped walnuts.
• Spread chewy mixture evenly over the cookie base and return it to the oven for 8 mins until golden. Remove and set aside to cool again.
• For the honeycomb layer, place a deep medium-sized saucepan over med-low heat, and add sugar, honey and 1/4 cup water. Stir to dissolve the sugar.
• Stop using the stirring spoon and increase the heat to high, bringing the mixture to a serious boil.
• Using a candy thermometer, keep cooking without stirring until it reaches 154C.
• Remove from the heat and allow the bubbles to subside a little. This is a good time to make sure your bicarb soda is sifted.
• Working quickly, stir (with a wooden spoon) vigourously the bicarb soda as the honey comb starts to foam.
• Take a few extra seconds to make sure that all the bicarb soda is stirred it (it has a habit of getting missed).
• Very quickly, pour the honeycomb mixture over the warm cookie slab, being careful to cover all areas (as it is a bit tricky to spread it with the wooden spoon).
• Set aside for 30-60 mins to cool completely.
• Once cooled, cut into little bars and serve. Keep in an airtight container.

Lemon Madeleines

Simple and delicious. Best when served right out of the oven !
Makes 1 madeleine tray (about 10)

Ingredients:

• 40g Unsalted Butter
• 100g Plain Flour
• 1/2 tsp Baking Powder
• 100g Caster Sugar
• Zest of 1 Lemon, finely grated
• 1 Vanilla Bean, seeds scraped
• 1 Egg
• 30ml Milk
• Cooking oil spray or butter for madeleine baking pan

Instructions:

• Preheat oven to 170C and grease madeleine baking pan.
• In a small bowl, sift flour, baking powder and sugar.
• In a large bowl, beat egg, lemon zest, vanilla bean and milk until smooth.
• Fold dry ingredients into the wet mixture (don't stir too much).
• In a small saucepan over high heat, melt the butter until nutty brown.
• Remove from heat and let sit for a few minutes to cool.
• Add to mixture very slowly while whisking quickly so that the egg does not cook into clumps due to the still hot butter.
• Spoon mixture into the prepared madeleine pan until each mould is 3/4 full.
• Bake for 12 mins or until golden.
• Enjoy while still warm !

Canadian Whiskey Maple Cookies

Inspired by Momofuku's Christina Tosi's recipe, but with less sugar
Difficulty Level : Easy-Medium
Time : <30 mins
Makes : 18 cookies

Ingredients:

• 225g Unsalted Butter, room temperature
• 100g Caster Sugar (originally 140g!)
• 120g Light Brown Sugar (originally 175g!)
• 1 Large Egg
• 1 tbsp Maple Extract (originally much less)
• 1 tsp Vanilla Extract
• 2 tbsp Whiskey (originally much less)
• 385g Flour
• 1 tsp Baking Powder
• 1/2 tsp Bi-Carb Soda
• 1/2 tsp Salt

Ingredients (Whiskey Sugar Coating)

• 1 tbsp Whiskey
• 100g White Sugar

Instructions:

• Preheat the oven to 190C.
• In a large bowl, cream butter and the two sugars until smooth and blended thoroughly.
• Add egg, maple and vanilla extracts and whiskey. Blend thoroughly until mixture is light and fluffy.
• In a separate bowl, mix flour, baking powder, baking soda and salt.
• Add the dry mixture to the wet mixture gradually, taking breaks to mix two together until just blended, being careful not to overmix.
• In a separate small bowl, combine the whiskey sugar ingredients.
• Scoop the cookie dough, making small round balls about 2/3rds the size of a golf ball.
• Take a handful of the whiskey sugar and one of the formed dough balls. Coat the dough ball with the whiskey sugar and place the dough ball on a baking tray lined with baking paper.
• Repeat with remaining dough balls, placing each about 5-8 centimetres apart.
• Bake the cookies for 10-12 mins, just before turning golden brown.

Angel Wings

A beautiful, delicious and unique pastry treat.
Yield : About 3 dozen

Ingredients:

• 1 Cup Cold Butter, cubed
• 1.5 Cups All-Purpose Flour
• 1/2 Cup Sour Cream
• 10 tbsp Sugar, divided
• 1 tbsp Ground Cinnamon, divided

Instructions:

• In a bowl, cut butter into flour until the mixture resembles coarse crumbs.
• Stir in the sour cream.
• Turn onto a lightly floured surface, knead 6-8 times or until mixture holds together.
• Shape into four balls; flatten slightly.
• Wrap in plastic wrap; refrigerate for 4 hours or overnight.

• Unwrap one ball. Sprinkle 2 tbsp sugar on waxed paper, coat all sides of ball with sugar.
• Roll into a 12" x 5" rectangle between two sheets of waxed paper.
• Remove top sheet of waxed paper. Sprinkle dough with 3/4 tsp cinnamon.
• Lightly mark a line down the center of the dough, making two 6" x 5" rectangles.
• Starting with the short side, roll up jelly-roll style to the center mark, peel waxed paper away while rolling.
• Repeat with other short side, so that it looks like a scroll.
• Wrap in plastic wrap; freeze for 30 mins.
• Repeat for remaining 3 dough balls.

• Place remaining sugar or colored sugar on waxed paper.
• Unwrap one roll. Cut into 1/2" slices.
• Dip each side into sugar.
• Place 2" apart on ungreased baking sheets. Bake at 375F/190C for 12 mins or until golden brown.
• Take out of oven, turn cookies over and bake for 5 more mins. Remove to to wire racks to cool.

Chewy Molasses Cookies

Makes about 30 cookies.

Ingredients:

• 2 Cups Flour, sifted
• 2 tsp Baking Soda
• 1.5 tsp Ground Cinnamon
• 1 tsp Ground Ginger
• 1 tsp Ground Cardamom
• 1/2 tsp Salt
• 1 Large Egg
• 1/2 Cup (125g) Unsalted Butter, melted
• 1/3 Cup Granular Sugar
• 1/3 Cup Molasses
• 1/4 Cup Brown Sugar
• 1/2 - 1 cup Raw sugar for rolling

Instructions:

• Preheat oven to 375F / 190C.
• Line baking trays with baking paper.
• In a small bowl, blend sifted flour, baking soda, cinnamon, ginger, cardamom and salt.
• In medium bowl, whisk butter, granulated sugar and brown sugar. Once combined, mix in egg and then molasses.
• Mix dry ingredients into medium bowl until just combined.
• Chill dough for 15 mins.
• In a small bowl, place raw sugar for rolling.
• Scoop 1 tablespoon of dough, roll it into a ball then coat with raw sugar and place it on a lined baking tray, flattening only slightly and keeping the balls 2 inches apart.
• Bake cookies for 8-10 mins until cookies are puffed, cracked and just set around the edges.
• Transfer to wire racks and let cool.
• Hot tip : Cookie dough can be made and rolled into balls 2 up to weeks ahead of time. Remember to let the balls defrost for 30 mins before rolling into the raw sugar and baking.

Speculaas Spice Biscuits

Makes 60 crunchy biscuits if using a 7cm round cutter

Ingredients (Cookies):

• 450g Flour
• 1 tbsp Baking Powder
• 3.5 tsp Gevuldas Speculaas Spice Mix
• 1.2 tsp Salt
• 250g Unsalted Butter, room temperature
• 330g Soft Dark Brown Sugar
• 50ml Dark Rum or Brandy
• 1 Large Egg White, lightly beaten until frothy, for brushing
• 100g Flaked Almonds, for decorating

Ingredients (Gevuldas Speculaas Spice Mix):

• 1 tbsp ground cinnamon
• 1 tsp ground aniseed
• 3/4 tsp ground white pepper
• 3/4 tsp ground ginger
• 1/2 tsp ground coriander
• 1 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions:

• Sift the flour, baking powder, spice mix and salt into a medium bowl and set aside.
• Place the butter and sugar in the bowl of an electric mixer with the paddle attachment in place. Beat on medium-high for about 3 mins until the mixture is light and fluffy. Add the rum or brandy and beat until incorporated. Finally, add the sifted dry ingredients and continue to mix on a low speed. The dough can initially feel dry and difficult, but it will come together.
• Tip onto a clean work surface and knead lightly to bring together. Divide the dough into two pieces. Wrap each loosely in cling film, then press down to form flattish discs and transfer to the fridge for 30 mins (or freeze one of the discs if you just want to make 30 biscuits).
• When ready to bake, preheat the oven to 210C. Line 2 large baking trays with baking parchment and set aside.
• Roll out the dough on a lightly floured work surface until it is just under 0.5cm thick for a crunchy texture (1cm thick for chewy).
• Using a 7cm round cutter, cut out the biscuits and place them on the lined baking trays, spaced 2cm apart. Re-roll the scraps to cut out more biscuits.
• Use a pastry brush to lightly paint a thin layer of egg white over each biscuit, then sprinkle lightly with the flaked almonds.
• Bake for 12 mins, rotating the trays halfway through, until golden brown and the almonds are toasted. Remove from the oven and set aside for 10 mins on the trays for the biscuits to cool slightly, before transferring to a wire rack to cool completely.

Source : Yotam Ottolenghi’s Sweet Cookbook

Buckwheat Ginger Cookies (No treacle)

Makes 10+ x 1” cookies.

Ingredients :

• 150 gm buckwheat flour
• 200 gm plain flour
• 3 tsp each ground ginger and cinnamon
• 1 tsp ground allspice
• 1/2 tsp each baking powder and bicarbonate of soda
• 225 gm unsalted butter, chopped
• 250 gm brown sugar, plus raw sugar or caster sugar for coating
• 1 egg, plus 1 yolk

Instructions:

• Preheat oven to 180˚C. Grease and line 3 large oven trays with baking paper.
• Place buckwheat flour into a large frying pan; cook, stirring continuously over medium heat until toasted and lightly golden (4-5 minutes); set aside to cool.
• In a large bowl, combine toasted buckwheat flour with flour, spices, baking powder and bicarbonate of soda.
• Melt butter in a small saucepan over medium heat (1 minute). Set aside to cool.
• In a large bowl, mix sugars, egg and yolk and, using a whisk, stir gently until combined.
• Stir the cooled melted butter into the egg mixture.
• Mix in dry ingredients until just combined.
• Place raw sugar or caster sugar for coating in a large shallow bowl.
• Roll a tablespoon of the dough into a ball then coat in raw sugar. Place on prepared trays, pressing cookies flat to approximately 5cm round (leaving 5cm between each to allow for spreading).
• Bake, swapping trays halfway through cooking, until golden around edge and small cracks appear on top (10-15 minutes). Cool on trays, then store in an airtight container until required.
• Biscuits will keep for 7 days in an airtight container.

Source : https://www.gourmettraveller.com.au/recipes/chefs-recipes/christmas-ginger-biscuits-20657 Minor alterations made.

Buckwheat Ginger & Spice Cookies (Alt Recipe with egg and more spices)

Ingredients :

• 2 cups (212g) Buckwheat Flour
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 2 teaspoons ginger
• 3/4 teaspoon white pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 3/4 cup (149g) granulated sugar
• 1/2 cup (99g) vegetable oil
• 1 large egg
• 1/4 cup (85g) molasses
• 1/3 cup (66g) granulated sugar, for coating

Instructions:

• Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
• In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
• In a large mixing bowl, using either a hand whisk, an electric mixer, or a stand mixer, whisk the sugar and oil until combined.
• Add the egg and whisk until smooth.
• Stir in the molasses.
• Add the dry ingredients to the bowl and stir until well combined.
• Roll a tablespoon of dough into a ball, then toss to coat in granulated sugar before placing onto the prepared baking sheets.
• Leave 2" between them on all sides; they'll spread as they bake.
• Bake the cookies for 12 to 15 minutes, until they're puffed and their edges are set.
• Remove the cookies from the oven, and cool completely right on the pan.
• Store leftover spice cookies, well wrapped, at room temperature for several days; freeze for longer storage.

Source : https://www.kingarthurbaking.com/recipes/spiced-rye-ginger-cookies-recipe. Significant alterations made.

Australian Sticky Date Cookies

Makes 30 cookies.

Ingredients (Cookies):

• 1 cup (140g) coarsely chopped seeded dates
• 2 tablespoon golden syrup
• 2 tablespoon water
• 1/4 teaspoon bicarbonate soda
• 1 3/4 cup (255g) plain flour
• 3/4 cup (165g) caster sugar
• 100 gram butter, chopped coarsely
• 1 egg
• 1/4 cup (40g) icing sugar

Instructions:

• Preheat oven to 180C.
• Grease two oven trays; line with baking paper.
• Combine dates, syrup and the water in a small saucepan; bring to the boil. Remove from heat, stir in soda and rind; stand 5 minutes. Process date mixture until almost smooth; cool.
• Add flour, caster sugar, butter and egg to processor. Process until ingredients come together.
• Refrigerate mixture 30 minutes.
• Roll heaped teaspoons of mixture into balls; flatten slightly. Place about 3cm apart on oven trays.
• Bake cookies about 15 minutes. Cool on trays; toss in sifted icing sugar.

Source : https://www.womensweeklyfood.com.au/recipes/sticky-date-cookies-5252

Gingerbread Cookies (Ooooh, how could you not like ginger!?!)

Ingredients:

• 2 1/4 cups of flour
• 1/2 tablespoon of cinnamon
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking sode
• 1/2 cup of molasses
• 1 teaspoons of vinegar
• 2 teaspoons of ginger
• 1/2 teaspoon of cloves
• 1/4 cup of butter
• 1/4 cup of brown sugar
• 1 egg

Instructions:

• Cream butter in a large mixing bowl, then add brown sugar and egg
• Add molasses and vinegar while beating
• Stir in dry ingredients
• Wrap dough in stretch and seal overnight (or at least for a few hours)
• Set oven at 350 F (make sure there are no pans in the oven!!)
• Roll dough to 1/4" thick and cut into shapes
• Bake at 350 F for 10 minutes

Chocolate Macaroons (Very, very chocolatey!)

Ingredients:

• 3 cups of oats, uncooked
• 1 cup of coconut (in flakes)
• 7 tablespoons of cocao powder (Careful, this is not the same as chocolate milk powder!!)
• 1 1/2 cups of sugar
• 1/2 cup of butter
• 1/2 cup of milk

Instructions:

• In a large bowl, mix the oats, coconuts, and cocao
• In a heating saucepan, mix the sugar, butter and milk
• Mix the wet mixture into the dry mixture -- combine well
• Place spoonfuls of the combination onto a cooking sheet
• Place filled cooking in fridge to cool for 1 hour
• Serve immediately (better to not leave it in the sunlight!)

Chocolate Hazelnut Cookies (GF)

Delicious and Gluten-Free
Prep time 15 mins, Cooking time 10 mins sharp.
Makes 12-15 cookies.

Ingredients:

• 1/2 Cup (45g) Hazelnuts, Roasted, skins removed and ground
• 3/4 Cup (165g) Confectioners Sugar
• 2.5 tbsp Cocoa Powder, sifted
• Pinch of Salt
• 1 tsp Espresso Powder liquified in 1 tbsp boiling water (or 1 tbsp espresso shot)
• 1 Egg White (30g)
• 1 tsp Vanilla Extract
• 1 tsp Coarse Sea Salt

Instructions:

• Preheat the oven to 175C / 350F (reduce by 20C if using a fan-forced oven).
• Liquify the instant coffee with the boiling water. Set aside.
• Prepare a baking sheet with baking paper.
• In a large bowl, mix ground hazelnuts, caster sugar, sifted cocoa powder and salt.
• Stir in the egg white, vanilla extract and cooled liquified espresso.
• Mix until well combined.
• Use a spoon to scoop a halfspoon of the batter and place it on the lined baking sheet, spacing at least 3cm apart as they will expand.
• Sprinkle the top of each ball with a bit of the sea salt.
• Bake for 10 mins until the top of the cookies cracks (and before they start darkening around the edges). They will deflate a little after being removed from the oven.
• Set aside to cool for 5 mins, then try to carefully remove one from the baking paper. If it comes off mostly, then you're good to leave them to cool completely. Otherwise, I'd return them to the oven for another 5 mins.

Chocolate & Craisins Cookies (Vegan & DF)

Prep Time 20 min + Cook Time 12 min = Total Time 32 min
24 Cookies

Ingredients:

• 1/2 cup + 1 tbsp All-purpose flour
• 1/4 cup Tapioca flour
• 2 1/2 tbsp Unsweetened cocoa powder, sifted
• 1/4 tsp Fine sea salt
• 1 1/4 tsp Baking powder
• 170g Dark and/or dairy-free chocolate chunks
• 1 cup Cashews, toasted and blitzed until creamy
• 2/3 cup Maple syrup
• 2 tsp Pure vanilla extract
• 1 Cup of Dried Cranberries
• Flaky sea salt

Instructions:

• Preheat the oven to 375F (190C) and line two baking sheets with parchment paper.
• In a large bowl, whisk together the all-purpose flour, tapioca flour, cocoa powder, salt, and baking powder.
• Melt the 6 ounces of dark chocolate in a glass bowl over a double boiler on the stove.
• Alternatively, you can melt the chocolate in a glass bowl in the microwave in 30-second intervals. Allow the melted chocolate to cool slightly.
• Add the cashew butter, maple syrup, and vanilla to the melted chocolate. Whisk until completely combined and smooth.
• Add the melted chocolate mixture to the flour-cocoa mixture and stir until just combined with a wooden spoon. Fold in the chocolate chips using a rubber spatula.
• If the cookie dough is too sticky to scoop up, refrigerate the batter for 10-15 minutes (but not any longer).
• Use a medium cookie scoop to form 22-24 cookies. Flatten each cookie slightly with your palm. If desired, press a few extra chocolate chips onto the top of each cookie for presentation.
• Bake the cookies for 9-12 minutes.
• Remove from the oven and immediately sprinkle each cookie with flaky sea salt. Allow to cool for 5-10 minutes before devouring.

Source : https://rainbowplantlife.com/vegan-triple-chocolate-cookies/#wprm-recipe-container-6859. Recipe amended only slightly.

Almond Mocha Sandwich Cookies

Makes two dozen.

Ingredients (Cookies):

• 3/4 cup Unsalted Butter, softened
• 1/2 cup Pure Icing Sugar, sifted
• 1 tsp Vanilla
• 1 cup Plain Flour, sifted
• 1/2 cup Cornstarch

Ingredients (Filling):

• 2 tbsp Butter, softened
• 2/3 cup Pure Icing Sugar, sifted
• 1.5 tsp Pure or Double Cream (Double preferred)
• 1/4 tsp Almond Extract
• 2 tbsp Baking Cocoa
• 1/2 tsp Instant Coffee Granules
• 1-2 tbsp Boiling Water
• 2 tbsp Sliced Almonds, toasted and finely chopped

Instructions:

• In a large mixing bowl, cream butter and sifted icing sugar until light and fluffy. Blend in vanilla.
• Combine flour and cornstarch. Gradually add it to the cream mixture and mix well.
• Make foot-long logs out of the dough, with about a 1.5" diameter. Cover with plastic wrap and refrigerate for 1 hour.
• Meanwhile, make the filling. Start by combining, in a small mixing bowl, butter and sifted icing sugar until smooth and creamy.
• Add in cream and almond extract.
• In a separate small bowl, combine cocoa, coffee and 1 tbsp boiling water. Stir to combine until coffee granules are all dissolved. Then add to cream mixture and mix well.
• Set aside for at least 30 mins.
• Preheat the oven to 170C.
• Cut 1cm slices from the logs and press lightly on the edges to smooth them out.
• Place cookie dough slices 1" apart on a baking tray, lined with baking paper.
• Bake for 10mins or until just before they start to turn golden.
• Set aside on wire racks to cool completely.
• Once cookies have been cooled, put filling in a piping bag and pipe some of the filling around the botton of a cookie, working from the outside to the middle.
• Place another cookie on top of the filling and squeeze cookies together gently (twist the top cookie while holding the bottom if the filling seems to come out more from one side).
• Store in the refrigerator if not serving right away.

Mocha Kisses (Pecan Mocha Shortbread with Chocolate Ganache)

Makes 25 small cookie sandwiches.

Ingredients (Cookies):

• 250g Butter, at room temperature
• 70g Icing Sugar, sifted, plus extra for decoration
• 2 tsp Instant coffee + 1 tbsp hot water, dissolved together then cooled
• 125g Flour, sifted
• 100g Hazelnuts or Pecans, roasted and ground

Ingredients (Filling):

• 3 tbsp Dark Chocolate, melted
• 1-2 tsp cream (add a tsp at a time until it becomes a soft paste)

Instructions:

• Preheat the oven to 180C. Line 2 baking sheets with baking paper.
• In a large bowl, combine softened butter with icing sugar until light and fluffy.
• Fold in the cooled coffee, ground nuts and flour until just combined.
• Spoon the mixture into a piping bag fitted with a 5 point medium star nozzle.
• On the prepared baking sheets, pipe without moving at first then quickly pull away to create a clam shell cookie shape. Repeat until all the cookie dough is used.
• Bake for 10-12 mins until lightly browned.
• Leave to cool for 5 mins then move to a wire rack to cool fully.
• Once cooled, create ganache by mixing just melted chocolate (30-60 secs in the microwave) with the cream. Transfer ganache to a small piping bag.
• Take one cookie and find another that matches it's size. Pipe ganache onto the one and sandwich the other on top. Set aside to set.

Berner Haselnussleckerli / German Nut Cookies (Sweet, chewy, and zesty!)

Ingredients:

• 300 g of ground hazelnuts
• 200 g of ground almonds
• 50 g of orange zest (finely chopped) - 3 Oranges
• 50 g of lemon zest (finely chopped) - 3 Lemons
• 300 g of sugar
• 3 egg whites (no need for yokes - this is a serious dish)
• 2 tablespoons of lukewarm water

Ingredients (Filling):

• 5 tablespoons of icing sugar
• 1 cup of lemon juice

Instructions:

• Mix all ingredients together in a large bowl
• Create one inch balls of dough, and place onto a cookie sheet
• Bake at 300 F for about 10-15 minutes
• Meanwhile, for icing, mix icing sugar and lemon juice until smooth
• When cookies are ready, apply icing






German Lebkuchen Cookies

Makes 24 Cookies

Ingredients:

• 40 g (1 1/4 oz) Chopped Mixed Peel
• 155 g (5 oz) Plain Flour
• Large Pinch of Ground Cloves
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• Large Pinch of Ground Nutmeg
• 1/4 tsp Baking Powder
• 85 g (2 3/4 oz) Ground Almonds
• 1 Egg
• 60 g (2 oz) Soft Dark Brown Sugar
• 180 ml (5 3/4 fl oz) Clear Honey
• 3 tbs Milk
• 125 g (4 oz) Icing Sugar
• 1 tsp Brandy
• 3 tbs Melted Butter

Instructions:

• Preheat the oven to moderately hot 400 F.
• Brush a 20 x 30 cm swiss roll tin with melted butter, line the base with greaseproof paper and brush with butter. Dust the tin with flour, turning to coat the base and sides thoroughly.
• Lightly dust a work surface with flour, place the mixed peel on it, toss lightly in the flour and then chop finely using a large sharp knife. The flour will stop the peel sticking to the knife.
• Sift the flour, cloves, cinnamon, ginger, nutmeg, and baking powder into a large bowl.
• Add the mixed peel and stir in the almonds.
• Place the egg and brown sugar in a bowl and whisk with an electric whisk until increased in volume and pale in colour. Whisk in the honey and then the milk. Pour onto the flour mixture and stir briskly until the mixture resembles a batter.
• Pour the mixture into the tin and spread evenly to the corners. Bake on the middle shelf of the oven for about 20-25 mins, or until just springy to the light touch of a finger. While the lebkuchen is cooking, prepare the icing.
• To make the icing, sift the icing sugar into a small bowl, add 1 tbs water and the brandy and mix with a wooden spoon to a thick coating consistency. It should run but leave a trail as it falls back. If it doesn't fall from the spoon, it needs a little more water.
• Loosen the sides of the Lebkuchen and turn it out of the tin onto a tray, then invert onto a wire rack, crustside up. Brush the top with the icing while it is still warm - it will run to give a thin glaze. Leave to cool and then cut into 8 slices lengthways and 3 across to make 24 pieces. Remove from the paper.
• Lebkuchen will store in an airtight container for at least one month.






Earl Grey Tea Cookies

Makes about 4 dozen.

Ingredients:

• 2 Cups All-Purpose Flour
• 2 tbsp Finely Ground Early Grey Tea Leaves (from about 4 bags)
• 1/2 tsp Coarse Salt
• 1 Cup Unsalted Butter, softened
• 1/2 Cup Confectioners Sugar
• 1 tbsp Finely Grated Orange Zest

Instructions:

• Whisk flour, tea and salt in a small bowl. Set aside.
• In a separate large bowl, thoroughly mix butter, sugar and orange zest until pale and fluffy.
• Divide dough in half and roll into 2 narrow long logs to 1-1.5 inches in diameter. Transfer each log to a sheet of plastic wrap (eg. gladwrap) and leave in the fridge for 1 hour to chill.
• Preheat oven to 350F. Cut log into 1/4 inch slices. Space slices 1 inch apart on baking trays, lined with baking paper.
• Bake cookies until edges are golden, for 13-15 mins. Let cool on the sheets for a few mins before transferring cookies to a wire rack.






Cumin & Black Pepper Shortbread



Makes 12 biscuits.

Ingredients:

• 1 Cup Ghee (or Butter)
• 300g Plain Flour
• 1 Cup Superfine Semolina
• 1 tsp Salt
• 110g Caster Sugar
• 2 tsp Cumin Seeds
• 1/4 tsp Freshly Ground Black Pepper

Instructions:

• Line a 28cm square cake pan with baking paper.
• Measure out the ghee and place it in the freezer for at least 30 mins before using.
• Meanwhile, in a medium bowl, combine the flour, semolina and salt until well blended.
• In a separate small bowl, mix the sugar, cumin seeds and pepper. Rub the sugar and cumin seeds together in between your fingers for a couple of minutes. (Important)
• Using a food processor, blend the chilled ghee with the sugar mixture until smooth.
• Stir in the flour mixture in two batches until you get a texture like coarse sand.
• Dump the mixture into the prepared tin and place a sheet of cling wrap on top. Using your hands, over the cling wrap, spread the mixture to about 1/2 cm thick.
• Place the cling wrapped mixture in the freezer for at least 30 mins until firm.
• Remove from the freezer and immediately bake for 25 mins until light golden.
• Quickly, as soon as it comes out of the oven and using a sharp knife, cut the baked dough into rectangles. The shortbread will be very soft when it comes out of the oven but it will harden as it cools down.
• Let it cool completely within the tin, then take out the individual biscuits.









Moroccan Sesame Shortbread (Ghoriba Bahla)



Makes about 20 cookies
Prep time : 30 mins
Cook time : 50 mins

Ingredients:

• 75g Sugar
• 75g Unsalted Butter, softened
• 1/4 Cup Vegetable Oil
• 20g Sesame Seeds, toasted
• 20g Almond Meal
• 1 tsp Vanilla Sugar
• Pinch of Salt
• 2.5-3 Cups Flour
• 3/4 tsp Baking Powder

Instructions:

• Preheat your oven to 190C.
• Lightly toast the sesame seeds by dry cooking them in a fring pan, stirring regularly. Set aside.
• In a large bowl, combine sugar, butter and oil.
• Then mix in the sesame seeds, almond meal and vanilla sugar.
• Stir in half the flour and the baing powder.
• Knead with your hands to work in the remaining flour. Make a dry crumbly mixture.
• Continue to knead for 20 mins by hand (or 10 mins by machine) to make a dough that clumps together but doesnt form one uniform mass.
• Take a tablespoon of dough, roll it into a ball then flatten it into a disc, smoothing out any cracked edges.
• Gently press the cookie dough onto either a ghoriba molded pan or a regular baking sheet lined with baking paper.
• Bake for 15-20 mins until the cookies have lightly golden cracked tops.
• Remove from the oven and allow to cool for 5 or so mins before transferring the cookies to a baking rack.









Millionaire's Shortbread with Tahini & Halva



Makes about 12 Mini Bars

Prep time 20 mins + Cooking time 40 mins + Cooling time 2 hours = 3 hours

Ingredients (Shortbread):

• 40g Icing Sugar, sifted
• 35g Cornflour
• 40g Caster Sugar
• 175g Unsalted butter, room temperature
• 1 tsp Vanilla Extract
• 250g Flour, sifted
• Pinch Salt

Ingredients (Halva Layer):

• 200g Halva, crumbled into small pieces
• 80g Tahini
• 2 tbsp Honey or Tahini, heated

Ingredients (Tahini Caramel Layer):

• 200g Caster Sugar
• 120ml Water
• 100g Unsalted Butter, room temperature
• 80ml Double Cream
• 130g Tahini (Reduced by 20g for a firmer caramel)
• 1/4 tsp Flaky Sea Salt

Instructions:

• Preheat oven to 200C.
• Line a 20cm square baking pan with parchment paper, with paper overhanging all four sides.
• To prepare the shortbread, combine, in a large bowl, the icing sugar, corn flour and caster sugar.
• Stir in the room temperature butter.
• Add vanilla, sifted flour and salt until just combined.
• Pat the mixture evenly into the base of the square pan.
• Bake for 25 mins until golden. Set aside to cool completely (approx 1 hour).
• Once cooled, prepare the halva layer by mixing, in a small bowl, the halva and tahini until smooth.
• Brush a light amount of melted honey or tahini over the cooled shortbread to help the halva layer stick to the shortbread. (It separated too easily from the shortbread when I made it the first time)
• Then spread the halva mixture evenly overtop.
• Lastly, prepare the tahini caramel by placing a small saucepan over medium heat, combining sugar and water.
• Stir only until the sugar has dissolved.
• Increase the heat to med-high. Bring to a boil. Boil without stirring until sugar is a deep golden brown, for about 10-12 mins.
• Remove from the heat. Immediately whisk in the butter and cream (Warning : Mixture will bubble fiercely).
• Once combined, stir in the tahini and salt until smooth.
• Pour the tahini caramel over the halva layer so that all the halva mixture is covered.
• Place in the fridge for at least 2-4 hours until set, before cutting into mini bars (5cm x 2.5cm).
• Sprinkle a pinch of sea salt flakes over the middle of each bar just before serving.









Rosemary & Lemon Shortbread



Ingredients:

• 1.5 Cups Unsalted Butter, softened
• 1 Cup Sugar
• 1 tbsp Lemon Zest, finely grated (about 1 lemon)
• 2 tbsp Fresh Rosemary Leaves, chopped finely
• 1 tsp Salt
• 1/2 tsp Vanilla
• 3.5 Cups Plain Flour, sifted

Instructions:

• Line a 9x13 inch baking pan with baking paper, leaving a 2 inch overhang on both sides.
• In a food processor, pulse the sugar with the lemon zest and rosemary until well combined.
• Remove 2 tbsp of the sugar mixture and reserve.
• Transfer the mixture to a large bowl and stir in the softened butter, salt and vanilla.
• Gradually stir in the sifted flour, 1 cup at a time, until a dough comes together.
• Turn the dough onto the baking pan and press it evenly into the pan.
• Cover the pan with plastic wrap or foil and let it sit in the fridge for 30 mins.
• Preheat the oven to 350C.
• Poke the dough all over with a fork and sprinkle it with the reserved sugar.
• Bake the shortbread until the edges are golden brown and the center is golden, about 30 mins.
• Remove from the oven and immediately use a bench scraper or knife to cut the shortbread into 1x3 inch rectangles.
• Cool in the pan for 15 mins, then carefully remove the shortbread using the foil as handles.
• Cool completely on a rack.

Source: https://www.foodnetwork.com/recipes/valerie-bertinelli/rosemary-lemon-shortbread-cookies-3538906 (Recipe Adapted)










Chocolate & Peppercorn Cookies (chocolate cookies with a little extra kick!)

Ingredients:

• 2 1/2 Cups Flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/4 tsp coarse salt
• 2 tsp finely ground pepper (can be replaced alternatively with 2 hot peppers, finely chopped, for a different spicy taste)
• 2 tsp cinnamon
• 3/4 cup of unsalted butter, softened
• 1 tsp good quality instant espresso
• 1 cup granulated white sugar

Instructions:

• Sift together flour, cocoa powder, salt, pepper (or chili), espresso powder and cinnamon into a large mixing bowl.
• In another bowl, mix butter and granulated sugar until pale, smooth and fluffy.
• Add flour mixture to wet mixture. Mix until combined.
• Turn out dough onto a piece of parchment paper and roll into a 2 inch diameter log. Completely cover the log with the parchment and place in the fridge to cool for an hour or overnight.
• Preheat oven to 350 degrees F. Remove parchment paper from log and let sit for about 5 mins at room temperature to soften a little.
• Roll log into sanding sugar to adhere sugar to dough and create a tasty border.
• Transfer log to cutting board and slice into 1/4 inch thick rounds. Place rounds on a cookie baking sheets lined with parchment paper (or baking sheets that have been greased), spacing the rounds at least 1 inch apart.
• Sprinkle each round with finely ground pepper
• Bake cookies at 350F until there is slight resistance when you lightly touch centres, about 10 minutes. Transfer cookies to wire racks to cool completely.
• Note: Cookies can be stored in air-tight containers at room temperature up to 2 days.
• Alternate flavours include chocolate chili (substitute ground peppercorns with finely chopped fresh chili) or hot masala chocolate (swap pepper for chili and add 1 tablespoon of hot masala spices).










Chocolate Wafer Treats



Makes 30 Wafers
Delicious and easy ! (The hard part is finding the wafers - I got them at a polish grocer in Sydney right by Ashfield Station)
Time : 15 min Prep + Few hours or up to overnight to set



Ingredients:

• 395g Can Sweetened Condensed Milk
• 250g Unsalted Butter, Softened
• 200g Dark Chocolate (70%), melted
• 110g Walnuts, roasted and ground
• 1 tsp Vanilla Extract
• 200g Packet of Large Square Wafers (at least 4 large wafers)

Instructions:

• In a large bowl, combine all ingredients, except wafers.
• Take 1 wafer and spread 1/3 of the mixture across it until spread evenly.
• Take another wafer and carefully but firmly place on top, applying light pressure across the wafer to remove any open areas between the mixture and the top wafer.
• Repeat with remaining wafers and mixture until all 4 wafers are used. The top wafer should not have any mixture on top.
• Enclose full wafer with plastic wrap and chill in the fridge overnight.
• Unwrap the giant wafer and cut into diamond shapes by cutting parallel horizontal lines with 1 inch spaces in between, then cut parallel diagonal lines with 1 inch spaces in between to make the diamond shapes.
• Serve cool or at room temperature.







Chocolate French Macarons



Well worth the learning curve and once you master the technique it's fairly easy to make!
Trickiest parts are getting the consistency of the cookie dough right and not over or under baking them.
YouTube how to videos can help you master this too!



Ingredients (Cookie Part):

• 3 Egg Whites
• 1/4 Cup (55g) Caster Sugar
• 200g Pure Icing Sugar
• 90g Ground Almonds
• 25g Cocoa Powder, sifted

Ingredients (Ganache):

• 60ml Pure Cream
• 155g Dark Chocolate, chopped roughly

Instructions:

• In a large bowl, beat egg whites with an electric mixer until soft peaks form.
• Add caster sugar and continue beating until the sugar has dissolved (if not yet dissolved, you can feel the granulated sugar between your thumb and forefinger).
• In a separate bowl, combine and blend sifted icing sugar, ground almonds and sifted cocoa.
• Fold in a quarter of the beaten egg whites into the almond mixture. Mix well.
• Carefully and gradually, fold in half the remaining egg whites, then once it is well blended, fold in the remaining
• beaten egg whites. Fold only up until the mixture just starts to smoothen out when dropped.
• Spoon mixture into a piping bag (no nozzle needed).
• On a lined baking tray (greasing the tray here won't be enough), pipe 4 cm rounds about 2.5 cm apart.
• Tap trays on the bench to remove any air bubbles and prevent cracking. Macarons can spread out a little here but should spread just a little bit (not too much).
• Let trays stand for 30 mins.
• Meanwhile preheat the oven to 150C and make the ganache.
• For the ganache,...
  • Place chocolate in a medium-sized bowl.
  • Heat the cream until near steaming.
  • Remove from heat and pour in bowl onto the chocolate. Let sit without stirring for 2 mins.
  • Stir until you arrive to a creamy chocolate consistency.
  • Place in a piping bag and set aside to cool.
• Bake macarons for 10-15 mins. Check macarons at 10 mins to see if they twist off the paper lining easily enough (some of the macaron may stick to the paper, which is ok if it's not too much). If not, return them to the oven until they are ready.
• Let them cool completely before piping in the ganache, starting with the outside of the macaron and piping in a circular motion towards the center, then topping the ganached macaron with a similarly sized macaron.
• Press gently to sandwich macarons.
• Set aside in the fridge to chill for at least 1 hour.









Chocolate Dessert "Sausage Rolls"



Makes 24
Prep time : 20 mins
Cook time : 20 mins

Ingredients:

• 100g Dark Chocolate, chopped
• 100g Butter, chopped
• 1/2 Cup Brown Sugar
• 2 Eggs
• 2 tbsp Dutch Cocoa
• 1 1/4 Cups Plain Flour
• 2 Sheets Frozen Puff Pastry
• 1.5 tbsp Caster Sugar
• 1 tbsp Sesame Seeds
• 250ml Red Berry Dessert Sauce (should look like tomato sauce), for serving

Instructions:

• Preheat oven to 200C. Line a large baking tray with baking paper.
• In a large microwave safe bowl, over 30 second pulses, melt chocolate and butter. Stand for 10 min to cool.
• Stir in brown sugar and 1 egg.
• Add sifted cocoa and flour. Stir until well combined. Stand for 10 mins to thicken.
• Place 1 sheet of puff pastry on a flat surface.
• Sprinkle with 1 tbsp sugar.
• Top with the second sheet of puff pastry. Using a rolling pin, roll out pastry to form a 27cm square.
• Cust pastry into wide strips (3x9cm).
• Place 1 pastry strip on a board in front of you. Make a thin log of chocolate dough (1.5cm thick) and place it at one end of the pastry strip.
• Prepare egg wash by lightly beating an egg in a bowl.
• Brush a little egg wash at the opposite end of the pastry strip and roll the pastry, with the egg wash helping to bind the seal.
• Cut log into 6-8 pieces, by starting to cut it in half, then each half into 3 or 4 pieces.
• Place the individual pieces on a baking tray lined with baking paper, seam-side down.
• Repeat with the remaining pastry strips and chocolate mixture.
• Refrigerate trays for 10 mins before baking.
• Brush the top of the individual rolls with egg wash, sprinkle with sugar and sesame seeds.
• Bake for 20 mins until golden. Stand on the tray for 5 mins. Serve warm with berry sauce.









Chocolate Banana & Pecan Cookies



Makes 24.

Ingredients:

• 110g Unsalted Butter, room temperature
• 110g Caster Sugar
• 1 Large Egg
• 125g Flour, sifted
• 1/2 tsp Baking Powder
• 20g Dutch Processed Cocoa Powder, sifted
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Salt
• 100g Dark 70% Chocolate, chopped in small chip sized bits
• 1/2 Small Banana (about 50g), mashed
• 170g Pecan Halves, finely chopped to a coarse crumb but not roasted as they will coat the cookies
• 100g Icing sugar for coating

Instructions:

• In a medium bowl, combine the butter and sugar until light and fluffy.
• Mix in the egg.
• In a separate bowl, combine the sifted flour, baking powder, cocoa powder, cinnamon, and salt.
• Fold the dry ingredients into wet ingredients until well combined.
• Mix in the mashed banana and chocolate chips.
• Set mixture in the fridge for an hour to firm up.
• Take a tablespoon of dough and form small one inch round balls.
• Place the pecan crumb into a bowl and roll each of the small dough balls to coat. Push the nuts into the dough.
• Place balls on lined baking tray and then place the filled baking tray in the fridge to chill for an hour.
• Preheat the oven to 190C. Line two baking trays with baking paper.
• In a deep bowl, place the sifted icing sugar and roll the cookies to coat them evenly.
• Place the dough ball on the lined tray, flatten to about 1cm and space them out by about 1 inch.
• Bake for 10 mins. Set aside for 10 mins to harden then transfer to a wire rack.









Grandmaman's Cinnamon Carrot Cookies



Ingredients:

• 3/4 Cup Butter, softened
• 3/4 Cup Sugar
• 1 Egg
• 1 tsp Vanilla
• 2 Cups Plain Flour
• 2 tsp Baking Powder
• 2 tsp Cinnamon (Natia’s addition!)
• 1 Cup Carrot Puree, cooled

Instructions:

• Preheat oven to 375F.
• In a large bowl, combine butter, egg, sugar, cinnamon, vanilla until creamy.
• In a separate bowl, mix flour and baking powder.
• Alternate between adding carrots and the flour mixture to the butter mixture until just combined.
• Place 1 tbsp dollops of batter on a lined sheet, 2cms apart.
• Bake 12-15 mins.

Source : Grand maman. Jun 1999. Minor alteration made (cinnamon).






Ginger Pumpkin Cookies

Ingredients:

• 4 1/2 Cups All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 3/4 tsp salt
• 1 1/2 tsp cinnamon
• 1 1/4 tsp ground ginger
• 3/4 tsp ground nutmeg
• 3/4 Cup Unsalted Butter, softened
• 2 1/4 cups packed light brown sugar
• 2 large eggs
• 1 1/2 Cups pumpkin pure (14 ounce can)
• 3/4 Cup Evaporated Milk
• 1 tsp Vanilla
• 1 Cup Raisins (Light Brown Sultanas ar best)
• 1 Cup Chopped Walnuts

Instructions:

• Preheat the oven to 375F
• Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl.
• In another larger bowl, mix butter and brown sugar until creamy. Mix in eggs.
• Add pumpkin, evaporated milk and vanilla. Mix until well blended. Mix in raisins and walnuts first, then flour until well combined.
• Create small 1" flattened balls of dough and place onto a greased or parchment paper lined cookie tray, spacing each about 1" apart.
• Bake cookies until tops spring back, about 12 minutes. Cool on cookie tray for about 5 mins, then transfer to a wire rack or room temperature plate.
• Recipe makes about 6 dozen.





Sweet Potato and Salted Hazelnut Cookies



Make 18.

Ingredients:

• 115g / 1/2 Cup Unsalted butter, melted and cooked
• 100g / 1/2 Cup Light Brown Sugar
• 50g / 1/4 Cup White Sugar
• 125g / 1/2 Cup Sweet Potato, cooked & mashed
• 1 tsp Vanilla extract
• 225g / 2 cups Plain Flour
• 1/2 tsp Bicarb Soda
• 1/2 tsp Sea Salt Flakes
• 75g / 1/4 Cup Hazelnuts

Instructions:

• Preheat oven to 180C. Prep 2 baking sheets with parchment paper.
• In a large bowl, whisk the melted butter and sugars together well, then whisk in the vanilla and mashed sweet potato.
• Add the flour, bicarb soda and salt, and stir to create a dough then stir in the hazelnuts.
• Roll heaped tablespoons of the dough into balls, place them onto the prepared baking sheet and press down gently with the heel of your hand.
• Bake for 10 mins. Important : They will be pale but don’t overbake them.
• Leave to cool for a few mins on the baking sheets then transfer to a wire rack to cool completely.

Source : Veggie Desserts & Cakes Cookbook






Pumpkin Whoopie Sandwich Pies



Makes 20.
Prep 30 mins + Bake 10 mins = 40 mins

Ingredients (Pies):

• 3 1/4 Cups Flour, sifted
• 1 1/2 Cups Sugar
• 2 tsp Baking Powder
• 2 tsp Baking Soda
• 1.5 tsp Ground Cinnamon
• 1 tsp Ground Nutmeg
• 1/2 tsp Ground Cloves
• 1/2 tsp Salt
• 5 large Eggs
• 1 Can (425g) Cooked Pumpkin Puree
• 1/2 Cup Water
• 1/2 Cup Canola Oil
• 1 tsp Vanilla Essence

Ingredients (Filling):

• 250g Philadelphia Cream Cheese, softened
• 115g (1/2 Cup) Butter, softened
• 160g (1 Cup) Icing Sugar
• 1 tsp Vanilla Extract

Instructions:

• Preheat oven to 175C (155C with fan).
• In a medium bowl, combine the sifted flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
• In a large bowl, whisk the eggs, pumpkin puree, water, oil and vanilla.
• Stir dry ingredients into pumpkin mixture until just combined.
• Place mixture in a piping bag and, on a lined baking pan, drop 1 tbsp worth of dough into circles, 1 inch apart.
• Bake for 8-10 mins. Transfer pie halves to a wiring rack to cool.
• Meanwhile, prepare the filling by combining, in a medium sized bowl, the filling ingredients together until very smooth and no lumps. Use a whisk to help remove lumps.
• Place filling in a piping bag and set aside in the fridge for max 10 mins while you finish up making the pies and cooling them down.
• Grab two matching pie halves and generously pipe some filling in a circle starting out and spiraling inwards to the center.
• Place the other pie half on top and squeeze together lightly.
• Set aside in a lidded storage container in the fridge until ready to serve.









Filipino Sylvanas (Cashew Meringue Sandwich filled with Buttercream)



Makes 30 sandwiches. Takes a while to make.

Ingredients:

• 6 Egg Whites, room temperature
• 1/2 tsp Cream of Tartar
• 3/4 Cup Caster Sugar
• 1.5 Cup Cashews, toasted and roughly ground like a coarse sand
• 250g Butter, softened
• 3/4 Cup Icing Sugar, sifted
• 2 tbsp Milk
• 200g Digestive Cookies, ground to a crumb

Instructions:

• Preheat oven to 150C (130C with fan).
• In a large bowl, beat egg whites until foam develops.
• Sprinkle the cream of tartar powder and continue beating until soft peaks form.
• Gradually add the caster sugar, a spoon at a time, while beating continuously, until you've added all the sugar.
• Continue to beat the meringue until stiff peaks form and the mixture is no longer gritty when you feel some between your fingers.
• Fold in the ground cashews with a spatula until well distributed.
• Transfer meringue into a piping bag. Pipe meringue onto a lined baking tray. Try to make the rounds as even as possible.
• Bake meringues for 25-30 mins until lightly browned but still chewy.
• Meanwhile, prepare the buttercream by mixing the softened butter and the icing sugar together. Place buttercream in a piping bag and set aside in the fridge (for a max of 10 mins so it remains soft).
• Remove meringues from the oven and let them cool for about 5-10 mins. Then transfer them to a wire rack to continue to cool completely.
• To assemble, locate two cookies with a similar size and shape.
• Take one of the cookies, pipe a spiral of buttercream on the non flat side of the cookie (yep this is different!) and then working from the perimeter of the cookie towards the middle.
• Take the other cookie, and place the bumpy side overtop the buttercream so that you have the flat sides facing out.
• Squeeze them a bit together and with a knife, remove the excess buttercream and fill in the cracks where some is missing to create a perfect "hockey puck" or "small short cylinder" shape.
• Spread a bit of buttercream across the flat sides of the cookie sandwich as well.
• Delicately toss the buttercream covered cookie in a bowl with the digestive cookie crumbs where you can fully coat the cookie sandwich.
• Place the crumb-coated cookie sandwich in a lined lidded container and then to the fridge to chill.
• Repeat with the remaining meringue cookies and buttercream.
• Sylvanas are best enjoyed chilled.









Poppyseed and Walnut Swirl Cookies



Ingredients:

• 1/2 Cup Sugar
• 1/2 Cup butter
• 1 3/4 Flour
• 1/4 tsp Salt
• 1 Egg
• 1/2 Cup Chopped Walnuts
• 1/2 Cup PoppySeeds
• 1/4 Cup Honey
• 2 tbsp Grated Orange Peel
• 1/4 tsp Ground Cinnamon

Instructions:

• In a large bowl, mix sugar and butter until light and fluffy. Add eggs and salt until mixed in smoothly, then add flour slowly while blending.
• Shape dough into a ball, wrap with plastic saran wrap and chill in the fridge for 1 hour.
• Meanwhile, in another bowl, mix poppy seeds, walnuts, honey, orange peel, cinnamon, and 4 tsp butter. Mix well.
• Roll 1/2 dough into 10x8" rectangles.
• Spread half of the poppy seed mix evenly on top of the dough.
• Starting at the 8" side, jelly roll the dough.
• Wrap the roll in plastic saran wrap and chill for 1 hour.
• Repeat above steps for the other half of the dough.
• Preheat oven at 375F.
• Slice roll crosswise into 1/4" slices and place slices 1/2" apart on a greased cookie tray.
• Bake for 10-12 minutes.






Red & White Pinwheel Cookies



Makes 48 cookies.

Note: 3 hrs extra time needed for chilling the dough.

Ingredients:

• 3 Cups Plain Flour, sifted
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 250g Unsalted Butter
• 2 Large Eggs
• 1 1/3 Cups Sugar
• 2 tsp Vanilla Extract
• Red Food Colouring
• Sprinkles for the outside (optional)

Instructions:

• In a medium bowl, combine sifted flour, baking powder and salt. Set aside.
• In a separate large bowl, beat the butter and sugar until fluffy and light.
• Add the eggs, one at a time, blending each into the butter mixture before adding the next.
• Add the vanilla.
• Fold in the flour until just combined.
• Separate the dough into two equal pieces.
• Shape one half of the dough into an 8 inch square. Wrap it in plastic wrap and place it to chill in the fridge.
• Return the remaining half of the dough into the bowl and mix in red food colouring, drop by drop, until it reaches the desired hue.
• Shape the second half into an 8 inch square and wrap it in plastic wrap as well. Place it in the fridge alongside the first one to chill for 30 mins.
• Remove both of the halves from the fridge. Unwrap each half and make a cut in the middle to form two rectangles for each colour.
• Take one rectangle from each colour and then return the other rectangle halves to the plasticwrap and both into the fridge.
• Take the remaining white dough and roll in between two sheets of baking paper. Roll out the dough until it is a rectangle that is about 1/2 cm thick.
• Repeat with the red half so that this rectangle is also about the same dimensions.
• Peel off the top layer of baking paper from the white dough and from the red dough. Place one on top of the other.
• Very lightly, roll the two layers together a bit.
• Remove the top baking paper and start rolling lengthwise, to make the log as tight a roll as possible. Roll the log to ensure it doesn't have a flat side before proceeding to the next step.
• Roll the log in the sprinkles so the perimeter is fully covered.
• Wrap the log in plastic wrap and return it to the fridge. Check the fridge in 10 mins to ensure that the log still doesn't develop a flat side.
• Repeat this process with the remaining dough out of and in the fridge.
• Refrigerate for two hours.
• When ready to bake, remove the logs from the fridge, preheat the oven to 170C, and line baking sheets with parchment paper.
• Wait 10 mins for the log to warm up a smidgeon.
• Slice logs into 3/4 cm thick rounds. Place rounds about 4cm apart as they will expand during baking.
• Bake for 9-12 mins until just starting to change colours. Remove from the oven, let sit for 5 mins and transfer them to a baking rack to cool completely.









Peanut Butter Chocolate Chip Cookies

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup chunky or smooth peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, firmly packed
• 1 egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

Instructions:

• Preheat oven to 375째.
• Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
• Blend the flour, baking powder, soda and salt together well.
• Add these dry ingredients to the butter mixture. Add the chocolate chips.
• Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375째.









Teff Peanut Butter Cookies (GF, DF, Vegan)

Makes 2 dozen.
Prep time : 10 mins
Cook time : 45 mins

Ingredients:

• 1.5 Cups Teff Flour
• 1/2 tsp Sea Salt
• 1/2 Cup Maple Syrup
• 1/2 Cup Vegetable or Canola Oil
• 1 tsp Vanilla
• 1 Cup Peanut Butter

Instructions:

• Preheat oven to 175C.
• In a large bowl, combine maple syrup, peanut butter and salt.
• Stir in flour.
• Shape into walnut sized balls, then flatten slightly before placing on bakin trays lined with baking paper.
• Bake each tray for 15 mins. Let cool for 5-10 mins before transferring cookies to a baking rack.
  
  
• Flavour variation : Add some jam inside the cookies to make PB & Jam cookies.









Peanut Butter Oatmeal Cookies (Soft & Chewy)

Makes 2 dozen

Ingredients:

• 3 Cups Old-fashioned Rolled Oats
• 1/3 Cup Whole Wheat Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 Cup Brown Sugar
• 1/2 Cup Granulated Sugar
• 1 Cup Unsalted butter, softened
• 1/2 Cup Peanut Butter
• 2 Large Eggs
• 1 tsp Pure Vanilla Extract

Instructions:

• Preheat oven to 350 degrees.
• Mix oats, flour, baking soda, baking powder, and salt in a medium sized bowl.
• In a separate larger bowl, blend brown sugar, caster sugar, butter, and peanut butter. Mix for about 5 mins until well blended.
• In the large bowl, mix in vanilla and eggs.
• Gradually, add dry oat mixture from medium bowl into the large bowl. Mix until just combined.
• Line a baking tray with baking paper. Place medium sized dollops of dough, 2 inches apart, until the tray is full.
• Bake for 13-15 mins, until the cookies are golden brown, rotating the tray midway through. Let cool for a few mins, transfer to wire racks to fully cool.









Peanut Butter Clouds

Delicious & Light Gluten Free Cookies!
Prep time 15 mins, Cooking time 10 mins.
Makes 30 cookies.

Ingredients:

• 1 Jar (18 Ounces) Smooth Peanut Butter
• 1 Cup Light or Regular Brown Sugar
• 2 Whole Eggs
• 2 tsp Baking Soda
• 1 tsp Vanilla
• 100g Dark Chocolate, chopped in very small pieces (Chocolate chip sized)

Instructions:

• Preheat oven to 350F.
• Stir together the peanut butter, sugar, eggs, baking soda and vanilla.
• Once blended, add chocolate chips to the mixture.
• Roll in small balls and bake for 8-12 mins.
• Let cool for 5-10 mins before picking up.



Muesli Cookies



A little crunch, a little chew. Perfect!
Makes about 2 dozen cookies.

Ingredients:

• 90g (about 1 cup) Rolled Oats
• 150g (about 1 cup) Plain Flour
• 200g Caster Sugar
• 1 tsp Ground Cinnamon
• 1 tsp Ground Allspice
• 100g (about 3/4 cup) mixture of roughly chopped dried fruits (eg. raisins, cranberries, dried figs, dates, apricots)
• 70g (1/2 cup) mixture of roughly chopped nuts (eg. almonds, walnuts, hazelnuts)
• 125g Butter, softened to room temperature
• 2 tbsp Maple Syrup or Light Corn Syrup
• 1/2 tsp Bicarbonate of Soda
• 1 tbsp Boiling Hot Water

Instructions:

• Preheat oven to 160C.
• Line baking trays with baking paper.
• In a large bowl, mix oats, flour, cinnamon and allspice. Blend well.
• In a small saucepan, over medium-low heat, melt butter, sugar and maple syrup. Remove pan from heat and let cool a little.
• In the saucepan, combine the chopped nuts and dried fruits.
• Pour the warm butter mixture into the dry mixture. Mix until thoroughly combined.
• Roll walnut-sized balls of the mixture and place them on the prepared lined trays, about 1 inch apart from one another. Flatten them slightly.
• Bake for 15-20 mins until golden brown. Let cool slightly then move cookies to a cooling rack until room temperature before storing in an air tight container.
• Serve warm or room temperature.






Chewy Apple Oatmeal Cookies

Makes 3 dozen.

Ingredients:

• 1 Cup Butter, softened
• 1 Cup Packed Brown Sugar
• 1/2 Cup Sugar
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 1/2 Cup Plain Flour
• 2 tsp Ground Cinnamon
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 3 Cups Old Fashioned Oats
• 1 Cup Dried Apples, chopped

Instructions:

• Preheat oven at 350F.
• In a large mixing bowl, cream butter and sugars until light and fluffy.
• Beat in eggs and vanilla.
• In a separate bowl, combine flour, cinnamon, baking soda and salt.
• Gradually add the dry ingredients to the wet mixture.
• Stir in oats and dried apples.
• On a baking tray lined with baking paper, drop rounded tablespoons of the cookie dough, 2 inches apart.
• Bake for 10-12 mins in batches, until golden brown.
• Let stand for 5 mins before transfering to a wire rack for further cooling.


Cinnamon Sugar Cookies

Easy to make and look really tasty as they are coated with cinnamon sugar.

Ingredients:

• 1 Cup Sugar
• 1/2 Cup Butter
• 1 Large Egg
• 1 tsp Vanilla
• 1 1/2 Cups Flour
• 1 1/2 tsp Cinnamon
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/3-1/2 Cup Cinnamon Sugar for Rolling Cookies

Instructions:

• In a large bowl, cream together sugar and butter. Beat in eggs and mix in vanilla.
• Blend sifted flour, cinnamon, baking powder and salt.
• Add dry mixture to wet mixture. Blend well.
• Cover and refrigerate for 2 hours or until firm enough to roll into balls. (I place the dough in "dough logs" in plastic cling wrap so it is easier to cut into small balls.)
• Shape dough into small balls about 3/4 inch in diameter.
• Roll each dough ball in cinnamon sugar to coat.
• Set cookies 1" apart on lightly greased cookie sheets.
• Bake at 350F for 10 mins or till the edges are very lightly browned.
• Cool slightly on the pan, then remove from the baking and place onto a rack to cool completely.






Chewy Anzac Oatmeal Cookies (Best Anzacs I've tasted yet!)

Makes 24

Ingredients:

• 1 Cup Rolled Oats
• 1 Cup Plain Flour
• 2/3 Cup Brown Sugar
• 2/3 Cup Moist Coconut Flakes (or dessicated if you can't find moist flakes)
• 125g Butter, chopped
• 2 tbsp Golden Syrup
• 1/2 tsp Bicarbonate Soda

Instructions:

• Preheat oven to 160C (140 Fan-forced). Line baking trays with baking paper.
• Combine oats, flour, sugar and coconut in a bowl.
• Separately, in a saucepan over medium heat, melt butter, syrup and 2 tbsp cold water. Stir for 2 mins or until butter has melted.
• Then stir in bicarb soda.
• Pour butter mixture into oats mixture.
• Create small spheres of the combined mixture, about the size of a tablespoon. Place spheres onto baking trays, 5cm apart. Flatten slightly.
• Bake for 10-12 mins or until light golden.
• Stand on trays for 5 mins then transfer to a wire rack to cool them all around.
• Note : If you prefer them crispy, bake for 15-16 mins instead.






Official Recipe for Anzac Cookies



Makes 20-25 biscuits.

Ingredients:

• 85g Rolled Oats
• 75g Flour, sifted
• 83g Sugar
• 63g Butter, cubed
• 1/2 tbsp Golden Syrup
• 1/2 tsp Bicarb Soda (dissolved in 2 tbsp Hot Water)

Instructions:

• Preheat oven to 160C. Line two baking trays.
• In a bowl, combine the oats, flour and sugar.
• In a deep saucepan, melt the butter and golden syrup and remove it from the heat.
• Stir in the dissolved bicarb soda.
• Pour in the dry ingredients.
• Roll the dough into walnut sized balls and place on the prepared trays.
• Bake for 15-20 mins in the oven for chewy cookies. 5 mins more for crunchy cookies.
• Move biscuit positions while they are hot for ease of removal later.
• Allow to cool and crispen up on the baking tray.
• Enjoy!

Source: Allison Reynolds, cookery teacher, culinary historian and author.
https://www.abc.net.au/triplej/programs/triplej-breakfast/anzac-biscuit-chat/9691258






Maple, Orange & Pecan Chewy Oat Cookies



Makes about 2-3 dozen small cookies.

Ingredients:

• 1/2 cup (130g) Dates, pitted and chopped finely
• 2 tbsp Orange Juice
• 1.5 cups (225g) Flour, sifted
• 2 cups (180g) Rolled Oats
• 1/2 cup (60g) Pecans, chopped
• 1 tbsp Orange Rind, zested finely
• 1 tbsp Ground Cinnamon
• 150g Unsalted Butter
• 1/2 cup (125ml) Maple Syrup
• 3 tsp Maple Extract
• 1 Cup Caster Sugar
• 1 cup (250ml) Cream
• 1 tsp Vanilla Essence

Instructions:

• Preheat oven to 160C. Line 2 baking trays with baking paper. Set aside.
• In a small food processor, blend the chopped dates and orange juice until smooth. Set aside.
• In a medium-sized bowl, combine the sifted flour, oats, chopped pecans, orange rind and cinnamon.
• In a medium saucepan, over medium heat, stir together butter, maple syrup, sugar, cream and vanilla until the butter has fully melted.
• Bring the mixture to the boil and cook for 5-6 mins until thickened slightly.
• Then stir it all into the oat mixture.
• Finally, add the date puree and then stir until just combined.
• Shape small rounds of dough onto the lined baking trays, allowing an inch between them to spread while cooking.
• Bake for 15-20 mins until golden.
• Allow to cool completely on tray.

Source: Donna Hay Magazine (Recipe Adapted)






Croatian Peach Cookies with Walnut & Apricot Jam Filling (Breskvice)

Takes time, but very worthwhile in the end!
Makes 24 (really!)

Ingredients:

• 250ml (1 Cup) Milk
• 375ml (1 1/2 Cups) Vegetable Oil
• 4 Eggs
• 1 1/2 tsp Baking Powder
• 1 tsp Vanilla Extract
• 440g (2 Cups) Caster Sugar
• 900g (6 Cups) Plain Flour, sifted
• 120g (1 Cup) Ground Walnuts
• 320g (1 Cup) Apricot Jam
• 1 tbsp Bourbon or Rum
• 1/4 tsp Ground Cinnamon
• 60ml (1/4 Cup) Milk
• Pink and Yellow Food Colouring
• 60ml (1/4 Cup) Peach Brandy

Instructions (Cookie Shell):

• Preheat oven to 170C.
• In a large bowl, lightly whisk together oil, milk and eggs, baking powder, vanilla extract and half the sugar.
• Add sifted flour to form a soft dough.
• Roll heaped tablespoonfuls of the mixture into 48 balls and bake on a lined oven tray for 15 mins. The cookies should be pale in colour and not at all golden.
• Transfer to a wire rack to cool completely.
• Using a small, sharp knife, carefully cut a circle in the bottom of each cookie, leaving a 1cm edge, and scoop out the crumbs with a small teaspoon.

Instructions (Filling):

• Place cookie crumbs into a food processor and blend for several seconds until it resembles coarse sand.
• In a medium mixing bowl, combine 1 cup cookie crumbs, ground walnuts, jam, bourbon and cinnamon, and mix well.

Instructions (Fill the Cookie):

• Using a teaspoon, place 3 tsp of this mixture into the cookie sheel,cavity-side down, to sandwich them together.
• Gently squeeze together until both cookies touch. If any of the filling squeezes out just wipe it away with your finger, making sure there's no filling residue at the join. Set aside.

Instructions (Colouring the outside - Make it look like a peach!):

• Place the milk in one bowl and add about 2 drops of pink and 1 drop of yellow food colouring and stir to combine (you want a very light colour).
• In another bowl, mix the peach brandy and 1 drop of yellow food colouring.
• In a third bowl, place the remaining sugar.
• Take each filled cookies and carefully dip one half into the coloured milk, then the other half into the coloured brandy.
• Quickly and gently remove any excess liquid by dabbing the cookie onto a clean sponge or paper towel. (Remember you're using food colouring, so make sure your work bench is protected from splashes.)
• Place the damp cookie into the sugar bowl and toss around the coat the entire cookie, shaking off any excess.
• These cookies will keep in an airtight container for up to 1 week.






Mocha Hazelnut Tuiles (aka Sweet Crispy Light Thins)

Makes 26 tuiles.

Ingredients :

• 1/3 cup (45g) Hazelnuts, roasted and skins removed
• 1/2 tsp Instand coffee granules
• 2/3 cup (150g) White Sugar
• 60g Unsalted Butter, chopped
• 1 tbsp Milk
• 1 tbsp Liquid Glucose
• Seeds from 1 Vanilla Bean
• 1.5 tbsp Dutch Cocoa

Instructions:

• Preheat oven to 180C.
• Ground the roasted hazelnuts.
• Mix the instant coffee granules with 1/8 cup of boiling water (or less) until coffee is fully dissolved.
• In a small saucepan, combine the sugar, butter, coffee, milk, glucose and vanilla seeds. Set to medium heat.
• Stir until the butter has melted and bring to a boil.
• Cook for 2-3 mins or until the temperature reaches 100C on a candy or digital thermometer.
• Remove from heat and add the hazelnut mixture and cocoa. Stir well to combine and allow the mixture to cool slightly.
• On a baking paper lined baking tray, drop 1 tsp of the mixture at a time, allowing for lots of room to spread. You should have 4 dollops of mixture on a tray at a time.
• Bake for 6-8 mins or until flat and golden.
• Allow tuiles to cool on the trays for 5 mins before transferring to wire racks to cool completely.
• Tuiles will keep in a cool container for 4-5 days.






Pecan Goody Cups



Makes 4 dozen.

Ingredients (Cups):

• 3/4 cup Butter, softened
• 500g Philadelphia Cream Cheese, softened
• 2 cups Plain Flour, sifted

Ingredients (Filling):

• 1.5 cups Packed Brown Sugar
• 2 Eggs
• 1 tbsp Butter, melted
• 48 Pecan Halves

Instructions:

• In a large bowl, cream butter and cream cheese until light and fluffy.
• Gradually add flour, mixing, until the dough forms a ball.
• Flatten ball, cover with plastic wrap and refrigerate for 15 mins.
• Preheat oven to 175C and grease a tin of miniature cakes. Set aside.
• To make the filling, in a small bowl, combine the brown sugar, eggs and butter. Set aside.
• Roll dough into small 3cm balls (should make 48).
• Make a small cup with a dough ball and press it into the mini cake cup tin.
• Spoon a teaspoon of filling into each dough cup and top with a pecan half.
• Repeat with remaining dough balls.
• Bake for 20-25 mins or until golden brown. Cool for 2-3 mins before removing from tin to wire rack.






Stained Glass Cookies



Makes 36 to 45 Cookies
Prep Time 1hr + Cook Time 1hr

Ingredients:

• 3/4 Cup Unsalted Butter, room temperature
• 3/4 Cup Sugar
• 1 Large Egg
• 1 tsp Vanilla Extract
• 3/4 tsp Kosher Salt
• 2.5 Cups All-Purpose Flour, sifted
• 50g of Coloured Hard Candies / Lollies, such as lifesaver (or Gummy Worms can also be used)

Instructions:

• In a medium bowl, mix sugar and butter until fluffy and light. Then mix in the egg, vanilla and salt.
• Add sifted flour, mixing until just combined (don't overmix).
• Divide the dough in half, shape into flattened discs, wrap each half in plastic wrap and chill in the fridge for 3 hours, until firm.
• Preheat oven to 175C and lined 2 baking sheets.
• On a lightly floured surface, take out 1 of the dough discs and roll out until 1/2 cm thickness.
• Cut out the dough into shapes with cookie cutters (circles, squares, flowers and stars work well) and place the cut outs onto the lined trays.
• Then using a small round cookie cutter (or other shapes, though the simpler shapes work best), cut out a bit of the centre of the cookie to display a hole inside.
• Crush and split the hard candy into separate small bowls (ie. red candy goes into a bowl with only red candy).
• Sprinkle some of the crushed candy to fill the cookie holes.
• Bake for 5-7 mins and take out cookies just before they become golden so that they are still a little soft.
• Let cool on the baking sheets for 5 mins, then transfer to wire racks to cool completely.
• Store cookies between layers of baking paper in an airtight container at room temperature for up to 1 week.



Fig Newtons



This is a bit of work but it tastes very much like the one you buy!
Prep 2hrs + Cook 18mins + Cool 6hrs = 8 1/2 hours
Makes about 32 pieces.

Ingredients (Cookie Dough):

• 295g Plain Flour, sifted + extra for dusting
• 140g Unsalted Butter
• 110g Light Brown Sugar
• 1/2 + 1/8 tsp Baking Soda
• 1/4 tsp Salt
• 1/4 tsp Ground Cinnamon
• 30g Honey
• 1 tsp Orange Zest
• 15g Orange Juice
• 3 Egg Yolks

Ingredients (Filling):

• 340g Dried Figs (about 12)
• 100g Applesauce
• 2 tbsp Orange Juice

Instructions:

• Start with the dough.
• In a large bowl, combine butter, brown sugar, baking soda, salt, cinnamon, honey and orange zest until light and fluffy.
• Add orange juice and egg yolks, one at a time, while stirring to combine.
• Gradually add the sifted flour, mixing until a smooth dough forms.
• Form a flat disc. Wrap it in plastic wrap and chill for 1 hour until cool and firm but not hard.
• Meanwhile, prepare the filling by chopping the figs into small cubes.
• Place chopped figs, applesauce and orange juice in a blender and process to a thick, smooth paste. Ensure no clumps remain.
• Transfer to a piping bag and set aside until needed.
• Preheat oven to 175C.
• Knead the cool dough on a bare work surface, until pliable and smooth.
• Then, between two sheets of baking paper, roll out dough into an 8 inch square.
• Dust the top and bottom sides of the dough with a bit of flour. Then roll it out further to a 15 inch square.
• Cut into 3 1/4 inch wide strips.
• Working along the middle of each dough strip and holding the piping bag at a 90 degree angle just above the surface of the dough (to force the filling to platten), pipe a 1 inch wide strip of filling down the centre from one end of the dough strip to the other end.
• Fold over the sides of the dough without any filling, over the filling (lengthwise) so you have a long flattened tube filled with the fig mixture.
• Brush away excess flour, and roll each bar over, seam side down.
• Gently flatten each bar with your fingertips. Transfer the bars to a baking paper lined pan (or better yet parchment paper as it prevents the dough from slipping down as it bakes), ensuring at least 1 inch between bars.
• Bake until the bars are puffed and firm, without any significant browning, about 18 mins.
• Remove them from the oven and immediately cut 1 inch thick slices, then transfer each piece to an airtight container, with a paper towel between each layer and on top.
• This will steam the cookies and retain moisture for them to reabsorb, creating the Fig Newtons uniquely soft and cakey texture.
• Let sit covered for at least 6 hours before serving. Prior to that, the cookies will taste dry.
• Store for up to 1 week at room temperature or up to 1 month in the fridge.

Source: https://www.seriouseats.com/recipes/2017/09/homemade-fig-newtons-recipe.html






Lemon Ginger Cookies (GF)



Time : 20 mins Prep + 30 mins Cook
Makes 40 cookies.

Ingredients :

• 12 tbsp Unsalted Butter, room temperature
• 1 Cup Raw or Cane Sugar
• 1 Egg
• 1 tbsp Lemon Juice
• 2 Cups Gluten Free Flour (Try to find one that has Xanthan Gum or Guar Gum)
• 1/2 tsp GF Baking Powder
• 1 tsp Ground Ginger
• 1/4 tsp Salt
• Zest of 1 Lemon
• 2 ounces of Crystalized Ginger, finely diced

Instructions:

• Preheat oven to 190C.
• In a mixing bowl, combine softened butter and sugar until light and fluffy.
• Mix in egg and lemon juice until fully combined.
• In a separate bowl, combine the dry ingredients (flour, baking powder, ground ginger and salt).
• Add dry ingredients to the wet ingredients.
• Add lemon zest and crystalised ginger.
• Make 1 tbsp balls out of dough for medium sized cookies and place them 1 inch apart from each other on a lined baking tray.
• Bake for 10-12 mins per tray until the edges are just turning golden. Transfer to a cooling rack 5-10 mins after they have been removed from the oven.






Pecan Pie Squares

Rich and sweet - Absolutely delicious. And really easy to make!
Makes about 30 squares.

Ingredients :

• 2 Cups Chopped Pecans
• 1 Cup Butter, cubed
• 2 1/4 Cups Packed Brown Sugar
• 2 Eggs
• 2 tsp Vanilla extract
• 1 1/2 Cups Plain Flour
• 2 tsp Baking Powder
• Icing Sugar Mixture (optional)

Instructions:

• Prepare baking tray. Add a lining of baking paper to the bottom of a 13 inch x 9 inch x 2 inch baking pan, and grease edges well (spray baking paper as well if you have an oil spray).
• In a large saucepan, heat butter and brown sugar over medium heat until sugar is dissolved.
• Separately, in a small mixing bowl, beat the eggs, vanilla and butter mixture.
• Combine flour and baking powder. Gradually add to the butter mixture and mix well. Stir in pecans.
• Spread mixture into prepared pan.
• Bake at 350F for 20-25 mins or until a toothpick inserted near the center comes out with moist crumbs and edges are crisp.
• Cool on a wire rack for approx 15 mins until cool, then leave in the fridge for at least 1 hour.
• Dust with icing sugar if desired. Cut into squares.