Criss-Cross Cookies

Ingredients

• 1/2 cup butter, softened
• 1 cup smooth peanut butter
• 1/2 cup sugar
• 1/2 cup brown sugar, firmly packed
• 1/2 tsp vanilla extract
• 1 egg
• 1 & 1/2 cups plain flour
• 3/4 tsp bicarbonate soda
• 1/2 tsp baking powder
• 1/4 tsp salt

1. Preheat oven to 180C. Line a flat baking tray with baking paper.
2. Combine butter, peanut butter, sugar, vanilla and egg, beating until light and fluffy.
3. Sit together dry ingredients and add to butter mixture, blending thoroughly.
4. Shape into 2.5cm balls and place about 5cm apart on a greased tray. Flatten with a fork in a criss-cross pattern.
5. Cook for 10 minutes or until lightly browned.

Choc-Chip Cookies

• 1 cup butter, softened
• 1 tsp bicarbonate soda
• 1 cup sugar
• 3 cups quick rolled oats
• 1 cup light brown sugar, firmly packed
• 1 1/2 cups chopped, roasted peanuts
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups plain flour
• 1 pkt (175g) chocolate bits

1. Preheat oven to 180C. Grease a flat baking tray.
2. Cream butter and sugar in a large mixing bowl; add eggs and vanilla. Beat until fluffy.
3. Mix flour with bicarbonate soda in another large bowl, add oats and toss to coat with flour mixture.
4. Add to first mixture a cup at a time until completely mixed. Stir in peanuts and chocolate bits. (Batter will be stiff).
5. Drop from a teaspoon onto baking tray. Cook for 10-12 minutes.

Macadamia Nut Crisps

• 1 cup (250g) butter
• 1/3 cup fine sugar
• 60 g (2 oz) macadamia nuts
• 1 & 1/2 cups plain flour
• 1/2 cup desiccated coconut

1. Preheat oven to 180C (350F). Lightly grease a flat baking or biscuit tray.
2. Beat butter and sugar until light and fluffy. Coarsely grind macadamia nuts and stir in mixture.  Stir in the flour.
3. Spoon heaped tablespoons of the mixture onto a lightly greased baking or biscuit tray. Flatten slightly with a fork and sprinkle each biscuit evenly with coconut.
4. Cook for fifteen minutes or until lightly brown.
5. Allow biscuits to stand on the trays for about five minutes before removing to a wire rack. 

Milo Rice Crispies

This is so easy for party nibbles that even the kids will be able to make it!

• 3 cups Rice Bubbles
• 1/3 cup roasted peanuts
• 1 cup Milo
• 1/4 cup (60g) butter
• 125g white marshmallows

Method

1. Combine Rice Bubbles, peanuts and Milo in a large bowl.
2. Melt butter in pan, add marshmallows, stir until melted and pour over the Rice Bubble mixture.
3. Mix quickly until combined. Gently press mixture evenly into a lined, greased rectangular shallow pan or dish.
4. Cool and cut into squares.

Peanut Butter Bickies

Ingredients

• 200g margarine
• 1/2 cup crunchy peanut butter
• 3/4 cup raw sugar
• 2 tablespoons maple syrup
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 cup chopped peanuts

Method

1. Preheat oven to 190C degrees (375F).  Grease and line a flat baking tray with baking paper.
2. Place margarine, peanut butter and sugar in a mixing bowl and beat until light and creamy.
3. Add the lightly beaten egg, maple syrup and vanilla and mix well.
4. Add flour, baking powder and chopped nuts and mix.
5. Drop spoonfuls of mixture onto tray, leaving a few centimetres between each drop to allow them to spread. Cook in oven for 15 minutes or until golden brown.
6. Cool on a wire rack for as long as you can stand the wait!

Versace Biscuits

Ingredients Makes 56 biscuits

• 340g chocolate chips
• 2 cups flour
• 1 cup brown sugar
• 1/2 cup butter
• 2 teaspoons bicarbonate soda
• 1/2 teaspoon salt
• 1 cup sugar
• 250g Cadbury chocolate (grated)
• 2 & 1/2 cups blended oatmeal
• 2 eggs
• 1 teaspoons baking powder
• 1 teaspoons vanilla
• 1 & 1/2 cups chopped peanuts
  
  Method

1. Preheat oven to 190C degrees (375F).  Grease and line a flat baking tray with baking paper.
2. Measure oatmeal and blend in a blender to a fine powder.
3. Cream the butter and both sugars.
4. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, soda.
5. Add chocolate chips, Cadbury chocolate and peanuts.
6. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.

Queensland Crunchy Bickies

Ingredients

• 125g butter
• 120g (4 cups) corn flakes
• 1/2 cup crunchy peanut butter
• 400g condensed milk
• 1/4 cup chopped glace pineapple
• 2 tablespoons milk
• 1/2 cup self raising flour - sifted
• 1/4 cup unsalted, chopped roasted peanuts
• 1/4 teaspoon ground ginger
• 2 tablespoons chopped glace ginger

1. Preheat oven to 180C (350F). Lightly grease an oven tray.
2. Beat butter until light and fluffy. Add peanut butter, condensed milk and milk and beat well until combined.
3. Stir into the mixture the flour and ginger. Add corn flakes, pineapple, peanuts and ginger. Mix well.
4. Drop level tablespoons of mixture - about 3cm apart - onto the oven tray.
5. Cook in the oven for 15 minutes or until light brown.

Greek Shortbread

• 1 cup (250g) butter, unsalted
• 2 tablespoons icing sugar
• 1 tablespoon brandy
• 2 1/2 cups plain flour, sifted
• 1/2 cup almonds, chopped
• 1 teaspoon baking powder
• Whole cloves (optional) (one for each biscuit)
• Rose water (optional) (a small amount to splash onto biscuits)
• 4 & 1/2 cups (500g/16oz) icing sugar, sifted

1. Preheat oven to 180C (350F). Put baking paper on a flat baking tray. Do not grease.
2. Cream butter (until white and fluffy).
3. Stir in two tablespoons icing sugar, brandy, almonds and half the sifted flour. Use your hand to mix in remaining flour (a little at a time), and mix to a soft dough. If dough is sticky, add a little more flour.
4. Break off pieces and roll into a ball, flatten slightly in the palm of your hand, then pinch twice leaving four fingerprints. Insert a clove in top of each, place on baking tray.
5. Cook in oven for 15-20 minutes (until lightly coloured, but do not brown). Remove from the oven, and stand for five minutes. Splash a little rose water over the biscuits.
6. Sift icing sugar onto a large sheet of grease-proof paper or a large tray. Lift warm biscuits onto this, then completely cover with icing sugar. Allow to cool in icing sugar.

Gingerbread Hearts

Ingredients

• 1/4 cup soft butter
• 1/4 cup brown sugar
• Zest of 1/2 orange, finely chopped
• 1 medium egg
• 1/4 cup warm honey
• 2 cups self-raising flour
• 2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 15 blanched almonds
• 1 medium egg, lightly beaten
• Raw sugar

1. Preheat oven to 170C. Line a flat baking tray with baking paper.
2. Cream butter and sugar until light and fluffy. Add zest and egg and beat until smooth. Stir in honey.
3. Sift together flour, ginger and cinnamon and stir into wet mixture.
4. Wrap biscuit mixture in cling film and chill for 30 minutes.
5. Roll biscuit mixture out onto a floured surface and cut out heart shapes. Lay biscuits on baking tray. Push an almond into the centre of each. Brush each biscuit with beaten egg and sprinkle raw sugar over.
6. Cook in oven for 8-10 minutes. Allow biscuits to cool. Makes 30 biscuits.

Passionfruit Yo-Yo Biscuits                  

Ingredients       Makes 18.                                

• 3 cups (300g) plain flour
• 1 & 1/3 cups (300g) soft butter
• 1 cup (100g) icing sugar
• 1 cup (100g) custard powder
• Pinch of salt
• 1/2 tsp vanilla extract
• 2 passionfruit
• 1/4 cup (60g) melted butter
• 2 cups (200g) icing sugar

Method

1. Preheat oven to 180C (350F). Grease a flat baking tray.
2. Beat together flour, butter, icing sugar, custard powder, salt and vanilla.
3. Roll mixture into small balls and place on baking tray. Press down with the prongs of a fork to form a round biscuit.
4. Cook in oven for 10-15 minutes, until cooked but not coloured. Allow to cool completely.
5. Strain the pulp from passionfruit to remove seeds.
6. Mix with butter and icing sugar until smooth.
7. Spoon a small amount of passionfruit butter onto one biscuit and top with another biscuit.

Shortbread

Ingredients Makes 30

• 2 & 1/2 cups plain flour
• 1 cup rice flour
• 1 cup soft butter
• 1/2 cup (125g) caster sugar
• Pinch of salt
• Water, if required

1. Preheat oven to 170C. Line a flat baking tray with baking paper.
2. Rub together flours, butter, sugar and salt. Knead well until combined. Add a little water if the mixture is very dry.
3. Roll to about a 1/2 cm (1/4 in) thickness and cut into large rectangular fingers or 5 cm (2 in) circles.
4. Cook in oven until crisp, about 10-12 minutes.

Rock Cakes

Ingredients Makes 24.

• 2 cups self raising flour
• 1/4 tsp mixed spice
• 1/3 cup butter
• 1/3 cup caster sugar
• 2 Tbsp sultanas
• 2 Tbsp currants
• 1 Tbsp mixed peel
• 1 egg, beaten
• 1/2 cup milk

1. Preheat oven to 200C . Grease a flat baking tray.
2. Sift flour and spice. Rub butter into flour with fingertips. Add sugar, fruit and peel. Mix with egg and sufficient milk to form a stiff dough.
3. Place spoonfuls of mixture on oven tray. Cook until golden brown, 10 - 15 minutes. Cool on wire rack.