Biscuits

Preheat oven to 350 degrees.

Sift together sugar, salt and flour.

Mix in butter and stir until mixture is crumbly.Stir in the egg yolk and vanilla.

Form dough into a ball, wrap in plastic wrap, and chill for at least one hour.

Roll out the dough to a thickness 1/8 inch thick for your RotateRolling Pin. Generously flour the board and the surface of the dough so the pin won't stick. Roll the pin into the dough and then cut out the design with a round cookie cutter. Using a pastry brush remove the excess flour from the top of the cookie.

Place on a parchment or silpat lined baking sheet and bake until very lightly browned around the edges, about 8 to 10 minutes. Remove pan from the oven and allow cookies to cool for about 5 minutes. Remove to wire rack and cool completely.

1. Preheat oven to 180 degrees C

2. Grease a biscuit tray

3. Mix oats, flour, sugar and coconut together

4. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup

5. Add butter mixture to the dry ingredients. Drop the mixture by teaspoons on a greased biscuit tray

6. Bake for 12 to 15 minutes

1. Preheat the oven to 160 C

2. Line 2 baking trays with non stick baking papers

3. Sift the flour in a large bowl

4. Stir in the oats, coconut and brown sugar

5. Put the butter, golden syryp and 2 tbsp of water in a small saucepann

6. Stir over a medium heat until melted and combined

7. Stir in the bicarbonate of soda

8. Pour the butter mixture in to the flour mixture and stir until combined

9. Roll level tbsps of mixture into balls, place on a tray 5 cm apart

10. Press with a fork to flatten slightly. Bake for 10 mins or until golden brown

1. Preheat oven to 160°C fanbake and line 2 oven trays with baking paper for easy clean-up.

2. Combine rolled oats, flour, coconut and sugar in a large bowl. 

3. Heat together butter, golden syrup and water until butter melts. 

4. Stir in baking soda, then mix into dry ingredients until well combined.

5. Roll mixture into balls slightly smaller than a golf ball and place on trays, allowing room for spreading. 

6. For crunchy biscuits with a chewy centre, lightly flatten with a fork and bake for 20-25 minutes.

7. For chunky, super-hard biscuits, bake for 30-35 minutes. 

8. For very crunchy thin biscuits, press very flat and bake for 15 minutes. Allow to cool on the trays (they will harden on cooling). They will keep for several weeks in an airtight container.

EQUIPMENT
Line two oven trays with baking paper.

METHOD

Preheat the oven to 160°C fan bake.

Put the oats, flour, coconut and brown sugar in a large bowl and stir to combine. Put the golden syrup, butter and boiling water in a small pot and heat until the butter is melted. Whisk until combined, leave for 2 minutes, then whisk in the baking soda.

Add the wet ingredients to the dry ingredients and stir until well incorporated.

Roll into 12 balls and place, well separated, on the baking trays. Flatten lightly with the palm of your hand and bake for 12-15 minutes for slightly soft and chewy biscuits, and 20 minutes for harder. Leave to cool on the trays before storing in an airtight container.

1. Pre heat the oven to 180°C

2. Add butter & golden syrup to a medium saucepan and melt over a medium heat.

3. Add sugars, oats, coconut and flour and mix together.

4. In a small bowl mix together baking soda and warm water, add to the pot and combine.

5. Roll the cookie dough into ball about 1 tablespoon in size and place on a lined baking tray.

6. Bake for 10-12 minutes until biscuits are golden brown.

7. Allow to cool for 5 minutes on the tray, then transfer to a cooling rack.

8. Store in an airtight container for 1 week.

METHOD

EQUIPMENT: Line a 25cm x 20cm tin with baking paper.

1. Put the pumpkin and sunflower seeds in a large frying pan and toast for 4 minutes. Add the almonds and walnuts and toast for another 3-4 minutes until golden. Stir through the cashew nuts, sultanas, salt and sesame seeds and set aside.

2. Put the chocolate in a large heatproof bowl and heat in the microwave in 1-minute bursts at a medium heat until melted.

3. Tip in 90 per cent of the nut and seed mixture and stir to combine. Pour into the prepared tin and top with the remaining nuts and seeds. Chill in the fridge for 2 hours to set then cut into bars.

1. Preheat oven 200 C, line a baking tray with baking paper

2. Stir the flour, baking soda and salt into a bowl and stir with a whisk to combine

3. In another bowl (or a food processor or cake mixer), beat the butter, brown sugar and vanilla until well mixed

4. Add the egg and beat until well mixed

5. Add the dry ingredients and chocolate chips to the creamed mixture, mixing well with a wooden spoon to combine

6. Drop heaped tbsp of batter onto try about 5 cm apart

7. Bake for about 8-10 mins or until edges of biscuits are brown

8. Keep in airtight container and freeze well

1. Preheat oven 140 C fanbake

2. Beat butter and both sugars together until very white and creamy

3. Add flour and cornflour and mix well

4. Divide mixture in half and roll each half into a cylinder handing as little as possible

5. Wrap each cylinder in plastic wrap and form into an even square side log about 5cm in diameter

6. Chill at least 20 mins

7. Cut 1 cm thick slices and place on baking trays

8. Bake for 35-40 mins until biscuits are fully cooked through

9. Do not allow shorbread to brown, reduce heat if they are start colour

10. If you like holes in shortbread, use a fork and add them after 10 mins

11. Once cooked, leave on trays to cool and harden

12. They will keep for weeks in an airtight container

1. Preheat oven 170 C fanbake

2. Combine flour, sugar, baking powder and salt in a bowl

3. Stir in fruit and nuts

4. In another bowl lightly beat together eggs and yolks with a fork

5. Add to dry ingredients and mix to a softish dough

6. Lightly flour hands, divide dough in half and roll each half into a log shape about 35cm long

7. Place each log on a baking tray lined with baking paper (logs will spread so use 2 trays)

8. Brush top and sides with egg wash (this can be made by adding a small spoonful of water to the bowl the egg was mixed in

9. Bake for 30 mins or until risen and lightly golden

10. Cool and cut into very thin slices flat on baking trays in a single layer and rebake at 100 C fanbake for 25-35 mins or until dry and crisp

11. Store in an airtight container, these keep fresh for 3-4 weeks

• Prior to starting the cookies, you're going to want to freeze 1 tbsp. balls of the pistachio cream so that it's *much* easier to work with later on. I used a 1 tbsp. cookie scoop and scooped 8 balls of pistachio cream onto a parchment lined sheet.

• In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.

• Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. You should be left with at least 90g of brown butter, if you have a little less, just add in some water until you reach 90g.

• Once the butter has cooled down a bit, whisk in both sugars.

• Whisk in the egg and vanilla until well combined.

• Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.

• Add in the chocolate and crushed pistachios and fold the mixture together just until no flour streaks remain.

• Scoop out heaping 3 tbsp. scoops of the cookie dough. Use your palm to flatten the cookie dough ball down, then place a frozen ball of pistachio cream in the center of the flattened cookie.

• Fold the overhanging cookie dough on top of the pistachio cream, making sure it is completely trapped inside each cookie

• Cover the cookie dough balls and place them into the fridge for 30 minutes.* Preheat the oven to 350°F / 175°C.

• Evenly space out the cookie dough balls on a parchment lined cookie sheet. If desired, melt some extra pistachio cream and use a spoon to top each cookie dough ball off with some of the extra cream.

• Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.

• Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.

• Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Serve and enjoy!