- 250g softened butter
- 1/4 cup white sugar
- 3/4 cup brown sugar (firmly packed)
- 1 tsp vanilla extract
- 2 eggs
- 2 1/4 cups plain flour
- 1 tsp baking soda
- 1 tsp of salt
- 375g pack of dark chocolate buds
- Preheat oven to 190 celsius.
- In a large bowl, combine the butter, white sugar, brown sugar and vanilla extract.
- Add eggs one at a time and stir them in.
- Sift the flour, baking soda and salt into the mixture and stir through.
- Add in dark chocolate buds and fold it all in.
- Scoop out about 1 tablespoon in size and place on a tray lined with baking paper. Press ball down to flatten (optional).
- Cook for 9 minutes then remove and allow to cool slightly before moving them to a cooling rack.
- Stored in an airtight container, these cookies can last several days.
Bon Appetit xoxo
- 1 cup all-purpose flour
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 2 Tbsp White sugar
- 1 egg, beaten
- 1 Cup Milk
- 2Tbsp Vegetable Oil
- Assorted toppings;
- Maple syrup, Honey, Jams etc.
- Australia Day Special: Spread with Nutella and sprinkle with desiccated coconut.
- In a large bowl, Combine flour, baking powder, sugar and salt. Make a well in the center, and pour in the beaten egg, milk and oil. Mix well until smooth.
- Heat a lightly oiled non-stick frying pan over medium heat. Pour your desired amount of batter onto your frying pan. Cook until bubbles appear on surface. Flip carefully and serve.
- 140g Icing Sugar
- 1tsp Vanilla Extract
- 250g Butter
- 1 Egg Yolk
- 375g Flour
- 235g Icing Sugar
- 1 Egg White
- 3 Tsp Cold Water
- Mix together the butter, icing sugar, vanilla and the egg yolk, setting the egg white aside for the icing.
- Cream together the mixture and add in the flour a little bit at a time until it forms a dough.
- Wrap the dough in cling film and put it in the fridge for 30 minutes.
- Preheat the oven to 190oC.
- Spread flour on the worktop and roll out the dough with a rolling pin.
- Using your christmas cookie cutters, cut out shapes and put them on a lined baking tray.
- Bake for about 10-12 minutes until they are lightly golden brown.
- Carefully slide them off the tray and onto a cooling rack.
- While your cookies are cooling down, mix the icing sugar with the egg white, and add a teaspoon at a time of cold water.
- Spoon the mixture into a piping bag with a thin nozzle, and pipe onto the cooled cookies.
- 3 Zucchinis
- 3 Capsicums
- 3 Tomatoes
- 1 Onion chopped
- 500g Beef mince
- 1 Cup basmati rice
- 2 Tbsp tomato paste
- 1 Litre chicken stock
- 1/2 Cup chopped Parsley
- 1 Tbsp chopped mint
- 2 Garlic cloves crushed
- 2 Tbsp olive oil
- Salt and Pepper
- Cut off the tops of the capsicums, remove the seeds and discard.
- Core the rest of the vegetables into the pot, leaving only a thin outer shell.
- In a medium sized bowl combine rice, mince, tomato paste, mint, parsley, onion, garlic, salt and pepper, olive oil and pinch of nutmeg.
- Fill the vegetables with the rice mixture.
- In a large, deep non-stick pot, arrange the stuffed vegetables facing upwards.
- Pour the chicken stock over the vegetables.
- Cook on high for 10 minutes then simmer over a medium heat for 20 minutes until the vegetables are tender when tested with the point of a knife.