- 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.
- 2 cups rice
- 500g mince beef / lamb
- 3 cloves garlic crushed
- 5 cups chicken stock
- Salt, pepper, mixed spiced, pinch of nutmeg, cardamon
- Blanched almonds to garnish
- Olive oil
- Cook the onion over a medium heat for 5 minutes then add the garlic and stir for 1 minute
- Add the mince and cook until browned, breaking up any lumps with the back of the spoon then add all the spices and stir well for about 10 minutes
- Wash and drain the rice
- Place rice in a pot covered in water and mix about 2 tablespoon olive oil stir well.
- Mix the rice with the meat
- Add the stock to the mixture bring to boil then reduce the heat to as low as possible
- Cook for – 25 minutes
- Fry the almonds and stir over medium heat for about 5 minutes until golden brown
- Serve garnished with yogurt salad