September
24
2006
24
2006
WHITE CHOCOLATE & MACADAMIA NUT SHORTBREAD
[ELAINE’S KITCHEN]
2 ¼ CUPS PLAIN FLOUR
2 TABLESPOONS RICE FLOUR
1/3 CUP ICING SUGAR
200 TO 250g UNSALTED BUTTER
200g MACADAMIA NUTS
200g CHOPPED WHITE CHOCOLATE
WHITE CHOCOLATE, extra
PLACE ALL INGREDIENTS WITH 200g BUTTER IN WHIZZ. ADD EXTRA 50g BUTTER IF MIXTURE DOES NOT COME TOGETHER. ROLL INTO WALNUT SIZE BALLS & FLATTEN SLIGHTLY ON GREASED TRAY. BAKE IN MODERATELY HOT OVEN [200C] FOR ABOUT 15 MINUTES. WHEN COOL, DRIZZLE WITH EXTRA MELTED WHITE CHOCOLATE.
Damian 
Biscuits
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September
24
2006
24
2006
PEANUT CRISPS
[JO’S KITCHEN]
125g MARGARINE
2/3 CUP SUGAR
1 TEASPOON MIXED SPICE
1 EGG
1 ½ CUPS SELF RAISING FLOUR
½ PACKET ETA CRUSHED NUTS
MELT MARGARINE, SUGAR & SPICE IN SAUCEPAN. STIR OVER LOW HEAT UNTIL BUBBLING & GOLDEN [APPROXIMATELY 3 MINUTES]. COOL, ADD EGG & BEAT WELL. STIR IN FLOUR & PEANUTS. PLACE TEASPOONFULS ON GREASED OVEN TRAY & BAKE IN MODERATE OVEN 180C FOR 11 MINUTES OR UNTIL GOLDEN.
Damian Biscuits
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September
24
2006
24
2006
GINGER BISCUITS
[MUM’S KITCHEN]
60g BUTTER
2 TABLESPOONS BROWN SUGAR
1 TABLESPOON GOLDEN SYRUP
1 ROUNDED CUP SELF-RAISING FLOUR
½ TEASPOON BICARB SODA
1 TEASPOON GROUND GINGER
PUT SUGAR, SYRUP & MARGARINE IN SAUCEPAN & HEAT GENTLY UNTIL SUGAR IS DISSOLVED. COMBINE FLOUR, SODA & GINGER IN BOWL. ADD LIQUID INGREDIENTS FROM SAUCEPAN. MIX WELL. ROLL TEASPOONFULS INTO BALLS & FLATTEN ONTO GREASED BAKING TRAY. BAKE IN MODERATE OVEN [180C] 15 MINUTES. COOL ON TRAY.
Damian Biscuits
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September
24
2006
24
2006
COFFEE KISSES
[MUM’S KITCHEN]
125g MARGARINE
¾ CUP SUGAR
1 EGG
VANILLA ESSENCE
1 TEASPOON BUSHELLS COFFEE ESSENCE [ no chicory]
1 CUP PLAIN FLOUR
½ CUP SELF-RAISING FLOUR
ICING
ICING SUGAR MIXTURE
3 TEASPOONS BUTTER
HOT WATER
COFFEE ESSENCE
CREAM MARGARINE & SUGAR, ADD EGG & BEAT WELL. MIX IN COFFEE ESSENCE & A FEW DROPS OF VANILLA THEN ADD FLOUR. PLACE TEASPOONFULS OF MIXTURE ON GREASED OVEN TRAY & BAKE IN MODERATE OVEN [190C ] UNTIL LIGHTLY BROWNED. COOL ON WIRE RACKS THEN JOIN TOGETHER WITH COFFEE ICING
ICING
MIX ICING SUGAR, BUTTER & A SMALL AMOUNT OF HOT WATER TO SPREADABLE CONSISTENCY. ADD COFFEE ESSENCE TO FLAVOUR.
Damian Biscuits
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September
24
2006
24
2006
ANZAC BISCUITS
[JO’S KITCHEN]
1 CUP ROLLED OATS
1 CUP COCOANUT
1 CUP PLAIN FLOUR
1 CUP SUGAR
¼ LEVEL TEASPOON SALT
125g MARGARINE
1 LEVEL TABLESPOON GOLDEN SYRUP
1 LEVEL TEASPOON BICARB SODA
2 TABLESPOONS BOILING EATER
PLACE ROLLED OATS, COCOANUT, FLOUR, SUGAR & SALT IN BOWL; MIX WELL. MELT MARGARINE IN SMALL SAUCEPAN WITH GOLDEN SYRUP, SODA & BOILING WATER. ADD TO DRY INGREDIENTS & MIX WELL. PLACE MIXTURE IN TEASPOONFULS ON GREASED OVEN TRAY. FLATTEN SLIGHTLY & BAKE 175C FOR 10 TO 12 MINUTES OR UNTIL GOLDEN.
Damian Biscuits
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