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.

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.

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.

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.