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cookies Betty Saw

cookies

cookies Betty Saw

The publisher wishes to thank Lim’s Arts and Living, Sia Huat Pte Ltd and Madam Hamidah Omar for the loan and use of their tableware and kitchen utensils. Cover Design: Bernard Go Kwang Meng Photography: Joshua Tan Food Preparation: Gourmet Haven First published 1982 Reprinted 1990, 1992, 1994, 1995, 1999, 2001, 2005 This new edition 2009 © 2005 Marshall Cavendish International (Asia) Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International 1 New Industrial Road, Singapore 536196 All rights reserved No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300, Fax: (65) 6285 4871. E-mail: [email protected] Online bookstore: http://www.marshallcavendish.com/genref Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book.The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages. Other Marshall Cavendish Offices: Marshall Cavendish Ltd. 5th Floor, 32-38 Saffron Hill, London EC1N 8FH, UK • Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia Marshall Cavendish is a trademark of Times Publishing Limited National Library Board Singapore Cataloguing in Publication Data Saw, Betty. Cookies / Betty Saw. – Singapore : Marshall Cavendish Cuisine, 2009. p. cm. ISBN-13 : 978-981-261-791-0 ISBN-10 : 981-261-791-4 1. Cookies. I. Title. TX772 641.8654 -- dc22

OCN316388991

Printed in Singapore by Times Printers Pte Ltd

For Dearest CHOOBS

Contents Preface • page 9 Weights & Measures • page 84

Rolled and Cut Cookies Semolina Milk Biscuits • page 10 Jam Sandwich Biscuits • page 10 Buttery Mixed Nut Biscuits • page 12 Cheese Hearts • page 12 Easter Biscuits • page 14 Coconut Custard Biscuits • page 14 Chocolate-drizzled Hazelnut Shortbread • page 16 Cinnamon Christmas Stars (Zimtsterne) • page 16 Chocolate and Ginger Layer Shortbread • page 18 Chocolate Chip Macadamia Biscuits • page 18 Double Chocolate Treacle Biscuits • page 20 Prosperity Biscuits (Fatt Choy Pang) • page 20 Dainty Shortbread Puffs • page 22 Honey and Sesame Biscuits • page 22 Eggless Cheese Biscuits • page 24 Pineapple Tarts with Ground Almond Pastry • page 24

Shaped and Handmoulded Cookies Chinese Walnut Biscuits (Hup Tow Soh) • page 26 Peanut Cookies (Fah Sang Pang) • page 26 Pineapple Delights • page 28 Almond Cookies with Mango or Papaya Jam • page 28 Eggless Almond Butter Cookies • page 30 Eggless Double Ginger Cookies • page 30 Golden Ginger Oatmeal Cookies • page 32 Lemon Rope Pretzels • page 32 Butter Lemon Cookies • page 34 Chocolate Swirl Hazelnut Cookies • page 34 Peanut Butter Crunchies • page 36 Sesame Coconut Crunchies • page 36 Raisin and Milk Chocolate Chip Cookies • page 38 Snow Crescents • page 38 Orange White Chocolate Crunchies • page 40 Chocolate Cookies Coated with Pecans • page 40

Drop Cookies

Pressed or Piped Cookies

Slices or Bar Cookies

Dried Mango and Hazelnut Cookies • page 42 Biggie Choc-chip Cookies • page 42 Banana Raisin Cookies • page 44 Maple Syrup, Pecan and Chocolate Cookies • page 44 Chocolate Chip and Rolled Oat Cookies • page 46 Fruity Chocolate Cookies • page 46 Chocolate Pecan Cookies • page 48 Date and Walnut Cookies • page 48 Grandmother’s Quick Oatmeal Raisin Cookies • page 50 Maple, Hazelnut and Raisin Cookies • page 50 Orange Sunshine Cookies • page 52 Powder Puffs • page 52 Nutty Banana Cookies • page 54 Oat Crunchies • page 54 Special Chocolate Chip Cookies • page 56 The Ultimate Raisin Cookies • page 56

Twin Pineapple Tarts with Rich Pastry • page 58 Viennese Biscuits • page 58 Almond Butter Swirl Biscuits • page 60 Chocolate Bean Floral Cookies • page 60 Pineapple Cup Tarts • page 62 Pineapple Roll Tarts • page 62 Almond Rope Macaroons • page 64 Eggless Pineapple Tarts • page 64 Butter Almond Crispies • page 66 Butter Cookies • page 66 Rosette Cookies • page 68 Sesame Seed Cookies • page 68 Chocolate Chip Surprises • page 70 Orange Almond Cookies • page 70 Coffee Cookies • page 72 Ribbon Biscuits • page 72

The Ultimate Apple Slices • page 74 Wholemeal (Whole Wheat) Apricot Slices • page 74 Apricot Oat Crumble Slices • page 76 Coconut Orange Slices • page 76 Chocolate Fudge Slices • page 78 Fig, Apricot and Oat Bars • page 78 Golden Oat and Apricot Crispies • page 80 Marmalade and Hazelnut Slices • page 80 Coconut Strawberry Slices • page 82 Double Chocolate Shortbread • page 82

COOKIES | page 9

O

f all the types of cooking, my favourite is baking cookies and biscuits. Nothing can rival the wonderful aroma and the pleasure of eating good fresh home-baked cookies and biscuits. But what I enjoy most is experimenting with new recipes, perfecting them and then delighting my family and friends with the results. It is amazing how many different cookies one can make with a bit of imagination and creativity. I have made hundreds of varieties. Although they have all been well received, there are some that have proven more popular than others. These are the ones I have chosen to share with you. I hope you will give the recipes a try. There is sufficient variety to suit all tastes and preferences, including eggless cookies for the health conscious and vegetarians. The wide variety and styles will be welcome additions to the repertoire of even experienced bakers. I have devised these recipes with beginners as well as seasoned bakers in mind. They are easy to follow, requiring no more than measuring out the ingredients carefully and making sure the oven temperature and baking time are correct. Some understanding of the different cookie-making methods and the different types of cookies will help in producing good results. There are three basic methods of making cookies and biscuits, depending on how the fat is combined with the other ingredients. In the creaming method, the fat—i.e., butter, margarine or vegetable shortening—and sugar are beaten together with an electric mixer before the eggs and dry ingredients are added. (If you don’t have this machine, you can cream and beat the ingredients with a wooden spoon.) In the rubbing-in method, the flour is slowly worked into the fat with a pastry blender, knife or food processor before the eggs, liquid and flour are added. Alternatively, the shortening can be diced fine and gently rubbed into the flour with the fingers. This method is slower, and one has to be very light fingered or the dough will be tough. In the melting method, the fat and sugar, honey or golden syrup are melted over gentle heat and then mixed with the other

ingredients, such as eggs, flour and raising agent. I have divided the recipes in this book into five categories according to the following ways in which the cookies are formed. Rolled and cut cookies and biscuits require a firm dough. The dough is rolled out thinly and cut into shapes with a knife or variously shaped cookie cutters. Softer dough is rolled out between two plastic sheets and chilled in the refrigerator or frozen until firm for easier handling. If the dough becomes too soft during handling, it should be chilled again. Rolling out between plastic sheets is easier than working on a floured surface. Moreover, if the dough picks up too much flour, the resulting cookie will be too tough. Shaped and hand-moulded cookies are shaped by hand. The mixture is soft, but it is heavier than the dough for drop cookies. It should not be too sticky, otherwise it becomes difficult to handle. The hands should be dampened or lightly dusted with flour before handling the mixture, which should be done as quickly and lightly as possible. Too much pressure will make the cookies turn out too compact and hard. Drop cookies are made from a soft, light mixture, usually with ingredients such as nuts and raisins added. The mixture is soft enough to drop by rounded spoonfuls onto lined baking trays. Two teaspoons should be used, one to scoop out the mixture and the other to ease it off and shape it on the baking tray. Such cookies are irregular in shape and can be of different textures depending on the mixture. They can be crisp and brittle, chewy, or soft on the inside and crisp on the outside. Pressed or piped cookies are quick to make. The smooth, creamy mixture can be piped through either a cookie press or an icing tube into many shapes. It can then be baked plain or topped with fruit and nuts. Slices or bar cookies are the quickest to produce. They are baked in one piece and then cut into squares and bars. The dough is either poured or pressed into the baking tray and spread with a topping if desired. Baking can indeed be fun and gratifying, and when you do it well you will have many appreciative fans. So join me in experiencing the simple pleasures of good home baking.

COOKIES | page 10

Semolina Milk Biscuits These biscuits are not as sweet as others. The semolina gives them extra crunchiness. Rolled and Cut Cookies | 60-minute Preparation | 20-minute Baking | Makes 208

I n g re d i e n t s 1 large egg 1 large egg yolk 900 grams | 2 pounds | 6 cups self-raising flour 2 teaspoons baking powder 1 teaspoon ground mixed spice 360 grams | 123/4 ounces | 1/2 cup soft margarine 250 grams | 9 ounces | 11/4 cups castor (superfine) sugar 2 teaspoons vanilla essence 225 ml | 7 fl oz | 7/8 cup milk 160 grams | 53/4 ounces | 1 cup semolina 1 large egg white, beaten chopped peanuts Method

1. Line baking trays with non-stick baking paper. 2. Beat together the egg and egg yolk. Sift together the flour, baking powder and mixed spice. 3. Cream the margarine, sugar and vanilla essence until light and fluffy. Beat in the milk and then the egg mixture. Beat in the semolina and gently fold in the sifted dry ingredients. 4. Roll out the dough between two plastic sheets to 0.5-cm / 1/4-inch thickness. Using a round or halfmoon cookie cutter, stamp out shapes and transfer them to the prepared trays. Brush with egg white and sprinkle with peanuts. 5. Bake in a preheated 175°C / 345°F oven for 20 minutes or until golden brown. Cool on wire racks. Chef’s note: You can vary the flavour by using different spices, or drop the spice and use grated lemon or orange rind instead.

Jam Sandwich Biscuits These are so buttery and deliciously short that you’ll wonder why you ever bought them. They taste wonderful even without the jam. Rolled and Cut Cookies | 45-minute Preparation | 15-minute Baking | Makes 34

I n g re d i e n t s 240 grams | 81/2 ounces | 13/4 cups self-raising flour 2 teaspoons baking powder 120 grams | 41/4 ounces | 1 cup custard powder 250 grams | 9 ounces | 1 cup butter, at room temperature 180 grams | 61/4 ounces | 11/2 cups icing (confectioner’s) sugar, sifted 2 teaspoons vanilla essence 1 small egg white, beaten sesame seeds Papaya Jam* or ready-to-use strawberry jam Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour, baking powder and custard powder. 3. With an electric mixer, cream the butter, icing (confectioner’s) sugar and vanilla essence at medium speed until light and fluffy. 4. Stir in the sifted dry ingredients and beat on lowest speed until well blended. 5. Roll out the dough between two plastic sheets to 0.75-cm / 1/3-inch thickness. Chill for 30 minutes. 6. Using a floral 5-cm / 2-inch cookie cutter, stamp out shapes. Using a 1.5-cm / 3/4-inch round cutter, cut out the centres of half the pieces.

7. Transfer to the prepared trays. Brush the cut pieces with egg white and sprinkle with sesame seeds. 8. Bake in a preheated 175°C / 345°F oven for 15 minutes or until golden. Cool on wire racks. 9. Sandwich the whole and cut cookies with papaya jam or strawberry jam.

*Papaya Jam 15-minute Preparation | 1 1 / 2 -hour Cooking | Makes 1.5 kilograms / 3 pounds, 4 1 / 2 ounces / 6 cups

1.7 kilograms | 3 pounds, 12 ounces papaya, cleaned weight, cut into 1-cm | 3/8-inch cubes 90 ml | 3 fl oz | 3/8 cup lemon juice 1.1 kilograms | 2 pound, 7 ounces | 5 cups granulated sugar Method

1. Place the papaya cubes in a large, deep pan and add the lemon juice. Simmer gently for about 30 minutes or until the cubes are really soft. Stir frequently to prevent sticking. Add the sugar and stir over a gentle heat until it is completely dissolved. 2. Bring to a rapid boil and boil for 30–35 minutes, stirring frequently, until the temperature reaches a setting point. A teaspoonful on a cold saucer should wrinkle when pushed with the finger while still slightly warm. 3. Remove any scum from the surface with a metal spoon. Leave to cool for about 15 minutes before storing in jam jars. Chef’s note: If you prefer a smoother jam, purée the papaya in a food processor before cooking. Do not add any water.

COOKIES | page 11

(From top) Jam Sandwich Biscuits, Semolina Milk Biscuits.

COOKIES | page 12

Buttery Mixed Nut Biscuits Rolled and Cut Cookies | 30-minute Preparation | 20-minute Baking | Makes 38

I n g re d i e n t s 275 grams | 93/4 ounces | 13/4 cups plain (all-purpose) flour 30 grams | 1 ounce | 1/3 cup rice flour 240 grams | 81/2 ounces | 1 cup cold butter, diced 90 grams | 31/4 ounces | 1/2 cup castor (superfine) sugar 1 small egg yolk pinch of salt 1 small egg white, beaten 200 grams | 7 ounces | 11/4 cups chopped (0.5-cm | 1/4-inch pieces) mixed nuts: almonds, walnuts, pecans, hazelnuts golden sugar crystals (optional) Method

1. Line baking trays with non-stick baking paper. 2. Sift together the plain (all-purpose) flour and rice flour. 3. Cream the butter and castor (superfine) sugar until light and fluffy. Beat in the egg yolk and salt. Stir in the sifted dry ingredients and mix well. 4. Roll out the dough between two plastic sheets to approximately 0.5-cm / 1/4-inch thickness. Refrigerate or freeze for about 30 minutes until firm. 5. Stamp out shapes with a 6-cm / 21/2-inch cookie cutter. Brush with egg white and sprinkle with nuts and golden sugar crystals (optional). 6. Bake in a preheated 175°C / 340°F oven for 20 minutes or until golden. Cool on wire racks.

Cheese Hearts For those who do not have a sweet tooth, these sesame-flavoured cheese biscuits will make a welcome change. Rolled and Cut Cookies | 45-minute Preparation | 15-minute Baking | Makes 45

I n g re d i e n t s 200 grams | 7 ounces | 11/3 cups self-raising flour 1 /4 teaspoon paprika 125 grams | 41/2 ounces | 1/2 cup cold margarine 100 grams | 31/2 ounces | 1 cup grated cheddar cheese 2 small eggs, one whole and the other beaten 1 teaspoon prepared mustard pinch of salt finely grated cheddar or Parmesan cheese paprika or powdered chilli sesame seeds

Method

1. Line baking trays with non-stick baking paper. 2. Sift together the self-raising flour and 1/4 teaspoon paprika. 3. Cream the margarine for 1 minute. Add the grated cheese and whole egg, and beat until light and creamy. Add the mustard, salt and sifted dry ingredients. Mix to form a soft dough. Refrigerate, covered with plastic wrap, for at least 30 minutes or until firm. 4. Roll out the dough between two plastic sheets to approximately 0.5-cm / 1/4-inch thickness and cut into heart shapes. Place on the prepared trays. Brush the surface with beaten egg and sprinkle with finely grated cheese, paprika or powdered chilli and sesame seeds. 5. Bake in a preheated 180°C / 350°F oven for 15 minutes or until golden. Cool on wire racks.

COOKIES | page 13

(From left) Buttery Mixed Nut Biscuits, Cheese Hearts.

COOKIES | page 14

Easter Biscuits Popular crisp biscuits which improve with keeping. Rolled and Cut Cookies | 40-minute Preparation | 20-minute Baking | Makes 38

I n g re d i e n t s 200 grams | 7 ounces | 11/3 cups self-raising flour 50 grams | 13/4 ounces | 1/3 cup plain (all-purpose) flour 1 /4 teaspoon ground cinnamon 100 grams | 31/2 ounces | 1/2 cup cold butter, diced 50 grams | 13/4 ounces | 1/4 cup vegetable shortening 1 teaspoon grated orange or lemon rind 100 grams | 31/2 ounces | 1/2 cup castor (superfine) sugar 100 grams | 31/2 ounces | 1 cup currants 25 grams | 1 ounce Preserved Stem Ginger*, chopped 2 small eggs, lightly beaten separately 1 /2 tablespoon brandy or orange juice Method

1. Line baking trays with non-stick baking paper. 2. Sift the self-raising flour, plain (all-purpose) flour and cinnamon into the bowl of an electric food processor fitted with a cutting blade. Add the butter, vegetable shortening and grated rind. Blend until the mixture resembles breadcrumbs. 3. Stir in the sugar, currants and Preserved Stem Ginger. Transfer to a mixing bowl. 4. Combine 1 beaten egg with brandy or orange juice and pour over the mixture. Mix to form a firm dough. 5. Roll out the dough, half at a time, between two plastic sheets to approximately 0.5-cm / 1/4-inch thickness. Stamp out rounds with a fluted 5.5-cm / 21/4-inch cookie cutter and place on the prepared trays. 6. Brush with the remaining beaten egg. Bake in a preheated 180°C / 350°F oven for 20 minutes or until golden and crisp. Leave the cookies on the trays for 5 minutes before transferring them to wire racks to cool.

Chef’s note: You’ll need to use a sharp-edged cookie cutter to keep the edges of these biscuits smooth as you’ll have to cut through the currants.

*Preserved Stem Ginger 3-day Preparation | Makes 800 grams / 1 3 / 4 pounds

1 kilogram | 2 pounds, 3 ounces young ginger, peeled and cut into 2-cm | 13/4-inch cubes 880 grams | 1 pound, 151/2 ounces | 4 cups granulated sugar 1 litre | 32 fl oz | 4 cups water Method

1. Cover the ginger with cold water and let stand for 2 hours. Drain. 2. Place the ginger in a heatproof dish and add enough water to cover the ginger completely. Bring to a boil. Boil rapidly, uncovered, for 5 minutes. Drain. 3. Return the ginger to the heatproof dish. Add water again to cover the ginger completely. Bring to a boil, lower the heat, and simmer uncovered for 45 minutes, or until the ginger is just tender. Drain. 4. Add 440 grams / 1 pound / 2 cups sugar to the water and stir over low heat until the sugar is dissolved. Add the sugarwater to the drained ginger, bring to a boil, reduce the heat and simmer covered for 10 minutes. 5. Remove from the heat, and allow to stand for 24 hours. 6. Drain the ginger from the syrup. Add 220 grams / 73/4 ounces / 1 cup sugar to the syrup and bring to a boil. Simmer uncovered for 5 minutes until the sugar is dissolved. Pour over the ginger. Leave to stand for 24 hours. 7. Repeat the proces with the remaining sugar. 8. Store in sterilized jars. The ginger will keep for at least 6 months in the refrigerator. Chef’s note: Commercial preserved stem ginger is expensive. It may be time consuming to prepare, but it is worth the trouble, especially if you use it in cakes, cookies and puddings.

Coconut Custard Biscuits Rolled and Cut Cookies | 45-minute Preparation | 12–15-minute Baking | Makes 95

I n g re d i e n t s 420 grams | 15 ounces | 23/4 cups self-raising flour 2 teaspoons baking powder 75 grams | 21/2 ounces | 1/2 cup custard powder 240 grams | 81/2 ounces | 1 cup butter, at room temperature 300 grams | 101/2 ounces | 11/2 cups castor (superfine) sugar 2 teaspoons vanilla essence 1 large egg 1 large egg yolk 100 grams | 31/2 ounces | 2 cups desiccated coconut 1 small egg white, beaten sesame seeds Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour, baking powder and custard powder. 3. With an electric mixer, cream the butter, sugar and vanilla essence until light and fluffy. Add the egg and egg yolk, one at a time. 4. Fold in the sifted dry ingredients. Stir in the coconut. Mix well, then beat with the electric mixer at lowest speed for 15 seconds. 5. Roll out the dough between two plastic sheets to 0.5-cm / 1/4-inch thickness and cut into 5-cm / 2-inch rounds. Transfer to the prepared trays. Brush with egg white and press a few sesame seeds into the centre of each. 6. Bake in a preheated 175°C / 345°F oven for 12–15 minutes or until golden brown. Cool on wire racks.

COOKIES | page 15

Easter Biscuits and Coconut Custard Biscuits.

COOKIES | page 16

Chocolate-drizzled Hazelnut Shortbread This wonderful buttery shortbread is even better than the original Scottish Petticoat Tail shortbread made with butter and plain flour. Some say that the shape of this shortbread is a replica of the Elizabethan full gored skirt and other version is that it was the clever invention of a cook after years of broken tips to triangular-shaped biscuits. Rolled and Cut Cookies | 30-minute Preparation | 45-minute Baking | Makes 24

I n g re d i e n t s 1

365 grams | 13 ounces | 2 /2 cups self-raising flour 1 /2 teaspoon bicarbonate of soda 300 grams | 101/2 ounces | 11/3 cups cold butter, diced 75 grams | 21/2 ounces | 1/3 cup castor (superfine) sugar 50 grams | 13/4 ounces | 1/2 cup ground hazelnuts 60 grams | 21/4 ounces dark chocolate, chopped Method

1. Grease two 23-cm / 9-inch fluted springform pans. 2. Sift the flour and bicarbonate of soda into the bowl of an electric food processor fitted with a cutting blade. Add the butter and blend until the mixture is crumbly. 3. Add the sugar and ground hazelnuts and blend until the mixture resembles coarse meal. Transfer to a mixing bowl. Knead lightly until the mixture holds together. Divide the dough into two equal portions. 4. Transfer the dough to the prepared pans and press flat with a metal spoon to fill the base of the pans. Make a 5-cm / 2-inch hollow in the centre with a cookie ring. Mark the surface with a fork.

5. Bake in a preheated 160°C / 325°F oven for 45 minutes or until golden brown. 6. Place the dark chocolate in a bowl and melt over a saucepan of gently simmering water and cool. Drizzle chocolate over the warm shortbread. Cool in pans and cut each into 12 wedges.

Cinnamon Christmas Stars (Zimtsterne) These are popular German cinnamon biscuits served only during Christmas. They are chewy and crispy and should be stored in the refrigerator. I learnt how to make them from my German friend’s mother, Ursula, in Holland. Rolled and Cut Cookies | 45-minute Preparation | 20-minute Baking | Makes 50

I n g re d i e n t s 3 large egg whites 240 grams | 81/2 ounces | 2 cups icing (confectioner’s) sugar, sifted 2 teaspoons ground cinnamon 240 grams | 81/2 ounces | 22/3 cups blanched or unblanched almonds, ground 2 tablespoons mixed peel, very finely chopped 11/2 teaspoons rum, brandy, whisky or orange juice + a few drops 1 teaspoon grated lemon or orange rind 75 grams | 21/2 ounces | 1/2 cup plain (all-purpose) flour, sifted

Method

1. Line baking trays with non-stick baking paper. 2. Whisk the egg whites in a clean bowl until very stiff. 3. Sift together the icing (confectioner’s) sugar and cinnamon, then gradually whisk into the egg whites. Reserve 2 tablespoons of the mixture for topping. 4. Stir the remaining ingredients into the rest of the egg white mixture and freeze for 30 minutes. 5. Roll out the dough carefully between two lightly floured plastic sheets. As this dough remains sticky even after chilling, it is important to flour the plastic sheets. Remember to flour the sheets lightly, as too much flour will harden the biscuits. 6. Remove the top plastic sheet, cut out shapes—stars, Christmas trees, etc.—and arrange on the prepared trays. 7. Add a few drops of rum, brandy, whisky or orange juice to the reserved egg white mixture. Brush the mixture onto the biscuits with a soft brush, or spoon it into a piping bag fitted with a plain medium nozzle and pipe it over the surface of the biscuits, starting from the edges. 8. Bake for 20 minutes in a preheated 150°C / 300°F oven. Cool on wire racks.

COOKIES | page 17

(From top) Cinnamon Christmas Stars (Zimtsterne), Chocolate-drizzled Hazelnut Shortbread.

COOKIES | page 18

Chocolate and Ginger Layer Shortbread Shortbread is traditionally associated with Christmas. There are many different versions of the basic mixture, which uses plain flour and rice flour because it gives the perfect texture. This version where I have added Preserved Stem Ginger to give a distinctive spicy flavour is a special treat. I have had people ask for more, time and again. Rolled and Cut Cookies | 30-minute Preparation | 30-minute Baking | Makes 22

Ginger Dough 125 grams | 41/2 ounces | 3/4 cup plain (all-purpose) flour 50 grams | 13/4 ounces | 1/2 cup rice flour 1 /4 teaspoon salt 125 grams | 41/2 ounces | 1/2 cup cold butter, diced 50 grams | 13/4 ounces | 1/4 cup castor (superfine) sugar 50 grams | 13/4 ounces Preserved Stem Ginger*, coarsely chopped 1 small egg yolk, beaten Chocolate Dough 125 grams | 41/2 ounces | 3/4 cup plain (all-purpose) flour 50 grams | 13/4 ounces | 1/2 cup rice flour 1 level tablespoon cocoa powder 1 /4 teaspoon salt 125 grams | 41/2 ounces | 1/2 cup cold butter, diced 50 grams | 13/4 ounces | 1/4 cup castor (superfine) sugar 1 small egg yolk, beaten 1 small egg white, beaten granulated sugar (optional)

Method

1. Line baking trays with non-stick baking paper. 2. To make the ginger dough, sift together the plain (all-purpose) flour and rice flour, and mix in the salt. Transfer to an electric food processor fitted with a cutting blade. 3. Add the butter and blend until the mixture resembles breadcrumbs. Stir in the castor (superfine) sugar and Preserved Stem Ginger. 4. Bind the mixture with beaten egg yolk into a firm dough. Cover the dough with plastic wrap and chill while preparing the chocolate dough. 5. Make the chocolate dough the same way as the ginger dough, starting by sifting together the plain (allpurpose) flour, rice flour and cocoa powder. How to Assemble

1. Roll out the ginger dough between two plastic sheets to a thin rectangle of approximately 25 x 35 cm / 10 x 133/4 inches. Refrigerate the ginger dough while rolling out the chocolate dough in the same manner. 2. Place the ginger dough on top of the chocolate dough. Cut in half, widthways, and put one half on top of the other with ginger dough on top. Trim the edges. 3. Cut into 2-cm / 3/4-inch wide strips and cut each strip into three. Carefully transfer the bars (ginger dough up) to the prepared tray. 4. Brush with egg white. Prick each bar with a fork to create a pattern. 5. Bake in a preheated 160°C / 325°F oven for 30 minutes, until light golden. 6. If desired, sprinkle with a little granulated sugar while warm. Cool on wire racks. * See the recipe for Easter Biscuits on page 14.

Chocolate Chip Macadamia Biscuits Crunchy and fragrant with macamedia nuts, these won’t last long in the cookie jar. Rolled and Cut Cookies | 40-minute Preparation | 15-minute Baking | Makes 50

I n g re d i e n t s 375 grams | 131/2 ounces | 21/2 cups self-raising flour 1 /2 teaspoon baking powder 185 grams | 61/2 ounces | 3/4 cup cold butter, diced 90 grams | 31/4 ounces | 1/2 cup soft brown sugar 1 teaspoon vanilla essence 90 grams | 31/4 ounces | 1/2 cup chocolate chips 1 small egg, lightly beaten 1 small egg white, beaten macadamia halves Method

1. Grease baking trays and line with non-stick baking paper. 2. Sift the self-raising flour and baking powder into the bowl of an electric food processor fitted with a cutting blade. Add the butter and blend until the mixture resembles breadcrumbs. 3. Stir in the brown sugar, vanilla essence and chocolate chips. Add the egg to bind the mixture into a soft dough. 4. Roll out the dough between two plastic sheets to 0.5-cm / 1/4-inch thickness. Cut into 5-cm / 2-inch rounds with a plain cookie cutter. 5. Place on the prepared trays. Brush with egg white and press 2 macadamia halves onto each round. 6. Bake in a preheated 175°C / 350°F oven for 15 minutes or until golden brown. Cool on wire racks.

COOKIES | page 19

(From left) Chocolate and Ginger Layer Shortbread, Chocolate Chip Macadamia Biscuits.

COOKIES | page 20

Double Chocolate Treacle Biscuits The tantalising flavour of liquorice in the treacle perfectly complements the chocolate in these crisp biscuits. They are great for special celebrations. Rolled and Cut Cookies | 45-minute Preparation | 20–25-minute Baking | Makes 27

I n g re d i e n t s 175 grams | 61/4 ounces | 11/4 cups self-raising flour 1 teaspoon baking powder 1 /2 teaspoon ground mixed spice 55 grams | 2 ounces | 1/4 cup butter, at room temperature 55 grams | 2 ounces | 1/4 cup light brown sugar 1 medium egg yolk 3 tablespoons black treacle 1 tablespoon milk

7. Meanwhile, prepare the topping by melting the dark and white chocolate separately on high for 50 seconds (in a microwave oven) or place in separate bowls and melt over a saucepan of gently simmering water. Stand the container holding dark chocolate over warm water and pour the white chocolate into a piping bag fitted with a fine writing nozzle. 8. Dip the warm biscuits into dark chocolate and place on a wire rack. Pipe zig-zags of white chocolate over the dark chocolate. Draw a cocktail stick across the centre of the white chocolate to create a feathered effect. Allow the cookies to set in the refrigerator for 10 minutes. 9. Store between layers of non-stick paper in the refrigerator. Chef’s note: These may also be shaped into squares, triangles, circles or ovals.

C h o c o l a t e To p p i n g 125 grams | 41/2 ounces dark chocolate 50 grams | 13/4 ounces white chocolate Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour, baking powder and mixed spice. 3. Cream together the butter and brown sugar until light and fluffy. Beat in the egg yolk and treacle. 4. Stir in the sifted dry ingredients and add the milk. Mix to form a firm dough. Roll out between two plastic sheets to a thickness of 1 cm / 1/2 inch and a width of 7.5 cm / 3 inches. Chill for 30 minutes. 5. Cut into three 2.5-cm / 1-inch wide strips and cut each strip into diamond shapes. Transfer to the prepared trays. 6. Bake in a preheated 175°C / 345°F oven for 20–25 minutes. Place on wire racks.

Prosperity Biscuits (Fatt Choy Pang)

These biscuits make perfect gifts for relatives and friends come Chinese New Year. Rolled and Cut Cookies | 45-minute Preparation | 20-minute Baking | Makes 95

I n g re d i e n t s 10 grams | 1/3 ounce fatt choy (black moss) 180 grams | 61/4 ounces | 11/4 cups self-raising flour 1 teaspoon baking powder 60 grams | 21/4 ounces | 1/2 cup custard powder 125 grams | 41/2 ounces | 11/3 cups ground almonds 125 grams | 41/2 ounces | 21/2 cup desiccated coconut

200 grams | 7 ounces | 1 cup castor (superfine) sugar 240 grams | 81/2 ounces | 1 cup cold butter, diced 1 small egg, beaten 1 small egg white, beaten roasted sesame seeds 12 glacé cherries, quartered Method

1. Line baking trays with non-stick baking paper. 2. Soak the fatt choy in water for 3–5 minutes. Rinse several times to get rid of the fine sand particles. Strain and press out the water, and dry in the sun for about 30 minutes. Chop the fatt choy and set aside. 3. Sift the self-raising flour, baking powder and custard powder into the bowl of an electric food processor fitted with a cutting blade. Add the ground almonds, desiccated coconut and sugar and blend for 5 seconds. 4. Add the butter and egg and blend for 10–12 seconds until the mixture clings together into a soft dough. 5. Cover the dough with plastic wrap and chill for 30 minutes to 1 hour. 6. Roll out the dough, one-third at a time (keep the other two-thirds in the refrigerator and take them out as you go along), between two plastic sheets to 0.5-cm / 1/4-inch thickness. Cut into rounds with a 5-cm / 2-inch petal-shaped cookie cutter. 7. Transfer to the prepared trays. Brush with egg white, sprinkle generously with sesame seeds and top the centre of each biscuit with a cherry quarter. 8. Bake in a preheated 175°C / 345°F oven for 20 minutes or until golden brown. Cool on wire racks. Chef’s note: Fatt choy literally means prosperity in Chinese. It is a seaweed resembling a mass of fine black hair and is also known as hair vegetable or black moss.

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(From left) Double Chocolate Treacle Biscuits, Prosperity Biscuits (Fatt Choy Pang).

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Dainty Shortbread Puffs This is one way you can use up mincemeat left over from Christmas. These mincemeat-filled shortbread biscuits are mouth-watering. Rolled and Cut Cookies | 40-minute Preparation | 25-minute Baking | Makes 20

I n g re d i e n t s 300 grams | 101/2 ounces | 2 cups plain (all-purpose) flour 80 grams | 3/4 ounce | 2/3 cup icing (confectioner’s) sugar + extra for dusting 180 grams | 61/4 ounces | 3/4 cup cold butter, diced 1 large egg, lightly beaten 1 small egg white, beaten Filling (combined) 75 grams | 21/2 ounces | 1/2 cup mincemeat 50 grams | 13/4 ounces | 1/2 cup finely chopped walnuts or pecans Method

1. Line baking trays with non-stick baking paper. 2. Sift the flour and icing (confectioner’s) sugar into the bowl of an electric food processor fitted with a cutting blade. Add the butter and blend until the mixture is fine and crumbly. Add the egg and blend for 15 seconds or until the mixture binds together. 3. Turn out onto a lightly floured board and knead for 1 minute. Cover the dough with plastic wrap and chill for 30 minutes. 4. Roll out half the dough between two plastic sheets to approximately 0.5-cm / 1/4-inch thickness. Refrigerate the other half. Stamp the rolled out dough into rounds with a 5-cm / 2-inch cutter and transfer to the prepared trays. 5. Pile 1 teaspoonful of filling on the centre of each round.

6. Roll out the remaining dough between two plastic sheets and stamp out rounds with a slightly larger cutter, approximately 6–6.5 cm / 21/2–23/4 inches in diameter. Carefully place these rounds over the filled rounds. 7. Use a pleated round pastry crimper to press down the edges and seal. A 4-cm / 11/2-inch round biscuit cutter can also be used to press down and seal the edges. 8. Brush with egg white and bake in a preheated 175°C / 345°F oven for 25 minutes or until pale golden. Cool on wire racks. Just before serving, dust with icing (confectioner’s) sugar. Chef’s note: Mincemeat can be bought in the supermarket. It is made of mixed dried fruits and chopped apple and is sometimes laced with alcohol.

Honey and Sesame Biscuits These are good old-fashioned spicy biscuits made with healthy oil. They have the added crunch of semolina and almond. Rolled and Cut Cookies | 30-minute Preparation | 15-minute Baking | Makes 45

I n g re d i e n t s 450 grams | 1 pound | 3 cups self-raising flour 1 teaspoon baking powder 1 /2 teaspoon ground nutmeg 1 /2 teaspoon ground cinnamon 1 /4 teaspoon ground mixed spice 180 ml | 6 fl oz | 3/4 cup sunflower oil 110 grams | 4 ounces | 1/2 cup castor (superfine) sugar

1 teaspoon grated lemon rind 100 ml | 31/4 fl oz | 3/8 cup milk 1 medium egg, lightly beaten 1 tablespoon honey 1 /2 teaspoon vanilla essence 80 grams | 3/4 ounce | 1/2 cup semolina 1 small egg white, lightly beaten slivered almonds sesame seeds Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour, baking powder, nutmeg, cinnamon and mixed spice. 3. Place the oil, sugar, lemon rind, milk, egg, honey, vanilla essence and semolina in a mixing bowl and whisk for 2 minutes. 4. Fold in the sifted dry ingredients. Stir until smooth. 5. Roll out the dough, one-third at a time, between two plastic sheets to approximately 0.5-cm / 1/4-inch thickness. Using a 6-cm / 21/2-inch heart-shaped cutter, stamp out shapes and transfer them to the prepared trays. 6. Brush with egg white. Press a piece of slivered almond on the upper edge of each biscuit to make a stem. Sprinkle with sesame seeds. 7. Bake in a preheated 175°C / 345°F oven for 15 minutes or until golden brown. Cool on wire racks.

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(From left) Honey and Sesame Biscuits, Dainty Shortbread Puffs.

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Eggless Cheese Biscuits These cheesy cookies are ideal for serving with drinks. Rolled and Cut Cookies | 40-minute Preparation | 12-minute Baking | Makes 30–32

I n g re d i e n t s 150 grams | 51/2 ounces | 2/3 cup cold butter 50 grams | 13/4 ounces | 1/2 cup Boursin or cream cheese 50 grams | 13/4 ounces | 1/2 cup freshly grated Parmesan or cheddar cheese 150 grams | 51/2 ounces | 1 cup self-raising flour 1 /4 teaspoon powdered white pepper pinch of salt 2 tablesppoons black poppy seeds, or 60 grams | 21/4 ounces | 1/2 cup chopped pecans or walnuts Method

1. Line baking trays with greased baking paper. 2. Place the butter, cheeses, flour, pepper and salt in an electric food processor fitted with a cutting blade. Blend until crumbly. 3. Transfer to a mixing bowl and mix with hands to form a soft dough. 4. Cover with plastic wrap and chill for 30 minutes. 5. Roll out the dough, half at a time, to 3-mm / 1/8-inch thickness. Cut into 5-cm / 2-inch rounds with a plain or fluted cutter. 6. Press poppy seeds or nuts into the centre of each round. Transfer to the prepared trays. 7. Bake in a preheated 190°C / 370°F oven for 12 minutes or until golden brown. Cool on wire racks. Chef’s note: If the rolled-out pastry is too soft and sticky to cut, place it in the freezer for 5–10 minutes until firm.

Pineapple Tarts with Ground Almond Pastry These tarts have a light, crisp pastry. Rolled and Cut Cookies | 45-minute Preparation | 15-minute Baking | Makes 110

I n g re d i e n t s 140 grams | 5 ounces | 1 cup plain (all-purpose) flour 140 grams | 5 ounces | 1 cup self-raising flour 125 grams | 41/2 ounces | 1 cup icing (confectioner’s) sugar 150 grams | 51/2 ounces | 2/3 cup cold butter, diced 50 grams | 13/4 ounces | 1/2 cup ground almonds 1 teaspoons vanilla essence 2 small egg yolks, lightly beaten 2 teaspoons fresh or canned pineapple juice 1 kilogram | 2 pounds, 3 ounces | 4 cups Pineapple Jam* 1 large egg, beaten

0.25-cm / 1/8-inch thickness. Using an oval pineapple tart cutter, stamp out shapes and transfer to the prepared trays. 5. Roll teaspoonful of pineapple jam into oval balls and place them on the centres of the ovals of dough. If you like, you may top the jam with a tiny ball of pastry. Brush the sides with beaten egg. 6. Bake in a preheated 175°C / 345°F oven for 15 minutes or until golden brown. Cool on wire racks. Chef’s note: You can cut the pastry into hearts or rounds using cutters especially made for pineapple tarts.

*Pinapple Jam 45-minute Preparation | 60-minute Cooking | Makes 1.5 kilograms / 3 pounds, 4 1 / 2 ounces / 6 cups

5 (1.35 kilograms | 2 pounds, 151/2 ounces each) ripe pineapples 1.2 kilograms | 2 pounds, 10 ounces | 51/2 cups granulated sugar 6 cloves 4 screwpines leaves, shredded and knotted 1 tablespoon golden syrup

Method

Method

1. Line baking trays with greased baking paper. 2. Sift the plain (all-purpose) flour, self-raising flour and icing (confectioner’s) sugar into the bowl of an electric food processor fitted with a cutting blade. Add the butter and blend until the mixture resembles fine breadcrumbs. Stir in the ground almonds. 3. Add the vanilla essence, egg yolks and pineapple juice, and process to form a smooth dough. Cover with plastic wrap and chill for 30 minutes. 4. Roll out the dough between two plastic sheets to approximately

1. Peel the pineapple and remove the eyes completely. Cut into chuncks and puree in an electric blender. 2. Transfer to a large heavy-based saucepan, together with the sugar and cloves. Bring to a boil and add the screwpine leaves. 3. Reduce the heat to medium-low and cook, stirring constantly, until the jam is thick and sticky. Stir in the golden syrup and cook until almost dry. Chef’s note: The pineapple jam has to be firm so that it can be rolled into small balls of about 4 grams each. It will be easier to handle if it is taken out of the freezer just before using.

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(From top) Eggless Cheese Biscuits, Pineapple Tarts with Ground Almond Pastry.

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Chinese Walnut Biscuits (Hup Tow Soh) These are healthier version of the original Chinese Walnut Biscuit made with lard. They are superbly crisp and fragrant. Shaped and Hand-moulded Cookies | 40-minute Preparation | 25–30-minute Baking | Makes 60

I n g re d i e n t s 575 grams | 1 pound, 41/2 ounces | 33/4 cups superfine flour 75 grams | 21/2 ounces | 1/2 cup green pea (hoon kway) flour 1 teaspoon bicarbonate of soda 1 /2 teaspoon ammonia 280 grams | 10 ounces | 11/4 cups butter, at room temperature 250 grams | 9 ounces | 11/4 cups castor (superfine) sugar 80 ml | 21/2 fl oz | 1/3 cup groundnut oil 2 large eggs, beaten separately 1 teaspoon vanilla essence 50 grams | 13/4 ounces | 1/2 cup walnuts, finely chopped Method

1. Line baking trays with greased baking paper. 2. Sift together the flour, green pea flour, bicarbonate of soda and ammonia. 3. Cream the butter and sugar until light and fluffy. Drizzle and beat in the oil. Beat in 1 egg and the vanilla essence. Fold in the sifted dry ingredients and walnuts. 4. Scoop out the dough with a tablespoon and form into 20-gram / 2 /3-ounce balls. Press and flatten a little. Place on the prepared trays. Brush with the remaining beaten egg. 5. Bake in a preheated 175°C / 345°F oven for 25–30 minutes. Cool on wire racks. Chef’s note: Be sure to use good quality 100 per cent groundnut oil.

Peanut Cookies (Fah Sang Pang)

These crumbly, melt-in-the-mouth cookies are traditional favourites for Chinese New Year. Shaped and Hand-moulded Cookies | 45-minute Preparation | 20–25-minute Baking | Makes 100

I n g re d i e n t s 350 grams | 121/2 ounces | 23/4 cups roasted, shelled peanuts 270 grams | 93/4 ounces | 11/4 cups castor (superfine) sugar 1 teaspoon vanilla essence 350 grams | 121/2 ounces | 21/3 cups plain (all-purpose) flour, sifted 250 ml | 8 fl oz | 1 cup groundnut oil red glacé cherries, cut into 0.25-cm | 1/8-inch squares Egg Glaze (beaten together) 2 small egg yolks 2 teaspoons milk

Method

1. Grind the peanuts in an electric blender until fine and crumbly. 2. In a large mixing bowl, combine the peanuts, sugar, vanilla essence and flour. Make a well in the centre and pour in the oil. Mix well with a wooden spoon. Using the fingers, lightly bind into a crumbly dough. 3. Shape the dough into 2.5-cm / 1-inch balls and place on ungreased baking trays. Make a shallow dent in each ball with the pointed end of a chopstick and press in a piece of cherry. Brush the cookies well with egg glaze. 4. Bake in a preheated 175°C / 345°F oven for 20–25 minutes or until golden. Cool on wire racks. Chef’s note: If you have unroasted peanuts, place them on a baking tray and roast in a 200°C / 400°F oven for 20–30 minutes, stirring frequently, until evenly browned. Cool before grinding.

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(From left) Peanut Cookies (Fah Sang Pang), Chinese Walnut Biscuits (Hup Tow Soh).

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Pineapple Delights

*Mango Jam

A nice twist to the usual pineapple tarts. The soft-textured melt-in-the mouth pastry is flavoured with orange. Shaped and Hand-moulded Cookies | 60-minute Preparation | 15–20-minute Baking | Makes 75

I n g re d i e n t s 250 grams | 9 ounces | 12/3 cups plain (all-purpose) flour 200 grams | 7 ounces | 11/3 cups self-raising flour 2 large eggs 1 small egg yolk 250 grams | 9 ounces | 1 cup butter, at room temperature pinch of salt 1 teaspoon grated orange rind 11/2 tablespoons cold orange juice Pineapple Jam*, rolled into small balls 75 small coloured paper cases black poppy seeds Method

1. Sift together the plain (all-purpose) flour and self-raising flour. 2. Beat together 1 egg and the egg yolk. In another bowl, beat the remaining egg and set aside for glazing. 3. With an electric mixer, cream the butter until light and soft. Stir in the sifted flours and salt and mix on low speed until blended. 4. Add the beaten egg mixture together with the orange rind and juice. Beat on low speed for 15–20 seconds until well combined. 5. Roll the dough into 2-cm / 3/4-inch balls. Flatten each ball and fill it with a ball of pineapple jam. Seal well and place in the paper cases, sealed side down. Arrange the cases on baking trays. Brush with beaten egg and top with black poppy seeds. 6. Bake in a preheated 175°C / 345°F oven for 20–25 minutes until light golden. Cool on wire racks. * See the recipe for Pineapple Tarts with Ground Almond Pastry on page 24.

2-hour Preparation | 1–1 1 / 4 hour Cooking | Makes 2 kilograms / 4 pounds, 6 ounces / 8 cups

Almond Cookies with Mango or Papaya Jam Shaped and Hand-moulded Cookies | 45-minute Preparation | 20-minute Baking | Makes 50

I n g re d i e n t s 170 grams | 6 ounces | 3/4 cup butter, at room temperature 150 grams | 51/2 ounces | 3/4 cup castor (superfine) sugar 1 /4 teaspoon almond or vanilla essence 220 grams | 73/4 ounces | 21/2 cups ground almonds Mango* or Papaya** Jam almond flakes, crushed 50 paper cases Method

1. Cream the butter, sugar and almond or vanilla essence until light and fluffy. Stir in the ground almonds and mix until well blended. 2. Roll the mixture into cherry-sized balls. Make a dent in the centre and fill it with a small amount of jam. Roll to encase the jam. 3. Place each ball in a paper case and arrange the cases on a baking tray. Press a few crushed almond flakes on each. 4. Bake in a preheated 190°C / 370°F oven for 20 minutes or until golden. Cool on wire racks.

2 kilograms | 4 pounds, 6 ounces mangoes, cleaned weigth, coarsely chopped 500 ml | 16 fl oz | 2 cups water 5 tablespoons lemon juice 1 kilogram | 2 pounds, 3 ounces | 41/2 cups granulated sugar Method

1. Place the mangoes in a large, deep pan. Add the water and lemon juice. Simmer gently, stirring occasionally, for about 40 minutes or until the fruit is soft. 2. Add the sugar and stir until it is dissolved. Bring to a rapid boil for 15 minutes, stirring frequently, until the temperature reaches a setting point. A teaspoonful on a cold saucer should wrinkle when pushed with the finger while still slightly warm. 3. Remove any scum from the surface with a metal spoon. Leave to cool for about 15 minutes before storing in jam jars. Chef’s note: If you prefer a smoother jam, purée the mangoes with some of the water in a food processor before cooking. ** See for the recipe of Jam Sandwich Biscuits on page 10. You can also use Date and Nut Filling*** instead of jam. Use it to fill the balls of dough, as you would with the jam.

***Date and Nut Filling 15-minute Preparation | Makes 250 grams / 9 ounces / 1 cup

175 grams | 6 ounces | 1 cup seedless dates 75 grams | 21/2 ounces | 3/4 cup finely chopped blanched almonds or hazelnuts Method

Mix the date with almonds or hazelnuts and roll into balls.

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(From top) Pineapple Delights, Almond Cookies with Mango or Papaya Jam, Pineapple Delights.

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Eggless Almond Butter Cookies These rich nutty cookies are a definite hit. When I make them as gifts I have people clamouring for more or for the recipe. If you do not like cinnamon, you can dip cookies in sugar alone. Shaped and Hand-moulded Cookies | 60-minute Preparation | 20-minute Baking | Makes 72

I n g re d i e n t s 200 grams | 7 ounces | 11/3 cups plain (allpurpose) flour 1 teaspoon baking powder 240 grams | 81/2 ounces | 1 cup cold butter, diced 80 grams | 23/4 ounces | 1/3 cup castor (superfine) sugar few drops of almond essence 1 /4 teaspoon salt 160 grams | 53/4 ounces | 13/4 cups ground almonds cinnamon sugar, made by mixing 3 tablespoons granulated sugar with a pinch of ground cinnamon

Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour and baking powder. 3. Cream the butter with an electric mixer. Add the sugar, almond essence and salt, and beat until light and fluffy. Gradually beat in the ground almonds. Decrease the speed of the mixer to the lowest, and mix in the sifted dry ingredients until well blended. 4. Roll teaspoonfuls of the dough into approximately 5–6 cm / 2–21/2 inch lengths and shape into crescents. Place on the prepared trays about 2.5 cm / 1 inch apart. 5. Bake in a preheated 175°C / 345°F oven for 20 minutes until golden but not browned. 6. Leave on the trays for 10–12 minutes. While still warm, remove the cookies and dip them in cinnamon sugar, turning gently to coat. Cool on wire racks.

Eggless Double Ginger Cookies These are more delicious than plain ginger biscuits. Shaped and Hand-moulded Cookies | 30-minute Preparation | 15–20-minute Baking | Makes 62

I n g re d i e n t s 400 grams | 141/4 ounces | 22/3 cups self-raising flour 11/2 teaspoons baking powder 1 /2 teaspoon bicarbonate of soda 1 teaspoon ground ginger 250 grams | 9 ounces | 1 cup soft margarine 2 tablespoons golden syrup 50 grams | 13/4 ounces Preserved Stem Ginger*, finely chopped 175 grams | 61/4 ounces | 3/4 cup castor (superfine) sugar Method

1. Line two baking trays with non-stick baking paper. 2. Sift together the flour, baking powder, bicarbonate of soda and ground ginger. 3. Melt the margarine and golden syrup together over low heat. Remove from heat and stir in the Preserved Stem Ginger and sugar. Stir in the sifted dry ingredients to form a soft dough. 4. Roll the dough into walnut-sized balls. Place on the prepared trays. 5. Bake in a preheated 165°C / 330°F oven for 15–20 minutes or until golden brown. Leave the cookies on the trays for a few minutes and then transfer them to wire racks to cool. * See the recipe for Easter Biscuits on page 14.

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(From top) Eggless Almond Butter Cookies, Eggless Double Ginger Cookies.

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Golden Ginger Oatmeal Cookies These are delicately light and crisp and pungent with ginger. Shaped and Hand-moulded Cookies | 45-minute Preparation | 25-minute Baking | Makes 104

I n g re d i e n t s 360 grams | 123/4 ounces | 21/3 cups plain (all-purpose) flour 11/2 teaspoons baking powder 1 teaspoon bicarbonate of soda 360 grams | 123/4 ounces | 11/2 cups soft margarine 120 grams | 41/4 ounces | 1/2 cup vegetable shortening 300 grams | 101/2 ounces | 11/2 cups castor (superfine) sugar 60 ml | 2 fl oz | 1/4 cup golden syrup 1 large egg yolk 4 teaspoons fresh ginger juice 1 /2 teaspoon salt 425 grams | 151/4 ounces | 5 cups rolled oats Method

1. Line baking trays with greased baking paper. 2. Sift together the flour, baking powder and bicarbonate of soda. 3. Cream the margarine, vegetable shortening and sugar until light and fluffy. Beat in the golden syrup and then the egg yolk. Add the ginger juice and salt and beat well. Stir in the sifted dry ingredients and oats. 4. Lightly form the mixture into 2.5-cm / 1-inch balls using two teaspoons. 5. Place the balls on the prepared trays and bake in a preheated 175°C / 345°F oven for 25 minutes. Cool on wire racks. Chef’s note: If, after the baking times, the cookies are soft on the underside, turn them over and bake for a further 5 minutes.

Lemon Rope Pretzels Shaped and Hand-moulded Cookies | 45-minute Preparation | 15-minute Baking | Makes 36–40

I n g re d i e n t s 220 grams | 73/4 ounces | 11/2 cups plain (all-purpose) flour 1 teaspoon baking powder pinch of salt 150 grams | 51/2 ounces | 2/3 cup cold butter, cut into small pieces 120 grams | 41/4 ounces | 1/2 cup castor (superfine) sugar 1 teaspoon finely grated lemon rind 2 small egg yolks, lightly beaten Almond Topping* or Glacé Icing** Method

1. Line baking trays with non-stick baking paper. 2. Sift the flour and baking powder into a mixing bowl. Stir in salt and rub in the butter with a pastry cutter until the mixture resembles fine breadcrumbs. 3. Stir in the sugar, lemon rind and egg yolks and mix to form a soft but not sticky dough. 4. Divide the dough into 36–40 portions and roll each piece into a thin rope. Join the ends of each rope, and twist into a rope. 5. Place on the prepared trays and proceed using either the Almond Topping or Glacé Icing below.

*Almond Topping 1 small egg white, lightly beaten almond strips or chopped almonds Method

1. Brush the shaped dough with egg white and decorate with almonds. Chill in the refrigerator for 10 minutes. 2. Bake in a preheated 180–190°C / 350–370°F oven for 15 minutes or until light golden and firm to the touch. Leave the cookies on the trays for 1 minute before transferring them to wire racks to cool.

**Glacé Icing 90 grams | 31/4 ounces | 3/4 cup icing (confectioner’s) sugar 1 tablespoon lemon juice Method

1. Bake the shaped dough in a preheated 180–190°C / 350–370°F oven for 15 minutes or until light golden and firm to the touch. Leave the biscuits on the trays for 1 minute before transferring them to wire racks to cool. 2. Brush with—or dip into—Glacé Icing 20 minutes before serving. The Glacé Icing is made by sifting the icing (confectioner’s) sugar into a bowl, gradually adding the lemon juice and mixing until smooth.

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Golden Ginger Oatmeal Cookies (in the bowl), Lemon Rope Pretzels (on the plate).

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Butter Lemon Cookies Shaped and Hand-moulded Cookies | 60-minute Preparation | 20–25-minute Baking | Makes 83

I n g re d i e n t s 330 grams | 113/4 ounces | 21/4 cups plain (all-purpose) flour 2 teaspoons baking powder 240 grams | 81/2 ounces | 1 cup butter, at room temperature 180 grams | 61/4 ounces | 3/4 cup castor (superfine) sugar 2 teaspoons grated lemon rind 1 small egg yolk roasted cashewnuts or walnuts, diced 1 small egg white, beaten (optional) 83 small coloured paper cases Method

1. Sift together the flour and baking powder. 2. With an electric mixer, cream the butter and sugar for 3 minutes until light and fluffy. Beat in the lemon rind and egg yolk and cream for a further 1 minute. 3. Fold in the sifted dry ingredients and stir briefly with a metal spoon. On the lowest speed, blend for 10 seconds or until the mixture is well combined. 4. Roll out 2-cm / 3/4-inch balls of dough and place them in the paper cases. Press a few pieces of nut in the centre. If desired, brush with egg white. Arrange the cases on baking trays. 5. Bake in a preheated 175°C / 345°F oven for 20–25 minutes, until golden brown. Cool on wire racks.

Chocolate Swirl Hazelnut Cookies Shaped and Hand-moulded Cookies | 60-minute Preparation | 20-minute Baking | Makes 95

I n g re d i e n t s 1 small egg yolk 2 teaspoons orange juice 240 grams | 81/2 ounces | 12/3 cups plain (all-purpose) flour 120 grams | 41/4 ounces | 1 cup cornflour (cornstarch) 1 teaspoon baking powder 240 grams | 81/2 ounces | 1 cup cold butter, diced 180 grams | 61/4 ounces | 3/4 cup castor (superfine) sugar hazelnuts or dried mixed fruits, chopped 95 small coloured paper cases 100 grams | 31/2 ounces cooking chocolate, melted

Method

1. Beat together the egg yolk and orange juice. 2. Sift the flour, cornflour (cornstarch) and baking powder into the bowl of an electric food processor fitted with a cutting blade. Add the butter and sugar and blend for a few seconds. Add the egg yolk mixture and blend again until the ingredients cling together. 3. Remove the cutting blade and turn out the mixture into a mixing bowl. Knead lightly to form a soft dough. 4. Roll the dough into 2-cm / 3/4-inch balls. Flatten each ball and press nuts or mixed fruit into the centre. Seal well and roll into balls again. 5. Place the balls in the paper cases. Arrange on baking trays and bake in a preheated 175°C / 345°F oven for 20 minutes or until golden brown. Cool on wire racks. 6. Using a piping tube fitted with a writing nozzle, pipe swirls of melted chocolate on each cookie. Allow the chocolate to set before storing the cookies in an airtight container. Chef’s note: These cookies are best stored in the refrigerator. If using hazelnuts, roast them in a moderate oven for 15 minutes. When piping the chocolate, use the finest writing nozzle. Store the cookies between layers of non-stick baking paper.

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(From top) Butter Lemon Cookies, Chocolate Swirl Hazelnut Cookies.

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Peanut Butter Crunchies These are crunchy and buttery, with the richness of peanuts and a hint of orange. Shaped and Hand-moulded Cookies | 40-minute Preparation | 15–20-minute Baking | Makes 60

I n g re d i e n t s 150 grams | 51/2 ounces | 2/3 cup butter, at room temperature 100 grams | 31/2 ounces | 1/2 cup castor (superfine) sugar 100 grams | 31/2 ounces | 1/2 cup brown sugar 1 large egg, beaten 110 grams | 4 ounces | 1/2 cup crunchy peanut butter 2 teaspoons grated orange rind 1 /2 teaspoon vanilla essence 200 grams | 7 ounces | 11/3 cups plain (allpurpose) flour 11/2 teaspoons baking powder 1 /4 teaspoon salt chocolate rice

Method

1. Cream the butter, castor (superfine) sugar and brown sugar until smooth and soft. Beat in the egg and then the peanut butter, orange rind and vanilla essence. 2. Sift the flour and baking powder into the mixture, add the salt and stir until smooth. Do not overbeat or the dough will become oily. 3. Roll the dough into 2-cm / 3/4-inch balls and place on ungreased baking trays. Press a little chocolate rice on each ball. 4. Bake in a preheated 175°C / 345°F oven for 15–20 minutes or until light brown. Cool on wire racks.

Sesame Coconut Crunchies These chewy coconut cookies topped with sesame seeds have a deliciously buttery aroma. Shaped and Hand-moulded Cookies | 45-minute Preparation | 20–30-minute Baking | Makes 112

I n g re d i e n t s 240 grams | 81/2 ounces | 1 cup butter 300 grams | 101/2 ounces | 11/2 cups brown sugar 60 ml | 2 fl oz | 1/4 cup golden syrup 180 grams | 61/4 ounces | 21/2 cups desiccated coconut 375 grams | 131/2 ounces | 21/2 cups self-raising flour, sifted 2 medium egg yolks, beaten 1 small egg white, beaten sesame seeds Method

1. Line baking trays with non-stick baking paper. 2. Melt the butter, brown sugar and golden syrup in a saucepan over moderate heat. Cool slightly and pour into the bowl of an electric mixer. Mix in the desiccated coconut, flour and egg yolks until well combined. 3. Roll teaspoonfuls of the mixture into balls. Shape them into ovals and flatten slightly. Place on the prepared trays. Brush with egg white and sprinkle with sesame seeds. 4. Bake in a preheated 150°C / 300°F oven for 20–30 minutes or until golden. Cool on wire racks.

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Peanut Butter Crunchies (in the bowl), Sesame Coconut Crunchies (on the plate).

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Raisin and Milk Chocolate Chip Cookies Shaped and Hand-moulded Cookies | 30-minute Preparation | 15-minute Baking | Makes 45

I n g re d i e n t s 180 grams | 61/4 ounces | 11/4 cups self-raising flour 1 /4 teaspoon baking powder 115 grams | 4 ounces | 1/2 cup butter, at room temperature 75 grams | 21/2 ounces | 1/3 cup castor (superfine) sugar 75 grams | 21/2 ounces | 1/3 cup light brown sugar 1 medium egg 120 grams | 41/4 ounces | 3/4 cup raisins 50 grams | 13/4 ounces chunks of milk chocolate or Mars bars Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour and baking powder. 3. Cream the butter, castor (superfine) sugar and brown sugar until light, and then beat in the egg. Fold in the sifted dry ingredients, raisins and chocolate or Mars chunks. 4. On a floured board, roll teaspoonfuls of mixture into balls. Place them on the prepared trays, spaced well apart. 5. Bake in a preheated 180°C / 350°F oven for 15 minutes. Cool on wire racks. Chef’s note: If using Mars bars, chill them before dicing. Refrigerate until ready to use.

Snow Crescents These make a delicious accompaniment to tea or coffee. Shaped and Hand-moulded Cookies | 45-minute Preparation | 20-minute Baking | Makes 60–65

I n g re d i e n t s 225 grams | 8 ounces | 11/2 cups plain (allpurpose) flour 11/2 teaspoons baking powder pinch of salt 150 grams | 51/2 ounces | 2/3 cup cold butter, cut into small pieces 120 grams | 41/4 ounces | 1/2 cup castor (superfine) sugar grated rind of 1 orange grated rind of 1 lemon 2 small egg yolks, lightly beaten 1 small egg white, beaten almond slivers icing (confectioner’s) sugar

Method

1. Line baking trays with greased baking paper. 2. Sift the flour and baking powder into a mixing bowl and mix in the salt. Rub in the butter with a pastry cutter until the mixture resembles fine breadcrumbs. Stir in the castor (superfine) sugar, orange rind, lemon rind and egg yolks and mix to a soft but not sticky dough. 3. Form the dough into 2.5-cm / 1-inch balls and shape into crescents. Place on the prepared trays. Brush with egg white and decorate with almond slivers. 4. Bake in a preheated 190°C / 370°F oven for 20 minutes or until light golden and firm to the touch. Cool on wire racks. 5. Just before serving, sift icing (confectioner’s) sugar generously over the cookies.

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(From top) Raisin and Milk Chocolate Chip Cookies, Snow Crescents.

COOKIES | page 40

Orange White Chocolate Crunchies These are scrumptious orangeflavoured cookies with nuts and white chocolate. Shaped and Hand-moulded Cookies | 30-minute Preparation | 20–25-minute Baking | Makes 60–65

I n g re d i e n t s 250 grams | 9 ounces | 12/3 cups self-raising flour 120 grams | 41/4 ounces | 1 cup icing (confectioner’s) sugar 225 grams | 8 ounces | 1 cup butter, at room temperature 1 small egg yolk grated rind of 1 orange 1 teaspoon orange juice 100 grams | 31/2 ounces | 1 cup chopped walnuts 100 grams | 31/2 ounces white chocolate, coarsely chopped sesame or black poppy seeds Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour and icing (confectioner’s) sugar. 3. Cream the butter, egg yolk, orange rind and orange juice until light and creamy. Beat in the sifted dry ingredients until light and fluffy. Stir in the walnuts and white chocolate. 4. Roll teaspoonfuls of the mixture into 2.5-cm / 1-inch balls. Dip the tops in sesame or poppy seeds. Place on the prepared trays at least 5 cm / 2 inches apart. 5. Bake in a preheated 165°C / 330°F oven for 20–25 minutes or until golden. Cool on wire racks.

Chocolate Cookies Coated with Pecans

Shaped and Hand-moulded Cookies | 45-minute Preparation | 20-minute Baking | Makes 80

I n g re d i e n t s 300 grams | 101/2 ounces | 2 cups self-raising flour 30 grams | 1 ounce | 1/3 cup cocoa powder 1 /2 teaspoon baking powder 175 grams | 61/4 ounces | 3/4 cup butter, softened 200 grams | 7 ounces | 11/4 cups soft brown sugar 2 small eggs, beaten grated rind of 1 orange 1 /2 teaspoon vanilla essence 175 grams | 61/4 ounces plain chocolate, chopped 100 grams | 31/2 ounces | 1 cup pecans, chopped

Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour, cocoa powder and baking powder. 3. Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Add the sifted dry ingredients, eggs, orange rind and vanilla essence and mix well. Stir in the chocolate chunks. 4. Shape into small balls. Dip the top half of each ball into chopped pecans. Flatten slightly and place on the prepared baking trays. 5. Bake in a preheated 180°C / 350°F oven for 20–30 minutes. Leave the cookies on the trays for 5 minutes before transferring them to wire racks to cool. Chef’s note: The chopped pecans may be replaced with chopped white chocolate.

COOKIES | page 41

(From top) Orange White Chocolate Crunchies, Chocolate Cookies Coated with Pecans.

COOKIES | page 42

Dried Mango and Hazelnut Cookies Drop Cookies | 30-minute Preparation | 15–20-minute Baking | Makes 78

I n g re d i e n t s 300 grams | 101/2 ounces | 2 cups self-raising flour 1 teaspoon baking powder 250 grams | 9 ounces | 1 cup cold butter, diced 175 grams | 61/4 ounces | 3/4 cup light brown sugar 2 small eggs, beaten 100 grams | 31/2 ounces | 3/4 cup dried mango, finely chopped 180 grams | 61/4 ounces | 13/4 cups hazelnuts, coarsely chopped 1 /2 tablespoon milk Method

1. Line baking trays with greased baking paper. 2. Sift together the flour and baking powder. 3. Cream the butter and brown sugar until light and fluffy. Beat in the eggs. Thoroughly fold in the sifted dry ingredients along with the dried mango and hazelnuts. Stir in the milk to get a slightly soft consistency. 4. Using two teaspoons, shape the batter into balls and place them on the prepared trays, spaced well apart. 5. Bake in a preheated 190°C / 370°F oven for 15–20 minutes until golden. Cool on wire racks.

Biggie Choc-chip Cookies Drop Cookies | 20-minute Preparation | 20-minute Baking | Makes 45

I n g re d i e n t s 250 grams | 9 ounces | 12/3 cups self-raising flour 50 grams | 13/4 ounces | 1/3 cup plain (all purpose) flour 1 medium egg 1 medium egg yolk 2 teaspoons vanilla essence 190 grams | 63/4 ounces | 1 cup brown sugar 90 grams | 31/4 ounces | 1/2 cup castor (superfine) sugar 150 grams | 51/4 ounces | 1/2 cup chopped toasted pecans or macademias 185 grams | 61/2 ounces | 3/4 cup butter, melted 200 grams | 7 ounces dark chocolate, chopped and chilled

Method

1. Line baking trays with non-stick baking paper. 2. Sift together the self-raising flour and plain (all-purpose) flour and set aside. 3. Beat together the egg, egg yolk and vanilla essence and set aside. 4. Mix the brown and castor (superfine) sugars, the sifted dry ingredients and the nuts in the bowl of an electric mixer on low speed. 5. Add the melted butter and the egg mixture. Mix on low speed to form a soft dough. Stir in the chocolate. 6. Using a medium ice-cream scoop, scoop out balls of dough and place them on the prepared tray about 6 cm / 11/2 inches apart. Slightly flatten each cookie. 7. Bake in a preheated 175°C / 345°F oven for 20 minutes. 8. Cool on wire racks before storing in an airtight container.

COOKIES | page 43

(From left) Dried Mango and Hazelnut Cookies, Biggie Choc-chip Cookies.

COOKIES | page 44

Banana Raisin Cookies Chewy cookies filled with banana and raisins. Pack them into children’s lunch boxes. Drop Cookies | 15-minute Preparation | 12–15-minute Baking | Makes 24

I n g re d i e n t s 60 grams | 21/4 ounces | 1/4 cup butter 2 tablespoons golden syrup 1 medium ripe banana, peeled and mashed 125 grams | 41/2 ounces | 11/2 cups rolled oats 75 grams | 21/2 ounces | 1/2 cup self-raising flour, sifted 2 tablespoons castor (superfine) sugar 1 small egg, beaten 75 grams | 21/2 ounces | 1/2 cup raisins Method

1. Line baking trays with non-stick baking paper. 2. Melt the butter and golden syrup together in a saucepan over low heat, and let it cool slightly. Stir in the remaining ingredients. 3. Drop the batter in rounded teaspoonfuls, spaced well apart, onto the prepared trays and flatten slightly with a fork. 4. Bake in a preheated 180°C / 350°F oven for 12–15 minutes or just until golden. Cool on wire racks.

Maple Syrup, Pecan and Chocolate Cookies Drop Cookies | 30-minute Preparation | 15–20-minute Baking | Makes 50

I n g re d i e n t s 1 small egg 1 small egg yolk 225 grams | 8 ounces | 1 cup soft butter 175 grams | 61/4 ounces | 3/4 cup light brown sugar 300 grams | 101/2 ounces | 2 cups self-raising flour, sifted 225 grams | 8 ounces | 21/4 cups pecans, coarsely chopped 175 grams | 61/4 ounces | 1 cup chocolate chips 1 teaspoon vanilla essence 60 ml | 2 fl oz | 1/4 cup maple syrup

Method

1. Line baking trays with greased baking paper. 2. Beat together the egg and egg yolk and set aside. 3. Cream the butter and brown sugar until light and fluffy. Gradually beat in the egg mixture until incorporated. Stir in the flour, pecans, chocolate chips, vanilla essence and maple syrup. 4. Drop the batter in heaped teaspoonfuls, spaced well apart, onto the prepared trays. 5. Bake in a preheated 190°C / 370°F oven for 15–20 minutes or until light golden. Cool on wire racks. Chef’s note: If you can’t find maple syrup, use corn syrup with maple essence.

COOKIES | page 45

(From top) Banana Raisin Cookies; Maple Syrup, Pecan and Chocolate Cookies.

COOKIES | page 46

Chocolate Chip and Rolled Oat Cookies These rich and oaty cookies are very crisp. They are a good all-time snack for hungry family members. Drop Cookies | 30-minute Preparation | 10–12-minute Baking | Makes 80–85

I n g re d i e n t s 200 grams | 7 ounces | 11/3 cups plain (all-purpose) flour 1 teaspoon bicarbonate of soda 1 teaspoon salt 240 grams | 81/2 ounces | 1 cup vegetable shortening 90 grams | 31/4 ounces | 1/2 cup castor (superfine) sugar 180 grams | 61/4 ounces | 3/4 cup light brown sugar 1 teaspoon vanilla essence 2 small eggs 240 grams | 81/2 ounces | 23/4 cups rolled oats 350 grams | 121/2 ounces | 2 cups semi-sweet chocolate chips

Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour and bicarbonate of soda and stir in the salt. 3. With an electric mixer, cream the vegetable shortening, castor (superfine) sugar, light brown sugar and vanilla essence. Add the eggs, one at a time, and beat until light and fluffy. 4. Gradually beat in the flour mixture and oats. Stir in the chocolate chips. 5. Using two teaspoons, shape the batter into balls and place them on the prepared trays, spaced well apart. 6. Bake in a preheated 175°C / 345°F oven for 10–12 minutes or until golden brown. Leave the cookies on the trays for 1–2 minutes before transferring them to wire racks to cool.

Fruity Chocolate Cookies These crisp and crumbly chocolate cookies are studded with raisins and apricots. They are an instant hit with children. Drop Cookies | 30-minute Preparation | 15–20-minute Baking | Makes 66

I n g re d i e n t s 275 grams | 93/4 ounces | 13/4 cups self-raising flour 25 grams | 1 ounce | 1/3 cup cocoa powder 1 teaspoon baking powder 250 grams | 9 ounces | 1 cup cold butter, diced 180 grams | 61/4 ounces | 3/4 cup soft brown sugar 1 teaspoon vanilla essence 2 small eggs, beaten 120 grams | 41/4 ounces | 3/4 cup raisins 60 grams | 21/4 ounces | 1/2 cup dried apricots, finely chopped Method

1. Line baking trays with greased baking paper. 2. Sift together the flour, cocoa powder and baking powder. 3. Cream the butter and brown sugar until light and fluffy. Beat in the vanilla essence and eggs until well blended. Thoroughly fold in the sifted dry ingredients along with the raisins and apricots. 4. Drop the batter in rounded teaspoonfuls, spaced well apart, onto the prepared trays. 5. Bake in a preheated 195°C / 385°F oven for 15–20 minutes until firm. Cool on wire racks.

COOKIES | page 47

(From left) Chocolate Chip and Rolled Oat Cookies, Fruity Chocolate Cookies.

COOKIES | page 48

Date and Walnut Cookies Drop Cookies | 30-minute Preparation | 15-minute Baking | Makes 50

Chocolate Pecan Cookies Drop Cookies | 30-minute Preparation | 15-minute Baking | Makes 50

I n g re d i e n t s 180 grams | 61/4 ounces | 11/4 cups plain (all-purpose) flour 1 /2 teaspoon bicarbonate of soda 1 /2 teaspoon baking powder 180 grams | 61/4 ounces cooking chocolate 120 grams | 41/4 ounces | 1/2 cup cold butter, diced 120 grams | 41/4 ounces | 1/2 cup light brown sugar 100 grams | 31/2 ounces | 1/2 cup castor (superfine) sugar 1 small egg 1 teaspoon vanilla essence 100 grams | 31/2 ounces | 1 cup coarsely chopped pecans

I n g re d i e n t s Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour, bicarbonate of soda and baking powder. 3. Melt 30 grams / 1 ounce cooking chocolate in a heatproof bowl placed over a saucepan of gently simmering water or in a microwave on High for 20 seconds. Cut the remaining chocolate into large cubes. 4. Cream the butter until light and soft. Gradually beat in the brown sugar and castor (superfine) sugar until light and fluffy. 5. Beat in the egg and vanilla essence and then the cooled melted chocolate. Beat in the sifted dry ingredients until well blended. Stir in the chocolate bits and pecans. 6. Drop the batter in rounded teaspoonfuls, spaced well apart, onto the prepared trays. 7. Bake in a preheated 190°C / 370°F oven for 15 minutes. Cool on wire racks.

2 small egg yolks 1 /2 small egg white 240 grams | 81/2 ounces | 12/3 cups plain (all-purpose) flour 1 teaspoon bicarbonate of soda 125 grams | 41/2 ounces | 1/2 cup butter, at room temperature 175 grams | 61/4 ounces | 3/4 cup brown sugar 1 teaspoon vanilla essence 60 grams | 21/4 ounces | 2/3 cup walnuts, finely chopped + 25 walnuts, halved or quartered, for decoration 50 grams | 13/4 ounces | 1/2 cup pitted dates, finely chopped Method

1. Line baking trays with non-stick baking paper. 2. Beat together the egg yolks and egg white. 3. Sift together the flour and bicarbonate of soda. 4. Cream the butter and brown sugar until light and fluffy. Beat in the egg mixture and vanilla essence, followed by the sifted dry ingredients, walnuts and dates. 5. Drop the batter in teaspoonfuls, spaced well apart, onto the prepared trays. Press a walnut half or quarter onto each cookie. 6. Bake in a preheated 180°C / 350°F oven for 15 minutes or until golden. Cool on wire racks. Chef’s note: You can vary the flavour by replacing the dates with dried figs, prunes or apricots. These crunchy cookies can also be shaped into rounds and ovals if you use cold butter.

COOKIES | page 49

(From left) Date and Walnut Cookies, Chocolate Pecan Cookies.

COOKIES | page 50

Grandmother’s Quick Oatmeal Raisin Cookies Drop Cookies | 30-minute Preparation | 12–15-minute Baking | Makes 75

I n g re d i e n t s 200 grams | 7 ounces | 11/3 cups plain (all-purpose) flour 1 teaspoon bicarbonate of soda 1 teaspoon ground cinnamon 180 grams | 61/4 ounces | 3/4 cup butter or margarine, at room temperature 200 grams | 7 ounces | 1 cup granulated sugar 1 teaspoon vanilla essence 2 small eggs 60 ml | 2 fl oz | 1/4 cup milk 1 /4 teaspoon salt 100 grams | 31/2 ounces | 11/4 cups quickcooking rolled oats 150 grams | 51/2 ounces | 1 cup raisins 60 grams | 21/4 ounces | 1/2 cup chopped walnuts

Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour, bicarbonate of soda and cinnamon. 3. Using an electric mixer, at low speed, cream the butter or margarine, sugar and vanilla essence for 1 minute. Scrape down the sides. Increase the speed to high and whisk for 3 minutes. 4. Decrease the speed to moderate and beat in the eggs, one at a time. Beat in the milk until blended. Gradually beat in the sifted dry ingredients and salt. Stir in the oats, raisins and walnuts. 5. Using two teaspoons, shape the batter into balls and place them on the prepared trays, at least 10 cm / 4 inches apart. 6. Bake in a preheated 190°C / 370°F oven for 12–15 minutes or until lightly browned. Leave the cookies on the trays for 1 minute before transferring them to wire racks to cool. Chef’s note: These cookies do not have a firm texture. If your prefer a firmer texture, turn the cookies over after the baking time and bake for another 2 minutes.

Maple, Hazelnut and Raisin Cookies These fruit and nut cookies are flavoured with maple essence. Drop Cookies | 30-minute Preparation | 15–20-minute Baking | Makes 76

I n g re d i e n t s 225 grams | 8 ounces | 1 cup butter, at room temperature 175 grams | 61/4 ounces | 3/4 cup soft light brown sugar 2 small eggs, beaten 300 grams | 101/2 ounces | 2 cups self-raising flour, sifted 225 grams | 8 ounces | 21/4 cups hazelnuts, chopped 125 grams | 41/2 ounces | 3/4 cup raisins 1 /2 teaspoon maple essence 75 ml | 21/2 fl oz | 1/3 cup maple syrup Method

1. Line baking trays with non-stick baking paper. 2. Cream the butter and brown sugar until light and fluffy. Gradually beat in the eggs until completely incorporated. Stir in the flour, hazelnuts, raisins, maple essence and maple syrup. 3. Drop the batter in rounded teaspoonfuls, spaced well apart, onto the prepared trays. 4. Bake in a preheated 190°C / 370°F oven for 15–20 minutes. Cool on wire racks. Chef’s note: The hazelnuts may be substituted with either pecans or macademias.

COOKIES | page 51

(In the basket, from top) Maple, Hazelnut and Raisin Cookies; Grandmother’s Quick Oatmeal Raisin Cookies (also on the plate).

COOKIES | page 52

Orange Sunshine Cookies Sweet and nutty with the tangy flavour of orange these cookies taste good with coffee. Drop Cookies | 30-minute Preparation | 15-minute Baking | Makes 57

I n g re d i e n t s 300 grams | 101/2 ounces | 2 cups plain (all-purpose) flour 11/2 teaspoons baking powder 1 teaspoon salt 120 grams | 41/4 ounces | 1/2 cup vegetable shortening 200 grams | 7 ounces | 1 cup castor (superfine) sugar 2 large egg yolks 1 tablespoon orange rind 125 ml | 4 fl oz | 1/2 cup orange juice 90 grams | 31/4 ounces | 1 cup chopped pecans Icing* or Orange Icing**

*Icing 75 grams | 21/2 ounces | 1/2 cup icing (confectioner’s) sugar, sifted 1 1 /2 tablespoons boiling water Method

Mix the icing sugar with boiling water until smoothly blended.

**Orange Icing 2 tablespoons vegetable shortening 240 grams | 81/2 ounces | 2 cups icing (confectioner’s) sugar 1 teaspoon grated orange rind 2 tablespoons orange juice Method

1. Blend the vegetable shortening, icing (confectioner’s) sugar and orange rind in a bowl. 2. Gradually stir in the orange juice.

Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour and baking powder and stir in the salt. 3. Cream the vegetable shortening and sugar, then add the egg yolks and beat until light and fluffy. Mix in the orange rind and juice. 4. Stir in the flour mixture until blended. Mix in the pecans. 5. Drop the batter in rounded teaspoonfuls, spaced 6 cm / 21/2 inches apart, onto the prepared trays. 6. Bake in a preheated 190°C / 370°F oven for 15 minutes until brown. Transfer to wire racks. 7. Pipe the Icing or Orange Icing on the biscuits while they are still warm.

Method

1. Line baking trays with well-greased non-stick baking paper. 2. Sift together the cornflour (cornstarch), cream of tartar and bicarbonate of soda. 3. Using an electric mixer, whisk the eggs on medium speed for 2 minutes. Gradually add the castor (superfine) sugar and continue whisking for 8–10 minutes or until the mixture becomes thick and white. Add the salt. 4. Add the sifted dry ingredients, half at a time, gently folding through thoroughly each time. 5. Using two dessertspoons, shape the batter into balls and place them on the prepared trays, spaced well apart. 6. Bake in a preheated 195°C / 385°F oven for 12 minutes or until light golden. Remove the biscuits carefully, using a flat spatula, and place them on wire racks to cool. How to Serve

Powder Puffs These are delightfully light and are especially great for dessert. Drop Cookies | 30-minute Preparation | 12-minute Baking | Makes 27 pairs

I n g re d i e n t s 60 grams | 21/4 ounces | 1/2 cup cornflour (cornstarch) 1 teaspoon cream of tartar 1 /2 teaspoon bicarbonate of soda 3 medium eggs 165 grams | 6 ounces | 3/4 cup castor (superfine) sugar pinch of salt 300 ml | 10 fl oz | 11/4 cups whipping cream canned or fresh fruit, cut into 2-cm | 3/4-inch pieces icing (confectioner’s) sugar

1. Just before serving, whip the cream until firm peaks form. Place in a piping bag fitted with a star nozzle and pipe swirls of cream on the flat side of half the biscuits. Arrange canned or fresh fruit on the cream and top with another biscuit, flat side down. 2. Dust with icing (confectioner’s) sugar.

COOKIES | page 53

(From left) Orange Sunshine Cookies, Powder Puffs.

COOKIES | page 54

Nutty Banana Cookies These light, crunchy eggless cookies are made with fresh mashed banana. Drop Cookies | 30-minute Preparation | 15-minute Baking | Makes 38

I n g re d i e n t s 150 grams | 51/2 ounces | 1 cup plain (all-purpose) flour 1 /4 teaspoon baking powder 1 /4 teaspoon bicarbonate of soda 60 grams | 21/4 ounces | 1/4 cup butter, at room temperature 60 grams | 21/4 ounces | 1/4 cup soft margarine 110 grams | 4 ounces | 1/2 cup castor (superfine) sugar 2 teaspoons lime juice 1 teaspoon grated lemon or orange rind 60 grams | 21/4 ounces | 1/4 cup mashed ripe banana, from 1 ripe pisang rastali or pisang berangan or any other medium-sized bananas pinch of salt 60 grams | 21/4 ounces | 1/2 cup chopped mixed nuts

Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour, baking powder and bicarbonate of soda. 3. Using an electric mixer, at medium speed, cream the butter, margarine, sugar, lime juice and lemon or orange rind until light and fluffy. Beat in the mashed banana until well combined. 4. Stir in the sifted dry ingredients and salt and mix on low speed for 20 seconds until well blended. Stir in the nuts. 5. Drop the batter in teaspoonfuls, spaced 3 cm / 11/4 inches apart, onto the prepared trays. 6. Bake in a preheated 190°C / 370°F oven for 15 minutes or until light brown. Leave the cookies on the trays for 1 minute before transferring them to wire racks to cool. Chef’s note: Always choose ripe bananas to ensure a good flavour.

Oat Crunchies Drop Cookies | 30-minute Preparation | 15–20-minute Baking | Makes 34

I n g re d i e n t s 2 teaspoons baking powder 3 tablespoons cornflour (cornstarch) 1 /2 teaspoon salt 60 grams | 21/4 ounces | 1/4 cup butter 175 grams | 61/4 ounces | 3/4 cup castor (superfine) sugar 2 small eggs, well beaten 1 teaspoon vanilla essence 180 grams | 61/4 ounces | 2 cups rolled oats Method

1. Line baking trays with non-stick baking paper. 2. Sift together the baking powder, cornflour (cornstarch) and salt. 3. Cream the butter and sugar until light. Add the eggs and vanilla essence and beat until well combined. 4. Combine the oats with the sifted dry ingredients and fold into the egg mixture. 5. Drop the batter in rounded teaspoonfuls, spaced at least 6 cm / 21/2 inches apart, onto the prepared trays. 6. Bake in a preheated 175°C / 345°F oven for 15–20 minutes or until golden. Cool on wire racks.

COOKIES | page 55

(From top) Oat Crunchies, Nutty Banana Cookies.

COOKIES | page 56

Special Chocolate Chip Cookies Drop Cookies | 30-minute Preparation | 25-minute Baking | Makes 52

I n g re d i e n t s 230 grams | 81/4 ounces | 11/2 cups plain (all-purpose) flour 1 /2 teaspoon baking powder 1 /2 teaspoon bicarbonate of soda 225 grams | 8 ounces dark chocolate, chopped 75 grams | 21/2 ounces | 1/3 cup vegetable shortening 185 grams | 61/2 ounces | 3/4 cup brown sugar 1 medium egg 120 ml | 4 fl oz | 1/2 cup sour cream 11/2 teaspoons vanilla essence 1 /2 teaspoon salt 50 grams | 13/4 ounces | 1/2 cup pecans, coarsely chopped 50 grams | 13/4 ounces | 1/2 cup hazelnuts, coarsely chopped 225 grams | 8 ounces | 11/4 cups chocolate chips, frozen Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour, baking powder and bicarbonate of soda. 3. Melt the dark chocolate in a heatproof bowl placed over a saucepan of gently simmering water or in a microwave on High for 1 minute. Cool. 4. Cream the vegetable shortening and brown sugar for 1 minute. Add the egg, sour cream and vanilla essence and beat for 1 minute. Mix in the cooled melted chocolate.

5. Add the sifted dry ingredients and salt, mixing until well combined. Stir in the pecans, hazelnuts and chocolate chips. Chill the dough for 30–60 minutes. 6. Using a small ice cream scoop, scoop out balls of dough and place them on the prepared trays, spaced 4–5 cm / 11/2–2 inches apart. Flatten slightly. 7. Bake in a preheated 180°C / 350°F oven for 25 minutes. Cool on wire racks. Chef’s note: If not baking the cookies immediately, store the dough in the refrigerator for up to a week.

The Ultimate Raisin Cookies Drop Cookies | 30-minute Preparation | 20–25-minute Baking | Makes 40

I n g re d i e n t s 175 grams | 61/4 ounces | 11/4 cups plain (all-purpose) flour 1 teaspoon baking powder 3 /4 teaspoon bicarbonate of soda 1 /4 teaspoon salt 85 grams | 3 ounces | 1/3 cup cold unsalted butter, diced 110 grams | 4 ounces | 1/2 cup light muscovado sugar 110 grams | 4 ounces | 1/2 cup granulated sugar 2 small eggs 1 teaspoon vanilla essence 240 grams | 81/2 ounces | 11/2 cups raisins

Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour, baking powder and bicarbonate of soda. Mix in the salt. 3. Cream the butter, muscovado sugar and granulated sugar for 5 minutes until light and fluffy. Beat in the eggs and vanilla essence to form a smooth batter. 4. Fold in the sifted dry ingredients. Stir in the raisins. 5. Drop the batter in heaped teaspoonfuls onto the prepared trays, spaced 5 cm / 2 inches apart. 6. Bake in a preheated 180°C / 350°F oven for 20–25 minutes. Leave the cookies on the trays for 2–3 minutes before transferring them to wire racks to cool. Chef’s note: These cookies are chewy rather than crisp. If you prefer a crisp texture, turn the cookies over after the baking time and bake for another 5–6 minutes.

COOKIES | page 57

(From left) Special Chocolate Chip Cookies, The Ultimate Raisin Cookies, Special Chocolate Chip Cookies.

COOKIES | page 58

Twin Pineapple Tarts with Rich Pastry Pressed or Piped Cookies | 60-minute Preparation | 15-minute Baking | Makes 150

I n g re d i e n t s 50 grams | 13/4 ounces | 2/3 cup milk powder 40 grams | 11/2 ounces | 1/3 cup cornflour (cornstarch) 335 grams | 113/4 ounces | 21/4 cups plain (all-purpose) flour 300 grams | 101/2 ounces | 11/3 cups cold butter, diced 30 grams | 1 ounce | 1/4 cup icing (confectioner’s) sugar, sifted 1 teaspoon vanilla essence 1 large egg yolk, lightly beaten Pineapple Jam*, rolled into small balls Method

1. Line baking trays with non-stick baking paper. 2. Sift together the milk powder, cornflour (cornstarch) and plain (all-purpose) flour. 3. Cream the butter with the icing (confectioner’s) sugar and vanilla essence until light and fluffy. Add the egg yolk and whisk for 30 seconds. 4. Stir in the sifted dry ingredients and beat for 30 seconds or just long enough to form a smooth dough. 5. Spoon the dough into a piping syringe fitted with a star nozzle and pipe S shapes onto the prepared trays. Place two balls of pineapple jam on the centre of each. 6. Bake in a preheated 175°C / 345°F oven for 15 minutes. Cool on wire racks. * See the recipe for Pineapple Tarts with Ground Almond Pastry on page 24.

Viennese Biscuits Pressed or Piped Cookies | 40-minute Preparation | 12–15-minute Baking | Makes 108

I n g re d i e n t s 300 grams | 101/2 ounces | 2 cups plain (all-purpose) flour 1 teaspoon baking powder 200 grams | 7 ounces | 3/4 cup unsalted butter, at room temperature 100 grams | 31/2 ounces | 3/4 cup icing (confectioner’s) sugar, sifted 4 small egg yolks 3 teaspoons vanilla essence 1 small egg white, beaten coarsely chopped nuts: almonds, walnuts, pecans or macademias 175 grams | 61/2 ounces cooking chocolate, melted

Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour and baking powder. 3. Cream the butter and icing (confectioner’s) sugar until light and creamy. Beat in the egg yolks, two at a time, and then the vanilla essence. Fold in the sifted dry ingredients. 4. Spoon the mixture into a piping bag fitted with a star nozzle. Pipe wavy lengths (6 cm / 21/2 inches) onto the prepared trays. Brush with egg white and sprinkle with nuts. 5. Bake in a preheated 180°C / 350°F oven for 12–15 minutes. Cool on wire racks. Dip the ends of each biscuit into melted chocolate and place them on a tray lined with non-stick baking paper. This will prevent the brittle biscuits from breaking when the chocolate sets. Refrigerate for 10 minutes before storing in airtight containers. Chef’s note: You can use salted butter, but the cookies are lighter made with unsalted butter. Since unsalted butter has a short shelf life, check the use-by date when purchasing. These cookies are best stored in the coldest compartment of the refrigerator or freezer.

COOKIES | page 59

Viennese Biscuits, Twin Pineapple Tarts with Rich Pastry.

COOKIES | page 60

Almond Butter Swirl Biscuits These are deliciously short, with a melt-in-the-mouth texture and a nutty crunch. Pressed or Piped Cookies | 45-minute Preparation | 15-minute Baking | Makes 62

I n g re d i e n t s 250 grams | 9 ounces | 12/3 cups plain (all-purpose) flour 3 tablespoons cornflour (cornstarch) 250 grams | 9 ounces | 1 cup cold butter, diced 100 grams | 31/2 ounces | 3/4 cup icing (confectioner’s) sugar, sifted 1 teaspoon vanilla essence coarsely chopped almonds or almond nips

Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour and cornflour. 3. With an electric mixer, cream the butter with the icing (confectioner’s) sugar until light and fluffy. Beat in the vanilla essence. Mix in the sifted dry ingredients and pulse until evenly blended. 4. Spoon the mixture into a piping bag fitted with a star nozzle and pipe S shapes onto the prepared trays. Sprinkle with chopped almonds or almond nips. 5. Bake in a preheated 175°C / 345°F oven for 15 minutes. Cool on wire racks. Chef’s note: It is essential that you bake these biscuits quickly once the mixture is piped. If they stay too long in a warm kitchen, they will lose their shape when baked.

Chocolate Bean Floral Cookies These cookies are buttery, light and crisp. You’ll adore crunching through the nuts and chocolate. They make a wonderful present—that’s if they don’t get eaten first! Pressed or Piped Cookies | 45-minute Preparation | 25-minute Baking | Makes 125

I n g re d i e n t s 200 grams | 7 ounces | 11/3 cups plain (all-purpose) flour 355 grams | 121/5 ounces | 31/4 cups tapioca flour 1 large egg 1 teaspoon vanilla essence 250 grams | 9 ounces | 11/4 cups castor (superfine) sugar 340 grams | 121/4 ounces | 11/2 cups butter, at room temperature chocolate-coated peanut candy 125 small paper cases Method

1. Sift together the plain (all-purpose) flour and tapioca flour. 2. Beat together the egg and vanilla essence. 3. Put the sifted dry ingredients into an electric food processor, add the sugar and beaten egg mixture and mix well. Add the butter and process to form a soft dough. 4. Pipe the dough with a star nozzle into the paper cases. Press a piece of chocolate-coated peanut candy in the centre of each cookie. Arrange the cases on baking trays. 5. Bake in a preheated 175°C / 345°F oven for 25 minutes. Cool on wire racks.

COOKIES | page 61

Chocolate Bean Floral Cookies (in the middle of the plate), Almond Butter Swirl Biscuits (at the sides of the plate and on the board).

COOKIES | page 62

Pineapple Cup Tarts These may take some effort to pipe out, but they are a welcome change from the stamped floral tarts popularly served during the festive season. Pressed or Piped Cookies | 60-minute Preparation | 20–25-minute Baking | Makes 85

I n g re d i e n t s 500 grams | 1 pound, 11/2 ounces | 21/4 cups cold butter, diced 120 grams | 41/4 ounces | 1 cup icing (confectioner’s) sugar, sifted 1 teaspoon vanilla essence 530 grams | 1 pound, 3 ounces | 31/2 cups plain (all-purpose) flour, sifted Pineapple Jam*, rolled into small balls 85 small coloured paper cases Method

1. Cream the butter, icing (confectioner’s) sugar and vanilla essence until light and fluffy. Add the flour and beat just until combined. 2. Using a piping bag fitted with a 5-star nozzle, pipe floral rosettes into the paper cases. Place a ball of pineapple jam in the centre of each. Arrange the cases on baking trays. 3. Bake in a preheated 175°C / 345°F oven for 20–25 minutes. Cool on wire racks. * See the recipe for Pineapple Tarts with Ground Almond Pastry on page 24. Chef’s note: It is best to freeze the balls of pineapple jam to keep them firm. This makes it easier to push them into the centre of the pastry.

Pineapple Roll Tarts Pineapple tarts are firm favourites during festive celebrations such as Hari Raya and Chinese New Year. Most households either make their own or go to great lengths to place orders from the best source. Try making these crisp short-textured tarts. They may take a bit of time, but they are easy to make and will earn you bountiful compliments. Pressed or Piped Cookies | 60-minute Preparation | 25-minute Baking | Makes 100

I n g re d i e n t s 50 grams | 13/4 ounces | 2/3 cup milk powder 40 grams | 11/2 ounces | 1/3 cup cornflour (cornstarch) 365 grams | 13 ounces | 21/2 cups plain (all-purpose) flour 300 grams | 101/2 ounces | 11/3 cups cold butter, diced 30 grams | 1 ounce | 1/4 cup icing (confectioner’s) sugar, sifted 1 teaspoon vanilla essence 1 large egg, lightly beaten Pineapple Jam*, rolled into small cylindrical shapes

Method

1. Line baking trays with non-stick baking paper. 2. Sift together the milk powder, cornflour (cornstarch) and plain (all-purpose) flour. 3. Cream the butter with the icing (confectioner’s) sugar and vanilla essence until light and fluffy. Add the egg and beat for 30 seconds. 4. Stir in the sifted dry ingredients and beat for 30 seconds or just long enough to bind into a smooth dough. 5. Spoon the dough into a piping syringe fitted with a ribbon disc and pipe ribbon lengths about 10 cm / 4 inches long. Place a piece of pineapple jam on one end of the pastry and roll the pastry to encase the jam. 6. Place on the prepared trays and bake in a preheated 175°C / 345°F oven for 25 minutes. Cool on wire racks. * See the recipe for Pineapple Tarts with Ground Almond Pastry on page 24.

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(From top) Pineapple Cup Tarts, Pineapple Roll Tarts.

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Almond Rope Macaroons These are crisp macaroons with an aromatic nutty flavour that will appeal to both young and old. Pressed or Piped Cookies | 30-minute Preparation | 25-minute Baking | Makes 65

I n g re d i e n t s 2 small egg whites, at room temperature 180 grams | 61/4 ounces | 3/4 cup castor (superfine) sugar 180 grams | 61/4 ounces | 2 cups ground almonds cornflour (cornstarch) 60 grams | 21/4 ounces | 3/4 cup chopped or sliced almonds Method

1. Line baking trays with non-stick baking paper. 2. In an electric mixer, using a balloon whisk at high speed, whisk the egg whites until soft peaks form. Gradually add the sugar and whisk until dissolved or until the mixture is stiff. Fold in the ground almonds. 3. Spoon the mixture into an icing bag fitted with a 1-cm / 1/2-inch diameter plain nozzle. Lightly dust the prepared trays with cornflour (cornstarch). 4. Pipe 5-cm / 2-inch decorative lengths or zigzags onto the trays, spaced 2 cm / 3/4 inches apart. Sprinkle with chopped or sliced almonds. 5. Bake in a preheated 175°C / 345°F oven for 25 minutes until firm. Cool on wire racks. Chef’s note: Finely ground roasted peanuts may be used instead of ground almonds. Be sure to have the egg at room temperature, as the protein will expand more rapidly when the egg whites are not chilled. When whipping the egg whites, do so in a very clean mixing bowl. Add the sugar gradually, a little at a time, after the egg whites have reached fluffy peaks. If you add the sugar before the whites are at the soft peak stage, or if you add it too quickly or in one go, you will have a ‘watery’ mixture and the meringues or macaroons you bake will be flat. At the soft peak stage, the beaten whites are shiny. If you beat further they will be very stiff and dry and break out in blobs.

Eggless Pineapple Tarts These melt-in-the-mouth tarts are bound to become a family favourite. Pressed or Piped Cookies | 60-minute Preparation | 15-minute Baking | Makes 125

I n g re d i e n t s 50 grams | 13/4 ounces | 2/3 cup milk powder 85 grams | 3 ounces | 3/4 cup cornflour (cornstarch) 320 grams | 111/2 ounces | 21/4 cups plain (all-purpose) flour 300 grams | 101/2 ounces | 11/3 cups butter, at room temperature 30 grams | 1 ounce | 1/4 cup icing (confectioner’s) sugar, sifted 1 teaspoon vanilla essence Pineapple Jam*, rolled into small balls

Method

1. Line baking trays with non-stick baking paper. 2. Sift together the milk powder, cornflour (cornstarch) and plain (all-purpose) flour. 3. Cream the butter, icing (confectioner’s) sugar and vanilla essence until light and fluffy. Beat in the sifted dry ingredients. 4. Spoon the mixture into a piping syringe fitted with a star nozzle and pipe small S shapes onto the baking trays. Place two balls of pineapple jam in the centre of each. 5. Place on baking trays and bake in a preheated 165°C / 330°F oven for 15 minutes or until light golden. Cool on wire racks. * See the recipe for Pineapple Tarts with Ground Almond Pastry on page 24. Chef’s note: These tarts are best stored in the refrigerator. Pipe the mixture as soon as possible after making it. The longer you keep it the harder it will be, as the cornflour (cornstarch) tends to absorb the butter, making the mixture hard.

COOKIES | page 65

(From top) Eggless Pineapple Tarts, Almond Rope Macaroons, Eggless Pineapple Tarts.

COOKIES | page 66

Butter Almond Crispies Pressed or Piped Cookies | 45-minute Preparation | 15-minute Baking | Makes 125

I n g re d i e n t s 2 tablespoons cornflour (cornstarch) 210 grams | 71/2 ounces | 11/2 cups plain (all-purpose) flour 250 grams | 9 ounces | 1 cup cold butter, diced 100 grams | 31/2 ounces | 3/4 cup icing (confectioner’s) sugar, sifted 1 teaspoon vanilla essence 100 grams | 31/2 ounces | 1 cup ground almonds heart-shaped or multi-coloured sugar dragées Method

1. Line baking trays with non-stick baking paper. 2. Sift together the cornflour (cornstarch) and plain (all-purpose) flour. 3. With an electric mixer, cream the butter, icing (confectioner’s) sugar and vanilla essence until light and fluffy. Add the sifted dry ingredients and then the ground almonds, pulsing until evenly combined. 4. Spoon the mixture into a piping bag fitted with a medium 6-point star nozzle. Pipe S shapes with the loops close together onto the prepared trays. Sprinkle sugar dragées on top. 5. Bake in a preheated 175°C / 345°F oven for 15 minutes or until light golden. Cool on wire racks.

Butter Cookies These are deliciously buttery and short. They look pretty filled with jam. Pressed or Piped Cookies | 30-minute Preparation | 12–15-minute Baking | Makes 50

Method

I n g re d i e n t s 3

3

270 grams | 9 /4 ounces | 1 /4 cups plain (all-purpose) flour 1 teaspoon baking powder 240 grams | 81/2 ounces | 1 cup butter, at room temperature 90 grams | 31/4 ounces | 3/4 cup icing (confectioner’s) sugar, sifted 2 teaspoons vanilla essence 30 grams | 1 ounce | 1/3 cup roasted sesame seeds ready-to-use strawberry jam or any favourite flavour

1. Line baking trays with non-stick baking paper. 2. Sift together the flour and baking powder. 3. Mix the butter, icing (confectioner’s) sugar, vanilla essence and sifted dry ingredients in an electric mixer. Beat on lowest speed for 10 seconds. Increase the speed to medium and beat for 5 minutes until the mixture is smooth and light. 4. Spoon the mixture into a cookie press or an icing pipe fitted with a large star nozzle. Pipe 2.5-cm / 1-inch diameter circles onto the prepared trays, starting from the centre and leaving a 0.5-cm / 1/4-inch hollow in the centre. Fill each hollow with 1/4 teaspoon jam. 5. Bake in a preheated 175°C / 345°F oven for 12–15 minutes or until light golden. Leave the cookies on the trays for 2 minutes before transferring them carefully with a flat spatula to wire racks to cool. Chef’s note: You can also decorate the centres with roasted hazelnuts in addition to the jam.

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(From top) Butter Cookies, Butter Almond Crispies.

COOKIES | page 68

Rosette Cookies These dainty cookies are perfect when friends drop by for afternoon tea. Pressed or Piped Cookies | 45-minute Preparation | 15–20-minute Baking | Makes 50

I n g re d i e n t s 180 grams | 61/4 ounces | 11/4 cups plain (all-purpose) flour 1 teaspoon baking powder 2 hard-boiled egg yolks 1 egg yolk 75 grams | 21/2 ounces | 2/3 cup icing (confectioner’s) sugar, sifted 2 tablespoons castor (superfine) sugar 120 grams | 41/4 ounces | 1/2 cup butter, at room temperature 1 teaspoon vanilla essence 50 chocolate chips Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour and baking powder. 3. Press the hard-boiled egg yolks through a fine sieve into the bowl of an electric mixer. Add the fresh egg yolk together with the icing (confectioner’s) sugar and castor (superfine) sugar. 4. Gradually work in the butter and vanilla essence with a spoon. Mix in the sifted dry ingredients just until combined. Turn on the mixer at low speed and beat for 1 minute or until smooth. 5. Spoon the mixture into a cookie press or icing tube fitted with a star nozzle and pipe rosettes onto the prepared trays. Press a chocolate chip into the centre of each. 6. Bake in a preheated 175°C / 345°F oven for 15–20 minutes. Leave the cookies on the trays for 1 minute before transferring them to wire racks to cool.

Sesame Seed Cookies Pressed or Piped Cookies | 30-minute Preparation | 15-minute Baking | Makes 60

I n g re d i e n t s 120 grams | 41/4 ounces | 3/4 cup plain (all-purpose) flour 120 grams | 41/4 ounces | 3/4 cup self-raising flour 1 /2 teaspoon baking powder 90 grams | 31/4 ounces | 1/3 cup butter, at room temperature 90 grams | 31/4 ounces | 1/3 cup vegetable shortening 150 grams | 51/2 ounces | 3/4 cup castor (superfine) sugar 1 egg yolk 1 /4 teaspoon salt 1 teaspoon vanilla essence 1 tablespoon milk 90 grams | 31/4 ounces | 1 cup roasted sesame seeds

Method

1. Line baking trays with non-stick baking paper. 2. Sift together the plain (all-purpose) flour, self-raising flour and baking powder. 3. With an electric mixer, at medium speed, cream the butter, vegetable shortening and sugar until light and fluffy. Beat in the egg yolk, salt and vanilla essence. 4. Stir in the sifted dry ingredients with a metal spoon. Beat in the milk on lowest speed for 15 seconds, then add 60 grams / 21/4 ounces / 2/3 cup sesame seeds. 5. Spoon the mixture into a piping bag or icing tube fitted with a 5-star nozzle and pipe 5-cm / 2-inch ovals onto the prepared trays. Sprinkle with remaining sesame seeds. 6. Bake in a preheated 175°C / 345°F oven for 15 minutes, until light golden. Leave the cookies on the trays for 1 minute before transferring them to wire racks to cool.

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(From top) Sesame Seed Cookies, Rosette Cookies.

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Chocolate Chip Surprises These are excellent for morning coffee or afternoon tea.

Method

Pressed or Piped Cookies | 30-minute Preparation | 25–30-minute Baking | Makes 18

I n g re d i e n t s 150 grams | 51/2 ounces cooking chocolate 250 grams | 9 ounces | 1 cup cold butter, cut into small pieces 1 teaspoon vanilla essence 60 grams | 21/4 ounces | 1/2 cup icing (confectioner’s) sugar, sifted 250 grams | 9 ounces | 12/3 cups plain (all-purpose) flour, sifted 60 grams | 21/4 ounces | 1/3 cup semi-sweet chocolate chips ready-to-use strawberry jam 18 paper cases Method

1. Arrange the paper cases in patty tins. 2. Melt the cooking chocolate in a heatproof bowl placed over a saucepan of gently simmering water or in a microwave on High for 45 seconds. Cool slightly. 3. Cream the butter and vanilla essence until soft, then beat in the icing (confectioner’s) sugar until light and fluffy. Stir in the flour and beat until smooth. 4. Spoon half the mixture into a piping bag fitted with a large star nozzle. Stir chocolate chips into the remaining half. 5. Spread 1 teaspoon of chocolate chip mixture in the base of each paper case. Pipe with whirls of plain mixture, leaving a slight hollow in the centre. Fill the centre with strawberry jam.

6. Bake in a preheated 190°C / 370°F oven for 25–30 minutes until the topping is golden brown. Leave in the tins for 15 minutes, then carefully transfer the cookies to wire racks to cool. Decorate with melted chocolate. Chef’s note: These cookies should be stored in the refrigerator.

Orange Almond Cookies Pressed or Piped Cookies | 30-minute Preparation | 15-minute Baking | Makes 50

I n g re d i e n t s 150 grams | 51/2 ounces | 1 cup plain (all-purpose) flour 3 /4 teaspoon baking powder 125 grams | 41/2 ounces | 1/2 cup butter or margarine, at room temperature 90 grams | 31/4 ounces | 3/4 cup icing (confectioner’s) sugar, sifted + extra for dusting (optional) 1 small egg yolk 11/2 tablespoons milk grated rind of 1 orange 1 teaspoon vanilla essence 30 grams | 1 ounce | 1/3 cup ground almonds 1 /4 teaspoon salt

1. Line baking trays with non-stick baking paper. 2. Sift together the flour and baking powder. 3. With an electric mixer, at medium speed, whisk the butter or margarine until creamy. Stir in 90 grams / 31/4 ounces / 3/4 cup icing (confectioner’s) sugar with a spoon until incorporated. This is to prevent the icing (confectioner’s) sugar from flying out of the bowl when the mixer is turned on. 4. Beat at medium speed for 1 minute, then add the egg yolk and continue beating for another minute or until light and fluffy. 5. Add the milk, orange rind and vanilla essence and beat just until combined. Stir in the sifted dry ingredients, ground almonds and salt and beat on low speed for 20 seconds until evenly combined. 6. Spoon the mixture into a cookie pipe or an icing tube fitted with a plain 1-cm / 1/2-inch nozzle. Pipe 6-cm / 21/2-inch ovals, spaced 2 cm / 3/4 inch apart, onto the prepared trays. Pinch decorative designs on the surface of each cookie with a pastry pincer. 7. Bake in a preheated 175°C / 345°F oven for 15 minutes until light golden. Leave the cookies on the trays for 1 minute before transferring them to wire racks to cool. 8. Serve the cookies plain or dusted with icing (confectioner’s) sugar. To do this, place a sheet of clean baking paper under the wire rack. Sift icing (confectioner’s) sugar generously over the cookies.

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(From top) Chocolate Chip Surprises, Orange Almond Cookies.

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Coffee Cookies These are light and crisp cookies with a wonderful coffee aroma. Pressed or Piped Cookies | 45-minute Preparation | 25–30-minute Baking | Makes 100

I n g re d i e n t s 500 grams | 1 pound, 11/2 ounces | 31/3 cups plain (all-purpose) flour 1 teaspoon baking powder 375 grams | 131/2 ounces | 12/3 cups cold butter, diced 200 grams | 7 ounces | 1 cup castor (superfine) sugar 2 medium egg yolks 2 tablespoons condensed milk 2 tablespoons instant coffee granules, finely powdered in a coffee mill raisins Method

1. Line baking trays with non-stick baking paper. 2. Sift together the flour and baking powder. 3. Cream the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, until creamy. Beat in the condensed milk and coffee powder. Fold in the sifted dry ingredients until well combined. 4. Spoon the dough into a piping syringe fitted with a star nozzle and pipe rosettes onto the prepared trays. Press a raisin into the centre of each. 5. Bake in a preheated 175°C / 345°F oven for 25 minutes. If the cookies are soft in the centre, turn them over and bake for a further 5 minutes. Cool on wire racks.

Ribbon Biscuits These delectable crisp biscuits are light as feathers. Pressed or Piped Cookies | 60-minute Preparation | 15-minute Baking | Makes 200

I n g re d i e n t s 1 large egg 1 large egg yolk 1 teaspoon vanilla essence 200 grams | 7 ounces | 11/3 cups plain (all-purpose) flour 185 grams | 61/2 ounces | 13/4 cups tapioca flour 120 grams | 41/4 ounces | 1 cup custard powder 250 grams | 9 ounces | 11/4 cups castor (superfine) sugar 340 grams | 121/4 ounces | 11/2 cups butter, at room temperature

1. Line baking trays with non-stick baking paper. 2. Beat together the egg, egg yolk and vanilla essence. 3. Sift the plain (all-purpose) flour, tapioca flour and custard powder into the bowl of an electric food processor fitted with a cutting blade. Add the sugar and whisk for a few seconds until evenly combined. 4. Add the egg mixture and blend for 1 minute. Add the butter and process until the mixture binds into a soft dough. 5. Using a push-cookie pump (a metal cylinder with a wooden baton) fitted with a serrated biscuit plate, pipe into 5–6-cm / 2–21/2-inch lengths on the prepared trays. 6. Bake in a preheated 175°C / 345°F oven for 15 minutes or until golden. Cool on wire racks. Chef’s note: The pastry dough is rather stiff, but it is easy to pipe using a push-cookie pump (see illustration). These biscuits are best made with canned butter for a more pronounced buttery flavour.

1 Chef’s note: It is easy to pipe the dough if you use a big 7-point star nozzle.

Method

2

3

4

1. Wooden baton to push the dough. 2. Metal cylinder. 3. Metal serrated plate. 4. Lid to hold the plate.

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(From left) Ribbon Biscuits, Coffee Cookies.

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The Ultimate Apple Slices Slices or Bar Cookies | 45-minute Preparation | 60-minute Baking | Makes 30

I n g re d i e n t s 225 grams | 43/4 ounces | 11/2 cups self-raising flour 135 grams | 43/4 ounces | 2/3 cup cold butter, diced pinch of salt 60 ml | 2 fl oz | 1/4 cup cold water 2 tablespoons ready-to-use apricot jam 50 grams | 13/4 ounces | 1/2 cup hazelnuts, coarsely chopped 1 /4 teaspoon ground mixed spice Apple Filling* and Topping Pastry** cinnamon sugar, made by mixing 3 tablespoons granulated sugar with a pinch of ground cinnamon Method

1. Line the base of a 23 x 30-cm / 9 x 113/4-inch rectangular pan with non-stick baking paper. 2. Sift the flour into the bowl of an electric food processor fitted with a cutting blade and add the butter and salt. Process until the mixture is crumbly. Turn out into a mixing bowl and add the cold water. Mix by hand to form a firm dough. Place in a plastic bag or cover with cling wrap and chill for at least 30 minutes. 3. Roll out the pastry between two plastic sheets to fit the prepared pan. Place the pastry in the pan and spread with apricot jam. Sprinkle with hazelnuts and mixed spice. 4. Carefully drain the juice from the Apple Filling. Spread evenly over the hazelnuts. 5. Coarsely grate the Topping Pastry with a large-holed hand grater and sprinkle over the Apple Filling. (If the the pastry tends to melt in the hand while grating, return it to the freezer until firm again). Sprinkle with cinnamon sugar. 6. Bake in a preheated oven at 175°C / 345°F for 1 hour or until golden. Cool in the pan and then cut into rectangles.

*Apple Filling 5 medium green apples, peeled, cored and sliced 1 dessertspoon lemon juice grated rind of 1 lemon 2 tablespoons plain (all-purpose) flour 1 tablespoon diced cold butter

1

/2 teaspoon baking powder 200 grams | 7 ounces | 3/4 cup butter 110 grams | 4 ounces | 1/2 cup castor (superfine) sugar 2 tablespoons ready-to-use apricot jam 50 grams | 13/4 ounces | 1/2 cup coarsely chopped walnuts or pecans Apricot Filling*

Method

Method

Mix the apples, lemon juice and lemon rind in a mixing bowl. Stir in the flour and butter. Set aside.

1. Line the base of an 18 x 27-cm / 7 x 101/2-inch shallow rectangular pan with non-stick baking paper. Grease the paper and the sides of the pan. 2. Sift together the self-raising flour, wholemeal (whole wheat) flour and baking powder. 3. Cream the butter and sugar until light and fluffy. Add the sifted dry ingredients and mix to form a soft dough. 4. Place one-third of the dough in a freezer bag and shape it into a rectangular block. Freeze for 1 hour. Roll out the remaining dough to fit the base of the prepared pan. Refrigerate while preparing the filling. 5. Spread the apricot jam on the pastry base and sprinkle with nuts. Top with the Apricot Filling. 6. Remove the frozen dough and chop it into small raisin-sized pieces. Sprinkle over the Apricot Filling. 7. Bake in a preheated 175°C / 345°F oven for 30–35 minutes or until golden. Cool and cut into squares.

**Topping Pastry 225 grams | 43/4 ounces | 11/2 cups plain (all-purpose) flour, sifted 85 grams | 3 ounces | 1/3 cup cold butter, diced pinch of salt 125 ml | 4 fl oz | 1/2 cup cold water Method

1. Place the flour, butter and salt in an electric food processor fitted with a cutting blade. Process until the mixture is crumbly. Add the cold water and process until combined. 2. Turn out onto a lightly floured surface and knead until smooth. Place in a small plastic bag and freeze for at least 30 minutes.

Wholemeal (Whole Wheat) Apricot Slices Slices or Bar Cookies | 45-minute Preparation | 30–35-minute Baking | Makes 24

I n g re d i e n t s 150 grams | 51/2 ounces | 1 cup self-raising flour 150 grams | 51/2 ounces | 1 cup wholemeal (whole wheat) flour

*Apricot Filling 200 grams | 7 ounces | 12/3 cups dried apricots, finely chopped 2 teaspoons honey 180 ml | 6 fl oz | 3/4 cup water Method

Combine the apricots, honey and water in a small saucepan and stir over medium heat until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes or until the liquid has reduced and the mixture thickens. Cool.

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(From top) The Ultimate Apple Slices, Wholemeal (Whole Wheat) Apricot Slices, The Ultimate Apple Slices.

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Apricot Oat Crumble Slices Slices or Bar Cookies | 30-minute Preparation | 40–50-minute Baking | Makes 35

Base (evenly combined) 1

150 grams | 5 /2 ounces | 1 cup plain (all-purpose) flour 75 grams | 21/2 ounces | 1/3 cup castor (superfine) sugar 90 grams | 31/4 ounces | 1/3 cup butter, melted Filling 200 grams | 7 ounces | 12/3 cups dried apricots, chopped 250 ml | 8 fl oz | 1 cup water 55 grams | 2 ounces | 1/4 cup castor (superfine) sugar Oat Crumble (well combined) 100 grams | 31/2 ounces | 1/3 cup butter, melted 115 grams | 4 ounces | 11/3 cups quick-cooking oats 75 grams | 21/2 ounces | 1/2 cup plain (all-purpose) flour, sifted 100 grams | 31/2 ounces | 1/2 cup brown sugar Method

1. Line and grease an 18 x 27.5-cm / 71/8 x 103/4-inch lamington pan. 2. Press the base into the prepared pan. Bake in a preheated 175°C / 345°F oven for 20–25 minutes or until lightly browned. Cool. 3. Combine the filling ingredients in a small saucepan and simmer uncovered over low heat, stirring occasionally, for 10 minutes or until thick. Cool. 4. Spread the filling evenly over the cooked base. Sprinkle with the oat crumble. 5. Bake in a preheated 175°C / 345°F oven for 20–25 minutes until lightly browned. Cool in the pan and then cut into squares.

Coconut Orange Slices Slices or Bar Cookies | 30-minute Preparation | 35-minute Baking | Makes 15

I n g re d i e n t s 1 medium egg yolk 1 tablespoon water 1 teaspoon vanilla essence 75 grams | 21/2 ounces | 1/2 cup plain (all-purpose) flour 75 grams | 21/2 ounces | 1/2 cup self-raising flour 2 tablespoons butter 60 grams | 21/4 ounces | 1/4 cup castor (superfine) sugar 2 tablespoons ready-to-use jam, any flavour Coconut-Orange Topping* 4 large red glacé cherries, quartered raisins Method

1. Grease the sides and line the base of an 18 x 27.5-cm / 71/8 x 103/4-inch lamington pan with non-stick baking paper. 2. Combine the egg yolk, water and vanilla essence and set aside. 3. Sift the plain (all-purpose) flour and self-raising flour into a mixing bowl. Rub in the butter with a pastry cutter or a knife until the mixture resembles fine breadcrumbs. 4. Stir in the sugar. Add the egg yolk mixture and mix to form a soft dough. Spread over the base of the prepared pan. Prick with a fork.

5. Bake in a preheated 175°C / 345°F oven for 12 minutes until lightly browned. Remove and cool. Leave the oven on. 6. Spread the jam evenly over the pastry. Cover it with the CoconutOrange Topping. Mark the top lightly into 15 squares with the back of a knife. Press a piece of cherry and a few raisins into the centre of each square. 7. Bake for 20 minutes until lightly browned. Cool and cut into squares.

*Coconut-Orange Topping 100 grams | 31/2 ounces | 11/3 cups desiccated coconut 75 grams | 23/4 ounces | 2/3 cup castor (superfine) sugar 1 small egg 1 tablespoon orange juice 1 /2 tablespoon rum (optional) 1 small egg white 15 grams | 1/2 ounce | 1/8 cup plain (all-purpose) flour, sifted Method

1. Combine the coconut, sugar, egg, orange juice and rum (optional) in a saucepan and stir over low heat for 3 minutes until sticky. Cool. 2. Whisk the egg whites with an electric mixer until soft peaks form. Fold into the cooled coconut mixture together with the flour.

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(From top) Coconut Orange Slices, Apricot Oat Crumble Slices.

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Chocolate Fudge Slices A chocolaty half-cake, half-cookie slice filled with mixed fruit and nuts. Slices or Bar Cookies | 30-minute Preparation | 30–35-minute Baking | Makes 30

I n g re d i e n t s 1

1

180 grams | 6 /4 ounces | 1 /4 cups plain (all-purpose) flour 60 grams | 21/4 ounces | 2/3 cup cocoa powder 480 grams | 1 pound, 11/4 ounces | 21/4 cups castor (superfine) sugar 1 teaspoon salt 180 grams | 61/4 ounces | 3/4 cup butter, softened 4 medium eggs 2 teaspoons vanilla essence 120 grams | 41/4 ounces | 1 cup chopped nuts: pistachios or cashew nuts 40 grams | 11/2 ounces | 1/4 cup dried mixed fruit icing sugar (optional) Method

1. Line two 18 x 27.5-cm / 71/8 x 103/4inch lamington pans with non-stick baking paper. 2. Sift the flour and cocoa powder into a mixing bowl. Add the sugar, salt, butter, eggs and vanilla essence and beat for 2 minutes with an electric mixer. Stir in the nuts and mixed fruit. 3. Spread evenly in the prepared pans. 4. Bake in a preheated 175°C / 345°F oven for 30–35 minutes. Cool and cut into slices. 5. If desired, dust with icing sugar.

Fig, Apricot and Oat Bars Slices or Bar Cookies | 40-minute Preparation | 35-minute Baking | Makes 28

I n g re d i e n t s 60 grams | 21/4 ounces | 1/3 cup plain (all-purpose) flour 1 teaspoon bicarbonate of soda 80 grams | 23/4 ounces | 1/2 cup wholemeal (whole wheat) flour 1 large lemon 200 ml | 63/4 fl oz | 7/8 cup water 240 grams | 81/2 ounces | 23/4 cups + 25 grams | 1 ounce | 1/3 cup rolled oats 210 grams | 7 ounces | 1 cup muscovado or dark brown sugar 175 grams | 61/4 ounces | 3/4 cup margarine, melted and cooled 100 grams | 31/2 ounces | 3/4 cup dried figs, chopped 100 grams | 31/2 ounces | 3/4 cup dried apricots, chopped 10 grams | 1/3 ounce | 1/3 cup cereal: cornflakes or rice bubbles, crushed

Method

1. Line a 21.5-cm / 81/2-inch square pan with non-stick baking paper. 2. Sift together the plain (all-purpose) flour, bicarbonate of soda and wholemeal (whole wheat) flour. 3. Remove the rind from half the lemon using a potato peeler, and finely grate the remainder. Set the grated rind aside. Place the lemon strips into a saucepan. Strain the lemon juice into the saucepan. 4. Add the water and bring to a boil. Cover and simmer for 15 minutes until the mixture thickens. Discard the lemon strips. There should be approximately 50 ml / 12/3 fl oz / 1 /8 cup boiled juice. Cool. 5. Place the sifted dry ingredients into a mixing bowl together with 240 grams / 81/2 ounces / 23/4 cups oats, grated lemon rind and sugar. Mix well. 6. Combine the cooled lemon juice with the melted margarine and pour into the oat mixture. Stir until the mixture is evenly combined. 7. Press half the mixture firmly into the base of the pan. Spread dried figs and apricots on top. Cover with the remaining oat mixture and press down firmly. Sprinkle 25 grams / 1 ounce / 1/3 cup oats and cereal on top. 8. Bake in a preheated 190°C / 370°F oven for 35 minutes or until golden. 9. Cool in the pan for 20 minutes. Turn out on a wire rack to cool completely. Cut into rectangles. Chef’s note: Prunes may be used instead of figs for variation.

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(From top) Fig, Apricot and Oat Bars, Chocolate Fudge Slices.

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Golden Oat and Apricot Crispies Slices or Bar Cookies | 20-minutes Preparation | 35–40-minute Baking | Makes 60

I n g re d i e n t s 340 grams | 121/4 ounces | 11/2 cups butter 210 grams | 71/2 ounces | 1 cup brown sugar 110 ml | 33/4 fl oz | 1/2 cup golden syrup 250 grams | 9 ounces | 3 cups rolled oats 60 grams | 21/4 ounces | 1/2 cup chopped dried apricots Method

1. Grease a 23 x 33-cm / 9 x 13-inch baking tray. 2. In a saucepan, melt the butter, brown sugar and golden syrup. Remove from heat as soon as the butter melts. 3. Stir in the oats and apricots. Spread the mixture in the prepared tray. 4. Bake in a preheated 190°C / 370°F oven for 35–40 minutes until golden brown. 5. Remove from the oven, cut into small rectangles and leave in the tray to cool. When completely cool, lift the cookies out of the tray and store in an airtight container.

Marmalade and Hazelnut Slices Slices or Bar Cookies | 20-minute Preparation | 25–30-minute Baking | Makes 42

I n g re d i e n t s 240 grams | 81/2 ounces | 12/3 cups self-raising flour 150 grams | 51/2 ounces | 2/3 cup cold butter, diced 50 grams | 13/4 ounces | 1/4 cup castor (superfine) sugar 1 large egg yolk, beaten 180 ml | 6 fl oz | 3/4 cup marmalade Hazelnut Filling* 60 grams | 21/4 ounces | 1/2 cup hazelnuts, halved icing sugar Method

1. Grease the sides and line the base of a 23 x 30-cm / 9 x 113/4-inch Swiss roll pan. 2. Sift the flour into the bowl of an electric food processor fitted with a cutting blade and add the butter. Blend until the mixture is crumbly. Stir in the sugar.

3. Turn out into a mixing bowl. Make a well in the centre and mix in the egg yolk to bind. Form into a ball. 4. Press the dough into the prepared pan. Spread out by rolling lightly with a small pastry roller. Cover with plastic wrap and chill for 30 minutes. 5. Spread the marmalade evenly over the chilled dough. Top with Hazelnut Filling, spreading evenly with the back of a spoon. (Never mind if there are gaps; the mixture will spread when baked.) Sprinkle the hazelnut halves on top. 6. Bake in a preheated 180°C / 350°F oven for 25–30 minutes until golden. Cut into rectangles. Remove and cool on a wire rack. 7. Sprinkle with icing sugar before serving.

*Hazelnut Filling 100 grams | 31/2 ounces | 1/2 cup butter 100 grams | 31/2 ounces | 1/2 cup castor (superfine) sugar 2 medium eggs 100 grams | 31/2 ounces | 1 cup ground hazelnuts 2 tablespoons plain (all-purpose) flour, sifted Method

Cream the butter and sugar until light and fluffy. Beat in the eggs and fold in the ground hazelnuts and flour.

COOKIES | page 81

(From top) Golden Oat and Apricot Crispies, Marmalade and Hazelnut Slices, Golden Oat and Apricot Crispies.

COOKIES | page 82

Coconut Strawberry Slices Slices or Bar Cookies | 30-minute Preparation | 45-minute Baking | Makes 16

Base 135 grams | 43/4 ounces | 1 cup self-raising flour 75 grams | 21/2 ounces | 1/3 cup cold butter, diced 2 tablespoons cold water 60 ml | 2 fl oz | 1/4 cup ready-to-use strawberry jam Coconut Topping* poppy seeds fresh fruits: mangoes, strawberries Method

1. Line the base of an 18 x 27.5-cm / 71/8 x 103/4-inch lamington pan with non-stick baking paper. 2. Sift the flour into a mixing bowl and rub in the butter using a pastry cutter until the mixture resembles fine breadcrumbs. 3. Add cold water to form a soft dough. Roll out the dough between two plastic sheets to fit the base of the pan. 4. Transfer to the prepared pan and prick well with a fork. Bake in a preheated 175°C / 345°F oven for 10 minutes. Cool. 5. Spread strawberry jam evenly over the pastry. Cover it with Coconut Topping. 6. Bake in a preheated 175°C / 345°F oven for 35 minutes or until the topping is golden brown. Cool, sprinkle with poppy seeds and top with pieces of fresh fruits. Cut into slices.

*Coconut Topping 225 grams | 8 ounces | 1 cup freshly grated peeled coconut 135 grams | 43/4 ounces | 2/3 cup castor (superfine) sugar 1 tablespoon water 4 large egg whites 45 grams | 11/2 ounces | 1/3 cup plain (all-purpose) flour, sifted

Method

1. In a medium saucepan, combine the coconut, sugar, water and 1 egg white. Stir over medium heat until the mixture becomes moist and lumpy, approximately 5–6 minutes. Do not let the mixture brown. 2. In a bowl, whisk the remaining 3 egg whites until firm peaks form. Fold into the warm coconut mixture. Stir in the flour and spread coconut mixture over the jam on the pastry.

Double Chocolate Shortbread These are layered shortbread slices filled with almonds and smothered with chocolate. Slices or Bar Cookies | 40-minute Preparation | 45-minute Baking | Makes 24

I n g re d i e n t s 270 grams | 93/4 ounces | 13/4 cups plain (all-purpose) flour 60 grams | 21/4 ounces | 1/2 cup cornflour (cornstarch) 30 grams | 1 ounce | 1/3 cup rice flour 1 /2 teaspoon bicarbonate of soda 1 /2 teaspoon baking powder 100 grams | 31/2 ounces | 1/2 cup castor (superfine) sugar pinch of salt 240 grams | 81/2 ounces | 1 cup butter, melted 190 grams | 63/4 ounces plain chocolate, chopped 30 grams | 1 ounce | 1/3 cup almond flakes 2 tablespoons chocolate rice 6 walnuts, quartered

Method

1. Grease the sides and line the base of an 18 x 27.5-cm / 71/8 x 103/4-inch lamington pan with non-stick baking paper. 2. Sift the plain (all-purpose) flour, cornflour (cornstarch), rice flour, bicarbonate of soda and baking powder into a mixing bowl and stir in the sugar, salt and butter. Mix well with a spoon to form a soft dough. 3. Divide the dough into two equal portions. Mix one half with 90 grams / 31/4 ounces chopped chocolate and press into the base of the pan. To smooth the surface, place a plastic sheet over the dough and lightly roll with a small wooden roller. Sprinkle with almond flakes. 4. Roll out the plain half of dough between two plastic sheets, and place over the almond-topped pastry. 5. Bake in a preheated 165°C / 330°F oven for 45 minutes or until lightly browned. Remove from the oven and prepare the topping. 6. Melt the remaining 100 grams / 31/2 ounces chocolate in a heatproof bowl over gently simmering water. While still warm, spread over the shortbread. Sprinkle with chocolate rice. 7. Mark the shortbread into 24 pieces while still warm. Decorate each slice with walnuts. 8. Store in an airtight container in the refrigerator. Bring to room temperature before serving.

COOKIES | page 83

(From top) Double Chocolate Shortbread, Coconut Strawberry Slices.

COOKIES | page 84

Weights & Measures Quantities for this book are given in Metric, Imperial and American (spoon and cup) measures. Standard spoon and cup measurements used are: 1 teaspoon = 5 ml, 1 dessertspoon = 10 ml, 1 tablespoon = 15 ml, 1 cup = 250 ml. All measures are level unless otherwise stated.

LENGTH Metric

Imperial

0.5 cm 1 cm 1.5 cm 2.5 cm

1

/4 inch /2 inch 3 /4 inch 1 inch 1

OVEN TEMPERATURE LIQUID AND VOLUME MEASURES Metric

Imperial

American

5 ml 10 ml 15 ml 60 ml 85 ml 90 ml 125 ml 180 ml 250 ml 300 ml 375 ml 435 ml 500 ml 625 ml 750 ml 1 litre 1.25 litres

1

1 teaspoon 1 dessertspoon 1 tablespoon 1 /4 cup (4 tablespoons) 1 /3 cup 3 /8 cup (6 tablespoons) 1 /2 cup 3 /4 cup 1 cup 11/4 cups 11/2 cups 13/4 cups 2 cups 21/2 cups 3 cups 4 cups 5 cups

/6 fl oz 1 /3 fl oz 1 /2 fl oz 2 fl oz 21/2 fl oz 3 fl oz 4 fl oz 6 fl oz 8 fl oz 10 fl oz (1/2 pint) 12 fl oz 14 fl oz 16 fl oz 20 fl oz (1 pint) 24 fl oz (11/5 pints) 32 fl oz (13/5 pints) 40 fl oz (2 pints)

DRY MEASURES Metric

Imperial

30 grams 45 grams 55 grams 70 grams 85 grams 100 grams 110 grams 125 grams 140 grams 280 grams 450 grams 500 grams 700 grams 800 grams 1 kilogram 1.5 kilograms 2 kilograms

1 ounce 11/2 ounces 2 ounces 21/2 ounces 3 ounces 31/2 ounces 4 ounces 41/2 ounces 5 ounces 10 ounces 16 ounces (1 pound) 1 pound, 11/2 ounces 11/2 pounds 13/4 pounds 2 pounds, 3 ounces 3 pounds, 41/2 ounces 4 pounds, 6 ounces

Very slow Slow Moderately slow Moderate Moderately hot Hot Very hot Super hot

°C

°F

Gas Regulo

120 150 160 180 190/200 210/220 230 250/290

250 300 325 350 370/400 410/440 450 475/550

1 2 3 4 5/6 6/7 8 9/10

Cup Measurements Use a set of graduating cup measures for dry ingredients consisting of 1 cup, 1/2 cup, 1/3 cup and 1/4 cup sizes. As long as you use the same cup for all the different ingredients, you will have the required proportion and balance. The difference among international measures is within two to three teaspoons. A standard metric measuring cup will hold approximately 250 ml. All cup and spoon measurements should be level. For accuracy, pour the amount required into a measuring cup and level the excess by sweeping a knife across the top. For quick reference: 1 cup flour = 150 grams 1 cup castor (superfine) sugar = 210 grams 1 cup granulated sugar = 220 grams 1 cup icing (confectioner’s) sugar = 125 gram

Egg Sizes Eggs are an important ingredient in cookie and biscuit doughs. They help to leaven cookies and biscuits and provide a rich flavour, colour, moisture and texture. In this book I have specified different egg sizes: Small = 60 grams Medium = 65 grams Large = 70 grams