cookies Betty Saw

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cookies
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cookies Betty Saw

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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: genref@sg.marshallcavendish.com
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.

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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

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 For Dearest CHOOBS

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Contents Rolled and Cut Cookies Shaped and Hand-
Preface • page 9 Semolina Milk Biscuits • page 10 moulded Cookies
Weights & Measures • page 84 Jam Sandwich Biscuits • page 10
Chinese Walnut Biscuits
Buttery Mixed Nut Biscuits • page 12 (Hup Tow Soh) • page 26
Cheese Hearts • page 12 Peanut Cookies
Easter Biscuits • page 14 (Fah Sang Pang) • page 26
Coconut Custard Biscuits • page 14 Pineapple Delights • page 28
Chocolate-drizzled Hazelnut Almond Cookies with
Shortbread • page 16 Mango or Papaya Jam • page 28
Cinnamon Christmas Stars Eggless Almond Butter Cookies • page 30
(Zimtsterne) • page 16 Eggless Double Ginger Cookies • page 30
Chocolate and Ginger Layer Golden Ginger Oatmeal Cookies • page 32
Shortbread • page 18
Lemon Rope Pretzels • page 32
Chocolate Chip Macadamia
Butter Lemon Cookies • page 34
Biscuits • page 18
Chocolate Swirl
Double Chocolate
Hazelnut Cookies • page 34
Treacle Biscuits • page 20
Peanut Butter Crunchies • page 36
Prosperity Biscuits
(Fatt Choy Pang) • page 20 Sesame Coconut Crunchies • page 36
Dainty Shortbread Puffs • page 22 Raisin and Milk Chocolate
Chip Cookies • page 38
Honey and Sesame Biscuits • page 22
Snow Crescents • page 38
Eggless Cheese Biscuits • page 24
Orange White Chocolate
Pineapple Tarts with Ground
Crunchies • page 40
Almond Pastry • page 24
Chocolate Cookies Coated
with Pecans • page 40

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Drop Cookies Pressed or Piped Cookies Slices or Bar Cookies
Dried Mango and Twin Pineapple Tarts The Ultimate Apple Slices • page 74
Hazelnut Cookies • page 42 with Rich Pastry • page 58 Wholemeal (Whole Wheat)
Biggie Choc-chip Cookies • page 42 Viennese Biscuits • page 58 Apricot Slices • page 74
Banana Raisin Cookies • page 44 Almond Butter Swirl Biscuits • page 60 Apricot Oat Crumble Slices • page 76
Maple Syrup, Pecan and Chocolate Bean Floral Cookies • page 60 Coconut Orange Slices • page 76
Chocolate Cookies • page 44 Pineapple Cup Tarts • page 62 Chocolate Fudge Slices • page 78
Chocolate Chip and Pineapple Roll Tarts • page 62 Fig, Apricot and Oat Bars • page 78
Rolled Oat Cookies • page 46
Almond Rope Macaroons • page 64 Golden Oat and Apricot Crispies • page 80
Fruity Chocolate Cookies • page 46
Eggless Pineapple Tarts • page 64 Marmalade and Hazelnut Slices • page 80
Chocolate Pecan Cookies • page 48
Butter Almond Crispies • page 66 Coconut Strawberry Slices • page 82
Date and Walnut Cookies • page 48
Butter Cookies • page 66 Double Chocolate Shortbread • page 82
Grandmother’s Quick Oatmeal
Rosette Cookies • page 68
Raisin Cookies • page 50
Sesame Seed Cookies • page 68
Maple, Hazelnut and
Raisin Cookies • page 50 Chocolate Chip Surprises • page 70
Orange Sunshine Cookies • page 52 Orange Almond Cookies • page 70
Powder Puffs • page 52 Coffee Cookies • page 72
Nutty Banana Cookies • page 54 Ribbon Biscuits • page 72
Oat Crunchies • page 54
Special Chocolate Chip Cookies • page 56
The Ultimate Raisin Cookies • page 56

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 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
ingredients, such as eggs, flour and raising agent.
I have divided the recipes in this book into five catego-
ries according to the following ways in which the cookies are
cookies and biscuits. But what I enjoy most is experimenting formed.
with new recipes, perfecting them and then delighting my Rolled and cut cookies and biscuits require a firm dough.
family and friends with the results. It is amazing how many The dough is rolled out thinly and cut into shapes with a knife
different cookies one can make with a bit of imagination and or variously shaped cookie cutters. Softer dough is rolled out
creativity. I have made hundreds of varieties. Although they between two plastic sheets and chilled in the refrigerator or
have all been well received, there are some that have proven frozen until firm for easier handling. If the dough becomes
more popular than others. These are the ones I have chosen too soft during handling, it should be chilled again. Rolling
to share with you. out between plastic sheets is easier than working on a floured
I hope you will give the recipes a try. There is sufficient surface. Moreover, if the dough picks up too much flour, the
variety to suit all tastes and preferences, including eggless resulting cookie will be too tough.
cookies for the health conscious and vegetarians. The wide Shaped and hand-moulded cookies are shaped by hand. The
variety and styles will be welcome additions to the repertoire mixture is soft, but it is heavier than the dough for drop cook-
of even experienced bakers. ies. It should not be too sticky, otherwise it becomes difficult
I have devised these recipes with beginners as well as to handle. The hands should be dampened or lightly dusted
seasoned bakers in mind. They are easy to follow, requiring no with flour before handling the mixture, which should be done
more than measuring out the ingredients carefully and making as quickly and lightly as possible. Too much pressure will make
sure the oven temperature and baking time are correct. the cookies turn out too compact and hard.
Some understanding of the different cookie-making meth- Drop cookies are made from a soft, light mixture, usually
ods and the different types of cookies will help in producing with ingredients such as nuts and raisins added. The mixture
good results. is soft enough to drop by rounded spoonfuls onto lined bak-
There are three basic methods of making cookies and ing trays. Two teaspoons should be used, one to scoop out the
biscuits, depending on how the fat is combined with the other mixture and the other to ease it off and shape it on the baking
ingredients. tray. Such cookies are irregular in shape and can be of differ-
In the creaming method, the fat—i.e., butter, margarine or ent textures depending on the mixture. They can be crisp and
vegetable shortening—and sugar are beaten together with an brittle, chewy, or soft on the inside and crisp on the outside.
electric mixer before the eggs and dry ingredients are added. Pressed or piped cookies are quick to make. The smooth,
(If you don’t have this machine, you can cream and beat the creamy mixture can be piped through either a cookie press or
ingredients with a wooden spoon.) an icing tube into many shapes. It can then be baked plain or
In the rubbing-in method, the flour is slowly worked into topped with fruit and nuts.
the fat with a pastry blender, knife or food processor before Slices or bar cookies are the quickest to produce. They are
the eggs, liquid and flour are added. Alternatively, the short- baked in one piece and then cut into squares and bars. The
ening can be diced fine and gently rubbed into the flour with dough is either poured or pressed into the baking tray and
the fingers. This method is slower, and one has to be very light spread with a topping if desired.
fingered or the dough will be tough. Baking can indeed be fun and gratifying, and when you
In the melting method, the fat and sugar, honey or golden do it well you will have many appreciative fans. So join me in
syrup are melted over gentle heat and then mixed with the other experiencing the simple pleasures of good home baking.

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 COOKIES | page 10

Semolina Milk
Biscuits
These biscuits are not as sweet as
others. The semolina gives them extra
crunchiness.
Jam Sandwich
Rolled and Cut Cookies | 60-minute Preparation |
20-minute Baking | Makes 208
Biscuits
These are so buttery and deliciously 7. Transfer to the prepared trays. Brush
I n g re d i e n t s short that you’ll wonder why you ever the cut pieces with egg white and
1 large egg bought them. They taste wonderful sprinkle with sesame seeds.
1 large egg yolk
even without the jam. 8. Bake in a preheated 175°C / 345°F
oven for 15 minutes or until golden.
900 grams | 2 pounds | 6 cups Rolled and Cut Cookies | 45-minute Preparation |
Cool on wire racks.
self-raising flour 15-minute Baking | Makes 34
9. Sandwich the whole and cut cookies
2 teaspoons baking powder I n g re d i e n t s with papaya jam or strawberry jam.
1 teaspoon ground mixed spice
240 grams | 81/2 ounces | 13/4 cups
360 grams | 123/4 ounces | 1/2 cup self-raising flour
soft margarine
2 teaspoons baking powder *Papaya Jam
250 grams | 9 ounces | 11/4 cups castor 15-minute Preparation | 1 1 / 2 -hour Cooking |
(superfine) sugar 120 grams | 41/4 ounces | 1 cup Makes 1.5 kilograms / 3 pounds, 4 1 / 2 ounces /
custard powder 6 cups
2 teaspoons vanilla essence
250 grams | 9 ounces | 1 cup butter,
225 ml | 7 fl oz | 7/8 cup milk at room temperature 1.7 kilograms | 3 pounds, 12 ounces
160 grams | 53/4 ounces | 1 cup semolina 180 grams | 61/4 ounces | 11/2 cups papaya, cleaned weight, cut into
1 large egg white, beaten icing (confectioner’s) sugar, sifted 1-cm | 3/8-inch cubes
chopped peanuts 2 teaspoons vanilla essence 90 ml | 3 fl oz | 3/8 cup lemon juice
1 small egg white, beaten 1.1 kilograms | 2 pound, 7 ounces |
Method 5 cups granulated sugar
sesame seeds
1. Line baking trays with non-stick Papaya Jam* or ready-to-use
baking paper. Method
strawberry jam
2. Beat together the egg and egg 1. Place the papaya cubes in a large,
yolk. Sift together the flour, baking Method deep pan and add the lemon juice.
powder and mixed spice. Simmer gently for about 30 minutes
3. Cream the margarine, sugar and 1. Line baking trays with non-stick or until the cubes are really soft. Stir
vanilla essence until light and baking paper. frequently to prevent sticking. Add
fluffy. Beat in the milk and then the 2. Sift together the flour, baking the sugar and stir over a gentle heat
egg mixture. Beat in the semolina powder and custard powder. until it is completely dissolved.
and gently fold in the sifted dry 3. With an electric mixer, cream the 2. Bring to a rapid boil and boil for
ingredients. butter, icing (confectioner’s) sugar 30–35 minutes, stirring frequently,
4. Roll out the dough between two and vanilla essence at medium speed until the temperature reaches a
plastic sheets to 0.5-cm / 1/4-inch until light and fluffy. setting point. A teaspoonful on a cold
thickness. Using a round or half- 4. Stir in the sifted dry ingredients saucer should wrinkle when pushed
moon cookie cutter, stamp out and beat on lowest speed until well with the finger while still slightly
shapes and transfer them to the blended. warm.
prepared trays. Brush with egg white 5. Roll out the dough between two 3. Remove any scum from the surface
and sprinkle with peanuts. plastic sheets to 0.75-cm / 1/3-inch with a metal spoon. Leave to cool for
5. Bake in a preheated 175°C / 345°F thickness. Chill for 30 minutes. about 15 minutes before storing in
oven for 20 minutes or until golden 6. Using a floral 5-cm / 2-inch cookie jam jars.
brown. Cool on wire racks. cutter, stamp out shapes. Using a
1.5-cm / 3/4-inch round cutter, cut out Chef’s note: If you prefer a smoother jam, purée
the papaya in a food processor before cooking.
Chef’s note: You can vary the flavour by using the centres of half the pieces. Do not add any water.
different spices, or drop the spice and use grated
lemon or orange rind instead.
 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
Cheese Hearts
cold butter, diced For those who do not have a sweet Method
90 grams | 31/4 ounces | 1/2 cup castor tooth, these sesame-flavoured cheese
biscuits will make a welcome change. 1. Line baking trays with non-stick
(superfine) sugar baking paper.
1 small egg yolk Rolled and Cut Cookies | 45-minute Preparation | 2. Sift together the self-raising flour
pinch of salt 15-minute Baking | Makes 45 and 1/4 teaspoon paprika.
1 small egg white, beaten 3. Cream the margarine for 1 minute.
I n g re d i e n t s Add the grated cheese and whole
200 grams | 7 ounces | 11/4 cups egg, and beat until light and creamy.
200 grams | 7 ounces | 11/3 cups
chopped (0.5-cm | 1/4-inch pieces) Add the mustard, salt and sifted
self-raising flour
mixed nuts: almonds, walnuts, 1 dry ingredients. Mix to form a soft
pecans, hazelnuts /4 teaspoon paprika
dough. Refrigerate, covered with
golden sugar crystals (optional) 125 grams | 41/2 ounces | 1/2 cup plastic wrap, for at least 30 minutes
cold margarine or until firm.
Method 100 grams | 31/2 ounces | 1 cup 4. Roll out the dough between two
grated cheddar cheese plastic sheets to approximately
1. Line baking trays with non-stick
baking paper. 2 small eggs, one whole and 0.5-cm / 1/4-inch thickness and cut
2. Sift together the plain (all-purpose) the other beaten into heart shapes. Place on the
flour and rice flour. 1 teaspoon prepared mustard prepared trays. Brush the surface
3. Cream the butter and castor with beaten egg and sprinkle with
pinch of salt
(superfine) sugar until light and finely grated cheese, paprika or
finely grated cheddar or powdered chilli and sesame seeds.
fluffy. Beat in the egg yolk and salt. Parmesan cheese
Stir in the sifted dry ingredients and 5. Bake in a preheated 180°C / 350°F
mix well. paprika or powdered chilli oven for 15 minutes or until golden.
4. Roll out the dough between two sesame seeds Cool on wire racks.
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.
 COOKIES | page 13

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

 COOKIES | page 14

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

I n g re d i e n t s Rolled and Cut Cookies | 45-minute Preparation |

200 grams | 7 ounces | 11/3 cups *Preserved Stem Ginger 12–15-minute Baking | Makes 95

self-raising flour 3-day Preparation | Makes 800 grams /

I n g re d i e n t s
1 3 / 4 pounds
50 grams | 13/4 ounces | 1/3 cup plain
(all-purpose) flour 420 grams | 15 ounces | 23/4 cups
1 kilogram | 2 pounds, 3 ounces young self-raising flour
1
/4 teaspoon ground cinnamon ginger, peeled and cut into
2 teaspoons baking powder
100 grams | 31/2 ounces | 1/2 cup 2-cm | 13/4-inch cubes
cold butter, diced 75 grams | 21/2 ounces | 1/2 cup
880 grams | 1 pound, 151/2 ounces |
custard powder
50 grams | 13/4 ounces | 1/4 cup 4 cups granulated sugar
vegetable shortening 240 grams | 81/2 ounces | 1 cup butter,
1 litre | 32 fl oz | 4 cups water
at room temperature
1 teaspoon grated orange or lemon rind
Method 300 grams | 101/2 ounces | 11/2 cups castor
100 grams | 31/2 ounces | 1/2 cup castor (superfine) sugar
(superfine) sugar 1. Cover the ginger with cold water and 2 teaspoons vanilla essence
100 grams | 31/2 ounces | 1 cup currants let stand for 2 hours. Drain.
2. Place the ginger in a heatproof dish 1 large egg
25 grams | 1 ounce Preserved Stem
Ginger*, chopped and add enough water to cover 1 large egg yolk
the ginger completely. Bring to a 100 grams | 31/2 ounces | 2 cups
2 small eggs, lightly beaten separately
1
boil. Boil rapidly, uncovered, for 5 desiccated coconut
/2 tablespoon brandy or orange juice minutes. Drain. 1 small egg white, beaten
3. Return the ginger to the heatproof
Method sesame seeds
dish. Add water again to cover
1. Line baking trays with non-stick the ginger completely. Bring to a
boil, lower the heat, and simmer Method
baking paper.
2. Sift the self-raising flour, plain uncovered for 45 minutes, or until 1. Line baking trays with non-stick
(all-purpose) flour and cinnamon the ginger is just tender. Drain. baking paper.
into the bowl of an electric food 4. Add 440 grams / 1 pound / 2 cups sugar 2. Sift together the flour, baking powder
processor fitted with a cutting blade. to the water and stir over low heat and custard powder.
Add the butter, vegetable shortening until the sugar is dissolved. Add the 3. With an electric mixer, cream the
and grated rind. Blend until the sugarwater to the drained ginger, bring butter, sugar and vanilla essence
mixture resembles breadcrumbs. to a boil, reduce the heat and simmer until light and fluffy. Add the egg
3. Stir in the sugar, currants and covered for 10 minutes. and egg yolk, one at a time.
Preserved Stem Ginger. Transfer to a 5. Remove from the heat, and allow to 4. Fold in the sifted dry ingredients.
mixing bowl. stand for 24 hours. Stir in the coconut. Mix well, then
4. Combine 1 beaten egg with brandy 6. Drain the ginger from the syrup. beat with the electric mixer at lowest
or orange juice and pour over the Add 220 grams / 73/4 ounces / 1 cup speed for 15 seconds.
mixture. Mix to form a firm dough. sugar to the syrup and bring to a 5. Roll out the dough between two
5. Roll out the dough, half at a time, boil. Simmer uncovered for plastic sheets to 0.5-cm / 1/4-inch
between two plastic sheets to 5 minutes until the sugar is thickness and cut into 5-cm / 2-inch
approximately 0.5-cm / 1/4-inch dissolved. Pour over the ginger. rounds. Transfer to the prepared
thickness. Stamp out rounds with a Leave to stand for 24 hours. trays. Brush with egg white and
fluted 5.5-cm / 21/4-inch cookie cutter 7. Repeat the proces with the press a few sesame seeds into the
and place on the prepared trays. remaining sugar. centre of each.
6. Brush with the remaining beaten egg. 8. Store in sterilized jars. The ginger 6. Bake in a preheated 175°C / 345°F
Bake in a preheated 180°C / 350°F oven will keep for at least 6 months in the oven for 12–15 minutes or until
for 20 minutes or until golden and refrigerator. golden brown. Cool on wire racks.
crisp. Leave the cookies on the trays Chef’s note: Commercial preserved stem ginger
for 5 minutes before transferring them is expensive. It may be time consuming to
to wire racks to cool. prepare, but it is worth the trouble, especially if
you use it in cakes, cookies and puddings.
 COOKIES | page 15

Easter Biscuits and Coconut Custard Biscuits.

 COOKIES | page 16

Chocolate-drizzled
Hazelnut Shortbread
This wonderful buttery shortbread is 5. Bake in a preheated 160°C / 325°F Method
even better than the original Scottish oven for 45 minutes or until golden 1. Line baking trays with non-stick
Petticoat Tail shortbread made with brown. baking paper.
butter and plain flour. Some say that 6. Place the dark chocolate in a bowl 2. Whisk the egg whites in a clean
the shape of this shortbread is a replica and melt over a saucepan of gently bowl until very stiff.
of the Elizabethan full gored skirt simmering water and cool. Drizzle 3. Sift together the icing
and other version is that it was the chocolate over the warm shortbread. (confectioner’s) sugar and cinnamon,
clever invention of a cook after years Cool in pans and cut each into 12 then gradually whisk into the egg
of broken tips to triangular-shaped wedges. whites. Reserve 2 tablespoons of the
biscuits. mixture for topping.
4. Stir the remaining ingredients into
Rolled and Cut Cookies | 30-minute Preparation |
45-minute Baking | Makes 24
the rest of the egg white mixture and
freeze for 30 minutes.
I n g re d i e n t s Cinnamon Christmas 5. Roll out the dough carefully between
two lightly floured plastic sheets. As
self-raising flour
1
365 grams | 13 ounces | 2 /2 cups
Stars (Zimtsterne) this dough remains sticky even after
chilling, it is important to flour the
1
/2 teaspoon bicarbonate of soda These are popular German cinnamon plastic sheets. Remember to flour the
300 grams | 101/2 ounces | 11/3 cups biscuits served only during Christmas. sheets lightly, as too much flour will
cold butter, diced They are chewy and crispy and should harden the biscuits.
75 grams | 21/2 ounces | 1/3 cup be stored in the refrigerator. I learnt 6. Remove the top plastic sheet,
castor (superfine) sugar how to make them from my German cut out shapes—stars, Christmas
friend’s mother, Ursula, in Holland. trees, etc.—and arrange on the
50 grams | 13/4 ounces | 1/2 cup prepared trays.
ground hazelnuts Rolled and Cut Cookies | 45-minute Preparation | 7. Add a few drops of rum, brandy,
20-minute Baking | Makes 50
60 grams | 21/4 ounces dark whisky or orange juice to the
chocolate, chopped reserved egg white mixture. Brush
I n g re d i e n t s
the mixture onto the biscuits with a
Method 3 large egg whites soft brush, or spoon it into a piping
1. Grease two 23-cm / 9-inch fluted 240 grams | 81/2 ounces | 2 cups icing bag fitted with a plain medium
springform pans. (confectioner’s) sugar, sifted nozzle and pipe it over the surface of
2. Sift the flour and bicarbonate of 2 teaspoons ground cinnamon the biscuits, starting from the edges.
soda into the bowl of an electric food 8. Bake for 20 minutes in a
240 grams | 81/2 ounces | 22/3 cups
processor fitted with a cutting blade. preheated 150°C / 300°F oven.
blanched or unblanched almonds,
Add the butter and blend until the Cool on wire racks.
ground
mixture is crumbly. 2 tablespoons mixed peel, very finely
3. Add the sugar and ground hazelnuts chopped
and blend until the mixture
resembles coarse meal. Transfer to a 11/2 teaspoons rum, brandy, whisky or
mixing bowl. Knead lightly until the orange juice + a few drops
mixture holds together. Divide the 1 teaspoon grated lemon or orange rind
dough into two equal portions. 75 grams | 21/2 ounces | 1/2 cup plain
4. Transfer the dough to the prepared (all-purpose) flour, sifted
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.
 COOKIES | page 17

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

 COOKIES | page 18

Chocolate
and Ginger Layer
Shortbread Chocolate Chip
Shortbread is traditionally associated Method
with Christmas. There are many
different versions of the basic mixture, 1. Line baking trays with non-stick
baking paper.
Macadamia Biscuits
which uses plain flour and rice flour Crunchy and fragrant with
because it gives the perfect texture. 2. To make the ginger dough, sift
together the plain (all-purpose) flour macamedia nuts, these won’t last
This version where I have added long in the cookie jar.
Preserved Stem Ginger to give a and rice flour, and mix in the salt.
distinctive spicy flavour is a special Transfer to an electric food processor
Rolled and Cut Cookies | 40-minute Preparation |
treat. I have had people ask for more, fitted with a cutting blade. 15-minute Baking | Makes 50

time and again. 3. Add the butter and blend until the
mixture resembles breadcrumbs. Stir I n g re d i e n t s
Rolled and Cut Cookies | 30-minute Preparation | in the castor (superfine) sugar and
375 grams | 131/2 ounces | 21/2 cups
30-minute Baking | Makes 22 Preserved Stem Ginger.
self-raising flour
4. Bind the mixture with beaten egg 1
Ginger Dough yolk into a firm dough. Cover the /2 teaspoon baking powder
125 grams | 41/2 ounces | 3/4 cup dough with plastic wrap and chill 185 grams | 61/2 ounces | 3/4 cup
plain (all-purpose) flour while preparing the chocolate dough. cold butter, diced
50 grams | 13/4 ounces | 1/2 cup 5. Make the chocolate dough the same 90 grams | 31/4 ounces | 1/2 cup soft
rice flour way as the ginger dough, starting brown sugar
1
by sifting together the plain (all- 1 teaspoon vanilla essence
/4 teaspoon salt purpose) flour, rice flour and cocoa
125 grams | 41/2 ounces | 1/2 cup powder. 90 grams | 31/4 ounces | 1/2 cup
cold butter, diced chocolate chips
50 grams | 13/4 ounces | 1/4 cup How to Assemble 1 small egg, lightly beaten
castor (superfine) sugar 1. Roll out the ginger dough between 1 small egg white, beaten
50 grams | 13/4 ounces Preserved two plastic sheets to a thin rectangle macadamia halves
Stem Ginger*, coarsely chopped of approximately 25 x 35 cm / 10 x
1 small egg yolk, beaten 133/4 inches. Refrigerate the ginger Method
dough while rolling out the chocolate
dough in the same manner. 1. Grease baking trays and line with
Chocolate Dough non-stick baking paper.
2. Place the ginger dough on top of the
125 grams | 41/2 ounces | 3/4 cup chocolate dough. Cut in half, width- 2. Sift the self-raising flour and baking
plain (all-purpose) flour ways, and put one half on top of the powder into the bowl of an electric
50 grams | 13/4 ounces | 1/2 cup other with ginger dough on top. Trim food processor fitted with a cutting
rice flour the edges. blade. Add the butter and blend until
3. Cut into 2-cm / 3/4-inch wide strips the mixture resembles breadcrumbs.
1 level tablespoon cocoa powder 3. Stir in the brown sugar, vanilla
1
/4 teaspoon salt
and cut each strip into three.
Carefully transfer the bars (ginger essence and chocolate chips. Add the
125 grams | 41/2 ounces | 1/2 cup dough up) to the prepared tray. egg to bind the mixture into a soft
cold butter, diced 4. Brush with egg white. Prick each bar dough.
50 grams | 13/4 ounces | 1/4 cup with a fork to create a pattern. 4. Roll out the dough between two
castor (superfine) sugar 5. Bake in a preheated 160°C / 325°F plastic sheets to 0.5-cm / 1/4-inch
oven for 30 minutes, until light thickness. Cut into 5-cm / 2-inch
1 small egg yolk, beaten rounds with a plain cookie cutter.
1 small egg white, beaten golden.
6. If desired, sprinkle with a little 5. Place on the prepared trays.
granulated sugar (optional) granulated sugar while warm. Brush with egg white and press 2
Cool on wire racks. macadamia halves onto each round.
6. Bake in a preheated 175°C / 350°F
* See the recipe for Easter Biscuits on page 14.
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.

www.ebook3000.com
 COOKIES | page 20

Double Chocolate
Treacle Biscuits
The tantalising flavour of liquorice in 7. Meanwhile, prepare the topping by 200 grams | 7 ounces | 1 cup castor
the treacle perfectly complements the melting the dark and white chocolate (superfine) sugar
chocolate in these crisp biscuits. They separately on high for 50 seconds 240 grams | 81/2 ounces | 1 cup cold
are great for special celebrations. (in a microwave oven) or place in butter, diced
separate bowls and melt over a 1 small egg, beaten
Rolled and Cut Cookies | 45-minute Preparation | saucepan of gently simmering water.
20–25-minute Baking | Makes 27 1 small egg white, beaten
Stand the container holding dark
chocolate over warm water and pour roasted sesame seeds
I n g re d i e n t s
the white chocolate into a piping bag 12 glacé cherries, quartered
175 grams | 61/4 ounces | 11/4 cups fitted with a fine writing nozzle.
self-raising flour 8. Dip the warm biscuits into dark Method
1 teaspoon baking powder chocolate and place on a wire rack.
1. Line baking trays with non-stick
1
/2 teaspoon ground mixed spice Pipe zig-zags of white chocolate over
baking paper.
the dark chocolate. Draw a cocktail
55 grams | 2 ounces | 1/4 cup butter, 2. Soak the fatt choy in water for 3–5
stick across the centre of the white
at room temperature minutes. Rinse several times to get
chocolate to create a feathered
55 grams | 2 ounces | 1/4 cup rid of the fine sand particles. Strain
effect. Allow the cookies to set in the
light brown sugar and press out the water, and dry in
refrigerator for 10 minutes.
1 medium egg yolk the sun for about 30 minutes. Chop
9. Store between layers of non-stick
the fatt choy and set aside.
3 tablespoons black treacle paper in the refrigerator.
3. Sift the self-raising flour, baking
1 tablespoon milk Chef’s note: These may also be shaped into powder and custard powder into the
squares, triangles, circles or ovals. bowl of an electric food processor
C h o c o l a t e To p p i n g fitted with a cutting blade. Add the
125 grams | 41/2 ounces dark chocolate ground almonds, desiccated coconut
and sugar and blend for 5 seconds.
50 grams | 13/4 ounces white chocolate 4. Add the butter and egg and blend
Method
Prosperity Biscuits for 10–12 seconds until the mixture
clings together into a soft dough.
1. Line baking trays with non-stick (Fatt Choy Pang) 5. Cover the dough with plastic wrap
baking paper. and chill for 30 minutes to 1 hour.
These biscuits make perfect gifts 6. Roll out the dough, one-third at a
2. Sift together the flour, baking for relatives and friends come
powder and mixed spice. time (keep the other two-thirds in
Chinese New Year. the refrigerator and take them out as
3. Cream together the butter and
brown sugar until light and fluffy. Rolled and Cut Cookies | 45-minute Preparation |
you go along), between two plastic
Beat in the egg yolk and treacle. 20-minute Baking | Makes 95 sheets to 0.5-cm / 1/4-inch thickness.
4. Stir in the sifted dry ingredients and Cut into rounds with a 5-cm / 2-inch
add the milk. Mix to form a firm I n g re d i e n t s petal-shaped cookie cutter.
dough. Roll out between two plastic 10 grams | 1/3 ounce fatt choy 7. Transfer to the prepared trays. Brush
sheets to a thickness of 1 cm / 1/2 inch (black moss) with egg white, sprinkle generously
and a width of 7.5 cm / 3 inches. with sesame seeds and top the centre
180 grams | 61/4 ounces | 11/4 cups of each biscuit with a cherry quarter.
Chill for 30 minutes. self-raising flour
5. Cut into three 2.5-cm / 1-inch 8. Bake in a preheated 175°C / 345°F
wide strips and cut each strip into 1 teaspoon baking powder oven for 20 minutes or until golden
diamond shapes. Transfer to the 60 grams | 21/4 ounces | 1/2 cup brown. Cool on wire racks.
prepared trays. custard powder
Chef’s note: Fatt choy literally means prosperity
6. Bake in a preheated 175°C / 345°F 125 grams | 41/2 ounces | 11/3 cups in Chinese. It is a seaweed resembling a mass
oven for 20–25 minutes. Place on ground almonds of fine black hair and is also known as hair
vegetable or black moss.
wire racks. 125 grams | 41/2 ounces | 21/2 cup
desiccated coconut
 COOKIES | page 21

(From left) Double Chocolate Treacle Biscuits, Prosperity Biscuits (Fatt Choy Pang).
 COOKIES | page 22

Dainty Shortbread
Puffs
This is one way you can use up 6. Roll out the remaining dough 1 teaspoon grated lemon rind
mincemeat left over from Christmas. between two plastic sheets and 100 ml | 31/4 fl oz | 3/8 cup milk
These mincemeat-filled shortbread stamp out rounds with a slightly 1 medium egg, lightly beaten
biscuits are mouth-watering. larger cutter, approximately
6–6.5 cm / 21/2–23/4 inches in 1 tablespoon honey
Rolled and Cut Cookies | 40-minute Preparation | 1
/2 teaspoon vanilla essence
25-minute Baking | Makes 20 diameter. Carefully place these
rounds over the filled rounds. 80 grams | 3/4 ounce | 1/2 cup semolina
I n g re d i e n t s 7. Use a pleated round pastry crimper 1 small egg white, lightly beaten
to press down the edges and seal.
300 grams | 101/2 ounces | 2 cups A 4-cm / 11/2-inch round biscuit slivered almonds
plain (all-purpose) flour cutter can also be used to press sesame seeds
80 grams | 3/4 ounce | 2/3 cup icing down and seal the edges.
(confectioner’s) sugar + extra 8. Brush with egg white and bake in a Method
for dusting preheated 175°C / 345°F oven for 1. Line baking trays with non-stick
180 grams | 61/4 ounces | 3/4 cup cold 25 minutes or until pale golden. baking paper.
butter, diced Cool on wire racks. Just 2. Sift together the flour, baking
1 large egg, lightly beaten before serving, dust with icing powder, nutmeg, cinnamon and
(confectioner’s) sugar. mixed spice.
1 small egg white, beaten
Chef’s note: Mincemeat can be bought in the
3. Place the oil, sugar, lemon rind,
Filling (combined) supermarket. It is made of mixed dried fruits milk, egg, honey, vanilla essence
and chopped apple and is sometimes laced and semolina in a mixing bowl and
75 grams | 21/2 ounces | 1/2 cup mincemeat with alcohol.
whisk for 2 minutes.
50 grams | 13/4 ounces | 1/2 cup finely 4. Fold in the sifted dry ingredients.
chopped walnuts or pecans Stir until smooth.
5. Roll out the dough, one-third at a
Method
1. Line baking trays with non-stick
Honey and time, between two plastic sheets
to approximately 0.5-cm / 1/4-inch
baking paper.
2. Sift the flour and icing
Sesame Biscuits thickness. Using a 6-cm / 21/2-inch
heart-shaped cutter, stamp out
shapes and transfer them to the
(confectioner’s) sugar into the bowl These are good old-fashioned spicy prepared trays.
of an electric food processor fitted biscuits made with healthy oil. 6. Brush with egg white. Press a piece
with a cutting blade. Add the butter They have the added crunch of of slivered almond on the upper
and blend until the mixture is fine semolina and almond. edge of each biscuit to make a stem.
and crumbly. Add the egg and blend
Sprinkle with sesame seeds.
for 15 seconds or until the mixture Rolled and Cut Cookies | 30-minute Preparation |
15-minute Baking | Makes 45 7. Bake in a preheated 175°C / 345°F
binds together.
oven for 15 minutes or until golden
3. Turn out onto a lightly floured board
I n g re d i e n t s brown. Cool on wire racks.
and knead for 1 minute. Cover the
dough with plastic wrap and chill for 450 grams | 1 pound | 3 cups
30 minutes. self-raising flour
4. Roll out half the dough between 1 teaspoon baking powder
two plastic sheets to approximately 1
/2 teaspoon ground nutmeg
0.5-cm / 1/4-inch thickness. 1
Refrigerate the other half. Stamp the /2 teaspoon ground cinnamon
1
rolled out dough into rounds with a /4 teaspoon ground mixed spice
5-cm / 2-inch cutter and transfer to 180 ml | 6 fl oz | 3/4 cup sunflower oil
the prepared trays. 110 grams | 4 ounces | 1/2 cup castor
5. Pile 1 teaspoonful of filling on the (superfine) sugar
centre of each round.
 COOKIES | page 23

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

 COOKIES | page 24

Eggless Cheese
Biscuits
These cheesy cookies are ideal for
serving with drinks.
Pineapple Tarts 0.25-cm / 1/8-inch thickness. Using an
oval pineapple tart cutter, stamp out
shapes and transfer to the prepared
Rolled and Cut Cookies | 40-minute Preparation |
12-minute Baking | Makes 30–32
with Ground trays.
5. Roll teaspoonful of pineapple jam
I n g re d i e n t s
Almond Pastry into oval balls and place them on the
centres of the ovals of dough. If you
150 grams | 51/2 ounces | 2/3 cup These tarts have a light, crisp pastry. like, you may top the jam with a tiny
cold butter ball of pastry. Brush the sides with
Rolled and Cut Cookies | 45-minute Preparation | beaten egg.
50 grams | 13/4 ounces | 1/2 cup Boursin or 15-minute Baking | Makes 110
6. Bake in a preheated 175°C / 345°F
cream cheese
I n g re d i e n t s oven for 15 minutes or until golden
50 grams | 13/4 ounces | 1/2 cup freshly brown. Cool on wire racks.
grated Parmesan or cheddar cheese 140 grams | 5 ounces | 1 cup plain
150 grams | 51/2 ounces | 1 cup (all-purpose) flour Chef’s note: You can cut the pastry into hearts
or rounds using cutters especially made for
self-raising flour 140 grams | 5 ounces | 1 cup pineapple tarts.
1
/4 teaspoon powdered white pepper self-raising flour
pinch of salt 125 grams | 41/2 ounces | 1 cup icing
2 tablesppoons black poppy seeds, (confectioner’s) sugar *Pinapple Jam
or 60 grams | 21/4 ounces | 1/2 cup 150 grams | 51/2 ounces | 2/3 cup 45-minute Preparation | 60-minute Cooking |
chopped pecans or walnuts cold butter, diced Makes 1.5 kilograms / 3 pounds, 4 1 / 2 ounces /
6 cups
50 grams | 13/4 ounces | 1/2 cup
Method ground almonds
5 (1.35 kilograms | 2 pounds, 151/2 ounces
1. Line baking trays with greased 1 teaspoons vanilla essence each) ripe pineapples
baking paper. 2 small egg yolks, lightly beaten 1.2 kilograms | 2 pounds, 10 ounces |
2. Place the butter, cheeses, flour, 2 teaspoons fresh or canned 51/2 cups granulated sugar
pepper and salt in an electric food pineapple juice 6 cloves
processor fitted with a cutting blade.
1 kilogram | 2 pounds, 3 ounces | 4 cups 4 screwpines leaves, shredded
Blend until crumbly.
Pineapple Jam* and knotted
3. Transfer to a mixing bowl and mix
with hands to form a soft dough. 1 large egg, beaten 1 tablespoon golden syrup
4. Cover with plastic wrap and chill for
30 minutes. Method Method
5. Roll out the dough, half at a time, 1. Line baking trays with greased
to 3-mm / 1/8-inch thickness. Cut into 1. Peel the pineapple and remove the
baking paper. eyes completely. Cut into chuncks
5-cm / 2-inch rounds with a plain or 2. Sift the plain (all-purpose) flour,
fluted cutter. and puree in an electric blender.
self-raising flour and icing 2. Transfer to a large heavy-based
6. Press poppy seeds or nuts into the (confectioner’s) sugar into the
centre of each round. Transfer to the saucepan, together with the sugar
bowl of an electric food processor and cloves. Bring to a boil and add
prepared trays. fitted with a cutting blade. Add the
7. Bake in a preheated 190°C / 370°F the screwpine leaves.
butter and blend until the mixture 3. Reduce the heat to medium-low and
oven for 12 minutes or until golden resembles fine breadcrumbs. Stir in
brown. Cool on wire racks. cook, stirring constantly, until the
the ground almonds. jam is thick and sticky. Stir in the
Chef’s note: If the rolled-out pastry is too soft
3. Add the vanilla essence, egg yolks golden syrup and cook until almost
and sticky to cut, place it in the freezer for 5–10 and pineapple juice, and process to dry.
minutes until firm. form a smooth dough. Cover with
plastic wrap and chill for 30 minutes. Chef’s note: The pineapple jam has to be firm
so that it can be rolled into small balls of about
4. Roll out the dough between two 4 grams each. It will be easier to handle if it is
plastic sheets to approximately taken out of the freezer just before using.
 COOKIES | page 25

(From top) Eggless Cheese Biscuits, Pineapple Tarts with Ground Almond Pastry.
 COOKIES | page 26

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
Peanut Cookies
(Fah Sang Pang)
575 grams | 1 pound, 41/2 ounces | 33/4
cups superfine flour These crumbly, melt-in-the-mouth Method
75 grams | 21/2 ounces | 1/2 cup green pea cookies are traditional favourites for
1. Grind the peanuts in an electric
(hoon kway) flour Chinese New Year.
blender until fine and crumbly.
1 teaspoon bicarbonate of soda Shaped and Hand-moulded Cookies | 45-minute 2. In a large mixing bowl, combine
1
/2 teaspoon ammonia Preparation | 20–25-minute Baking | Makes 100 the peanuts, sugar, vanilla essence
280 grams | 10 ounces | 11/4 cups butter, and flour. Make a well in the centre
I n g re d i e n t s and pour in the oil. Mix well with
at room temperature
350 grams | 121/2 ounces | 23/4 cups a wooden spoon. Using the fingers,
250 grams | 9 ounces | 11/4 cups castor lightly bind into a crumbly dough.
(superfine) sugar roasted, shelled peanuts
270 grams | 93/4 ounces | 11/4 cups 3. Shape the dough into 2.5-cm /
80 ml | 21/2 fl oz | 1/3 cup groundnut oil 1-inch balls and place on ungreased
castor (superfine) sugar
2 large eggs, beaten separately baking trays. Make a shallow dent
1 teaspoon vanilla essence in each ball with the pointed end of
1 teaspoon vanilla essence
350 grams | 121/2 ounces | 21/3 cups a chopstick and press in a piece of
50 grams | 13/4 ounces | 1/2 cup walnuts, plain (all-purpose) flour, sifted cherry. Brush the cookies well with
finely chopped
250 ml | 8 fl oz | 1 cup groundnut oil egg glaze.
red glacé cherries, cut into 4. Bake in a preheated 175°C / 345°F
Method oven for 20–25 minutes or until
0.25-cm | 1/8-inch squares
1. Line baking trays with greased golden. Cool on wire racks.
baking paper. Egg Glaze (beaten together) Chef’s note: If you have unroasted peanuts, place
2. Sift together the flour, green pea them on a baking tray and roast in a 200°C /
flour, bicarbonate of soda and 2 small egg yolks 400°F oven for 20–30 minutes, stirring frequently,
ammonia. 2 teaspoons milk until evenly browned. Cool before grinding.

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.
 COOKIES | page 27

(From left) Peanut Cookies (Fah Sang Pang), Chinese Walnut Biscuits (Hup Tow Soh).
 COOKIES | page 28

Pineapple Delights *Mango Jam

A nice twist to the usual pineapple 2-hour Preparation | 1–1 1 / 4 hour Cooking | Makes
tarts. The soft-textured melt-in-the 2 kilograms / 4 pounds, 6 ounces / 8 cups
mouth pastry is flavoured with orange.
2 kilograms | 4 pounds, 6 ounces mangoes,
Shaped and Hand-moulded Cookies | 60-minute
Preparation | 15–20-minute Baking | Makes 75
Almond Cookies cleaned weigth, coarsely chopped
500 ml | 16 fl oz | 2 cups water
I n g re d i e n t s
250 grams | 9 ounces | 12/3 cups
with Mango or 5 tablespoons lemon juice
1 kilogram | 2 pounds, 3 ounces |
plain (all-purpose) flour
200 grams | 7 ounces | 11/3 cups
Papaya Jam 41/2 cups granulated sugar

self-raising flour Shaped and Hand-moulded Cookies | 45-minute Method

Preparation | 20-minute Baking | Makes 50
2 large eggs 1. Place the mangoes in a large, deep
1 small egg yolk I n g re d i e n t s pan. Add the water and lemon juice.
Simmer gently, stirring occasionally,
250 grams | 9 ounces | 1 cup butter, 170 grams | 6 ounces | 3/4 cup butter, for about 40 minutes or until the
at room temperature at room temperature fruit is soft.
pinch of salt 150 grams | 51/2 ounces | 3/4 cup castor 2. Add the sugar and stir until it is
1 teaspoon grated orange rind (superfine) sugar dissolved. Bring to a rapid boil for
11/2 tablespoons cold orange juice 1
/4 teaspoon almond or vanilla essence 15 minutes, stirring frequently, until
Pineapple Jam*, rolled into small balls 220 grams | 73/4 ounces | 21/2 cups ground the temperature reaches a setting
almonds point. A teaspoonful on a cold saucer
75 small coloured paper cases should wrinkle when pushed with
black poppy seeds Mango* or Papaya** Jam the finger while still slightly warm.
almond flakes, crushed 3. Remove any scum from the surface
Method 50 paper cases with a metal spoon. Leave to cool for
1. Sift together the plain (all-purpose) about 15 minutes before storing in
flour and self-raising flour. Method jam jars.
2. Beat together 1 egg and the egg yolk. 1. Cream the butter, sugar and almond Chef’s note: If you prefer a smoother jam, purée
In another bowl, beat the remaining or vanilla essence until light and the mangoes with some of the water in a food
processor before cooking.
egg and set aside for glazing. fluffy. Stir in the ground almonds
3. With an electric mixer, cream the and mix until well blended. ** See for the recipe of Jam Sandwich Biscuits
butter until light and soft. Stir in the 2. Roll the mixture into cherry-sized on page 10.

sifted flours and salt and mix on low balls. Make a dent in the centre and You can also use Date and Nut Filling***
speed until blended. fill it with a small amount of jam. instead of jam. Use it to fill the balls of dough,
as you would with the jam.
4. Add the beaten egg mixture together Roll to encase the jam.
with the orange rind and juice. Beat 3. Place each ball in a paper case and
on low speed for 15–20 seconds until arrange the cases on a baking tray.
well combined. Press a few crushed almond flakes ***Date and Nut Filling
5. Roll the dough into 2-cm / 3/4-inch on each. 15-minute Preparation | Makes 250 grams /
balls. Flatten each ball and fill it with 4. Bake in a preheated 190°C / 370°F 9 ounces / 1 cup
a ball of pineapple jam. Seal well and oven for 20 minutes or until golden.
place in the paper cases, sealed side Cool on wire racks. 175 grams | 6 ounces | 1 cup seedless
down. Arrange the cases on baking dates
trays. Brush with beaten egg and top 75 grams | 21/2 ounces | 3/4 cup finely
with black poppy seeds. chopped blanched almonds or
6. Bake in a preheated 175°C / 345°F hazelnuts
oven for 20–25 minutes until light
golden. Cool on wire racks. Method
* See the recipe for Pineapple Tarts with Ground Mix the date with almonds or hazelnuts
Almond Pastry on page 24.
and roll into balls.
 COOKIES | page 29

(From top) Pineapple Delights, Almond Cookies with Mango or Papaya Jam, Pineapple Delights.
 COOKIES | page 30

Eggless Almond
Butter Cookies Method
These rich nutty cookies are a definite
1. Line baking trays with non-stick
hit. When I make them as gifts I have
people clamouring for more or for the
recipe. If you do not like cinnamon,
baking paper.
2. Sift together the flour and baking
Eggless Double
you can dip cookies in sugar alone. powder.
3. Cream the butter with an electric Ginger Cookies
Shaped and Hand-moulded Cookies | 60-minute mixer. Add the sugar, almond essence These are more delicious than plain
Preparation | 20-minute Baking | Makes 72 and salt, and beat until light and ginger biscuits.
fluffy. Gradually beat in the ground
I n g re d i e n t s almonds. Decrease the speed of Shaped and Hand-moulded Cookies | 30-minute
200 grams | 7 ounces | 11/3 cups plain (all- the mixer to the lowest, and mix in Preparation | 15–20-minute Baking | Makes 62

purpose) flour the sifted dry ingredients until well

blended. I n g re d i e n t s
1 teaspoon baking powder
4. Roll teaspoonfuls of the dough into 400 grams | 141/4 ounces | 22/3 cups
240 grams | 81/2 ounces | 1 cup cold approximately 5–6 cm / 2–21/2 inch self-raising flour
butter, diced lengths and shape into crescents. 11/2 teaspoons baking powder
80 grams | 23/4 ounces | 1/3 cup castor Place on the prepared trays about 1
(superfine) sugar 2.5 cm / 1 inch apart. /2 teaspoon bicarbonate of soda
few drops of almond essence 5. Bake in a preheated 175°C / 345°F 1 teaspoon ground ginger
1
/4 teaspoon salt oven for 20 minutes until golden but 250 grams | 9 ounces | 1 cup
not browned. soft margarine
160 grams | 53/4 ounces | 13/4 cups
6. Leave on the trays for 10–12 2 tablespoons golden syrup
ground almonds
minutes. While still warm, remove 50 grams | 13/4 ounces Preserved
cinnamon sugar, made by mixing the cookies and dip them in
3 tablespoons granulated sugar with Stem Ginger*, finely chopped
cinnamon sugar, turning gently to
a pinch of ground cinnamon coat. Cool on wire racks. 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.
 COOKIES | page 31

(From top) Eggless Almond Butter Cookies, Eggless Double Ginger Cookies.
 COOKIES | page 32

Golden Ginger
Oatmeal Cookies
These are delicately light and crisp and
pungent with ginger.

Lemon Rope Pretzels

Shaped and Hand-moulded Cookies | 45-minute
Preparation | 25-minute Baking | Makes 104

I n g re d i e n t s Shaped and Hand-moulded Cookies | 45-minute

Preparation | 15-minute Baking | Makes 36–40
360 grams | 123/4 ounces | 21/3 cups
plain (all-purpose) flour I n g re d i e n t s
11/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
220 grams | 73/4 ounces | 11/2 cups *Almond Topping
plain (all-purpose) flour
360 grams | 123/4 ounces | 11/2 cups 1 small egg white, lightly beaten
1 teaspoon baking powder
soft margarine almond strips or chopped almonds
pinch of salt
120 grams | 41/4 ounces | 1/2 cup
vegetable shortening 150 grams | 51/2 ounces | 2/3 cup cold Method
butter, cut into small pieces
300 grams | 101/2 ounces | 11/2 cups castor 1. Brush the shaped dough with egg
(superfine) sugar 120 grams | 41/4 ounces | 1/2 cup castor
white and decorate with almonds.
(superfine) sugar
60 ml | 2 fl oz | 1/4 cup golden syrup Chill in the refrigerator for 10
1 teaspoon finely grated lemon rind minutes.
1 large egg yolk
2 small egg yolks, lightly beaten 2. Bake in a preheated 180–190°C /
4 teaspoons fresh ginger juice 350–370°F oven for 15 minutes or
1
Almond Topping* or Glacé Icing**
/2 teaspoon salt until light golden and firm to the
425 grams | 151/4 ounces | 5 cups Method touch. Leave the cookies on the trays
rolled oats for 1 minute before transferring
1. Line baking trays with non-stick them to wire racks to cool.
Method
baking paper.
2. Sift the flour and baking powder
1. Line baking trays with greased into a mixing bowl. Stir in salt and
baking paper. rub in the butter with a pastry cutter **Glacé Icing
2. Sift together the flour, baking until the mixture resembles fine 90 grams | 31/4 ounces | 3/4 cup icing
powder and bicarbonate of soda. breadcrumbs. (confectioner’s) sugar
3. Cream the margarine, vegetable 3. Stir in the sugar, lemon rind and egg
shortening and sugar until light and yolks and mix to form a soft but not 1 tablespoon lemon juice
fluffy. Beat in the golden syrup and sticky dough.
then the egg yolk. Add the ginger 4. Divide the dough into 36–40 portions Method
juice and salt and beat well. Stir in and roll each piece into a thin rope. 1. Bake the shaped dough in a
the sifted dry ingredients and oats. Join the ends of each rope, and twist preheated 180–190°C / 350–370°F
4. Lightly form the mixture into into a rope. oven for 15 minutes or until light
2.5-cm / 1-inch balls using two 5. Place on the prepared trays and golden and firm to the touch. Leave
teaspoons. proceed using either the Almond the biscuits on the trays for 1 minute
5. Place the balls on the prepared Topping or Glacé Icing below. before transferring them to wire
trays and bake in a preheated racks to cool.
175°C / 345°F oven for 25 minutes. 2. Brush with—or dip into—Glacé Icing
Cool on wire racks. 20 minutes before serving.
Chef’s note: If, after the baking times, the
The Glacé Icing is made by sifting
cookies are soft on the underside, turn them the icing (confectioner’s) sugar into
over and bake for a further 5 minutes. a bowl, gradually adding the lemon
juice and mixing until smooth.
 COOKIES | page 33

Golden Ginger Oatmeal Cookies (in the bowl), Lemon Rope Pretzels (on the plate).
 COOKIES | page 34

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
Chocolate Swirl
2 teaspoons baking powder
240 grams | 81/2 ounces | 1 cup butter,
Hazelnut Cookies
at room temperature Shaped and Hand-moulded Cookies | 60-minute Method
Preparation | 20-minute Baking | Makes 95
180 grams | 61/4 ounces | 3/4 cup castor 1. Beat together the egg yolk and
(superfine) sugar I n g re d i e n t s orange juice.
2 teaspoons grated lemon rind 2. Sift the flour, cornflour (cornstarch)
1 small egg yolk
1 small egg yolk and baking powder into the bowl of
2 teaspoons orange juice an electric food processor fitted with
roasted cashewnuts or walnuts, diced 240 grams | 81/2 ounces | 12/3 cups plain a cutting blade. Add the butter and
1 small egg white, beaten (optional) (all-purpose) flour sugar and blend for a few seconds.
83 small coloured paper cases 120 grams | 41/4 ounces | 1 cup cornflour Add the egg yolk mixture and blend
(cornstarch) again until the ingredients cling
Method 1 teaspoon baking powder together.
3. Remove the cutting blade and turn
1. Sift together the flour and baking 240 grams | 81/2 ounces | 1 cup cold out the mixture into a mixing bowl.
powder. butter, diced Knead lightly to form a soft dough.
2. With an electric mixer, cream the 180 grams | 61/4 ounces | 3/4 cup castor 4. Roll the dough into 2-cm / 3/4-inch
butter and sugar for 3 minutes until (superfine) sugar balls. Flatten each ball and press
light and fluffy. Beat in the lemon hazelnuts or dried mixed fruits, chopped nuts or mixed fruit into the centre.
rind and egg yolk and cream for a Seal well and roll into balls again.
further 1 minute. 95 small coloured paper cases
5. Place the balls in the paper cases.
3. Fold in the sifted dry ingredients 100 grams | 31/2 ounces cooking
Arrange on baking trays and bake in
and stir briefly with a metal spoon. chocolate, melted
a preheated 175°C / 345°F oven for
On the lowest speed, blend for 10 20 minutes or until golden brown.
seconds or until the mixture is well Cool on wire racks.
combined. 6. Using a piping tube fitted with a
4. Roll out 2-cm / 3/4-inch balls of dough writing nozzle, pipe swirls of melted
and place them in the paper cases. chocolate on each cookie. Allow the
Press a few pieces of nut in the chocolate to set before storing the
centre. If desired, brush with egg cookies in an airtight container.
white. Arrange the cases on baking
trays. Chef’s note: These cookies are best stored in the
5. Bake in a preheated 175°C / 345°F refrigerator. If using hazelnuts, roast them in a
moderate oven for 15 minutes. When piping the
oven for 20–25 minutes, until golden chocolate, use the finest writing nozzle.
brown. Cool on wire racks. Store the cookies between layers of non-stick
baking paper.
 COOKIES | page 35

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

 COOKIES | page 36

Peanut Butter Sesame Coconut

Crunchies Crunchies
These are crunchy and buttery, Method
with the richness of peanuts and 1. Cream the butter, castor (superfine) These chewy coconut cookies topped
a hint of orange. sugar and brown sugar until smooth with sesame seeds have a deliciously
and soft. Beat in the egg and then buttery aroma.
Shaped and Hand-moulded Cookies | 40-minute
Preparation | 15–20-minute Baking | Makes 60 the peanut butter, orange rind and Shaped and Hand-moulded Cookies | 45-minute
vanilla essence. Preparation | 20–30-minute Baking | Makes 112
I n g re d i e n t s 2. Sift the flour and baking powder into
150 grams | 51/2 ounces | 2/3 cup butter, at the mixture, add the salt and stir I n g re d i e n t s
room temperature until smooth. Do not overbeat or the 240 grams | 81/2 ounces | 1 cup butter
dough will become oily.
100 grams | 31/2 ounces | 1/2 cup 300 grams | 101/2 ounces | 11/2 cups brown
3. Roll the dough into 2-cm / 3/4-inch
castor (superfine) sugar sugar
balls and place on ungreased baking
100 grams | 31/2 ounces | 1/2 cup trays. Press a little chocolate rice on 60 ml | 2 fl oz | 1/4 cup golden syrup
brown sugar each ball. 180 grams | 61/4 ounces | 21/2 cups
1 large egg, beaten 4. Bake in a preheated 175°C / 345°F desiccated coconut
110 grams | 4 ounces | 1/2 cup crunchy oven for 15–20 minutes or until light 375 grams | 131/2 ounces | 21/2 cups
peanut butter brown. Cool on wire racks. self-raising flour, sifted
2 teaspoons grated orange rind 2 medium egg yolks, beaten
1
/2 teaspoon vanilla essence 1 small egg white, beaten
200 grams | 7 ounces | 11/3 cups plain (all- sesame seeds
purpose) flour
11/2 teaspoons baking powder Method
1
/4 teaspoon salt 1. Line baking trays with non-stick
chocolate rice 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.
 COOKIES | page 37

Peanut Butter Crunchies (in the bowl), Sesame Coconut Crunchies (on the plate).
 COOKIES | page 38

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
Snow Crescents Method
1
/4 teaspoon baking powder These make a delicious accompaniment
to tea or coffee. 1. Line baking trays with greased
115 grams | 4 ounces | 1/2 cup butter, baking paper.
at room temperature 2. Sift the flour and baking powder
Shaped and Hand-moulded Cookies | 45-minute
75 grams | 21/2 ounces | 1/3 cup castor Preparation | 20-minute Baking | Makes 60–65 into a mixing bowl and mix in the
(superfine) sugar salt. Rub in the butter with a pastry
75 grams | 21/2 ounces | 1/3 cup light I n g re d i e n t s cutter until the mixture resembles
brown sugar 225 grams | 8 ounces | 11/2 cups plain (all- fine breadcrumbs. Stir in the castor
1 medium egg purpose) flour (superfine) sugar, orange rind, lemon
11/2 teaspoons baking powder rind and egg yolks and mix to a soft
120 grams | 41/4 ounces | 3/4 cup raisins but not sticky dough.
50 grams | 13/4 ounces chunks of milk pinch of salt 3. Form the dough into 2.5-cm / 1-inch
chocolate or Mars bars 150 grams | 51/2 ounces | 2/3 cup cold balls and shape into crescents. Place
butter, cut into small pieces on the prepared trays. Brush with
Method 120 grams | 41/4 ounces | 1/2 cup castor egg white and decorate with almond
1. Line baking trays with non-stick (superfine) sugar slivers.
baking paper. grated rind of 1 orange 4. Bake in a preheated 190°C / 370°F
2. Sift together the flour and baking oven for 20 minutes or until light
grated rind of 1 lemon
powder. golden and firm to the touch. Cool
2 small egg yolks, lightly beaten on wire racks.
3. Cream the butter, castor (superfine)
sugar and brown sugar until light, 1 small egg white, beaten 5. Just before serving, sift icing
and then beat in the egg. Fold in the almond slivers (confectioner’s) sugar generously
sifted dry ingredients, raisins and icing (confectioner’s) sugar over the cookies.
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.
 COOKIES | page 39

(From top) Raisin and Milk Chocolate Chip Cookies, Snow Crescents.
 COOKIES | page 40

Orange White
Chocolate Crunchies
These are scrumptious orange-
flavoured cookies with nuts and white
chocolate.
Shaped and Hand-moulded Cookies | 30-minute
Preparation | 20–25-minute Baking | Makes 60–65
Chocolate Cookies
I n g re d i e n t s Coated with
250 grams | 9 ounces | 12/3 cups
self-raising flour
Pecans
Shaped and Hand-moulded Cookies | 45-minute
Method
1. Line baking trays with non-stick
Preparation | 20-minute Baking | Makes 80
120 grams | 41/4 ounces | 1 cup icing baking paper.
(confectioner’s) sugar I n g re d i e n t s 2. Sift together the flour, cocoa powder
225 grams | 8 ounces | 1 cup butter, and baking powder.
at room temperature 300 grams | 101/2 ounces | 2 cups 3. Cream the butter and brown sugar
self-raising flour in a large mixing bowl until light and
1 small egg yolk
30 grams | 1 ounce | 1/3 cup fluffy. Add the sifted dry ingredients,
grated rind of 1 orange cocoa powder eggs, orange rind and vanilla essence
1 teaspoon orange juice 1
/2 teaspoon baking powder and mix well. Stir in the chocolate
100 grams | 31/2 ounces | 1 cup 175 grams | 61/4 ounces | 3/4 cup butter, chunks.
chopped walnuts softened 4. Shape into small balls. Dip the
100 grams | 31/2 ounces white chocolate, top half of each ball into chopped
200 grams | 7 ounces | 11/4 cups soft
coarsely chopped pecans. Flatten slightly and place on
brown sugar
sesame or black poppy seeds the prepared baking trays.
2 small eggs, beaten 5. Bake in a preheated 180°C / 350°F
grated rind of 1 orange oven for 20–30 minutes. Leave the
Method 1
/2 teaspoon vanilla essence cookies on the trays for 5 minutes
1. Line baking trays with non-stick before transferring them to wire
175 grams | 61/4 ounces plain chocolate,
baking paper. racks to cool.
chopped
2. Sift together the flour and icing
(confectioner’s) sugar. 100 grams | 31/2 ounces | 1 cup pecans, Chef’s note: The chopped pecans may be

3. Cream the butter, egg yolk, orange chopped replaced with chopped white chocolate.

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.
 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
Biggie Choc-chip
1 teaspoon baking powder Cookies Method
250 grams | 9 ounces | 1 cup cold butter, Drop Cookies | 20-minute Preparation |
diced 20-minute Baking | Makes 45 1. Line baking trays with non-stick
baking paper.
175 grams | 61/4 ounces | 3/4 cup light 2. Sift together the self-raising flour
brown sugar I n g re d i e n t s
and plain (all-purpose) flour and set
2 small eggs, beaten 250 grams | 9 ounces | 12/3 cups aside.
100 grams | 31/2 ounces | 3/4 cup dried self-raising flour 3. Beat together the egg, egg yolk and
mango, finely chopped 50 grams | 13/4 ounces | 1/3 cup plain vanilla essence and set aside.
180 grams | 61/4 ounces | 13/4 cups (all purpose) flour 4. Mix the brown and castor (superfine)
hazelnuts, coarsely chopped 1 medium egg sugars, the sifted dry ingredients and
1
/2 tablespoon milk 1 medium egg yolk the nuts in the bowl of an electric
mixer on low speed.
2 teaspoons vanilla essence
5. Add the melted butter and the egg
Method 190 grams | 63/4 ounces | 1 cup mixture. Mix on low speed to form a
1. Line baking trays with greased brown sugar soft dough. Stir in the chocolate.
baking paper. 90 grams | 31/4 ounces | 1/2 cup castor 6. Using a medium ice-cream scoop,
2. Sift together the flour and baking (superfine) sugar scoop out balls of dough and place
powder. 150 grams | 51/4 ounces | 1/2 cup chopped them on the prepared tray about 6
3. Cream the butter and brown sugar toasted pecans or macademias cm / 11/2 inches apart. Slightly flatten
until light and fluffy. Beat in the 185 grams | 61/2 ounces | 3/4 cup butter, each cookie.
eggs. Thoroughly fold in the sifted melted 7. Bake in a preheated 175°C / 345°F
dry ingredients along with the dried oven for 20 minutes.
mango and hazelnuts. Stir in the 200 grams | 7 ounces dark chocolate, 8. Cool on wire racks before storing in
milk to get a slightly soft consistency. chopped and chilled an airtight container.
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.
 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. Maple Syrup,
Drop Cookies | 15-minute Preparation |
12–15-minute Baking | Makes 24
Pecan and Chocolate
I n g re d i e n t s Cookies
60 grams | 21/4 ounces | 1/4 cup butter Drop Cookies | 30-minute Preparation | Method
15–20-minute Baking | Makes 50
2 tablespoons golden syrup 1. Line baking trays with greased
1 medium ripe banana, peeled I n g re d i e n t s baking paper.
and mashed 1 small egg 2. Beat together the egg and egg yolk
125 grams | 41/2 ounces | 11/2 cups and set aside.
1 small egg yolk 3. Cream the butter and brown sugar
rolled oats
225 grams | 8 ounces | 1 cup soft butter until light and fluffy. Gradually
75 grams | 21/2 ounces | 1/2 cup
175 grams | 61/4 ounces | 3/4 cup light beat in the egg mixture until
self-raising flour, sifted
brown sugar incorporated. Stir in the flour,
2 tablespoons castor (superfine) sugar pecans, chocolate chips, vanilla
300 grams | 101/2 ounces | 2 cups
1 small egg, beaten self-raising flour, sifted essence and maple syrup.
75 grams | 21/2 ounces | 1/2 cup raisins 4. Drop the batter in heaped
225 grams | 8 ounces | 21/4 cups pecans,
teaspoonfuls, spaced well apart, onto
coarsely chopped
Method the prepared trays.
175 grams | 61/4 ounces | 1 cup 5. Bake in a preheated 190°C / 370°F
1. Line baking trays with non-stick chocolate chips oven for 15–20 minutes or until light
baking paper. 1 teaspoon vanilla essence golden. Cool on wire racks.
2. Melt the butter and golden syrup 60 ml | 2 fl oz | 1/4 cup maple syrup
together in a saucepan over low heat, Chef’s note: If you can’t find maple syrup, use
corn syrup with maple essence.
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.
 COOKIES | page 45

(From top) Banana Raisin Cookies; Maple Syrup, Pecan and Chocolate Cookies.
 COOKIES | page 46

Chocolate Chip
and Rolled
Oat Cookies Fruity Chocolate
These rich and oaty cookies are very Method
crisp. They are a good all-time snack
for hungry family members.
1. Line baking trays with non-stick
baking paper.
Cookies
Drop Cookies | 30-minute Preparation | 2. Sift together the flour and These crisp and crumbly chocolate
10–12-minute Baking | Makes 80–85 bicarbonate of soda and stir in the cookies are studded with raisins and
salt. apricots. They are an instant hit with
I n g re d i e n t s 3. With an electric mixer, cream children.
200 grams | 7 ounces | 11/3 cups plain the vegetable shortening, castor
Drop Cookies | 30-minute Preparation |
(all-purpose) flour (superfine) sugar, light brown sugar 15–20-minute Baking | Makes 66
and vanilla essence. Add the eggs,
1 teaspoon bicarbonate of soda
one at a time, and beat until light I n g re d i e n t s
1 teaspoon salt and fluffy.
240 grams | 81/2 ounces | 1 cup vegetable 4. Gradually beat in the flour mixture 275 grams | 93/4 ounces | 13/4 cups
shortening and oats. Stir in the chocolate chips. self-raising flour
90 grams | 31/4 ounces | 1/2 cup castor 5. Using two teaspoons, shape the 25 grams | 1 ounce | 1/3 cup
(superfine) sugar batter into balls and place them cocoa powder
180 grams | 61/4 ounces | 3/4 cup light on the prepared trays, spaced well 1 teaspoon baking powder
brown sugar apart. 250 grams | 9 ounces | 1 cup cold butter,
6. Bake in a preheated 175°C / 345°F diced
1 teaspoon vanilla essence oven for 10–12 minutes or until
2 small eggs 180 grams | 61/4 ounces | 3/4 cup soft
golden brown. Leave the cookies
brown sugar
240 grams | 81/2 ounces | 23/4 cups on the trays for 1–2 minutes before
rolled oats transferring them to wire racks to 1 teaspoon vanilla essence
350 grams | 121/2 ounces | 2 cups cool. 2 small eggs, beaten
semi-sweet chocolate chips 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 |

Chocolate Pecan 15-minute Baking | Makes 50

I n g re d i e n t s
Cookies 2 small egg yolks
1
Drop Cookies | 30-minute Preparation | Method /2 small egg white
15-minute Baking | Makes 50
240 grams | 81/2 ounces | 12/3 cups plain
1. Line baking trays with non-stick (all-purpose) flour
I n g re d i e n t s baking paper.
2. Sift together the flour, bicarbonate of 1 teaspoon bicarbonate of soda
180 grams | 61/4 ounces | 11/4 cups plain 125 grams | 41/2 ounces | 1/2 cup butter, at
soda and baking powder.
(all-purpose) flour room temperature
1
3. Melt 30 grams / 1 ounce cooking
/2 teaspoon bicarbonate of soda chocolate in a heatproof bowl placed 175 grams | 61/4 ounces | 3/4 cup
1
/2 teaspoon baking powder over a saucepan of gently simmering brown sugar
180 grams | 61/4 ounces cooking chocolate water or in a microwave on High 1 teaspoon vanilla essence
120 grams | 41/4 ounces | 1/2 cup for 20 seconds. Cut the remaining
chocolate into large cubes. 60 grams | 21/4 ounces | 2/3 cup walnuts,
cold butter, diced finely chopped + 25 walnuts, halved
4. Cream the butter until light and soft.
120 grams | 41/4 ounces | 1/2 cup light Gradually beat in the brown sugar or quartered, for decoration
brown sugar and castor (superfine) sugar until 50 grams | 13/4 ounces | 1/2 cup pitted
100 grams | 31/2 ounces | 1/2 cup castor light and fluffy. dates, finely chopped
(superfine) sugar 5. Beat in the egg and vanilla essence
1 small egg and then the cooled melted Method
1 teaspoon vanilla essence chocolate. Beat in the sifted dry 1. Line baking trays with non-stick
ingredients until well blended. Stir in baking paper.
100 grams | 31/2 ounces | 1 cup coarsely
the chocolate bits and pecans. 2. Beat together the egg yolks and
chopped pecans
6. Drop the batter in rounded egg white.
teaspoonfuls, spaced well apart, onto 3. Sift together the flour and
the prepared trays. bicarbonate of soda.
7. Bake in a preheated 190°C / 370°F 4. Cream the butter and brown sugar
oven for 15 minutes. Cool on wire until light and fluffy. Beat in the egg
racks. 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.

www.ebook3000.com
 COOKIES | page 50

Grandmother’s
Quick Oatmeal Maple, Hazelnut
Raisin Cookies and Raisin Cookies
Drop Cookies | 30-minute Preparation |
12–15-minute Baking | Makes 75
Method
These fruit and nut cookies are
1. Line baking trays with non-stick flavoured with maple essence.
I n g re d i e n t s baking paper.
200 grams | 7 ounces | 11/3 cups plain 2. Sift together the flour, bicarbonate of Drop Cookies | 30-minute Preparation |
(all-purpose) flour soda and cinnamon. 15–20-minute Baking | Makes 76

1 teaspoon bicarbonate of soda 3. Using an electric mixer, at low speed,

cream the butter or margarine, sugar I n g re d i e n t s
1 teaspoon ground cinnamon and vanilla essence for 1 minute. 225 grams | 8 ounces | 1 cup butter,
180 grams | 61/4 ounces | 3/4 cup butter or Scrape down the sides. Increase at room temperature
margarine, at room temperature the speed to high and whisk for 3 175 grams | 61/4 ounces | 3/4 cup soft light
200 grams | 7 ounces | 1 cup minutes. brown sugar
granulated sugar 4. Decrease the speed to moderate and
beat in the eggs, one at a time. Beat 2 small eggs, beaten
1 teaspoon vanilla essence
in the milk until blended. Gradually 300 grams | 101/2 ounces | 2 cups
2 small eggs beat in the sifted dry ingredients self-raising flour, sifted
60 ml | 2 fl oz | 1/4 cup milk and salt. Stir in the oats, raisins and 225 grams | 8 ounces | 21/4 cups
1
/4 teaspoon salt walnuts. hazelnuts, chopped
100 grams | 31/2 ounces | 11/4 cups quick- 5. Using two teaspoons, shape the 125 grams | 41/2 ounces | 3/4 cup raisins
cooking rolled oats batter into balls and place them on 1
/2 teaspoon maple essence
150 grams | 51/2 ounces | 1 cup raisins
the prepared trays, at least 10 cm /
4 inches apart. 75 ml | 21/2 fl oz | 1/3 cup maple syrup
60 grams | 21/4 ounces | 1/2 cup 6. Bake in a preheated 190°C / 370°F
chopped walnuts oven for 12–15 minutes or until Method
lightly browned. Leave the cookies 1. Line baking trays with non-stick
on the trays for 1 minute before baking paper.
transferring them to wire racks 2. Cream the butter and brown sugar
to cool. until light and fluffy. Gradually
Chef’s note: These cookies do not have a firm
beat in the eggs until completely
texture. If your prefer a firmer texture, turn the incorporated. Stir in the flour,
cookies over after the baking time and bake for hazelnuts, raisins, maple essence
another 2 minutes.
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 *Icing

Cookies 75 grams | 21/2 ounces | 1/2 cup icing Method
(confectioner’s) sugar, sifted
Sweet and nutty with the tangy flavour 1
1. Line baking trays with well-greased
of orange these cookies taste good with 1 /2 tablespoons boiling water non-stick baking paper.
coffee. 2. Sift together the cornflour
Method (cornstarch), cream of tartar and
Drop Cookies | 30-minute Preparation |
15-minute Baking | Makes 57 Mix the icing sugar with boiling water bicarbonate of soda.
until smoothly blended. 3. Using an electric mixer, whisk the
I n g re d i e n t s eggs on medium speed for 2 minutes.
Gradually add the castor (superfine)
300 grams | 101/2 ounces | 2 cups sugar and continue whisking for
plain (all-purpose) flour **Orange Icing 8–10 minutes or until the mixture
11/2 teaspoons baking powder becomes thick and white. Add the
2 tablespoons vegetable shortening
1 teaspoon salt salt.
240 grams | 81/2 ounces | 2 cups icing 4. Add the sifted dry ingredients, half
120 grams | 41/4 ounces | 1/2 cup (confectioner’s) sugar
vegetable shortening at a time, gently folding through
1 teaspoon grated orange rind thoroughly each time.
200 grams | 7 ounces | 1 cup castor 5. Using two dessertspoons, shape the
(superfine) sugar 2 tablespoons orange juice
batter into balls and place them
2 large egg yolks on the prepared trays, spaced well
Method
1 tablespoon orange rind apart.
1. Blend the vegetable shortening, 6. Bake in a preheated 195°C / 385°F
125 ml | 4 fl oz | 1/2 cup orange juice
icing (confectioner’s) sugar and oven for 12 minutes or until light
90 grams | 31/4 ounces | 1 cup orange rind in a bowl. golden. Remove the biscuits
chopped pecans 2. Gradually stir in the orange juice. carefully, using a flat spatula, and
Icing* or Orange Icing** place them on wire racks to cool.
Method How to Serve
1. Line baking trays with non-stick
baking paper. Powder Puffs 1. Just before serving, whip the cream
until firm peaks form. Place in a
2. Sift together the flour and baking piping bag fitted with a star nozzle
These are delightfully light and are
powder and stir in the salt. and pipe swirls of cream on the flat
especially great for dessert.
3. Cream the vegetable shortening side of half the biscuits. Arrange
and sugar, then add the egg yolks Drop Cookies | 30-minute Preparation | canned or fresh fruit on the cream
and beat until light and fluffy. 12-minute Baking | Makes 27 pairs and top with another biscuit, flat
Mix in the orange rind and juice. side down.
4. Stir in the flour mixture until I n g re d i e n t s 2. Dust with icing (confectioner’s)
blended. Mix in the pecans. 60 grams | 21/4 ounces | 1/2 cup sugar.
5. Drop the batter in rounded cornflour (cornstarch)
teaspoonfuls, spaced 6 cm / 21/2 1 teaspoon cream of tartar
inches apart, onto the prepared 1
trays. /2 teaspoon bicarbonate of soda
6. Bake in a preheated 190°C / 370°F 3 medium eggs
oven for 15 minutes until brown. 165 grams | 6 ounces | 3/4 cup castor
Transfer to wire racks. (superfine) sugar
7. Pipe the Icing or Orange Icing on the pinch of salt
biscuits while they are still warm.
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
 COOKIES | page 53

(From left) Orange Sunshine Cookies, Powder Puffs.

 COOKIES | page 54

Nutty Banana
Cookies
These light, crunchy eggless cookies are Method
made with fresh mashed banana.
Drop Cookies | 30-minute Preparation |
1. Line baking trays with non-stick
baking paper.
Oat Crunchies
Drop Cookies | 30-minute Preparation |
15-minute Baking | Makes 38 2. Sift together the flour, baking 15–20-minute Baking | Makes 34
powder and bicarbonate of soda.
I n g re d i e n t s 3. Using an electric mixer, at medium I n g re d i e n t s
150 grams | 51/2 ounces | 1 cup plain speed, cream the butter, margarine,
sugar, lime juice and lemon or 2 teaspoons baking powder
(all-purpose) flour
1 orange rind until light and fluffy. 3 tablespoons cornflour (cornstarch)
/4 teaspoon baking powder
1
Beat in the mashed banana until well 1
/2 teaspoon salt
/4 teaspoon bicarbonate of soda combined. 60 grams | 21/4 ounces | 1/4 cup butter
60 grams | 21/4 ounces | 1/4 cup butter, 4. Stir in the sifted dry ingredients and
at room temperature 175 grams | 61/4 ounces | 3/4 cup castor
salt and mix on low speed for 20
(superfine) sugar
60 grams | 21/4 ounces | 1/4 cup seconds until well blended. Stir in
soft margarine the nuts. 2 small eggs, well beaten
110 grams | 4 ounces | 1/2 cup castor 5. Drop the batter in teaspoonfuls, 1 teaspoon vanilla essence
(superfine) sugar spaced 3 cm / 11/4 inches apart, onto 180 grams | 61/4 ounces | 2 cups
the prepared trays. rolled oats
2 teaspoons lime juice 6. Bake in a preheated 190°C / 370°F
1 teaspoon grated lemon or orange rind oven for 15 minutes or until Method
60 grams | 21/4 ounces | 1/4 cup mashed light brown. Leave the cookies
ripe banana, from 1 ripe pisang on the trays for 1 minute before 1. Line baking trays with non-stick
rastali or pisang berangan or any other transferring them to wire racks baking paper.
medium-sized bananas to cool. 2. Sift together the baking powder,
cornflour (cornstarch) and salt.
pinch of salt
Chef’s note: Always choose ripe bananas to 3. Cream the butter and sugar until
60 grams | 21/4 ounces | 1/2 cup chopped ensure a good flavour. light. Add the eggs and vanilla
mixed nuts 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 5. Add the sifted dry ingredients and
Drop Cookies | 30-minute Preparation | salt, mixing until well combined.
25-minute Baking | Makes 52
Stir in the pecans, hazelnuts and
chocolate chips. Chill the dough for
I n g re d i e n t s
30–60 minutes.
230 grams | 81/4 ounces | 11/2 cups 6. Using a small ice cream scoop, scoop
plain (all-purpose) flour out balls of dough and place them on
1
/2 teaspoon baking powder the prepared trays, spaced 4–5 cm /
1
/2 teaspoon bicarbonate of soda 11/2–2 inches apart. Flatten slightly.
7. Bake in a preheated 180°C / 350°F
225 grams | 8 ounces dark chocolate, oven for 25 minutes. Cool on wire
chopped racks.
75 grams | 21/2 ounces | 1/3 cup
vegetable shortening Chef’s note: If not baking the cookies
immediately, store the dough in the refrigerator
185 grams | 61/2 ounces | 3/4 cup for up to a week.
brown sugar
1 medium egg
120 ml | 4 fl oz | 1/2 cup sour cream
Method
11/2 teaspoons vanilla essence
1
/2 teaspoon salt
The Ultimate 1. Line baking trays with non-stick
50 grams | 13/4 ounces | 1/2 cup pecans,
coarsely chopped
Raisin Cookies baking paper.
2. Sift together the flour, baking
powder and bicarbonate of soda.
Drop Cookies | 30-minute Preparation |
50 grams | 13/4 ounces | 1/2 cup hazelnuts, 20–25-minute Baking | Makes 40 Mix in the salt.
coarsely chopped 3. Cream the butter, muscovado sugar
225 grams | 8 ounces | 11/4 cups chocolate I n g re d i e n t s and granulated sugar for 5 minutes
chips, frozen until light and fluffy. Beat in the eggs
175 grams | 61/4 ounces | 11/4 cups
and vanilla essence to form a smooth
plain (all-purpose) flour
Method batter.
1 teaspoon baking powder 4. Fold in the sifted dry ingredients.
1. Line baking trays with non-stick 3
/4 teaspoon bicarbonate of soda Stir in the raisins.
baking paper. 1 5. Drop the batter in heaped
2. Sift together the flour, baking /4 teaspoon salt
85 grams | 3 ounces | 1/3 cup cold unsalted teaspoonfuls onto the prepared trays,
powder and bicarbonate of soda. spaced 5 cm / 2 inches apart.
3. Melt the dark chocolate in a butter, diced
6. Bake in a preheated 180°C / 350°F
heatproof bowl placed over a 110 grams | 4 ounces | 1/2 cup light oven for 20–25 minutes. Leave the
saucepan of gently simmering water muscovado sugar cookies on the trays for 2–3 minutes
or in a microwave on High for 110 grams | 4 ounces | 1/2 cup before transferring them to wire
1 minute. Cool. granulated sugar racks to cool.
4. Cream the vegetable shortening and
2 small eggs
brown sugar for 1 minute. Add the Chef’s note: These cookies are chewy rather
egg, sour cream and vanilla essence 1 teaspoon vanilla essence than crisp. If you prefer a crisp texture, turn
the cookies over after the baking time and
and beat for 1 minute. Mix in the 240 grams | 81/2 ounces | 11/2 cups raisins bake for another 5–6 minutes.
cooled melted chocolate.
 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
Viennese Biscuits Method
1. Line baking trays with non-stick
Pressed or Piped Cookies | 40-minute baking paper.
30 grams | 1 ounce | 1/4 cup icing Preparation | 12–15-minute Baking | Makes 108 2. Sift together the flour and
(confectioner’s) sugar, sifted
baking powder.
1 teaspoon vanilla essence I n g re d i e n t s 3. Cream the butter and icing
1 large egg yolk, lightly beaten 300 grams | 101/2 ounces | 2 cups plain (confectioner’s) sugar until light and
Pineapple Jam*, rolled into small balls (all-purpose) flour creamy. Beat in the egg yolks, two at
1 teaspoon baking powder a time, and then the vanilla essence.
Method Fold in the sifted dry ingredients.
200 grams | 7 ounces | 3/4 cup unsalted
4. Spoon the mixture into a piping bag
1. Line baking trays with non-stick butter, at room temperature
fitted with a star nozzle. Pipe wavy
baking paper. 100 grams | 31/2 ounces | 3/4 cup icing lengths (6 cm / 21/2 inches) onto the
2. Sift together the milk powder, (confectioner’s) sugar, sifted prepared trays. Brush with egg white
cornflour (cornstarch) and plain 4 small egg yolks and sprinkle with nuts.
(all-purpose) flour. 5. Bake in a preheated 180°C / 350°F
3 teaspoons vanilla essence
3. Cream the butter with the icing oven for 12–15 minutes. Cool on wire
(confectioner’s) sugar and vanilla 1 small egg white, beaten
racks. Dip the ends of each biscuit
essence until light and fluffy. Add the coarsely chopped nuts: almonds, into melted chocolate and place
egg yolk and whisk for 30 seconds. walnuts, pecans or macademias them on a tray lined with non-stick
4. Stir in the sifted dry ingredients 175 grams | 61/2 ounces cooking baking paper. This will prevent the
and beat for 30 seconds or just long chocolate, melted brittle biscuits from breaking when
enough to form a smooth dough. the chocolate sets. Refrigerate for
5. Spoon the dough into a piping 10 minutes before storing in airtight
syringe fitted with a star nozzle and containers.
pipe S shapes onto the prepared
trays. Place two balls of pineapple Chef’s note: You can use salted butter, but the
jam on the centre of each. cookies are lighter made with unsalted butter.
Since unsalted butter has a short shelf life, check
6. Bake in a preheated 175°C / 345°F the use-by date when purchasing. These cookies
oven for 15 minutes. Cool on wire are best stored in the coldest compartment of the
refrigerator or freezer.
racks.
* See the recipe for Pineapple Tarts with Ground
Almond Pastry on page 24.
 COOKIES | page 59

Viennese Biscuits, Twin Pineapple Tarts with Rich Pastry.

 COOKIES | page 60

Almond Butter Chocolate Bean

Swirl Biscuits Method Floral Cookies
These are deliciously short, with a 1. Line baking trays with non-stick
melt-in-the-mouth texture and a These cookies are buttery, light and
baking paper.
nutty crunch. crisp. You’ll adore crunching through
2. Sift together the flour and cornflour.
the nuts and chocolate. They make a
3. With an electric mixer, cream the
Pressed or Piped Cookies | 45-minute wonderful present—that’s if they don’t
Preparation | 15-minute Baking | Makes 62 butter with the icing (confectioner’s)
get eaten first!
sugar until light and fluffy. Beat
I n g re d i e n t s in the vanilla essence. Mix in the Pressed or Piped Cookies | 45-minute
250 grams | 9 ounces | 12/3 cups plain sifted dry ingredients and pulse until Preparation | 25-minute Baking | Makes 125

(all-purpose) flour evenly blended.

4. Spoon the mixture into a piping bag I n g re d i e n t s
3 tablespoons cornflour (cornstarch) fitted with a star nozzle and pipe 200 grams | 7 ounces | 11/3 cups plain
250 grams | 9 ounces | 1 cup cold butter, S shapes onto the prepared trays. (all-purpose) flour
diced Sprinkle with chopped almonds or 355 grams | 121/5 ounces | 31/4 cups
100 grams | 31/2 ounces | 3/4 cup icing almond nips. tapioca flour
(confectioner’s) sugar, sifted 5. Bake in a preheated 175°C / 345°F
oven for 15 minutes. Cool on wire 1 large egg
1 teaspoon vanilla essence
racks. 1 teaspoon vanilla essence
coarsely chopped almonds or
almond nips 250 grams | 9 ounces | 11/4 cups castor
Chef’s note: It is essential that you bake these
biscuits quickly once the mixture is piped. If they (superfine) sugar
stay too long in a warm kitchen, they will lose
their shape when baked.
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. Pineapple Roll Tarts
Pressed or Piped Cookies | 60-minute
Preparation | 20–25-minute Baking | Makes 85 Pineapple tarts are firm favourites Method
during festive celebrations such as
1. Line baking trays with non-stick
I n g re d i e n t s Hari Raya and Chinese New Year.
baking paper.
500 grams | 1 pound, 11/2 ounces | Most households either make their
2. Sift together the milk powder,
21/4 cups cold butter, diced own or go to great lengths to place
cornflour (cornstarch) and plain
orders from the best source.
120 grams | 41/4 ounces | 1 cup icing (all-purpose) flour.
Try making these crisp short-textured
(confectioner’s) sugar, sifted 3. Cream the butter with the icing
tarts. They may take a bit of time, but
1 teaspoon vanilla essence (confectioner’s) sugar and vanilla
they are easy to make and will earn
essence until light and fluffy. Add the
530 grams | 1 pound, 3 ounces | 31/2 cups you bountiful compliments.
egg and beat for 30 seconds.
plain (all-purpose) flour, sifted 4. Stir in the sifted dry ingredients
Pressed or Piped Cookies | 60-minute
Pineapple Jam*, rolled into small balls Preparation | 25-minute Baking | Makes 100 and beat for 30 seconds or just long
85 small coloured paper cases enough to bind into a smooth dough.
I n g re d i e n t s 5. Spoon the dough into a piping
Method 50 grams | 13/4 ounces | 2/3 cup syringe fitted with a ribbon disc and
milk powder pipe ribbon lengths about 10 cm /
1. Cream the butter, icing 4 inches long. Place a piece of
(confectioner’s) sugar and vanilla 40 grams | 11/2 ounces | 1/3 cup
cornflour (cornstarch)
pineapple jam on one end of the
essence until light and fluffy. Add the pastry and roll the pastry to encase
flour and beat just until combined. 365 grams | 13 ounces | 21/2 cups plain the jam.
2. Using a piping bag fitted with a (all-purpose) flour 6. Place on the prepared trays and bake
5-star nozzle, pipe floral rosettes 300 grams | 101/2 ounces | 11/3 cups cold in a preheated 175°C / 345°F oven for
into the paper cases. Place a ball of butter, diced 25 minutes. Cool on wire racks.
pineapple jam in the centre of each.
30 grams | 1 ounce | 1/4 cup icing
Arrange the cases on baking trays. * See the recipe for Pineapple Tarts with Ground
(confectioner’s) sugar, sifted
3. Bake in a preheated 175°C / 345°F Almond Pastry on page 24.

oven for 20–25 minutes. Cool on wire 1 teaspoon vanilla essence

racks. 1 large egg, lightly beaten
Pineapple Jam*, rolled into small
* See the recipe for Pineapple Tarts with Ground
Almond Pastry on page 24. cylindrical shapes
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.
 COOKIES | page 63

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

 COOKIES | page 64

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
Eggless Pineapple
(superfine) sugar
180 grams | 61/4 ounces | 2 cups
Tarts
ground almonds These melt-in-the-mouth tarts are Method
cornflour (cornstarch) bound to become a family favourite.
1. Line baking trays with non-stick
60 grams | 21/4 ounces | 3/4 cup chopped or Pressed or Piped Cookies | 60-minute baking paper.
sliced almonds Preparation | 15-minute Baking | Makes 125 2. Sift together the milk powder,
cornflour (cornstarch) and plain
Method I n g re d i e n t s (all-purpose) flour.
1. Line baking trays with non-stick 50 grams | 13/4 ounces | 2/3 cup 3. Cream the butter, icing
baking paper. milk powder (confectioner’s) sugar and vanilla
2. In an electric mixer, using a balloon 85 grams | 3 ounces | 3/4 cup essence until light and fluffy. Beat in
whisk at high speed, whisk the cornflour (cornstarch) the sifted dry ingredients.
egg whites until soft peaks form. 4. Spoon the mixture into a piping
320 grams | 111/2 ounces | 21/4 cups plain syringe fitted with a star nozzle and
Gradually add the sugar and whisk (all-purpose) flour
until dissolved or until the mixture is pipe small S shapes onto the baking
300 grams | 101/2 ounces | 11/3 cups butter, trays. Place two balls of pineapple
stiff. Fold in the ground almonds. at room temperature
3. Spoon the mixture into an icing jam in the centre of each.
bag fitted with a 1-cm / 1/2-inch 30 grams | 1 ounce | 1/4 cup icing 5. Place on baking trays and bake in a
diameter plain nozzle. Lightly dust (confectioner’s) sugar, sifted preheated 165°C / 330°F oven for 15
the prepared trays with cornflour 1 teaspoon vanilla essence minutes or until light golden. Cool
(cornstarch). on wire racks.
Pineapple Jam*, rolled into small balls
4. Pipe 5-cm / 2-inch decorative lengths * See the recipe for Pineapple Tarts with Ground
or zigzags onto the trays, spaced Almond Pastry on page 24.
2 cm / 3/4 inches apart. Sprinkle with Chef’s note: These tarts are best stored in the
chopped or sliced almonds. refrigerator.
5. Bake in a preheated 175°C / 345°F Pipe the mixture as soon as possible after
making it. The longer you keep it the harder it
oven for 25 minutes until firm. Cool will be, as the cornflour (cornstarch) tends to
on wire racks. absorb the butter, making the mixture hard.

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.
 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
Butter Cookies
250 grams | 9 ounces | 1 cup cold These are deliciously buttery and short.
butter, diced They look pretty filled with jam.
100 grams | 31/2 ounces | 3/4 cup icing Pressed or Piped Cookies | 30-minute
(confectioner’s) sugar, sifted Preparation | 12–15-minute Baking | Makes 50

1 teaspoon vanilla essence

I n g re d i e n t s Method
100 grams | 31/2 ounces | 1 cup
ground almonds
3 3
270 grams | 9 /4 ounces | 1 /4 cups plain 1. Line baking trays with non-stick
(all-purpose) flour baking paper.
heart-shaped or multi-coloured
1 teaspoon baking powder 2. Sift together the flour and
sugar dragées
240 grams | 81/2 ounces | 1 cup butter,
baking powder.
at room temperature
3. Mix the butter, icing (confectioner’s)
Method sugar, vanilla essence and sifted
1. Line baking trays with non-stick 90 grams | 31/4 ounces | 3/4 cup icing dry ingredients in an electric mixer.
baking paper. (confectioner’s) sugar, sifted Beat on lowest speed for 10 seconds.
2. Sift together the cornflour 2 teaspoons vanilla essence Increase the speed to medium and
(cornstarch) and plain 30 grams | 1 ounce | 1/3 cup roasted beat for 5 minutes until the mixture
(all-purpose) flour. sesame seeds is smooth and light.
3. With an electric mixer, cream the ready-to-use strawberry jam or any 4. Spoon the mixture into a cookie
butter, icing (confectioner’s) sugar favourite flavour press or an icing pipe fitted with a
and vanilla essence until light and large star nozzle. Pipe 2.5-cm /
fluffy. Add the sifted dry ingredients 1-inch diameter circles onto the
and then the ground almonds, prepared trays, starting from the
pulsing until evenly combined. centre and leaving a 0.5-cm / 1/4-inch
4. Spoon the mixture into a piping bag hollow in the centre. Fill each hollow
fitted with a medium 6-point star with 1/4 teaspoon jam.
nozzle. Pipe S shapes with the loops 5. Bake in a preheated 175°C / 345°F
close together onto the prepared oven for 12–15 minutes or until
trays. Sprinkle sugar dragées on top. light golden. Leave the cookies
5. Bake in a preheated 175°C / 345°F on the trays for 2 minutes before
oven for 15 minutes or until light transferring them carefully with a
golden. Cool on wire racks. flat spatula to wire racks to cool.
Chef’s note: You can also decorate the centres
with roasted hazelnuts in addition to the jam.
 COOKIES | page 67

(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
Sesame Seed Cookies
1 teaspoon baking powder Pressed or Piped Cookies | 30-minute
Preparation | 15-minute Baking | Makes 60
2 hard-boiled egg yolks
1 egg yolk I n g re d i e n t s
75 grams | 21/2 ounces | 2/3 cup icing 120 grams | 41/4 ounces | 3/4 cup plain Method
(confectioner’s) sugar, sifted (all-purpose) flour 1. Line baking trays with non-stick
2 tablespoons castor (superfine) sugar 120 grams | 41/4 ounces | 3/4 cup baking paper.
120 grams | 41/4 ounces | 1/2 cup butter, at self-raising flour 2. Sift together the plain (all-purpose)
room temperature 1
/2 teaspoon baking powder flour, self-raising flour and
1 teaspoon vanilla essence 90 grams | 31/4 ounces | 1/3 cup butter, baking powder.
50 chocolate chips at room temperature 3. With an electric mixer, at medium
90 grams | 31/4 ounces | 1/3 cup
speed, cream the butter, vegetable
Method vegetable shortening
shortening and sugar until light and
fluffy. Beat in the egg yolk, salt and
1. Line baking trays with non-stick 150 grams | 51/2 ounces | 3/4 cup castor vanilla essence.
baking paper. (superfine) sugar 4. Stir in the sifted dry ingredients with
2. Sift together the flour and baking 1 egg yolk a metal spoon. Beat in the milk on
powder. 1
/4 teaspoon salt lowest speed for 15 seconds, then
3. Press the hard-boiled egg yolks add 60 grams / 21/4 ounces / 2/3 cup
1 teaspoon vanilla essence
through a fine sieve into the bowl sesame seeds.
of an electric mixer. Add the fresh 1 tablespoon milk 5. Spoon the mixture into a piping
egg yolk together with the icing 90 grams | 31/4 ounces | 1 cup roasted bag or icing tube fitted with a 5-star
(confectioner’s) sugar and castor sesame seeds nozzle and pipe 5-cm / 2-inch ovals
(superfine) sugar. onto the prepared trays. Sprinkle
4. Gradually work in the butter and with remaining sesame seeds.
vanilla essence with a spoon. Mix in 6. Bake in a preheated 175°C /
the sifted dry ingredients just until 345°F oven for 15 minutes, until
combined. Turn on the mixer at low light golden. Leave the cookies
speed and beat for 1 minute or on the trays for 1 minute before
until smooth. transferring them to wire racks
5. Spoon the mixture into a cookie to cool.
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.
 COOKIES | page 69

(From top) Sesame Seed Cookies, Rosette Cookies.

 COOKIES | page 70

Chocolate Chip
Surprises
These are excellent for morning coffee
or afternoon tea. Method
Pressed or Piped Cookies | 30-minute 1. Line baking trays with non-stick
Preparation | 25–30-minute Baking | Makes 18 baking paper.
2. Sift together the flour and
I n g re d i e n t s baking powder.
150 grams | 51/2 ounces cooking chocolate 6. Bake in a preheated 190°C / 370°F 3. With an electric mixer, at medium
oven for 25–30 minutes until the speed, whisk the butter or
250 grams | 9 ounces | 1 cup cold butter,
topping is golden brown. Leave margarine until creamy. Stir in 90
cut into small pieces
in the tins for 15 minutes, then grams / 31/4 ounces / 3/4 cup icing
1 teaspoon vanilla essence (confectioner’s) sugar with a spoon
carefully transfer the cookies to
60 grams | 21/4 ounces | 1/2 cup icing wire racks to cool. Decorate with until incorporated. This is to prevent
(confectioner’s) sugar, sifted melted chocolate. the icing (confectioner’s) sugar from
250 grams | 9 ounces | 12/3 cups plain flying out of the bowl when the
(all-purpose) flour, sifted Chef’s note: These cookies should be stored in mixer is turned on.
the refrigerator.
60 grams | 21/4 ounces | 1/3 cup 4. Beat at medium speed for 1 minute,
semi-sweet chocolate chips then add the egg yolk and continue
beating for another minute or until
ready-to-use strawberry jam light and fluffy.
18 paper cases
Orange Almond 5. Add the milk, orange rind and
vanilla essence and beat just until
combined. Stir in the sifted dry
Method
1. Arrange the paper cases in patty tins. Cookies ingredients, ground almonds and salt
and beat on low speed for 20 seconds
2. Melt the cooking chocolate in Pressed or Piped Cookies | 30-minute
a heatproof bowl placed over a Preparation | 15-minute Baking | Makes 50 until evenly combined.
saucepan of gently simmering water 6. Spoon the mixture into a cookie
or in a microwave on High for 45 I n g re d i e n t s pipe or an icing tube fitted with a
seconds. Cool slightly. plain 1-cm / 1/2-inch nozzle. Pipe
150 grams | 51/2 ounces | 1 cup plain 6-cm / 21/2-inch ovals, spaced
3. Cream the butter and vanilla essence (all-purpose) flour
until soft, then beat in the icing 2 cm / 3/4 inch apart, onto the
3
/4 teaspoon baking powder prepared trays. Pinch decorative
(confectioner’s) sugar until light
and fluffy. Stir in the flour and beat 125 grams | 41/2 ounces | 1/2 cup butter or designs on the surface of each
until smooth. margarine, at room temperature cookie with a pastry pincer.
4. Spoon half the mixture into a 90 grams | 31/4 ounces | 3/4 cup icing 7. Bake in a preheated 175°C /
piping bag fitted with a large star (confectioner’s) sugar, sifted + extra 345°F oven for 15 minutes until
nozzle. Stir chocolate chips into the for dusting (optional) light golden. Leave the cookies
remaining half. 1 small egg yolk
on the trays for 1 minute before
5. Spread 1 teaspoon of chocolate transferring them to wire racks
11/2 tablespoons milk to cool.
chip mixture in the base of each
grated rind of 1 orange 8. Serve the cookies plain or dusted
paper case. Pipe with whirls of plain
mixture, leaving a slight hollow 1 teaspoon vanilla essence with icing (confectioner’s) sugar.
in the centre. Fill the centre with 30 grams | 1 ounce | 1/3 cup To do this, place a sheet of clean
strawberry jam. ground almonds baking paper under the wire rack.
1
Sift icing (confectioner’s) sugar
/4 teaspoon salt generously over the cookies.
 COOKIES | page 71

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

 COOKIES | page 72

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 Method
375 grams | 131/2 ounces | 12/3 cups cold
butter, diced
Ribbon Biscuits 1. Line baking trays with non-stick
baking paper.
200 grams | 7 ounces | 1 cup castor These delectable crisp biscuits are light 2. Beat together the egg, egg yolk and
(superfine) sugar as feathers. vanilla essence.
2 medium egg yolks Pressed or Piped Cookies | 60-minute
3. Sift the plain (all-purpose) flour,
2 tablespoons condensed milk Preparation | 15-minute Baking | Makes 200 tapioca flour and custard powder
2 tablespoons instant coffee granules, into the bowl of an electric food
finely powdered in a coffee mill I n g re d i e n t s processor fitted with a cutting blade.
1 large egg Add the sugar and whisk for a few
raisins seconds until evenly combined.
1 large egg yolk 4. Add the egg mixture and blend for
Method 1 teaspoon vanilla essence 1 minute. Add the butter and process
1. Line baking trays with non-stick 200 grams | 7 ounces | 11/3 cups plain until the mixture binds into a
baking paper. (all-purpose) flour soft dough.
2. Sift together the flour and 185 grams | 61/2 ounces | 13/4 cups 5. Using a push-cookie pump (a metal
baking powder. tapioca flour cylinder with a wooden baton) fitted
3. Cream the butter and sugar until with a serrated biscuit plate, pipe
120 grams | 41/4 ounces | 1 cup
light and fluffy. Beat in the egg into 5–6-cm / 2–21/2-inch lengths on
custard powder
yolks, one at a time, until creamy. the prepared trays.
Beat in the condensed milk and 250 grams | 9 ounces | 11/4 cups castor 6. Bake in a preheated 175°C / 345°F
coffee powder. Fold in the sifted dry (superfine) sugar oven for 15 minutes or until golden.
ingredients until well combined. 340 grams | 121/4 ounces | 11/2 cups butter, Cool on wire racks.
4. Spoon the dough into a piping at room temperature
Chef’s note: The pastry dough is rather stiff, but
syringe fitted with a star nozzle and it is easy to pipe using a push-cookie pump (see
pipe rosettes onto the prepared trays. illustration).
These biscuits are best made with canned
Press a raisin into the centre of each. butter for a more pronounced buttery flavour.
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.
1 2 3 4
Chef’s note: It is easy to pipe the dough if you
use a big 7-point star nozzle. 1. Wooden baton to push the dough. 2. Metal cylinder. 3. Metal serrated plate. 4. Lid to hold the plate.
 COOKIES | page 73

(From left) Ribbon Biscuits, Coffee Cookies.

 COOKIES | page 74

The Ultimate
Apple Slices *Apple Filling 1
/2 teaspoon baking powder
200 grams | 7 ounces | 3/4 cup butter
Slices or Bar Cookies | 45-minute Preparation | 5 medium green apples, peeled, cored
60-minute Baking | Makes 30
and sliced 110 grams | 4 ounces | 1/2 cup castor
(superfine) sugar
I n g re d i e n t s 1 dessertspoon lemon juice
2 tablespoons ready-to-use apricot jam
grated rind of 1 lemon
225 grams | 43/4 ounces | 11/2 cups 50 grams | 13/4 ounces | 1/2 cup coarsely
self-raising flour 2 tablespoons plain (all-purpose) flour chopped walnuts or pecans
135 grams | 43/4 ounces | 2/3 cup 1 tablespoon diced cold butter Apricot Filling*
cold butter, diced
pinch of salt Method Method
60 ml | 2 fl oz | 1/4 cup cold water Mix the apples, lemon juice and lemon 1. Line the base of an 18 x 27-cm / 7 x
2 tablespoons ready-to-use apricot jam rind in a mixing bowl. Stir in the flour 101/2-inch shallow rectangular pan
and butter. Set aside. with non-stick baking paper. Grease
50 grams | 13/4 ounces | 1/2 cup hazelnuts,
coarsely chopped the paper and the sides of the pan.
1
2. Sift together the self-raising flour,
/4 teaspoon ground mixed spice
Apple Filling* and Topping Pastry**
**Topping Pastry wholemeal (whole wheat) flour and
baking powder.
cinnamon sugar, made by mixing 225 grams | 43/4 ounces | 11/2 cups plain 3. Cream the butter and sugar until
3 tablespoons granulated sugar (all-purpose) flour, sifted light and fluffy. Add the sifted dry
with a pinch of ground cinnamon 85 grams | 3 ounces | 1/3 cup cold ingredients and mix to form a soft
butter, diced dough.
Method pinch of salt 4. Place one-third of the dough in
a freezer bag and shape it into a
1. Line the base of a 23 x 30-cm / 125 ml | 4 fl oz | 1/2 cup cold water
rectangular block. Freeze for 1 hour.
9 x 113/4-inch rectangular pan with Roll out the remaining dough to fit the
non-stick baking paper. Method base of the prepared pan. Refrigerate
2. Sift the flour into the bowl of an 1. Place the flour, butter and salt in an while preparing the filling.
electric food processor fitted with electric food processor fitted with 5. Spread the apricot jam on the pastry
a cutting blade and add the butter a cutting blade. Process until the base and sprinkle with nuts. Top
and salt. Process until the mixture is mixture is crumbly. Add the cold with the Apricot Filling.
crumbly. Turn out into a mixing bowl water and process until combined. 6. Remove the frozen dough and chop
and add the cold water. Mix by hand 2. Turn out onto a lightly floured it into small raisin-sized pieces.
to form a firm dough. Place in a plastic surface and knead until smooth. Sprinkle over the Apricot Filling.
bag or cover with cling wrap and chill Place in a small plastic bag and 7. Bake in a preheated 175°C / 345°F
for at least 30 minutes. freeze for at least 30 minutes. oven for 30–35 minutes or until
3. Roll out the pastry between two golden. Cool and cut into squares.
plastic sheets to fit the prepared
pan. Place the pastry in the pan and
spread with apricot jam. Sprinkle
*Apricot Filling
with hazelnuts and mixed spice.
4. Carefully drain the juice from the Wholemeal 200 grams | 7 ounces | 12/3 cups dried
Apple Filling. Spread evenly over the
hazelnuts.
5. Coarsely grate the Topping Pastry
(Whole Wheat) apricots, finely chopped
2 teaspoons honey
with a large-holed hand grater and
sprinkle over the Apple Filling.
Apricot Slices 180 ml | 6 fl oz | 3/4 cup water
Slices or Bar Cookies | 45-minute Preparation |
(If the the pastry tends to melt in the 30–35-minute Baking | Makes 24
Method
hand while grating, return it to the Combine the apricots, honey and
freezer until firm again). Sprinkle I n g re d i e n t s water in a small saucepan and stir
with cinnamon sugar. over medium heat until the mixture
6. Bake in a preheated oven at 150 grams | 51/2 ounces | 1 cup
self-raising flour comes to a boil. Reduce the heat and
175°C / 345°F for 1 hour or until simmer for 5 minutes or until the
golden. Cool in the pan and then cut 150 grams | 51/2 ounces | 1 cup wholemeal
liquid has reduced and the mixture
into rectangles. (whole wheat) flour
thickens. Cool.
 COOKIES | page 75

(From top) The Ultimate Apple Slices, Wholemeal (Whole Wheat) Apricot Slices, The Ultimate Apple Slices.
 COOKIES | page 76

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

Base (evenly combined) Coconut Orange

1
150 grams | 5 /2 ounces | 1 cup plain
(all-purpose) flour Slices
75 grams | 21/2 ounces | 1/3 cup castor Slices or Bar Cookies | 30-minute Preparation | 5. Bake in a preheated 175°C / 345°F
35-minute Baking | Makes 15
(superfine) sugar oven for 12 minutes until lightly
90 grams | 31/4 ounces | 1/3 cup I n g re d i e n t s browned. Remove and cool. Leave
butter, melted the oven on.
1 medium egg yolk 6. Spread the jam evenly over the
Filling 1 tablespoon water pastry. Cover it with the Coconut-
1 teaspoon vanilla essence Orange Topping. Mark the top
200 grams | 7 ounces | 12/3 cups dried lightly into 15 squares with the back
apricots, chopped 75 grams | 21/2 ounces | 1/2 cup plain
of a knife. Press a piece of cherry
250 ml | 8 fl oz | 1 cup water (all-purpose) flour
and a few raisins into the centre of
55 grams | 2 ounces | 1/4 cup castor 75 grams | 21/2 ounces | 1/2 cup self-raising each square.
(superfine) sugar flour 7. Bake for 20 minutes until lightly
2 tablespoons butter browned. Cool and cut into squares.
Oat Crumble (well combined) 60 grams | 21/4 ounces | 1/4 cup castor
100 grams | 31/2 ounces | 1/3 cup (superfine) sugar
butter, melted 2 tablespoons ready-to-use jam, any *Coconut-Orange Topping
115 grams | 4 ounces | 11/3 cups flavour
100 grams | 31/2 ounces | 11/3 cups
quick-cooking oats Coconut-Orange Topping* desiccated coconut
75 grams | 21/2 ounces | 1/2 cup plain 4 large red glacé cherries, quartered 75 grams | 23/4 ounces | 2/3 cup castor
(all-purpose) flour, sifted raisins (superfine) sugar
100 grams | 31/2 ounces | 1/2 cup 1 small egg
brown sugar Method
1 tablespoon orange juice
1. Grease the sides and line the base 1
/2 tablespoon rum (optional)
Method of an 18 x 27.5-cm / 71/8 x 103/4-inch
lamington pan with non-stick 1 small egg white
1. Line and grease an 18 x 27.5-cm /
71/8 x 103/4-inch lamington pan. baking paper. 15 grams | 1/2 ounce | 1/8 cup plain
2. Press the base into the prepared pan. 2. Combine the egg yolk, water and (all-purpose) flour, sifted
Bake in a preheated 175°C / 345°F vanilla essence and set aside.
oven for 20–25 minutes or until 3. Sift the plain (all-purpose) flour Method
lightly browned. Cool. and self-raising flour into a mixing 1. Combine the coconut, sugar, egg,
3. Combine the filling ingredients bowl. Rub in the butter with a pastry orange juice and rum (optional) in a
in a small saucepan and simmer cutter or a knife until the mixture saucepan and stir over low heat for
uncovered over low heat, stirring resembles fine breadcrumbs. 3 minutes until sticky. Cool.
occasionally, for 10 minutes or until 4. Stir in the sugar. Add the egg yolk 2. Whisk the egg whites with an electric
thick. Cool. mixture and mix to form a soft mixer until soft peaks form. Fold
4. Spread the filling evenly over the dough. Spread over the base of the into the cooled coconut mixture
cooked base. Sprinkle with the oat prepared pan. Prick with a fork. together with the flour.
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.
 COOKIES | page 77

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

 COOKIES | page 78

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
Fig, Apricot Method
1. Line a 21.5-cm / 81/2-inch square pan
(all-purpose) flour
60 grams | 21/4 ounces | 2/3 cup
and Oat Bars with non-stick baking paper.
2. Sift together the plain (all-purpose)
cocoa powder Slices or Bar Cookies | 40-minute Preparation |
flour, bicarbonate of soda and
35-minute Baking | Makes 28 wholemeal (whole wheat) flour.
480 grams | 1 pound, 11/4 ounces | 21/4 3. Remove the rind from half the lemon
cups castor (superfine) sugar I n g re d i e n t s using a potato peeler, and finely grate
1 teaspoon salt the remainder. Set the grated rind
60 grams | 21/4 ounces | 1/3 cup plain
180 grams | 61/4 ounces | 3/4 cup (all-purpose) flour aside. Place the lemon strips into a
butter, softened saucepan. Strain the lemon juice into
1 teaspoon bicarbonate of soda the saucepan.
4 medium eggs
80 grams | 23/4 ounces | 1/2 cup wholemeal 4. Add the water and bring to a boil.
2 teaspoons vanilla essence (whole wheat) flour Cover and simmer for 15 minutes
120 grams | 41/4 ounces | 1 cup chopped 1 large lemon until the mixture thickens. Discard
nuts: pistachios or cashew nuts the lemon strips. There should be
200 ml | 63/4 fl oz | 7/8 cup water
40 grams | 11/2 ounces | 1/4 cup dried approximately 50 ml / 12/3 fl oz /
240 grams | 81/2 ounces | 23/4 cups 1
mixed fruit /8 cup boiled juice. Cool.
+ 25 grams | 1 ounce | 1/3 cup
icing sugar (optional) rolled oats
5. Place the sifted dry ingredients
into a mixing bowl together with
210 grams | 7 ounces | 1 cup muscovado 240 grams / 81/2 ounces / 23/4 cups
Method or dark brown sugar oats, grated lemon rind and sugar.
1. Line two 18 x 27.5-cm / 71/8 x 103/4- 175 grams | 61/4 ounces | 3/4 cup Mix well.
inch lamington pans with non-stick margarine, melted and cooled 6. Combine the cooled lemon juice
baking paper. 100 grams | 31/2 ounces | 3/4 cup dried figs, with the melted margarine and pour
2. Sift the flour and cocoa powder into chopped into the oat mixture. Stir until the
a mixing bowl. Add the sugar, salt, mixture is evenly combined.
butter, eggs and vanilla essence 100 grams | 31/2 ounces | 3/4 cup dried
apricots, chopped 7. Press half the mixture firmly into
and beat for 2 minutes with an the base of the pan. Spread dried
electric mixer. Stir in the nuts and 10 grams | 1/3 ounce | 1/3 cup cereal: figs and apricots on top. Cover with
mixed fruit. cornflakes or rice bubbles, crushed the remaining oat mixture and press
3. Spread evenly in the prepared pans. down firmly. Sprinkle 25 grams /
4. Bake in a preheated 175°C / 345°F 1 ounce / 1/3 cup oats and cereal
oven for 30–35 minutes. Cool and cut on top.
into slices. 8. Bake in a preheated 190°C / 370°F
5. If desired, dust with icing sugar. 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.
 COOKIES | page 79

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

www.ebook3000.com
 COOKIES | page 80

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
Marmalade and 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.
brown sugar
110 ml | 33/4 fl oz | 1/2 cup golden syrup
Hazelnut Slices 4. Press the dough into the prepared
pan. Spread out by rolling lightly
Slices or Bar Cookies | 20-minute Preparation |
250 grams | 9 ounces | 3 cups rolled oats 25–30-minute Baking | Makes 42
with a small pastry roller. Cover with
plastic wrap and chill for 30 minutes.
60 grams | 21/4 ounces | 1/2 cup chopped 5. Spread the marmalade evenly over
dried apricots I n g re d i e n t s
the chilled dough. Top with Hazelnut
240 grams | 81/2 ounces | 12/3 cups Filling, spreading evenly with the
Method self-raising flour back of a spoon. (Never mind if there
1. Grease a 23 x 33-cm / 9 x 13-inch 150 grams | 51/2 ounces | 2/3 cup cold are gaps; the mixture will spread
baking tray. butter, diced when baked.) Sprinkle the hazelnut
2. In a saucepan, melt the butter, 50 grams | 13/4 ounces | 1/4 cup castor halves on top.
brown sugar and golden syrup. (superfine) sugar 6. Bake in a preheated 180°C / 350°F
Remove from heat as soon as the 1 large egg yolk, beaten oven for 25–30 minutes until golden.
butter melts. Cut into rectangles. Remove and cool
180 ml | 6 fl oz | 3/4 cup marmalade
3. Stir in the oats and apricots. Spread on a wire rack.
the mixture in the prepared tray. Hazelnut Filling* 7. Sprinkle with icing sugar before
4. Bake in a preheated 190°C / 370°F 60 grams | 21/4 ounces | 1/2 cup serving.
oven for 35–40 minutes until golden hazelnuts, halved
brown. icing sugar
5. Remove from the oven, cut into *Hazelnut Filling
small rectangles and leave in the tray Method
to cool. When completely cool, lift 100 grams | 31/2 ounces | 1/2 cup butter
the cookies out of the tray and store 1. Grease the sides and line the base of
100 grams | 31/2 ounces | 1/2 cup castor
in an airtight container. a 23 x 30-cm / 9 x 113/4-inch Swiss
(superfine) sugar
roll pan.
2. Sift the flour into the bowl of an 2 medium eggs
electric food processor fitted with 100 grams | 31/2 ounces | 1 cup
a cutting blade and add the butter. ground hazelnuts
Blend until the mixture is crumbly. 2 tablespoons plain (all-purpose) flour,
Stir in the sugar. 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 | Method
45-minute Baking | Makes 16
1. In a medium saucepan, combine Method
Base the coconut, sugar, water and 1 egg 1. Grease the sides and line the base
135 grams | 43/4 ounces | 1 cup white. Stir over medium heat until of an 18 x 27.5-cm / 71/8 x 103/4-inch
self-raising flour the mixture becomes moist and lamington pan with non-stick
lumpy, approximately 5–6 minutes. baking paper.
75 grams | 21/2 ounces | 1/3 cup cold
Do not let the mixture brown. 2. Sift the plain (all-purpose) flour,
butter, diced
2. In a bowl, whisk the remaining cornflour (cornstarch), rice flour,
2 tablespoons cold water 3 egg whites until firm peaks form. bicarbonate of soda and baking
60 ml | 2 fl oz | 1/4 cup ready-to-use Fold into the warm coconut mixture. powder into a mixing bowl and stir
strawberry jam Stir in the flour and spread coconut in the sugar, salt and butter. Mix well
Coconut Topping* mixture over the jam on the pastry. with a spoon to form a soft dough.
poppy seeds 3. Divide the dough into two equal
fresh fruits: mangoes, strawberries portions. Mix one half with 90 grams
/ 31/4 ounces chopped chocolate and
Method
1. Line the base of an 18 x 27.5-cm /
Double Chocolate press into the base of the pan. To
smooth the surface, place a plastic
sheet over the dough and lightly roll
71/8 x 103/4-inch lamington pan with
non-stick baking paper.
Shortbread with a small wooden roller. Sprinkle
with almond flakes.
2. Sift the flour into a mixing bowl These are layered shortbread slices 4. Roll out the plain half of dough
and rub in the butter using a pastry filled with almonds and smothered between two plastic sheets, and place
cutter until the mixture resembles with chocolate. over the almond-topped pastry.
fine breadcrumbs. 5. Bake in a preheated 165°C / 330°F
3. Add cold water to form a soft Slices or Bar Cookies | 40-minute Preparation |
45-minute Baking | Makes 24
oven for 45 minutes or until lightly
dough. Roll out the dough between browned. Remove from the oven and
two plastic sheets to fit the base of I n g re d i e n t s prepare the topping.
the pan. 6. Melt the remaining 100 grams /
4. Transfer to the prepared pan and 270 grams | 93/4 ounces | 13/4 cups plain 31/2 ounces chocolate in a heatproof
prick well with a fork. Bake in a (all-purpose) flour bowl over gently simmering water.
preheated 175°C / 345°F oven for 60 grams | 21/4 ounces | 1/2 cup While still warm, spread over
10 minutes. Cool. cornflour (cornstarch) the shortbread. Sprinkle with
5. Spread strawberry jam evenly over 30 grams | 1 ounce | 1/3 cup rice flour chocolate rice.
the pastry. Cover it with Coconut 1
/2 teaspoon bicarbonate of soda 7. Mark the shortbread into 24 pieces
Topping. 1
while still warm. Decorate each slice
6. Bake in a preheated 175°C / 345°F oven /2 teaspoon baking powder with walnuts.
for 35 minutes or until the topping 100 grams | 31/2 ounces | 1/2 cup castor 8. Store in an airtight container in
is golden brown. Cool, sprinkle with (superfine) sugar the refrigerator. Bring to room
poppy seeds and top with pieces of pinch of salt temperature before serving.
fresh fruits. Cut into slices. 240 grams | 81/2 ounces | 1 cup
butter, melted
190 grams | 63/4 ounces plain
*Coconut Topping chocolate, chopped
225 grams | 8 ounces | 1 cup freshly 30 grams | 1 ounce | 1/3 cup
grated peeled coconut almond flakes
135 grams | 43/4 ounces | 2/3 cup castor 2 tablespoons chocolate rice
(superfine) sugar 6 walnuts, quartered
1 tablespoon water
4 large egg whites
45 grams | 11/2 ounces | 1/3 cup plain
(all-purpose) flour, sifted
 COOKIES | page 83

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

 COOKIES | page 84

LENGTH
Weights & Measures Metric Imperial
Quantities for this book are given in Metric, Imperial and American 0.5 cm 1
/4 inch
(spoon and cup) measures. Standard spoon and cup measurements 1 cm 1
/2 inch
used are: 1 teaspoon = 5 ml, 1 dessertspoon = 10 ml, 1 tablespoon 1.5 cm 3
/4 inch
= 15 ml, 1 cup = 250 ml. All measures are level unless otherwise 2.5 cm 1 inch
stated.
OVEN TEMPERATURE
LIQUID AND VOLUME MEASURES °C °F Gas Regulo
Metric Imperial American Very slow 120 250 1
5 ml 1
/6 fl oz 1 teaspoon Slow 150 300 2
10 ml 1
/3 fl oz 1 dessertspoon Moderately slow 160 325 3
15 ml 1
/2 fl oz 1 tablespoon Moderate 180 350 4
60 ml 2 fl oz 1
/4 cup (4 tablespoons) Moderately hot 190/200 370/400 5/6
85 ml 21/2 fl oz 1
/3 cup Hot 210/220 410/440 6/7
90 ml 3 fl oz 3
/8 cup (6 tablespoons) Very hot 230 450 8
125 ml 4 fl oz 1
/2 cup Super hot 250/290 475/550 9/10
3
180 ml 6 fl oz /4 cup
250 ml 8 fl oz 1 cup
300 ml 10 fl oz (1/2 pint) 11/4 cups Cup Measurements
375 ml 12 fl oz 11/2 cups
Use a set of graduating cup measures for dry ingredients consist-
435 ml 14 fl oz 13/4 cups
ing of 1 cup, 1/2 cup, 1/3 cup and 1/4 cup sizes. As long as you use
500 ml 16 fl oz 2 cups
the same cup for all the different ingredients, you will have the
625 ml 20 fl oz (1 pint) 21/2 cups
required proportion and balance.
750 ml 24 fl oz (11/5 pints) 3 cups
The difference among international measures is within two
1 litre 32 fl oz (13/5 pints) 4 cups
to three teaspoons.
1.25 litres 40 fl oz (2 pints) 5 cups
A standard metric measuring cup will hold approximately
250 ml. All cup and spoon measurements should be level. For ac-
DRY MEASURES
curacy, pour the amount required into a measuring cup and level
Metric Imperial the excess by sweeping a knife across the top.
30 grams 1 ounce For quick reference:
45 grams 11/2 ounces 1 cup flour = 150 grams
55 grams 2 ounces 1 cup castor (superfine) sugar = 210 grams
70 grams 21/2 ounces 1 cup granulated sugar = 220 grams
85 grams 3 ounces 1 cup icing (confectioner’s) sugar = 125 gram
100 grams 31/2 ounces
110 grams 4 ounces Egg Sizes
125 grams 41/2 ounces
140 grams 5 ounces Eggs are an important ingredient in cookie and biscuit doughs.
280 grams 10 ounces They help to leaven cookies and biscuits and provide a rich fla-
450 grams 16 ounces (1 pound) vour, colour, moisture and texture. In this book I have specified
500 grams 1 pound, 11/2 ounces different egg sizes:
700 grams 11/2 pounds Small = 60 grams
800 grams 13/4 pounds Medium = 65 grams
1 kilogram 2 pounds, 3 ounces Large = 70 grams
1.5 kilograms 3 pounds, 41/2 ounces
2 kilograms 4 pounds, 6 ounces