Giant Double Chocolate Chip Cookies

Posted on March 29, 2022 by Michelle Bowles | 0 Comments

Rich and mouthwatering these Giant Double Chocolate Chip Cookies are sure to tantalise all the senses.

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Posted in Baking, biscuit recipe, biscuits, chocolate, chocolate biscuits, chocolate chip cookie, Chocolate cookies, chocolate dessert, cookie, cookie recipe, Cookies, cooking, dessert, easter cookie, easter recipe

Gingerbread House by All Recipes Australia

Posted on June 19, 2020 by Michelle Bowles | 0 Comments


Preparation: 1 hour

Cook: 30 minutes

Extra Time: 2 hours


3 1/2 cups self raising flour

1 cup plain flour

2 tablespoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon whole cloves

1 cup firmly packed brown sugar

185g chopped butter

1/2 cup golden syrup

2 eggs, lightly beaten

1/4 cup pure icing sugar

Royal Icing

2 egg whites, lightly beaten

3 cups pure icing sugar

Vanillin Sugar, for dusting

Lollies or small toys for inside of house

30cm round or square cake board

Gingerbread House Cookie Cutters

Cake pins

1 piping bag




1. Preheat oven 180 degrees C.

2. Combine flours, ginger, cinnamon, cloves, sugar and butter in a food processor. Process until mixture resembles breadcrumbs.

3. Whisk golden syrup and eggs together in a jug. With the motor running, add egg mixture and process until dough just comes together.

4. Turn onto a lightly floured surface. Knead gently until smooth. Cut dough in half and wrap in plastic wrap. 

5. Meanwhile, prepare gingerbread house cookie cutters and line baking trays with baking paper.  

6. Roll dough, 1 portion at a time, between 2 sheets of baking paper until 5mm thick. Remove top layer of baking paper. Using the Gingerbread House Cookie Cutters, cut the shapes from the dough. 

7. Re-knead and re-roll dough as needed to cut shapes from dough. 

8. Place gingerbread in single layers on trays. Bake 2 trays at a time for approx. 15 minutes or until firm. 

9. Cool on trays. 

Royal Icing

1. Using an electric mixer, beat egg whites until soft peaks form. Gradually add icing sugar, beating constantly until thick.

2. Using a knife, spread icing to join wall edges together. Start with a front and side wall, placing pins into adjoining wall edges to support joins until icing dries. 

3. You should have an empty house without a roof. Fill inside of house with lollies or small toys if house feels strong and dry enough. 

4. Use icing to attach roof to walls, using pins into adjoining walls to support until icing dries completely. Remove pins only when house is solid and dried. 

5. Spoon 1/2 cup of remaining icing into a piping bag. Pipe windows and doors on house and frost on roof edges. Allow to dry. 

6. Dust roof with Vanillin sugar.


This cute gingerbread house will last up to 1 week. Best made a couple of days before Christmas and when children are around so they can crack it open to find all the goodies inside. Also a great gift idea. 

All Recipes Australia

Posted in christmas recipe, cookie, cookie cutters, gingerbread, gingerbread house, gingerbread recipe, piping bag, Recipe

Shortbread Easter Egg Cookies by Kidspot

Posted on May 09, 2020 by Michelle Bowles | 0 Comments


  • 125g unsalted butter
  • 1 cup caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cup plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbs caster sugar


  • 2 egg whites
  • 1 tsp lemon juice
  • 500g icing sugar
  • LorAnn Food colouring
  • Sugar decorations


  • In a food processor, add the butter and sugar and process until combined.
  • Add the egg and vanilla and process until combined.
  • In a separate bowl, sift the flour, baking powder and salt and stir to combine.
  • Add the flour mix to the food processor gradually until it is all mixed and a dough ball forms.
  • Shape this into a disk and refrigerate for 1 hour.
  • Preheat the oven to 160°C. Cover a baking sheet with baking paper and set aside.
  • Roll out the disk on a flour dusted suface using a rolling pin and roll it to a 5mm thickness. Dip your cutter into some flour and cut your shapes out, placing them on the tray. Sprinkle with caster sugar.
  • Bake for 25-30 minutes until slightly golden. Leave to cool for 5 minutes on the tray and cool and then transfer to a wire rack to finish cooling.
  • Using a hand mixer, mix the egg whites until frothy, add the lemon juice and gradually add the sifted icing sugar until fully combined.
  • Pour icing mixture into four bowls and colour each one with a touch of food colouring. Using a knife, spread half the icing over the biscuits. Pour the remaining icing into ziplock bags to use as piping bags and snip the tip off and decorate the iced biscuits. Add sugared decorations.

Posted in cookie, cookiecutter, Easter, easter cookie, kidspot

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