2 cups whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
1 1/4 cups chocolate chips
2/3 cup lightly packed coconut sugar
1/2 cup brown sugar
1/2 cup sugar
1/2 cup plus 1 tbls melted coconut oil or extra virgin olive oil
1/4 cup plus 1 tbls water
1. Whisk to combine the flour, baking powder, baking soda and sea salt in a medium bowl.
2. Add the chocolate chips and toss to combine.
3. Combine the coconut sugar, brown sugar, regular sugar, oil and water in a large bowl.
4. Whisk until the sugar has incorporated into the oil - approx 1-2 minutes.
5. Combine the Flour and Sugar mixture making sure that no more flour is visible. Be careful not to overdo it.
6. Line 2 baking trays with baking paper.
7. Spoon the mixture into even 2 inch mounds on your baking tray.
8. Freeze the cookies on the pan for 30 minutes or chill for 24 hours in the fridge.
9. Preheat the oven to 175 degrees.
10. Bake cookies until the edges are just starting to turn golden, approx 14-17 minutes.
Recipe from Cookie + Kate
115g unsalted butter, softened
50g caster sugar
130g plain flour
2 tbls cornflour
3 tsp ground ginger
1/3 cup finely chopped crystallized ginger
1. Preheat the oven to 180C (fan forced).
2. Line 2 baking trays with baking paper
3. Beat the flour, cornflour and ground ginger together until it looks like wet sand.
4. Add the crystalized ginger and continue to beat until combined.
5. Roll the dough between two sheets of baking paper until it is approx 8mm.
6. Use your choice of cookie cutter to cut the dough into shapes, rounds or squares.
7. Place the cookies on the baking trays approx 2cm apart and chill for 10minutes.
8. Remove the cookies from the fridge and place in the oven for approximately 14 minutes or until the edges start turning golden.
9. Remove the cookies from the oven and let them sit for a few minutes to cool before transferring to a wire rack.
Recipe from Sugar Salt Magic
1/2 cup softened butter
1/3 cup cane sugar
1 medium lemon zest
1 tbls fresh lemon juice
1 tbls fresh thyme leaves, chopped
1 1/4 cups all purpose flour
1/4 tsp sea salt
1. Preheat the oven to 180C
2. Line a large baking tray with baking paper
3. Cream the butter in an electric mixer.
4. Add the sugar and beat until fluffy, scraping down the sides of the bowl as required.
5. Add the lemon zest, lemon juice, and thyme. Mix again.
6. Add the flour and salt. Mix until just combined.
7. Turn the dough out onto a lightly floured surface and flatten into a 1" circle.
8. Wrap and chill the dough for 15-30 minutes until slightly firm.
9. Roll the dough on a lightly floured surface until about 1/2 cm thick.
10. Use your choice of cookie cutter to cut out desired shapes.
11. Transfer to the baking tray and bake for 10-14 minutes or until the edges are lightly browned.
12. Transfer the cookies to a wire rack to cool.
Recipe from Love and Lemons
150g butter cut into cubes
150g dark brown sugar
450g sifted flour (cake flour is best but all purpose flour will also work)
1tsp baking soda
1tbls grounded ginger
1tbls ground cinnamon
1tbls mixed spice
Peanut Butter Mousse
120g sifted icing sugar
210g peanut butter
60g softened butter
60ml thickened cream
1 cup white marshmallows
1 tbsp water
1. Set up the electric mixer with the paddle attachment
2. Beat the butter and brown sugar together for 2-3 minutes on medium to high speed until light and fluffy
3. Add eggs and molasses, and beat on medium speed until combined and the mixture no longer looks separated. Approximately 3-5 minutes
4. Reduce mixer speed to low and gradually add the remaining ingredients and mix until combined
5. Divide dough in half and wrap each half in plastic
6. Let stand at room temperature for at least 2 hours. If you have time it is best to let stand for 8 hours
7. Preheat oven to 180C.
8. Roll each piece of gingerbread out on a lightly floured surface. Each piece should be approximately 3mm thick
10. If you choose to use a round cookie cutter you can stamp a mini gingerbread man out of the middle of half the cookies (this will be the top)
11. Line the baking trays with baking paper
12. Place the cookies on the trays and place into the oven.
13. Bake for approximately 8-10 minutes or until darkened around the edges
14. Cool on trays for 5 minutes before transferring to wire racks
Peanut Butter Mousse
1. Beat the icing sugar, peanut butter and butter for 4 minutes or until light and fluffy
2. Add the cream and beat for another 1 minute
3. Transfer the mixture to a piping bag fitted with a 1cm round nozzle ready to assemble.
You can watch our Piping bag tip here
1. Place the marshmallow into a microwave safe bowl and microwave on high heat for 30 seconds or until just melted
2. Stir through water and set aside
1. Pipe 1-2tbls of the peanut butter mousse into each cookie base (without the gingerbread man stamped out)
2. Top with a spoonful of the marshmallow frosting
3. Add the top cookie (the one with the gingerbread man stamped) and sandwich together
Recipe credits Morgan Hipworth
2 large zucchini - sliced in half rondelles
4 tbls cornstarch
2 tbls fresh lemon juice
150g grated cheese
2 shallots, finely chopped
2 garlic cloves, finely sliced
1/2 tsp nutmeg
2 tbls olive oil
1. Preheat oven to 180C
2. Slice zucchini in half-rondelles and finely chop garlic and shallots
3. In large frying pan heat the olive oil
4. Fry the shallots, garlic and zucchini for a couple of minutes until slightly golden
5. In a large bowl whisk the eggs and cornstarch
6. Then add the grated cheese, nutmeg, salt and pepper
7. Finally add the zucchini mix and combine well
8. Pre grease a muffin tray
9. Pour mixture into the muffin tray, mixture should make 10 mini frittatas
10. Bake in the oven for approximately 20 minutes or until slightly golden on top
Recipe from Mimi Thorisson
1 cup rolled oats
1 cup plain flour
120g brown sugar
70g desiccated coconut
1/2 tsp baking soda
2 tbls golden syrup
1. Preheat oven to 160C
2. Mix the rolled oats, flour, brown sugar and coconut in a bowl.
3. In a microwave safe bowl place butter, golden syrup and 2 tablespoons of cold water and heat for 3 minutes or until melted.
4. Stir through the baking soda.
5. Pour the wet mixture over the oat mixture and combine well.
6. Prepare the baking trays with baking paper.
5. Roll the mixture into balls - approximately 1 tablespoon each and place on prepared baking trays. Flatten slightly. (shape your anzac biscuits using an australian animal or the australia map for something a little different.)
6. Bake for 10-12 minutes for chewy texture of 12-15 minutes for crunchy.
Recipe sourced from Bake Play Smile
125g softened butter
1/4 cup caster sugar
1 cup plain flour
1/4 cup rice flour
2 tsp finely grated orange rind
1/2 tsp coarsely chopped thyme
100g softened butter
1 cup icing sugar
1 tsp finely grated orange rind
3 tsp orange juice
1. Using an electric mixer beat softened butter and caster sugar in a bowl until pale and creamy.
2. Add plain flour and rice flour, stir until dough comes together.
3. Shape into a disc.
4. Preheat oven to 160C.
5. Prepare 2 baking trays by lining with baking paper.
6. Place the dough on a lightly floured surface.
7. Add the orange rind and thyme. Knead until smooth.
8. Roll dough out on a lightly floured surface to a 3mm-thick disc.
9. Use a 4cm cookie cutter to cut your desired shape from the dough.
10. Place on the prepared baking trays.
11. Bake for 10-15 minutes or until lightly golden. Ensure to swap the trays halfway through.
1. To make the orange buttercream, use an electric mixer to beat the butter in a bowl until very pale.
2. Gradually add the icing sugar, 1 tablespoon at a time, beating well after each addition.
3. Add the orange rind and juice, beating until well combined.
4. Place in a piping bag fitted with a 5mm plain nozzle.
5. Once biscuits have cooled down, pipe the orange buttercream over half the biscuits.
6. Top with the remaining biscuits.
Recipe supplied by Taste.com.au