1 cup sugar
3/4 cup butter
2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup dried cranberries
1 tbsp freshly grated orange peel
1/3 cup sugar
1 tsp freshly grated orange peel
1. Preheat oven to 175 degrees
2. Combine all sugar mixture ingredients in a bowl and stir until well mixed. Set aside.
3. Combine sugar, butter and egg in a bowl and beat until creamy and just combined.
4. Reduce speed and add flour, baking powder and baking soda.
5. Beat until halfway combined and then add in orange peel and cranberries. Mix until just combined.
6. Shape cookies into around one inch balls and roll in sugar mixture.
7. Place the balls on a cookie sheet, 2 inches apart.
8. Bake for 7-11 minutes or until edges are lightly browned. Do not over bake.
9. Allow to cool for 1 minute and then remove from the cookie sheet.
Recipe and image from Leigh Anne Wilkes at yourhomebasedmom.com
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
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
Preparation: 10 minutes
Cook: 25 minutes
1 egg white
1 tin of tuna in oil, thoroughly drained
1. Preheat your oven to 170C and line a tray with baking paper.
2. Crack open the egg and separate the yolk from the white. Discard the yolk and place the white in a large mixing bowl.
3. Using a hand or electric whisk, beat the egg white until stiff peaks form when the whisk is removed. Set to one side.
4. Enter the can of tuna into the bowl of your blender. Add two tablespoons of whisked egg white to the tuna and then blend thoroughly until the mixture is a smooth paste and there are no flakes or lumps.
5. Using a spatula, remove the tuna paste from your blender and fold into the remaining egg white. Take care not too much air out of the mixture.
6. Transfer the final mix into a piping bag with the nozzle of you choice. Squeeze the mixture on to the baking tray ensuring that each swirl isn't too large.
7. Place the tray into the oven for 20-25 minutes or until the treats are dry to touch. Remove and place on a cooling tray before storing in an airtight container. Treats will last up to 4 weeks if kept cool and dry.
Recipe by Supakit.co