These seem to be the cookies of people’s childhoods. Whether out of the packet or made my mum, people remember these.
They also seem to go by a few names, like Jam drops or Jam cookies. That’s OK. Call them what you like, they’re lovely buttery shortbread cookies,with a soft jam centre.
I’d been meaning to make these for awhile but had it in my head that they’d be tricky. They’re not. (more…)
I baked these cookies last week for my cast – lots of chocolate (for energy) and mints (for obvious reasons when you’re about to talk loudly in close quarters with someone) are always consumed back stage.
They’re not usually consumed together, but these seemed appropriate all the same. (more…)
So, let’s start with the important things, what do you think of my new coffee cups? Nice huh?
I think they highlight the lovely butteriness / cornflake crunchiness / sultana chewiness / general goodness in the cookies perfectly. (more…)
Fresh lemon is one of the universal ingredients I think most kitchens need. Some fresh zest or juice really adds a POW to almost anything. In sweet baked goods I adore the tartness lemon can add.
And like most fun things in life, lemon recipes are better really tarty (*snigger*). (more…)
An Afghan biscuit is a traditional New Zealand biscuit made from cocoa powder, butter, flour and cornflakes, topped with chocolate icing and a nut. Like any decent thing that comes from New Zealand, we Australian’s like to claim it (you can have Russel Crowe back now). (more…)