Chocolate Chip Cookies!

Originally posted: 29 April 2008:

I have a confession to make. I'm addicted to chocolate chip cookies. I have several recipes for them floating around. I've made them so often, I used to have one of the recipes stuck to the inside of my head. As it is, I've now formulated my own recipe, which could probably be found in a lot of cookbooks. A friend's husband loves my chocolate chip cookies, and managed to teach their 2 year old to ask me "Cookies 'izzy?"

They've got to be my foremost default cookie. I try and have the ingredients on hand at all times, and it's not that hard to do. Of course, looking in my cupboard and fridge right at the moment, before I've done shopping for the week, I've hardly got any of the ingredients! Chocolate chips? Nope. Butter? Zilch. Flour?? Get outta here. But I know it can be easily remedied.

Now that the weather has turned towards winter, and the days are colder, the nights longer, my cookie jar calls out to be filled! At the moment? It's got sultana & oat biscuits in it. These cookies are made from the same basic recipe that my chocolate chip ones come from. So, in regards to the recipe that I'm going to write up today, there are many variations, all depending on your own likes and dislikes.

But seriously - who couldn't love these cookies?



Beautiful, golden brown, crispy cookies. YUM. Eaten whilst still warm out of the oven, is sheer decadence.

Gingernuts!

Originally posted: 7 March 2008:

I love finding new biscuit (and for you Americans, that'd be cookies, not breakfast biscuits) recipes. We've all got out favourites: chocolate chip, Anzacs, oatmeal & raisin. I have a great recipe by Bill Granger which is Peanut Butter Chocolate Chip. Just by substituting some of the butter in the recipe with peanut butter, it lends a lovely sweet nutty flavour to the biscuit. I also love the traditional Anzac biscuit, which is something that has so many different recipes, but all come from the same basic ingredients. Some have equal amounts of coconut, flour, sugar & oats, others have different amounts of each.

Quite often, I go searching for recipes to replace store-bought biscuits: Tim-Tams (that great Australian chocolate biscuit), Mint Slices, Granitas, Gingernuts, Arrowroot. (All Arnott biscuits available in Australia.) Today, I bring you Gingernuts!

This is SUCH an easy recipe, I couldn't get over it the first time I tried it. I seem to say that about all of the recipes that I've posted about, but again it's true! And again, it's an Egg-Free recipe!



Don't they look awesome? Crisp, light, wonderfully gingery, and great to have with a cup of tea or coffee, they're great every-day biscuits.

Passionfruit Melting Moments

Originally posted: 9 December, 2007:

So, here I am again, baking my little heart out on a Sunday. Today I made some shortbread to sent to the in-laws for Christmas, and some passionfruit melting moments. I also have a batch of Pioneer Woman's No-Knead bread rolls prooving on the stove, ready to go in the oven in a little bit. But it's all about the Passionfruit Melting Moments.