Chocolate Chip Cookies

Every one's favorite, these classic cookies will disappear as fast as you make them. Recipe makes about 24 cookies.

Ingredients:

4 ounces (125 g) unsalted butter
1/3 cup light brown sugar
1 large egg
1/4 teaspoon vanilla essence
1 1/4 cups self-rising (raising) flour
1 teaspoon ground cinnamon
1 cup dark chocolate bits or drops
1/2 cup finely chopped walnuts

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Grease two large baking trays.
2. In a mixing bowl, beat together the butter and sugar until light and creamy. In a small bowl, beat together the egg and vanilla. Gradually beat the egg mixture into the creamed mixture.
3. Sift the flour and cinnamon together. Stir into the mixture. Add the chocolate bits or drops and the chopped walnuts; mix until evenly combined.
4. Using a teaspoon, place heaped spoonfuls of the mixture 2 inches (5 cm) apart on the two baking trays.
5. Bake for 15-20 minutes, or until golden brown. Cool a few minutes until cookies start to firm, then transfer to a wire cooling rack to cool fully.

Tip: To double check that the cookies are ready, turn one over - the base should be golden brown too. Make and freeze several batches of these cookies. Quick to thaw, they are always there for a hungry family.

Shortbread Assortment

The family will love this selection - it's fun to prepare and quick to bake. Recipe makes about 30 cookies.

Ingredients:

4 ounces (125 g) unsalted butter, softened
1/4 cup caster sugar
1 cup all-purpose (plain) flour
1/3 cup cornflour
1/4 teaspoon vanilla flavoring essence
Egg white, to glaze
Toppings and Flavorings:
1/4 teaspoon ground cinnamon
Crushed sugar cubes or dessicated coconut
Raspberry jam
Mixed nuts, chopped
4 teaspoons dark chocolate chips

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease 2 or 3 baking trays.
2. In a mixing bowl, beat the butter and sugar together until light and creamy. Sift the flour and cornflour over; stir in the vanilla. Knead gently. Transfer to a lightly floured surface and cut into 4 equal pieces.
3. Knead the cinnamon into one piece of dough. Divide in half and roll into two 12 inch (30 cm) ropes. Cut each into 1 inch (2.5 cm) lengths. Form into horseshoe shapes and mark with a fork.
4. Roll out a second piece of the dough very thinly. Cut into shapes with cookie cutters. Roll the trimmings into logs. Brush with egg white. Sprinkle with the sugar or coconut.
5. Roll out the third piece of dough. Stamp out four 3 inch (7.5 cm) rounds and four 2 inch (5 cm) rounds. Using the end of a piping tube, stamp out the center of the smaller rounds.
6. Brush the large rounds with egg white. Put the smaller rounds on top and spoon the jam into the center. Brush with the egg white and sprinkle with the chopped nuts.
7. Knead the chocolate chips into the remaining dough. Roll into 6 balls and flatten.
8. Put the shortbread on the prepared baking trays and bake, in batches if necessary, for 8-12 minutes, or until pale golden. Transfer to a wire rack to cool completely.

Tip: To make chocolate shortbread, follow the recipe above but substitute 1/4 cup of cocoa for the same weight of flour.

Choc-nut Snaps

Sliced cookie dough is used to make these tasty peanut and cocoa bites. Recipe makes 38-40 cookies.

Ingredients:

2 cups all-purpose (plain) flour
1/4 cup cocoa
1/2 teaspoon bicarbonate of soda
5 ounces (150 g) unsalted butter, softened
1 cup light brown sugar
1 egg, beaten
3/4 cup shelled peanuts, finely chopped

Method:

1. Sift the flour, cocoa and bicarbonate of soda into a mixing bowl.
2. Put the butter and sugar into a second mixing bowl. Beat with an electric mixer until light and creamy. Gradually beat in the beaten egg until well combined.
3. Stir in the flour mixture and chopped peanuts until evenly combined and the mixture forms a dough.
4. On a lightly floured surface, roll out the dough, with clean cold hands, to form a 8 x 2 inch (20 x 5 cm) large sausage shape. Wrap the dough in clear plastic wrap and chill overnight.
5. Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease 4 baking trays or line with non-stick baking paper. Slice the dough into 38-40 equal rounds and put them on the baking trays. Bake for 10 minutes, or until golden brown.
6. Leave the cookies to firm on the baking trays for 2-3 minutes. Transfer to a wire rack to cool completely.

Tip: If you want to bake the cookies in batches, divide the dough into 2 or 4 portions in Step 4. Slice and bake each portion separately and keep the remainder chilled.

Nutty Snaps

These dainty petit four cookies pack a sweet and nutty crunch in every bite. Recipe makes about 60 cookies.

Ingredients:

4 ounces (125 g) unsalted butter
3/4 cup caster sugar
1/3 cup light brown sugar
1 large egg
1 teaspoon vanilla flavoring essence
2 1/2 cups all-purpose (plain) flour
1 teaspoon cocoa
3/4 cup chopped almonds
Icing:
1 1/2 cups icing sugar
1/2 teaspoon cocoa
1 ounce (20 g) unsalted butter, melted
8 teaspoons cream or milk, approximately
1/2 teaspoon vanilla flavoring essence
6 teaspoons chopped almonds, to sprinkle

Method:

1. Put the butter and sugars into a large mixing bowl and beat together with an electric mixer or a wooden spoon until light and creamy. Beat in the egg and vanilla.
2. Sift the flour and cocoa into the creamed mixture and beat in with the nuts until well combined. Wrap the dough in clear plastic wrap and chill for at least 1 hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease 2 large baking trays with melted butter.
4. Transfer the dough to a lightly floured surface and roll out to a 1/4 inch (3 mm) thickness. Using a 1 1/2 inch (4 cm) fluted cookie cutter, stamp out out 60 cookies. Re-roll trimmings, as necessary. Put on the prepared baking trays. It may be necessary to bake the cookies in batches.
5. Bake for 6-8 minutes, or until set and light brown around the edges. Transfer to a wire rack to cool.
6. For the icing, sift the icing sugar and cocoa into a bowl. Beat in the butter, sufficient cream and vanilla to give a smooth spreading consistency.
7. Spread the icing over the tops of the cookies and sprinkle with the chopped nuts. Leave until set.

Tip: If preferred, top the cookies with melted chocolate and sprinkle with chopped nuts.

Marbled Cookies

These quick and easy cookies are flecked with chocolate flavored mixture. Recipe makes 30 cookies.

Ingredients:

4 ounces (125 g) unsalted butter, softened
1 cup caster sugar
1 large egg, beaten
3 cups all-purpose (plain) flour
4 teaspoons milk
1/2 teaspoon almond essence
4 teaspoons cocoa

Method:

1. Preheat the oven to 375 degrees F (190 degrees C). Line two baking trays with non-stick baking paper.
2. Put the butter and sugar into a mixing bowl. Beat with an electric mixer or wooden spoon until pale and creamy.
3. Beat in the egg. Sift the flour over and stir in with the almond essence and milk to form a stiff dough. Break off an eighth of the mixture and knead in the cocoa.
4. On a lightly floured surface, roll out the almond dough to a large rectangle. Scatter small pieces of the cocoa dough over the top.
5. Roll up the dough, Swiss roll-style, then fold in half lengthwise. Re-roll into a 9 inch (24 cm) sausage shape. Wrap in clear plastic; chill for at least 2 hours.
6. Cut the length of dough evenly into 30 slices. Place the slices on the baking trays, spaced 1 inch (2.5 cm) apart. Bake for 8-10 minutes, or until cookies are lightly golden in color.

Tip: To make the cocoa and almond cookies shown to the left of the picture above, knead 1/4 cup sifted cocoa into the prepared dough. Press 2 ounces (60 g) slivered almonds onto the sliced cookies and bake, as above. The unbaked dough keeps for up to 2 days in the refrigerator. Roll into a sausage shape and wrap in plastic.

Macadamia Nut Cookies

These favorite bush nuts add richness and crunch to these easy to make cookies. Recipe makes 30 cookies.

Ingredients:

4 ounces (125 g) unsalted butter, softened
2/3 cup light brown sugar
1 cup macadamia nuts, coarsely chopped
4 teaspoons coffee and chicory essence
1 1/4 cups self-rising (raising) flour
1/4 teaspoon ground ginger

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease 2 large baking trays with melted butter.
2. In a mixing bowl, beat the butter and sugar together with an electric mixer until light and creamy in texture.
3. Add the macadamia nuts and coffee and chicory essence and stir to combine. Sift the flour and ginger over the mixture; mix well until evenly combined.
4. Roll the mixture into pieces the size of a walnut with clean cold hands. Place the pieces 2 inches (5 cm) apart on prepared trays. Press each piece down with the tines of a fork to flatten into a neat round.
5. Bake for 10-12 minutes, until golden. Stand the baking trays on wire cooling racks for a few minutes until the cookies are firm, then transfer them to the rack with a palette knife, to cool completely.

Tip: Store macadamia nuts in the refrigerator to keep them fresh. Their oil content will turn stale and rancid if the nuts are stored at room temperature.

Deluxe Chocolate Chip Cookies

These chocolate cookies are so full of flavor, they'll be gobbled up in seconds. Recipe makes about 16 cookies.

Ingredients:

1 cup all-purpose (plain) flour
1/4 teaspoon bicarbonate of soda
2 ounces (60 g) unsalted butter, softened
1/3 cup light brown sugar
1 large egg, beaten
1 teaspoon vanilla flavoring essence
3/4 cup dark Choc Bits
1/2 cup pecans, roasted and coarsely chopped

Method:

1. Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking trays with non-stick baking paper.
2. Sift the flour and bicarbonate of soda into a mixing bowl. Stir well with a wooden spoon.
3. Put the butter and sugar into a second mixing bowl. Beat together with a wooden spoon until the mixture is pale and creamy. Add the egg and vanilla flavoring essence and beat well.
4. Stir in the flour mixture. Gently stir in the Choc Bits and pecans until evenly combined.
5. Put 3 teaspoons of mixture per cookie onto the prepared baking trays, spacing about 2 inches (5 cm) apart. Bake for 12-15 minutes, or until the cookies are golden brown. Put on a wire rack to cool completely.

Tip: To roast the pecans, put them on a baking tray in a moderate oven for 10-15 minutes. Alternatively, grill them until golden brown. Let the nuts cool completely before adding to the cookie mixture. Use walnuts if you prefer and roast them in the same way.

Chocolate-Nut Shortbread Hearts

These easy shortbread cookies are the perfect treat for Valentine's Day. Recipe makes 20-24 cookies.

Ingredients:

1 1/2 cups all-purpose (plain) flour
4 ounces (125 g) unsalted butter, diced
1/2 cup caster sugar
1 teaspoon vanilla flavoring essence
Topping:
1/4 cup shelled hazelnuts
6 ounces (180 g) dark cooking chocolate

Method:

1. Grease 2 large baking trays. Sift flour into a mixing bowl.
2. Add the butter, sugar and vanilla to the flour. Using the fingertips, rub the butter in, then, using a clean hand, squeeze and knead together to form a firm dough.
3. Turn the dough onto a lightly floured surface and shape into a flat round. Wrap in greaseproof paper and chill for about 15 minutes.
4. Preheat oven to 350 degrees F (180 degrees C). Roll out the dough on the floured surface to a 1/4 inch (6 mm) thickness. Cut out 20 shapes using a 2 inch (5 cm) heart-shaped cutter. Re-roll the trimmings to make 4 more shapes, if desired.
5. Transfer the shapes to the baking trays. Bake for 15 minutes, or until golden brown. Leave on the baking trays for 2-3 minutes to firm, then transfer to a wire rack to cool.
6. For the topping, raise the oven temperature to 400 degrees F (200 degrees C). Spread out the hazelnuts on a baking tray and bake for 15-20 minutes, or until golden brown. Leave to cool; rub the skins off, then chop coarsely.
7. Break up the chocolate into a heatproof bowl and melt over a pan of simmering water. Stir until smooth.
8. Dip one side of each cookie into the chocolate or spread it on with a small palette knife. Place the cookies on a sheet of waxed paper. Scatter the hazelnuts over the chocolate-coated half and leave to set.

Tip: This shortbread dough is easy to prepare in a food processor - just mix all the ingredients together until a firm dough forms.

Golden Honey Cookies

These sweet and easy-to-make cookies have a wonderfully light, cake-like texture. Recipe makes 20-25 cookies.

Ingredients:

3 1/2 ounces (100 g) unsalted butter, softened
2/3 cup light brown sugar
1 large egg, beaten
1/2 teaspoon vanilla flavoring essence
8 teaspoons honey
1 1/2 cups all-purpose (plain) flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease two baking trays.
2. In a mixing bowl, beat the butter and sugar together with an electric mixer or wooden spoon until light and creamy.
3. Add the egg, a little at a time, beating well after each addition. Stir in the vanilla and honey.
4. Sift together the flour, baking powder and cinnamon. Gently fold into the creamed mixture using a large metal spoon.
5. Put heaped teaspoonfuls of the mixture onto the prepared baking trays, allowing room for the cookies to spread. To make decorative grooves, press the top of each cookie with the prongs of a fine fork, dipping the fork into flour to prevent the mixture from sticking.
6. Bake for 12-15 minutes, or until golden, swapping over the baking trays halfway through the baking time. Cool for 2-3 minutes, then transfer the cookies to a wire rack to cool completely.

Tip: For a different flavor, add 1 teaspoon ground ginger instead of the cinnamon. For a citrus tang, add the grated rind of 1 large lemon or 2 limes.