Chocolate Chip Cookies

INGREDIENTS
185g butter, softened
1 tsp vanilla essence
¼ cup castor sugar
1/3 cup firmly packed brown sugar
1 egg, lightly beaten
1½ cups self-raising flour
1 cup dark choc chips

METHOD
- Beat butter, essence and sugars in a bowl with electric mixer until light and fluffy.
- Add egg, beat until combined.
- Combine butter mixture, self-raising flour and choc chips.
- Cover and refrigerate for one hour.
- Roll heaped teaspoonfuls of mixture into balls, place on lightly greased oven trays.
- Bake in moderate oven for about 15 minutes, or until lightly browned.
- Allow to stand for five minutes, then place on wire racks to cool.

SERVINGS
35

Belgium Biscuits

INGREDIENTS
125g butter
1/4 cup brown sugar
1 egg
2 cups plain flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1 tsp mixed spice
Icing
3/4 -1 cup icing sugar
1/4 tsp raspberry or vanilla essence
few drops red food colouring
water
Filling
1/2 cup raspberry jam

METHOD
- Cream butter and sugar until light and fluffy.
- Add egg and beat well.- Sift flour, baking powder, cinnamon, ginger and mixed spice together.
- Mix into creamed mixture to make a firm dough.
- On a lightly floured board, roll out to a 3mm thickness.
- Cut out rounds using a 6.5cm scone or biscuit cutter.
- Bake at 180C for 15 minutes or until golden.
- When cold, ice half the biscuits.
- Spread the un-iced biscuits with raspberry jam and place iced biscuits on top.
Icing
- Mix icing sugar with flavouring and colouring.
- Add sufficient water to make pink icing of spreading consistency.

SERVINGS
18

SOURCE
Edmonds

Ginger Nuts

INGREDIENTS
125g butter
1/4 cup brown sugar
3 tbsp golden syrup
1 tsp baking soda
1 tbsp boiling water
2 cups plain flour
pinch salt
2 tsp ground ginger

METHOD
- Cream butter, sugar, and golden syrup until light and fluffy.
- Dissolve baking soda in the boiling water.
- Add to creamed mixture.
- Sift flour, salt and ginger together.
- Add to creamed mixture, mixing well.
- Roll tablespoons of mixture into balls and place on a greased oven tray.
- Flatten with a fork.
- Bake at 180C for 20-30 minutes or until golden.

SERVINGS
25

SOURCE
Edmonds

Lamb Couscous Salad

INGREDIENTS
Lamb
- 500g lean lamb fillet
- 1/4 cup yoghurt
- 1 tbsp olive oil
- juice of 1/2 lemon
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fennel seeds, crushed
- 1/2 tsp ground cinnamon
- splash of Tabasco sauce

Salad
- favourite salad leaves
- 3 tomatoes, chopped
- 1/2 cucumber, peeled, seeds removed and sliced
- spring onions, thinly sliced
- 1 chilli, finely chopped
- 50g feta, diced or crumbled
- 2 tbsp pine nuts, lightly toasted
- coriander leaves
- 1 cup couscous
- 1 tbsp olive oil
- juice of 1/2 lemon

METHOD
- Mix lamb and other ingredients and marinate for 1 hour
- Meanwhile, prepare salad ingredients
- Combine salad vegetables in serving bowl and toss gently to combine
- Sear lamb fillets on hot grill or BBQ, reduce heat
- Mix couscous in bowl with 1 cup boiling water, cover for 5 minutes
- Remove fillets from heat while still tender and let rest for a few minutes
- Add 1 tbsp olive oil to couscous and fluff with a fork before adding to salad
- Slice lamb thinly and add to salad
- Drizzle with some lemon juice and season with salt and pepper

SERVINGS
4

SOURCE
Vikki

Tsatziki

INGREDIENTS
1 lebanese cucumber
2 cloves garlic, crushed
250g plain Greek yoghurt
1 tsp white vinegar
1 tsp chopped dill
1 tsp chopped mint

METHOD
Finely grate the cucumber and squeeze out any excess moisture.
Place the cucumber with all other ingredients in medium bowl and mix to combine.
Store in refrigerator till ready to serve.

SOURCE
AWW Dips and Dippers