My Culinary Blog

1/2 cup butter
1 tbsp golden syrup
1/2 tsp bicarbonate of soda
2 tbsp boiling water
1 cup uncooked rolled oats
1 cup desiccated coconut
1 cup plain flour
1 cup brown sugar
2 tsp ginger

Melt butter and golden syrup in large pan over a low heat. Add bicarbonate of soda mixed with boiling water.
Combine dry ingredients in a mixing bowl, then pour melted mixture into center and mix to a moist but firm consistency.
Drop slightly rounded teaspoonful of mixture on to cold greased tray. Cook for about 15 minutes in a moderate oven. Cool on a wire rack.

1 cup shortening
1 1/2 cups sugar
2 eggs
mix these first three ingredients thoroughly
sift together:
2 3/4 cups flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt

Stir the two mixtures together. Roll into ball the size of walnuts. Dip in mixture of equal parts cinnamon and sugar. Place two inches
apart on lightly greased baking sheet. Bake until lightly browned but still soft (8 - 10 minutes) at 400 degrees farenheit.
Makes 3 dozen.

40 grams shaved almonds
50 grams castor sugar
1 egg

Preheat oven on 175 oC. Beat egg and mix with sugar and almonds. Put little heaps of batter (tsp sized) on a greased tray.
They need to be about 8 cm apart. Flatten the heaps with a fork.
Bake in oven for 10 - 15 minutes.
Remove from oven and leave on tray for 3 minutes. Remove cookies from tray with a palette knive. Immediately after removing a cookie from the tray, wrap it around a wooden stick. Leave cookies to cool around stick. Store in airtight container, or even better eat them !

2 cups unsalted butter, room temperature
1 cup sugar
2 cups light brown sugar
4 eggs
1 tbsp vanilla (this brand with a long name, sold at
William Sonoma)
4 1/2 cups flour
2 tsps baking soda
With thick Chinese meat cleaver, hack to pieces:
24 oz semi-sweet chocolate bar
12 oz white chocolate bar
14 oz macadamia nuts

Note: You may substitute chocolate and white chocolate chips for the bars if you are not feeling particularly
angst-ridden.

Preheat oven to 375 degrees. In a large bowl, thrash butter and sugars until uniform. Beat in eggs and vanilla. Add flour and baking soda; whip until smooth. Toss in chocolate chunks and nuts. To avoid the “chocolate chip cookie cooked under a steam roller” look, refrigerate the cookie dough for a couple of hours before baking.

Throw batter by tablespoons full onto an ungreased baking sheet–aim so that the cookies land 2 inches apart. Bake until golden, about 10-12 minutes. Using a spatula, pry the cookies loose from the baking sheet, and allow them to vent on wire racks.
Makes about 4 dozen cookies.