100g butter
1/2 cup plain flour
200g grated cheese
1 egg

Rub butter into flour until it looks like breadcrumbs, add cheese and egg. Knead into a dough to 1.5 cm thickness. Cut into strips and lay on a greased baking tray. Bake at 190°C for 10-12 minutes or until golden.

360g butter, at room temperature
2/3 cup castor sugar
250ml sweetened condensed milk
3 cups self raising flour
250g dark chocolate chips
250g milk chocolate chips

Pre-heat oven to 180°C. Place butter and sugar in a mixing bowl and beat with electric mixer until fluffy. Add condensed milk and mix until combined. Add the flour and mix on low speed until smooth. Stir in the chocolate chips. Place dessert spoon fulls of the mixture onto non-stick baking trays. Bake for 12-15 mins or until golden. Cool on trays.

250g butter, softened
1 tbs vanilla essence
1/2 cup firmly packed brown sugar
1 cup sugar
2 eggs
2 3/4 cups plain flour
1 tsp Bi-carb soda
1 teaspoon Mixed Spice
1/4 cup sugar, extra
2 teaspoons ground cinnamon

Beat butter, sugars and vanilla in small bowl with electric mixer until light and creamy. Add egg one at a time beating until just combined. Beat in flour, soda and spice. Refrigerate for 30 minutes.

Preheat oven to 180°C. In a small boll combine extra caster sugar and cinnamon Roll teaspoon fulls of the dough into balls, then toss in the sugar mixture. Place on non-stick baking trays and bake for about 12 minutes, or until golden. Cool biscuits on the trays.

1 1/4 cup sugar
2 cups plain flour
2 tsp baking powder
2 tsp cinnamon
1 cup sultanas
2 grated carrots
2 grated apples
1 cup dessicated coconut
1 cup dried cranberries (“craisins”)
3 eggs
1 cup vegetable oil
1 tsp vanilla

Combine sugar, flour, baking powder and cinnamon into a large bowl, add rest of dry ingredients, apple and carrot. In a separate bowl, beat together eggs, oil and vanilla. Add to dry ingredients and fold until mixture is moist and just combined. Spoon into muffin pans that been greased with cooking spray and bake at 180°C for 25 minutes.

2 sheets of puff pastry
1 cup dried apricots, diced
1/2 cup of Apricot jam

Thaw the puff pastry and then spread with jam and apricots. Roll the pastry like a swiss roll, then slice. Lay the rounds on trays covered with baking paper. Bake for 20 minutes.