Biscuit or cookie

Double it, super easy Note

The ultimate cookie for kids. Best of all, you can pre-make and freeze the rolls, then slice and bake when needed.

A crunchy sugar crust is the perfect finish to these simple, coffee-caramel flavoured cookies

Jordan Rondel banishes the flour and uses almonds and coconut to create beautifully textured baking treats

TO HANG YOUR COOKIES, CUT A HOLE IN THE TOP OF EACH ONE BEFORE BAKING. Note

These easy cookies are the perfect combination of tart and sweet. Make them with the kids!

When making the filling it’s not absolutely necessary to repeat the watering, swishing and mixing process six times, but it does help make it a softer cream filling (lighter than standard butter cream) as well as removing any grit left from the sugar. Note

Add a delicious twist to your traditional Anzac biscuits by drizzling some beautiful melted chocolate on top! These little bikkies are simply irresistible.

Make these a few days before Christmas and keep them sealed in an airtight container until the big day. Then hang them on the tree. Equipment Sieve, 2 baking trays; baking paper; food processor; large mixing bowl; rolling pin; 10CM x 10cm (at widest point) Christmas-tree shape metal cookie cutter; thick skewer or chopstick: wire […]

You could also make smaller biscuits, using 2-teaspoon quantities, and sandwich together with melted chocolate. Walnut crumbs are available in the nuts aisle. Note

We used tiny boiled sweets called Bo Peeps; if you use larger boiled sweets, chop into 5mm pieces. Note

Dried apricots and cranberries are a fun addition to the classic Anzac biscuit recipe, and these sweet treats couldn't be easier to make!

For easy dipping, place chocolate in a small deep bowl or measuring jug. Melt chocolate carefully and slowly. If over-heated, chocolate will seize (become grainy) if this happens, you must discard it and start again. Note

This recipe makes plenty for kids’ lunchboxes and is a lovely treat for teachers.

No piping bag? Roll 2 level teaspoons of mixture into balls; press down lightly with a floured fork. If your oven is not fan forced, swap trays between shelves after 8 minutes or cook one tray at a time. Note

Light and buttery chocolate and vanilla flavoured checkerboard biscuits by Recipes+ make the perfect afternoon treat with friends when served with a hot cup or tea or coffee.

No square cutter? Hand cut using a ruler as a guide. Note

You can replace hazelnut meal with almond meal. Note

Makes 16 Rosewater is an extract made from crushed rose petals and is common in Moroccan cooking. You’ll find it in the baking aisle of major supermarkets, or at specialty or health food stores. If unavailable, you can use 1-2 teaspoons rosewater essence. Note

You can use dark or milk chocolate instead of white – or a mixture of all three. You can melt chocolate in the microwave. Place chocolate in a small microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Note

She’s known as ‘The Caker’, but Jordan Rondel is also a dab hand at biscuit-baking

She’s known as ‘The Caker’, but Jordan Rondel is also a dab hand at biscuit-baking

She’s known as ‘The Caker’, but Jordan Rondel is also a dab hand at biscuit-baking

You can melt chocolate in the microwave. Place chocolate in a small microwave-safe bowl. Microwave on Medium (50%) in 2O-second bursts, stirring, until melted and smooth. Note

Makes 24 You can use grated orange or lemon zest instead of chai spices. These biscuits have a shortbread texture – be careful when kneading, as mixture is crumbly. Note

If weather is hot, chill biscuits for 20 minutes before baking. Stay safe: (for litttlies) Decorate with rainbow choc chips instead of cachous. Note

We used canned passionfruit pulp in syrup; you can use fresh passionfruit pulp when in season. Try flavouring biscuit mixture with orange or lemon zest. Have all ingredients at room temperature before you start. Place biscuits 4cm apart on prepared trays to allow for spreading. Tint icing using a few drops of colour at a […]

Biscuits will keep in an airtight container for up to 5 days. Note

Instead of using M&M’s, simply bake, ice with glace icing and sprinkle with 100s & 1000s. Note

You can also use a square biscuit cutter, available from kitchen shops, to cut dough. Tint icing with food colouring. Try an assortment of coloured writing gels or decorating icing to pipe onto biscuits. Before eating biscuits, see how many words the kids can create. Note

Make ahead: Prepare biscuit dough and store in fridge for up to 2 days. Note

Choc Peppermint Creams: Makes 16 Peppermint Cream: Makes 1 cup Bake small cut-out shapes for 5 minutes – kids will love them. Cut as many biscuits as possible from first rolling of dough. To make more rounds from dough off-cuts, gently pash dough back together and re-roll. You can freeze unfilled biscuits. Triple this recipe, […]

To make certain your biscuits are of uniform size, weigh the dough before rolling – measure 30g for each biscuit. Greek Almond Shortbread biscuits are delicious when served with coffee. Note

No star cutter? Make a sturdy cardboard template. Great for party lolly bags. Note

Beat butter and sugar until as pale as possible. Note

Makes 16 Cornflour is available as wheat- or corn-based. For a gluten-free result, be sure to buy the corn-based product Biscuits will be soft after cooking, but will firm up on cooling. You can use regular chocolate chips if you are not lactose intolerant. Note

Makes 30 cookies You can freeze raw cookie dough. Thaw in fridge. Bake as recipe directs. Lemon Icing: Makes about 3/4 cup You can tint icing with food colouring. Note

Freeze logs for up to 2 months. Thaw in fridge, then proceed as recipe directs. Rainbow choc chips are in the baking aisle. Note

Pecorino is a mild hard cheese. You can use parmesan instead. Note

Alexa Johnston reintroduces an innovative tin-filler from 1950s New Zealand

You may need to reopen the hole using a skewer or toothpick before threading with ribbon. Note

To crush sweets, place in a plastic food storage bag then pound with a rolling pin. Makes 25 Note

You can also add chopped nuts, such as walnuts or pecans. Store in an airtight container for up to four days. Note

White Chocolate and Vanilla Macarons: Makes about 18 White Chocolate Ganache: Makes about 2/3 cup It’s important that macarons farm a crust an the base. If your oven is not fan forced, cook one tray at a time an the bottom shelf. You can make a disposable piping bag from a large plastic snap tack […]

To freeze dough: wrap dough portions separately in plastic food wrap, then in foil. Freeze for up to 3 months. When ready to use, thaw 15 minutes, at room temperature. Add cheese and poppy seed mix to dough. Note

To store dough, wrap dough portions separately in plastic food wrap, then in foil. Freeze for up to 3 months. Note

Make ahead: Prepare bread up to the end of Step 3. Wrap in foil; store at room temperature for up to 2 days before baking again. For a sweet variation, omit pepper. No waste: After separating eggs, freeze the yolks for up to 1 month. Use in baked custard, quiche or pastry. Note

These amazing treats only take a few minutes to make and are placed in the oven overnight. While the cook rests, the cookies cook!

These delicious sweet baked fingers iced with a sweet glaze are a classic dessert that children from every generation loved.

You can spoon meringue mixture onto baking trays instead of piping it. Note

Glace icing: makes 2/3 cup (enough to ice 8 donuts). If icing sets too quickly, microwave on High (100%) for 20-30 seconds. Note

Be sure to beat mixture, as this helps to dissolve sugar a little, resulting in a fudgy texture in the centre of biscuit. Note

Don’t beat spread too long or dough will spread during baking. Note

Add 1/2 teaspoon ground ginger, cinnamon or mixed spice to flour mixture. Dairy-free spread will break down if overmixed; beat gently until just combined. Note

To melt chocolate, place chocolate in a small, deep microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Use any leftover melted chocolate in bowl to dip fruit, such as strawberries. Freeze any leftover evaporated milk or use to make hot chocolate or milkshakes. Note

Makes 36 Wrap dough in plastic food wrap; freeze for up to 3 months. Thaw in the fridge overnight. Cookies are soft when they come out of the oven but firm up on cooling. Note

Make ahead: You can make, then store cooled cookies, for up to 1 week, in an airtight container at room temperature. Try a different chocolate bar, for example, a chocolate-coated cherry bar or a choc-coated caramel filled bar. Note

Dip biscuits into lukewarm hot chocolate instead of coffee if making for kids. You’ll need 2 x 250g packets of biscuits. Store leftover biscuits for up to 1 month in an airtight container at room temperature. Note

These are best eaten the day they are made. Try putting vanilla ice cream between two cookies for an ice cream sandwich.

You’ll need to buy a 250g packet of butternut biscuits. To melt chocolate, place chopped chocolate in a microwave-safe bowl. Microwave on High (100% power) in 30-second bursts, stirring, until melted and smooth. To mould the biscuits into shape, use a clean tea-towel or the back of a dessert spoon to gently press baked biscuit […]

You can use any type of marmalade or jam, such as raspberry or cherry. Note

Use 1 1/4 cups lightly crushed cornflakes instead of pistachios. You can use 1/2 teaspoon rosewater essence instead of rosewater. Store leftover tahini in the fridge. Stir well before using. Note

You can use vanilla essence instead of vanilla bean paste. Assemble with cream and compote just before serving. Note

Brought to you by Recipes+, these vanilla and chocolate flavoured checkerboard biscuits are light and buttery. These would be perfect for tea time or any special occasion.

Rather than joining 2 biscuits with lemon curd, serve swirls plain. Ti make the biscuits chocolate, omit lemon zest and juice, and replace the 2 tablespoons of cornflour with cocoa powder. Sandwich with bought chocolate hazelnut spread. Note

Make ahead: No self- raising flour? Use 3/4 cup plain flour mixed with 1 teaspoon baking powder instead. Note

The more thinly you roll out the dough portions, the more pretty swirls your biscuits will have. Note

Makes 20 Make ahead: Cook up to a week ahead. Store in an airtight container at room temperature. Tint the icing mixture with your favourite food colouring. Note

This is the perfect baker’s present. Buy a jar and fill it with the flour, coconut, oats, seeds and cranberries. Then present it, along with the recipe, to a friend or loved one.

Your friends and family will marvel at these artistic and clever Christmas hazelnut cookies.

Make ahead: Make cookie dough up to 1 week ahead. Roll into balls; store in an airtight container, then refrigerate. To add extra fibre to the dish, use half wholemeal self-raising flour and half white self-raising flour to make dough. If you would like to omit eggs, substitute 1/4 cup apple puree. Note

We used an oval measuring spoon to shape mixture. Note

If preferred, do not roll biscuits in cornflakes. 1/2 cup desiccated coconut could be added to the mixture. Note

Make your own crunchy golden biscotti to enjoy with a big mug of coffee or tea. Packed full of almonds, sweet fruit chunks and dunked in chocolate to finish, its a winning treat every time.

Use a hot, sharp knife to cut slice into squares. Note

Have the butter at room temperature for easier creaming. The rice flour adds to the “shortness” or crumbliness of the biscuits. If you don’t have any, use cornflour. Note

Biscuits will be soft when removed from oven, but will harden on cooling. Note

makes 24 If the weather is hot, wrap dough in plastic wrap and chilli until easy to handle Note

Biscuits will be soft when removed from oven, but become crisp on cooling. Note