Lace Cookies

These cookies are a breeze. You just have to mix the ingredients together and drop them on the cookie sheet. And they taste wonderful!

You can store them in an air tight container for up to a week. That is if they last that long. They disappeared within a couple of days in my home.

This recipe makes around 36 cookies.


PREP: 10 minutes COOK TIME: 15 minutes


½ cup butter

½ cup sugar

1/3 cup flour, sifted

¼ tsp salt

1 cup quick cooking oats

2 tbsp milk


Preheat the oven to 190 C.

Grease and flour two cookie sheets.

Melt the butter in a saucepan. Stir in the remaining ingredients and mix well. Drop by teaspoonfuls about 3 inches apart on the cookie sheets. Spread thin with a spatula. Bake for 5-7 minutes or until the edges are brown. Remove from the oven and let stand for 1 minute. Remove the cookies from the cookie sheet carefully with a wide spatula. Cookies will be thin and lacy. Cool thoroughly.

Cranberry Christmas Rockies

Cranberries and apples combine to make a delicious sweet treat. They are a classic combination and it’s ideal for the festive season.

They are best eaten within a couple of days after they are baked. Though I don’t think they will last that long! Sprinkled lavishly with icing sugar, who could possibly resist them?


This recipe is from GoodFood Magazine by BBC Books. Makes about 8 large or 16 small pieces.


PREP: 15 minutes COOK TIME: 20 minutes


50 g unsalted butter

100 g self-raising flour

1 tsp ground mixed spice

50 g light muscovado sugar

85 g dried cranberries

1 small apple, cored, peeled and finely diced

1 egg, beaten

1 tbsp milk

Icing sugar, to dust


Preheat the oven to 180 C. Lightly oil a large non-stick baking sheet.

Rub the butter and flour together with your fingertips until they are like fine breadcrumbs (or pulse in a food processor).

Stir in the rest of the ingredients (except the icing sugar) until you have a soft dough.

Drop 8 tablespoons or 16 heaped teaspoons on to the baking sheet, spacing out well. Bake for 18-20 minutes until golden. Transfer to a wire rack to cool and dust with plenty of icing sugar.

Chocolate Finger Cookies

The holiday season is the perfect time to bake cookies. And what better than the marvellous goodness of chocolate in these just baked cookies. The chocolate icing makes it extra special and rich. They are sure to disappear fast and you will find you have never been more popular!


This recipe makes about 24 cookies. This recipe is from Famous Brands Chocolate Classics.


PREP: 10 minutes COOK TIME: 20-30 minutes


2/3 cup butter

1 cup sugar

2 eggs

2 tsp vanilla extract

21/2 cups flour

½ cup cocoa

½ tsp baking soda

¼ tsp salt

Chopped nuts

Chocolate Glaze

2 tbsp butter

2 tbsp water

3 tbsp cocoa

1 cup icing sugar

½ tsp vanilla extract


Preheat oven to 180C. Line a couple of baking trays with parchment paper.

Cream the butter and sugar in a large mixer bowl until light and fluffy. Add eggs and vanilla; blend well. Combine dry ingredients; gradually add to creamed mixture, blending thoroughly. Shape heaping teaspoonfuls of dough into 3×1 inch fingers. Place on the prepared cookie sheet and bake for 8-10 minutes until set but not hard. Cool slightly and remove to a wire rack.

To make the glaze, combine the butter and water in a small pan. Bring to boil and remove from heat. Add the cocoa immediately and stir until well blended. Add the icing sugar and vanilla. Beat until smooth.

Glaze the cookies with the chocolate glaze and sprinkle the nuts on top.

Melting Moments

There are so many versions of these popular biscuits and they’re all absolutely delicious. However, this recipe is my favourite and I have been making it forever. They are simple and quick to make.

The crushed cornflakes give it a crisp outer shell but they’re soft inside. You will find it hard to stop at just one of these munchies. It makes for a wonderful morning or afternoon treat.

This recipe makes around 40-50 biscuits.



PREP: 10 minutes COOK TIME: 15-20 minutes


  • 300 gms flour
  • 180 gms caster sugar
  • 240 gms butter
  • 1 egg
  • ½ tsp baking powder
  • ½ tsp vanilla essence
  • 100 gms cornflakes


Preheat the oven to 180 C.

Line a baking tray with parchment paper.

Crush the cornflakes with a rolling pin until they are like breadcrumbs.

Sieve the flour and baking powder. Cream the butter and sugar until it is light and fluffy. Beat the egg with the vanilla and add it to the creamed mixture. Mix well. Fold in the flour and mix gently.

Using wet hands, shape the mixture into balls. Roll them in the crushed cornflakes and bake about an inch apart until they are slightly golden underneath.