FILL YOUR COOKIE JAR WITH THESE YUMMY RECIPES

Fill your cookie jar with these delicious bakes. Whether you bake them for your kids or gift them to a loved one, these easy-to-make cookie recipes will hit the sweet spot.

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CHOCOLATE-CHIP COOKIES
Makes 20 // Total time 3 hours

INGREDIENTS
170 g butter
2 cups brown sugar
2 eggs
1 tsp vanilla essence
2 cups flour
1 tsp bicarbonate of soda
150 g dark chocolate, roughly chopped
2 tsp sea salt
100 g 70% dark chocolate, optional

METHOD

1. Add the butter to a pan over medium heat. Once melted, it will begin to foam and bubble. Stir for a few minutes. Remove from the heat once it has turned a deep golden colour. Place in a large heatproof bowl and set aside to cool for 15 minutes.
2. Add the sugar to the butter and whisk to combine. Add the eggs one at a time and beat well. Add the vanilla.
3. Sift together the flour and bicarbonate of soda. Add to the butter mixture and fold through until combined. Add the chocolate. If you aren’t using extra chocolate, keep a few pieces behind.
4. Mix in the chocolate to disperse it well; do not overmix. Place the dough in the fridge for 1 hour, or overnight.
5. Preheat the oven to 180 °C. Line two trays with baking paper.
6. Scoop 2 tablespoon-sized amounts (35 g) of dough out and roll into one ball. Repeat with remaining dough to create 15–20 biscuits. If you are using more dark chocolate, roughly chop up your slab and place pieces on to your dough balls. This will create delicious pools of chocolate on top of the biscuits later.
7. Place dough balls in the freezer for 10 minutes to firm up.
8. Bake cookies for 10–12 minutes until golden. Remove from the oven and bang the tray on the counter to deflate the cookies, sprinkle with sea-salt flakes and enjoy.

TRIPLE GINGER BISCUITS
Serves 16 // Cooking time 15 minutes



INGREDIENTS

2½ cups flour
2 tsp baking powder
1½ tsp ground ginger
1 tsp cinnamon
½ tsp ground cloves
¼ tsp salt
¾ cup butter
1 cup brown sugar
1 egg
¼ cup molasses
⅓ cup crystallised ginger, finely chopped
1½ tsp grated ginger
⅓ cup sugar

METHOD

1. Sift together all the dry ingredients.
2. In a separate bowl, cream butter and sugar until light and fluffy.
3. Add egg and molasses and beat until fully combined.
4. Fold in the crystallised and grated ginger.
5. Add the dry ingredients and use your hands to bring the dough together. Wrap in cling film and refrigerate for 20 minutes.
6. Preheat oven to 180 °C. Grease and line a baking sheet.
7. Measure out tablespoonfuls of biscuit dough, roll into balls, flatten and roll in the sugar until lightly coated.
8. Arrange the biscuits on the prepared tray and bake for 15 minutes. Transfer to a cooling rack and cool completely before serving

Quick tip: For an extra surprise, add some chocolate chips to your biscuit dough along with the candied and grated ginger.

Recipes & styling Joni Dames
Photography: Sean Dollery

LAVENDER SHORTBREAD
Makes 24 // Cooking time 30 minutes

INGREDIENTS
180 g butter
½ cup caster sugar, plus extra to garnish
½ tsp vanilla essence
4 stalks flowered lavender, finely chopped
1½ cups cake flour
Pinch of salt

METHOD

1. Preheat oven to 160 °C.
2. Cream the butter and 90 ml caster sugar together until light and fluffy.
3. Add the vanilla essence and three-quarters of the lavender and beat for one minute.
4. Add the flour and salt and knead together until just combined.
5. Lightly grease a medium-sized baking tray and press the dough into the tray. Cut the dough into heart shapes (or any shape of your choice) using a cookie cutter.
6. Prick the biscuits to the base with a fork and bake until lightly golden brown.
7. Combine the remaining caster sugar and lavender flowers, then sprinkle on top of the shortbread while still warm. Allow to cool before serving.