Category Archives: Biscuits/cookies

Cinnamon crinkles

Margaret Fulton’s baking classics, 224pp. by Margaret Fulton Hardi Grant Books, Melbourne, 2015 Cooking on page 32 Margaret Fulton is one of Australia’s leading and best-loved cookery experts. Because her early cookbooks included dishes from many cultures, she is often … Continue reading

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White chocolate biscotti

Chocolate: 70 of the best recipes, 128pp. compilation from Hamlyn cookbooks Octopus Publishing Group, London, 2007 Cooking on page 32 What a great little cookbook that I was given for free. Canberra is part of Australia’s freecycle network that allows people to post … Continue reading

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Condensed milk chocolate chip cookies

  Cookies, slices and squares, 192pp. by Pippa Cuthbert and Lindsay Cameron Wilson New Holland Publishers Australia, Sydney, 2010 Cooking on page 32 I don’t eat a lot of sweets, but they do fit into my life. Every now and … Continue reading

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Bacon biscuits

Classic cookies, 240pp. by The Australian Women’s Weekly ACP Books, Sydney, 2011 Cooking on page 32–33 The Australian Women’s Weekly cookbooks pop up all over the world. I’ve even seen them in bookstores in Vietnam, Egypt and Kazakhstan. I reckon … Continue reading

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Raspberry and ricotta parfaits

The Biggest Loser: 100 healthy desserts, 174pp. with nutrition consultant, Dr. Trent Watson Hardie Grant Books, Melbourne, 2012 Cooking on page 32 The Biggest Loser television series has been popular in Australia and given weight loss a high priority. So … Continue reading

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Apricot squares

The cake stall, 200pp. by the Australian Women’s Weekly ACP Books, Sydney, 2011 Cooking on page 132–33 Cake stalls and elections go together in Australia. That’s because most schools are voting/polling places. Once an election is called, parents of schoolchildren … Continue reading

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Double-rich chocolate cookies

Mrs. Fields cookie book, 120pp. by Debbi Fields and the editors of Time-Life Books Time-Life Books, Alexandria Virginia, 1992 Cooking on page 32 This has recipes for all the cookies I imagine that I’ll ever want to make—and for the … Continue reading

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