Giant Chocolate Button Cookies

These cookies will win the hearts of many and they are so satisfying, I think you can stop at one and feel you have adequately treated yourself; although I can't promise that theory will stick! The key to these rich biscuits is using Cadbury's giant chocolate buttons, making every bite filled with the perfect ratio of chocolate and cookie. You only need a few ingredients to make these stunners; they are the perfect present for young and old alike and never disappoint.

Giant Chocolate Button Cookies

Ingredients:

• 1 1/2 cups of flour
• 180 grams of organic butter, very soft
• 1 cup of caster sugar
• 2 teaspoons of vanilla essence
• 1 packet of Cadbury's giant chocolate buttons
• 1 egg at room temperature

Method:

1. Preheat the oven to 160 degrees and line a large baking tin with grease-proof paper.
2. Using an electric mixer, whip the butter and sugar until pale and creamy.
3. Add the egg and vanilla and mix until fluffy.
4. Sift in the flour and pour in the chocolate buttons, mixing with a wooden spoon to gradually combine.
5. Once the ingredients are combined, take a large tablespoon of the mixture and roughly shape into a ball.
6. Place the ball on the tray and slightly flatten.
7. Repeat with the rest of the mixture, leaving a couple of centimeters between each biscuit and they will spread when cooking.
8. Bake for 18 minutes, until golden but still soft. If you prefer your cookies more crisp, leave in for a few minutes longer.
9. Remove from oven and let cool for a few minutes before transferring onto a wire rack to cool completely.
10. Store in an airtight container for a few days.

Reduced-fat peanut butter cookies

Although the batter for these biscuits is soft and crumbly, once baked, these cookies are robust and crunchy. Boasting a peanut butter flavour for those who love the spread yet mild enough to not offend those who don't, these cookies are a hit with one and all - excuse the pun.

The dough is straight forward to make and requires few ingredients. It is important to refridgerate the dough once rolled as the mixture will be impossible to handle when warm and sticky.

Shape the golden dough into any shape you like or make an assortment like I did. Adorn with white pearl baubles, chocolate chips, almonds or ice when cookies are baked and cooled.

Some may like their biscuits with less crunch, but these are not as rich as traditional cookies, and don't give you that sickly sweet feeling.

Peanut-butter Cookies

Ingredients:
1/2 cup of organic smooth peanut butter
60 grams of butter
1/2 cup of caster sugar
1/4 cup of organic maple syrup
1 egg
1 teaspoon of vanilla essence
1/2 teaspoon of bicarbonate of soda
1 cup of plain flour
Baking paper
Baubles, chocolate chips or natural almonds to decorate

Directions:
Beat the peanut butter, butter, caster sugar, egg and vanilla essence until pale and creamy. Sift in the plain flour and bicarb of soda and mix until a soft dough forms.

Place the dough between two sheets of baking paper and using a rolling pin, roll into a flat sheet. Place onto a baking tray and refridgerate for at least 30 minutes.

Once cold, take out of fridge and peel off a layer of the baking paper. Cut out shapes and place on two baking trays, layered with baking paper. If using decorations, make sure to press them firmly into the dough.

Bake in a moderate oven (180 degrees) for 12 - 14 minutes until browned. Transfer to a wire rack to cool.

Lemon and passionfruit butter: the perfect home-made gift

Creamy and zesty, this lemon and passionfruit butter is irresistable, and makes the ordinary piece of toast a complete Christmas treat. Easy to make, this sweet butter is a great gift for loved ones.

Lemon butter can also be used for many desserts, making filling for tartlets or topping for a luxurious pavlova.

Lemon and Passionfruit Butter
Ingredients:
4 eggs
3/4 cup of caster sugar
100 grams of butter
juice and zest of 4 small lemons
juice and pulp of 2 small passionfruit

Directions:
Simmer water in a saucepan that will fit over a ceramic bowl. If you cook the lemon butter directly on the heat, the eggs can scramble. Put all ingredients into the bowl and place on top of the saucepan to let the steam slowly heat the mixture. Stir occasionally while the mixture melts and thickens into custard (this takes about 5 - 7 minutes). Once thickened, take the mixture off the heat and place in the fridge to cool.

Once cold, spoon into two large steralised jars (or four small jars). Seal and adorn with Christmas festivities like ribbons and stickers. Keep refrigerated.

How to make strawberry and vanilla jam

The perfect personal gift for Christmas is luxurious home-made jam. This recipe is easy to follow and makes a sticky runny jam, which is perfect for spooning over toast or serving with some skinny scones. The vanilla pod adds a special touch.

Strawberry and Vanilla Jam

Ingredients:
500 grams strawberries (roughly chopped)
500 grams white sugar
2 tablespoons of jam setta
1 vanilla pod
1/2 cup of lemon juice

Directions:
Heat strawberries, sugar, jam setta and lemon juice in a medium saucepan. Split the vanilla pod and scrape out the seeds into the jam mixture. Add the remaining vanilla pod for extra flavour.

Bring ingredients to the boil and reduce to a simmer. Stir occasionally until the fruit is soft and the mixture thickens.

Steralise 4 small jars or 2 large jars. This can be done simply by washing in the dishwasher or by hand with hot water and a little detergent. Be careful not to break the glass through hot water, making sure you introduce the hot water slowly to the jars if washing by hand.

When the jam is ready, pour into the jars and seal immediately. Wait until cool before adding finishing touches. I added jam lids with twine.