Women Cookie Recipes

Homemade Chocolate Freckles

1. Melt white, milk or dark chocolate melts following packet directions.

2. Use a spoon to drop the mixture onto a tray lined with non-stick baking paper, then tap the tray on the bench top so the chocolate will form rounds (make them as big or as small as you like).

3. Scatter immediately with sprinkles of your choice (we used snowflakes, but you can also try sparkling cachous or 100s & 1000s) and set aside in a cool place (but not in the fridge) for 10-20 minutes, or until set.
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Biscuit Rocky Road
Makes 18 bars

200g mixed white and pink marshmallows, cut into thirds
100g (5 1/2) Scotch Finger biscuits, roughly chopped
35g (1/2 cup) shredded coconut 350g good-quality dark chocolate, chopped

1. Grease an 18cm square cake pan with butter and line the base and two sides with a piece of non-stick baking paper.

2. Combine the marshmallows, biscuit and coconut in a bowl.
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Caramel Peanut Fudge
Makes 50 pieces

395g can sweetened condensed milk
200g (1 cup, firmly packed) brown sugar
100g butter, chopped
2 tablespoons golden syrup
100g unsalted peanuts

1. Grease an 18cm cake pan with butter and line the base and two sides with a piece of non-stick baking paper.

2. Combine the sweetened condensed milk, brown sugar, butter and golden syrup in a heavy-based medium saucepan and stir constantly over a medium heat until the butter melts and the mixture is well combined.
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Polka-Dot Toffees
Makes 10

660g (3 cups) sugar
250m1 (1 cup) water
2 tablespoons cider or white wine vinegar
Food colouring of your choice

1. Place 10 large patty cases in a medium (1/2 cup) muffin tray. Run 5cm of cold water into the sink.
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White-Chocolate Crackles
Makes 30

105g (3 cups) Kellogg’s Rice Bubbles
85g (1 cup) desiccated coconut
60g (1/3 cup) pure icing sugar, sifted
150g Copha, chopped
180g white chocolate, chopped Dollar sprinkles, to decorate

1. Place 30 patty cases on a tray.

2. Combine the Rice Bubbles, coconut and icing sugar in a bowl.
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Coconut Ice
Makes 24 bars

450g (3 cups) pure icing sugar
255g (3 cups) desiccated coconut
125g Copha, chopped
2 eggwhites
Pink food colouring
1 tablespoon desiccated coconut, extra, to sprinkle

1. Grease an 18cm square cake pan with butter and line the base and two sides with a piece of non-stick baking paper.
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Makes about 20

INGREDIENTS
250g butter, at room temperature
80g (1/2 cup) icing sugar mixture
1 teaspoon vanilla essence
265g (1 3/4 cups) plain flour (White Wings brand)
50g (1/3 cup) cornflour Icing sugar, to dust

FILLING
60g butter, at room temperature
80g (1/2 cup) icing sugar mixture Read more!

Serves 4

1 tablespoon vegetable oil
1 diced brown onion
1 crushed garlic clove
1 red capsicum
250g orange sweet potato (kumara)
1 zucchini
400 g can chickpeas
puff pastry

1. Preheat the oven to 220°C.
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Serves 6-8

450g store-bought Madeira cake
300g packet frozen raspberries
1 1/2 tablespoons chopped white chocolate
375ml (1 1/2 cups) each thickened cream and milk
60g (1/4 cup) caster sugar
4 eggs
1 teaspoon vanilla extract
vanilla ice-cream

1. Preheat the oven to 180°C.
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Serves 4-6

300g frozen cherries
825g can pear halves, drained and halved
3 teaspoons plain flour
230g (2 1/2 cups) rolled oats
110g (1/2 cup) caster sugar
75g (1/2 cup) plain flour
150g unsalted butter
60ml (1/4 cup) golden syrup

1. Preheat the oven to 180°C.
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Serves 4-6

40g butter
50g (1/4 cup, firmly packed) brown sugar
1 small pineapple, peeled, halved, cut into thick slices
1 tablespoon water
Vanilla ice-cream, to serve

1. Place the butter and sugar in a large non-stick frying pan and cook, stirring frequently, over a high the butter melts.
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Serves 4

1 bunch rhubarb, leaves discarded, stems washed and cut into 5cm lengths
60g (1/4 cup) sugar
60m1 (1/4 cup) strained orange juice
250g (1 punnet) strawberries, hulled, quartered
125m1 (1/2 cup) sour light cream
125m1 (1/2 cup) thickened cream
90g box coconut macaroons (Unibic brand), coarsely chopped

1. Cook the rhubarb, sugar and orange juice in a medium saucepan over a medium heat, stirring occasionally, for 8-10 minutes, or until the rhubarb is tender. Read more!

Makes 12

300g (2 cups) self-raising flour, sifted
20g (3/4 cup) Splenda
1 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
2 teaspoons ground cinnamon
90g (1 cup) quick-cooking oats
145g (1 cup) macadamia nuts, roughly chopped
125g reduced-fat margarine, melted, cooled
2 eggs
2 tablespoons golden syrup Read more!

Our melt-in-your-mouth quick bread is a trove of female-friendly essential minerals, including 22 percent of the magnesium and 16 percent of the iron that women need daily. Magnesium helps ease muscle cramps and protects against migraines, while iron prevents fatigue.

1 cup prune or other fruit juice
1/2 cup unprocessed wheat bran
1/3 cup packed light brown sugar
1/3 cup dried currants
2 large eggs
2 tablespoons canola oil
1 cup all-purpose flour
1 2/3 cup ground flaxseed Read more!

Cherries contain quercetin, a flavonoid that research suggests may help stave off heart disease. The combination of tart dried cherries and ground flaxseed gives these cookies a one-two disease-fighting punch-not to mention great crunch.

1 cup quick-cooking (not instant) oatmeal
1 cup all-purpose flour
1/2 cup dried tart cherries, chopped
1/2 cup finely ground flaxseed
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup packed light brown sugar Read more!