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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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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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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For the chocolate ganache:

13/4 ounces heavy cream
4 ounces roughly chopped dark chocolate

For the souffle molds:
3 tablespoons unsalted butter, softened
1 ounce finely grated dark chocolate

For the creme patissiere:
13/4 cups milk
1/2 vanilla bean, split lengthwise and seeds scraped Read more!

The Good

• Great taste, aroma and feel in the mouth.
• Biologically active components caffeine and theobromine act as stimulants.
• The amino acid phenylalanine is a “feel good” body chemical.
• Contains the saturated fat stearic acid, which does not appear to raise cholesterol or increase the risk of thrombosis as other saturated fats do. Read more!