Ingredients:
1/4 cup unsalted butter
1/2 cup caster sugar
1 1/2 cups self-raising flour
A pinch of salt; 2 tsp baking powder
1 tsp ground coriander
Finely grated rind of 1 lemon
1 egg, lightly beaten
2 tsp brandy or orange-flavoured liqueur
1/2 cup unblanched almonds
1/2 cup pistachios

Method:

Ingredients:
1 cup plain flour
1/2 tsp bicarbonate of soda
A pinch of salt
1/2 cup butter
3/4 cup firmly packed light brown sugar
1 egg
1 tsp vanilla essence
1 cup crunchy peanut butter

Method:
Sift together the flour, bicarbonate of soda and salt and set aside. With an electric mixer, cream together the butter and sugar until light and fluffy.

In another bowl, mix the egg and vanilla essence, and then gradually beat into the butter mixture. Stir in the peanut butter and blend thoroughly. Stir in the dry ingredients. Chill for at least 30 minutes, until firm. Preheat the oven to 180oC/350oF/ Gas 4. Grease two baking sheets. Spoon out rounded teaspoonfuls of the dough and roll into balls.

Place the balls on the prepared baking sheets and press flat with a fort into circles about 2 1/2 in in diameter, making a criss-cross pattern.

Bake for 12-15 minutes, until lightly coloured. Transfer to a wire rack to cool.

Ingredients:
4 tbsp butter; 1 1/2 tbsp treacle
1/3 cup dark brown sugar
1 1/4 cup rolled oats
A pinch of salt
For a variation add 1 tsp ground ginger to the melted butter.

Method:
Preheat the oven to 180oC/350oF/Gas 4. Line a 20 cm shallow cake tin with greaseproof paper and grease the paper. Place the butter, treacle and sugar in a saucepan over a low heat. Cook, stirring, until melted and combined.

Remove from the heat and add the oats and salt. Stir to blend. Spoon into the prepared cake tin and smooth the surface. Bake for 20-25 minutes until golden brown. Leave in the tin until cool enough to handle, then unmould and cut into eight equal wedges while still hot.

Ingredients:
1 cup water; 1 tbs granulated sugar, plus extra for coating
A pinch of salt; 1 1/2 cups plain flour
1 egg; Oil for deep frying; 1/2 lime or lemon

Procedure:
Bring the water, sugar and salt to the boil. Remove from the heat and beat in the flour until smooth. Beat in the egg, using a wooden spoon, until the mixture is smooth and satiny. Set the batter aside.

Pour the oil into a deep frying pan to a depth of about 2inches. Add the lime or lemon, and then heat the oil to 190oC/375oF, until a cube of day-old bread added to the oil browns in 30-60 seconds. Pour the batter into a piping bag fitted with a fluted nozzle. Pipe 3 inch strips of batter and then add to the oil, a few at a time. Fry for 3-4 minutes, until golden brown.

Using a slotted spoon, remove the churros from the pan and drain on kitchen paper. Roll the hot churros in granulated sugar before serving with a cup of thick hot chocolate.

Ingredients:
1/2 cup sultanas; 1 cup finely ground yellow cornmeal
1 1/2 cup plain flour, 1 1/2 tsp baking powder
A pinch of salt; 1 cup butter
1 cup granulated sugar; 2 eggs
1 tsp vanilla essence
A good pinch of dried basil; 4 eggs
8 tsps single cream
A pinch of cayenne pepper (optional)
Salt and freshly ground black pepper

Procedure:
Soak the sultanas in a small bowl of warm water for 15 minutes. Drain. Preheat the oven to 180oC/350oF/Gas 4. Grease a baking sheet.

Sift the cornmeal, flour, baking powder and salt together into a mixing bowl. Set aside. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla essence. Add the dry ingredients to the butter mixture, beating until well blended. Stir in the sultanas.

Drop heaped teaspoons of the mixture on to the prepared baking sheet in rows about 2 inches apart. Bake for 7-8 minutes, until the cookies are golden brown at the edges. Transfer to a wire rack to cool.