AMISH SUGAR COOKIES

1 cup granulated sugar
1 cup powdered sugar
1 cup butter
1 cup vegetable oil
2 eggs
4 1/2 cups flour
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
1 tsp vanilla

Beat first four ingredients well, then add eggs.
Mix well.

Add dry ingredients and vanilla.
Drop small ball of dough on lightly greased cookie sheet.
Sprinkle with sugar.
Flatten dough with bottom of a glass.
Bake 375 degrees for 10 - 12 minutes.

Makes about 5 dozen cookies.

MILLIES COOKIES

3oz butter
3oz granulated sugar
3oz brown sugar (can just use all white granulated, works just fine)
vanilla essence
1 egg
6oz s/r flour
pinch salt
4oz choc chips

Preheat oven to 180c

Mix all ingredients together.
Put spoonfuls on greaseproof paper and cook for 11 mins precisely.
Cookies should still be soft when they come out of the oven, they will harden a bit.
Peel off greaseproof when they cool.

MILLIONAIRES SHORTBREAD

175g/6 oz plain flour
125g/4 ½ oz butter cut into small pieces
50g/1 ¾ oz soft brown sugar sieved

Topping
50g/1 ¾ oz butter
50g/ 1 ¾ oz soft brown sugar
400g/14oz can condensed milk

150g/5 ½ oz milk chocolate

oven 190c/ 375f/ gas5

1. Grease a 23cm/9inch square cake tin.

2. Sieve the flour into a mixing bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Add the sugar and mix to form a firm dough.

3. Press the dough into the prepared tin and pr1ck with a fork.

4. Bake for 20 minutes until lightly golden. Leave to cool in the tin.

5. To make the topping place the butter, sugar and condensed milk in a non-stick saucepan and cook over a gentle heat, stirring constantly, until the mixture comes to the boil.

6. Reduce the heat and cook for 4-5 minutes until the caramel is pale golden and thick and is coming away from the sides of the pan. Pour the topping over the shortbread base and leave to cool.

7. When the caramel topping is firm, melt the milk chocolate in a heatproof bowl set over a saucepan of simmering water. Spread the melted chocolate over the topping leave to set in a cool place then cut the shortbread into squares or fingers to serve.

SHORTBREAD

150g PL flour
100g Butter
50g Caster sugar

OVEN 160°C / 3

1. Mix flour and sugar in bowl

2. Rub in butter

3. Knead well to form a smoth paste

4. Roll out approx 1cm thick

5. Cut into biscuit shapes

6. Place on a greased baking tray

7. Bake approx 20 minutes until golden brown

HOBNOB COOKIES

Oven 180°C

Makes approx 30

8oz sr flour
8oz sugar
8oz porridge oats
8oz margarine
1tbsp golden syrup
1tbsp hot water
1/2 tsp bic soda

mix flour, oats and sugar,
melt marg, syrup and water in a pan stir in bic soda and add to dry mix,
mix well,
make smallish balls and put on greased tray and flatten slightly with a fork,
bake for 15 mins, cool on the tray, you just want them golden in oven not brown