Northern delights

9.29.2012


Yesterday we were swimming in the warm water of Noosa Beach and today we woke to a huge frost and icy cold house. It's back to reality for the Hansen family after our first holiday in a long time at my new favourite place. To me, Noosa has it all - a calm beach with soft white sand and clear water, loads of great places to eat and a thumping weekly farmers market. On our first morning we went straight to the latter and loved that it was so different to the markets we do every month; full of tropical fruit, ripe peaches, strawberries and other fresh produce we only see here in high or late summer.


To be honest, we went north full of restaurant recommendations and plans to book babysitters and eat out at least a few times but it didn't quite work out that way. We'd been told to eat at Wasabi, the River Cottage and Ricky's on the river and that we couldn't possibly miss a night at the beautiful Berado's restaurant. I did spent some time gazing at the incredible menus posted by the door of each of these, but in the end our budget, lack of a car and eagerness to stay by the water with a jug of Pimms and the kids worked against or rather for a more low key week. Plus we'd spent up at the market, bringing home lovely cheeses, fresh produce and seafood and so had plenty of good food on hand. A favourite lunch was the below salad of pearl couscous with buffalo milk haloumi and loads of mint, all from the markets. 


That's not to say we didn't drop a fair few 'Noosa notes' up on Hastings St, the main drag. Locals say the second you step out on this beautiful strip of shops and cafes you seem to bleed $50 dollar notes and I tend to agree. But a few drinks at Noosa institutions Aromas and Bistro C with the kids either dancing to the live music by the cafe or playing on the beach were absolutely worth it. And then there's the window shopping; headlined for me by quirky-cool homewares shops like Lamington and Askew plus fresh produce stalls and one of Australia's most famous gelateria's, Massimos, which Tim, Alice, Tom and I can all vouch for.

So a big big thank you to Jeff and Addy for having us to stay and to Noosa for turning on seven days of sunshine and one of the best week's we've had in a long time.

Pearl couscous, buffalo haloumi and cherry tomato salad 

This is more of an assembly job than a recipe but it's simple, clean and fresh flavours are just perfect for an easy summer or spring lunch.

2 tbsp olive oil
Juice and zest of one lemon
1 tsp harissa
400g buffalo haloumi (or regular)
250g pearl couscous (cooked according to packet instructions)
250g ripe, sweet cherry tomatoes
1 bunch mint
1/2 red onion, finely diced
2 handfulls fresh, peppery rocket

Combine first three ingredients and whisk well. Heat a little of the olive oil in a frying pan and cook the haloumi until golden brown on all sides. Then combine remaining ingredients on a large platter, toss with the dressing and drape the haloumi on top.



Guest Post - Kate's sourdough

9.26.2012

 


We are taking a little family holiday up north this week. And while away I asked if Kate, a good friend and wonderful cook, would do a guest post for me. Kate is the woman behind Lynwood Preserves, here she is above, on the left with her two girls and mum Robbie on the right. The kids and I had visited Kate last school holidays (here's more on that trip) and when we arrived I gave her a  bag of sourdough starter that Mum had given me. I knew she would keep it alive while I would struggle and of course she did. Here is the story...
 
I was all set to go with enthusiasm to boot. All the books say how wonderful it is to make your own bread. It becomes part of your life’s ritual. It embeds itself as a virtuous part of your daily existence. Gives you a routine, requires discipline. You can wow friends with your own sourdough!!! I need all of these things in my life. The other thing I need is a halfway decent loaf of bread. Living in Collector the options are non-existent. A drive to Canberra, well if I had a routine, then I could build it into my life.

A friend turned up on my doorstep a couple of weeks ago, with all the usual trimmings and well this is a funny thing she said, here is a starter. That was the green light for the bread journey to begin. She said I hope you manage to keep it alive. I fed it some water and flour and bubbles arrived, so yes it is alive and well.



Why sour dough? It feels more authentic, and I like taking the harder path. No powdered yeast, you make your own wild yeast. Others call it a natural fermentation of water and flour.  I now have a bubbling jar of fermenting flour and water called a starter living in my fridge. The yeast has come from the air. They say it has longer, slower rises and a better flavour. You need to keep feeding the starter with a bit more flour and water after every bake. If you go away for a week, you can keep it in the fridge to slow down the ferment and keep it alive.

Mum says you can’t make bread loaf by loaf; you need to have the economies of scale on your side. I wanted to prove her wrong. I wanted to try and see what all this fuss is about. All the other recipes and advice I read say it can be done and how easy it is. Well it is far from that, but I have enjoyed the journey. Mind you I have spent a small fortune on organic wholemeal spelt fliour and made about eleven loaves that looked more like bricks. My husband has identified them as a fantastic building material, so he has encouraged me by suggesting that when things get tough we could always eat the spare room.

We have had puddles of dough in front of the fire spreading wider not higher.

I gave some starter to another friend. She sent me a text to say how well it worked and how do I make more starter? Well that was hard for me to take, particularly with my husband working out what mortar mix to use on the bread bricks I had been churning out. I had a deflated dough and equally flattened enthusiasm. But give it a day or two and the curiosity has me back at the bench, with the sticky mess everywhere.

This is what I learnt; I am not sure it is all in the kneading. Do not wait for it to double in size. Feed the starter and keep it out for a few hours before making the bread. No need to oil the bowl when it is rising. Dust it with semolina after folding and shaping it. Bake it in a cast iron piping hot pan and lid.

Kate's sourdough bread


200 grams runny goopy starter (I feed my starter wholemeal spelt flour)
400 grams white bakers’ flour
1 tablespoon sugar
1 teaspoon salt
I cup of water
1tspoon semolina flour

Mix all ingredients in a bowl bring it together, and try to leave it as wet as you can.  Cover with cling film. Let it stand all day (hopefully you have even wetter dough, and when you tip the bowl and let the dough fall out, it has a stringy look).

Dust the bench and the ball of dough with a bit of flour. Fold the dough in half from four sides, turn upside down and put it on a tea towel dusted with semolina flour. Dust the entire ball of dough too, and cover with the tea towel (amazingly it does not stick to the tea towel) Scrunch up some baking paper 3 times to make it softer and less stiff, and roughly line the pot with it.
In about 2 hours I clumsily get the very floppy ball of dough in to the piping hot cast-iron pot and cook it at 200 degrees Celsius for 25 minutes, the lid off for another 20 minutes. Always cook it longer than you think. I have had many an undercooked loaf. I am sure things will not go smoothly for the first few batches. I am still on the journey and have a long way to go. So press on and do not listen to your mother.


This article was first printed in the Canberra Times, Kate does a regular column for the paper, alternating weeks with her mother Robbie Howard. Many thanks go to both Kate and the Canberra Times for allowing us to reprint it here. Both Robbie and Kate's past columns can be found on the Lynwood website's recipe page, they are well worth a read and there are some wonderful recipes written within.

The Friday List, caramel peach slice and the beach

9.20.2012


We are heading up north for a little holiday today. It has been a long winter here in Orange, and while I've was lucky enough to escape the cold recently with my trip to Denmark, Tim and the kids are absolutely busting to break out the shorts and hit the beach. We are incredibly grateful to Tim's parents Judith and Andrew who will be keeping an eye on our farm while we are away. Here's Andrew feeding the stags with Alice and Tom this afternoon. And here below is a little recipe for caramel and peach squares that made a good afternoon tea today.

For those heading off on School holidays this weekend, safe travels. And just before we pack the car and head off, here is today's Friday List

Caramel and dried peach slice

You had me at caramel...it’s always nice to reach into the post office box and pull out the latest issue of Country Style magazine instead of (but usually as well as) a wad of bills. And nicer still when you find within, a recipe that combines good old school ingredients like condensed milk and golden syrup, plus dried fruit which I am currently well stocked up on (after visiting an orchard in Young on the weekend that dries its own organic fruit - more on this to come). The original recipe was written by Dixie Elliott and features on page 96 of the October issue of Australian Country Style. I made just a few little changes, namely the addition of the dried peaches.

2 cups wholemeal plain flour
1 cup wholemeal self raising flour
1/2 cup brown sugar
220g butter, cubed
2 eggs
1 x 395g can condensed mlik
2 tbsp golden syrup
1 cup dried peaches, cut into small pieces (or other dried fruit)

Preheat oven to 180C and grease a lamington tray with baking paper. Combine the flours, sugar and 180g of the butter in a food processor and blitz until you have a mixture resembling fine breadcrumbs. Add the eggs and pulse until it becomes a soft dough. Divide this in half, press one portion into the lamington tray and shape the remainder into a sausage shape, wrap with baking paper and place in the fridge for 20 minutes. Meanwhile, make the caramel filling by pouring the condensed milk, golden syrup and remaining butter in a saucepan. Cook over medium-low for about 10 minutes, stirring regularly, until the mixture is a smooth, golden brown. Allow to cool a little then pour over the slice base. Sprinkle with the dried peaches and then grate over the remaining topping so it resembles a fine crumble. Bake for 30 minutes or until the topping is golden. Slice and serve or store in an airtight container.




Markets and marshmallows

9.16.2012



This weekend our little family covered two very different farmers markets. Tim was in Sydney manning our Mandagery Creek Venison stand at the Northside Produce market while the kids and I hit the Cowra farmers market (above). We were on our way back from a night in Young and found the market in the town's show hall. There were lots of preserves, fresh produce, fabulous coffee by Art of Espresso, bacon and egg rolls and some cute craft stalls too. Tim returned from Sydney with loads of goodies, including smoked trout rillettes and fish cakes from one of our favourite stallholders and market neighbour Brilliant Food. We had these for lunch today with mustard greens, cucumber and peanuts tossed in ginger, lime and sesame oil. Alice and I also made a lime and raspberry crumble cake (recipe at the end of this post) for school lunches this week.


The country-side between Orange and Young is looking spectacular at the moment with canola and rising wheat crops a patriotic patchwork of yellow and emerald green. We drove across with our friend Alison and her two boys so it was a full car and a full two days. Ali's in-laws very kindly put us up at their farm just out of Young. This gorgeous place is surrounded by orchards, most of them belonging to various family members and the farm itself is home to a highly productive little olive grove. We spent the afternoon at one of these orchards and I'm just about to write up that story for this week's One Farm Day entry. On the way home and after picking up coffees at the market, we stopped by Cowra's Japanese gardens.


I had never been before and was so impressed, the gardens really are beautiful and such an asset to our area. Ali had made a batch of coconut marshmallows for the kids, so we sat in in the shade of the cherry blossoms, ate marshmallows and watched Tom try to swim with the Koi carp. So peaceful.

Ali's coconut marshmallows

1/3 cup gelatine powder
1 cup cold water
4 cups caster sugar
2 tsp vanilla extract
2 tsp lemon juice
2 cups boiling water
2 cups shredded coconut

Combine gelatine and the cold water in a small jug. Stir sugar and boiling water together in a large saucepan over low heat until the sugar has dissolved. Bring to the boil, add the gelatine mixture and stir. Let simmer slowly and uncovered for about 20 minutes. Transfer to a mixing bowl to cool for another 20 minutes. Then add the vanilla extract and lemon juice and beat the mixture until very thick and white, this will take about 10 minutes. Meanwhile, rise two square cake tins with cold water, (don't dry) and divide the mixture between the tins and refrigerate until set. Meanwhile toast the coconut until golden brown. Cut the marshmallow into squares with a wet knife and lift out with a spatula, toss in the coconut, pressing down to the marshmallow squares are covered all over with the coconut and then store in an airtight container.

Lime and raspberry crumble cake

140g softened butter
1 cup caster sugar
2 large eggs
zest and juice of 2 limes
3/4 cup natural yogurt
2 cups wholemeal self-raising flour
1 cup frozen raspberries or fresh orange segments
1 cup crumble mixture (recipe here)

Preheat the oven to 180C and lightly grease a 24cm cake tin. Cream the butter and sugar together until pale and creamy. Add the zest and juice and one egg, beat until well combined and then add the second egg. Add the yogurt and then fold through the flour. Spoon into the cake tin and spread the top so it's even. Sprinkle over the raspberries and then the crumble mixture. Bake for 35 minutes or until a skewer comes out clean.


The Friday list and tea cake

9.13.2012


I was reminded this week that the above picture was recently posted without a recipe. It was our afternoon tea at Mum's art class weekend and I’m sorry for leaving it out because this one is a an absolute winner. So here below and a little late is the recipe for our apple and walnut tea cake. It comes from Diana Walker who gave it to me about seven years ago when I was helping out on a magazine shoot at her family’s farm. She made this for the crew's morning tea, we ended up printing the recipe and it was one of our most popular cakes ever. Thank you again Diana!

Di Walker's Apple and Walnut Cake

2 cups chopped apples
1 3/4 cups caster sugar
2 eggs, beaten
250g melted butter
1/2 cup raisins
1 cup walnuts, roughly chopped
2 1/2 cups plain, wholemeal flour
1 tsp bicarb soda
1 tsp mixed spice

Preheat oven to 180C and prepare a 24cm (or thereabouts) springform tin. Combine apples, sugar, eggs, butter, walnuts and raisins in a large bowl. Sift in the dry ingredients and fold gently until just combined. Pour into the cake tin and bake for about 40 minutes or until a skewer comes out clean. Dust with icing sugar and serve with a little natural yogurt or cream.

Honey honey, how you thrill me. Uh huh.

9.12.2012


Cudal-based beekeeper Darcy Callan is a pragmatic sort of fellow, not one to cause a fuss when silly visitors bother his bees and sustain a sting or two on the face. Just stand still and eventually they'll leave you alone was the advice he gave last week when Darcy's bees told me in their special, painful way, to get back from their hive and bee-have. 

In any case, my morning with Darcy was fascinating, albeit painful. He is, like all apiarists, almost reverent of bees and their complex social structure and I've just posted a whole story about him (and it) over on One Farm Day. You can find his Pure Bush Honey at farmers markets across Sydney.

The kids and I have since been doing some of our own research on the world of honey. We've been finding bees in the garden, infusing honey and eating honeycomb. The discovery that excited them most was this - once you've sucked all the honey from a piece comb, its wax makes excellent chewing gum. Really it does. 

We used the honey itself for a batch of granola (recipe below) and infused the rest with lavender, orange thyme and finely chopped ginger. I took my cue in this from this article by the UK's Herb Society's, and this blog also had some great ideas for infusing honey.

Honey granola

I make this recipe at least once a week. The kids take little bags of it to school for morning tea, I have it for breakfast and we all seem to grab handfuls of it during the day. It’s absolutely beautiful with some natural yogurt and some warm raspberries (just bung a few from the freezer straight into the microwave for about 40 seconds and they turn into a warm, jucy sauce). My original recipe comes from Nigella Lawson’s fantastic book Feast but I have changed it quite a lot over the years.

3 cups rolled oats
1 cup shredded coconuts
1/2 cup sunflower seeds
1/2 cup sesame seeds
1 cup pureed apples (or bought apple sauce)
1tsp ground cinnamon
1tsp ground ginger
1 cup honey
1/4 cup brown sugar
1 cup walnuts, roughly chopped
1 tsp sea salt
2 tbsp sunflower oil

Preheat oven to 180C. Combine all ingredients in a large bowl and then spread out onto two baking trays. Bake for about 15 minutes, then toss it all about so the granola cooks evenly and pop back in the oven for another 10 minutes or so. It’s probably a good idea to check every so often as sometimes my oven burns the bottom tray and that can be incredibly annoying. 


Duck egg sponge

9.11.2012


The duck eggs we bought from Trish and Ross Bragg at the Orange market last Saturday have been sitting on the kitchen bench for the past couple of days, waiting for the perfect sponge recipe. Should you add butter and if so, creamed or melted? Does custard powder have a place in a proper sponge cake? How many times does the flour need to be sifted? These are the big questions I've been thinking about when in fact I had lots of 'actual' work to do.

Anyway....after one failed attempt and a little more research, here is the recipe that worked best for me. I found this post about duck egg sponges by Not Quite Nigella to be very helpful and also loved this one by Island Menu. It's a beautiful, simple cake made a little bit special by the lavender infused honey which will find its way onto this blog tomorrow.

Duck egg sponge with lavender honey and rose petals


4 eggs (or five chook eggs) at room temperature - that's quite important
2/3 cup caster sugar
1 cup self-raising flour
300mls pouring cream
3 tbsp lavender honey (or your favourite kind)
Edible rose petals (see note)

Preheat oven to 180C and butter and lightly flour two 20cm cake tins. Whisk together the duck eggs and caster sugar for 10 minutes. The mixture should be pale, fluffy and trippled in size. Meanwhile, sift the flour a couple of times to make sure it's lovely and powdery. As soon as you finish mixing the eggs and sugar then quickly but carefuly fold it into the flour. The idea is to do this as gently as possible and keep the 'mousse-y' consistency of the eggs and sugar mixture. The more bubbles and lightness here the higher and fluffier the cake will be. Gently divide this into the two cake tins and bake for 15-20 minutes or until the cakes are springy to touch and just pulling away from the sides of the tins.

Leave to cool on a wire rack and meanwhile whip the cream until thick and fluffy, add the honey and whisk again until well combined. Once the cakes are cool, sandwich them together with the cream, saving a little for the top. Spread the remaining cream on top of the cake and sprinkle with rose petals.

Note - I bought these edible rose petals to use in a photo shoot last Sunday (lovely local photographer Seth Buchannan and I were working on the food pages for Style magazine's summer issue). Anyway, rose petals are so pretty and so much fun to use in cakes and puddings, plus they give a really subtle rose flavour that's not nearly as overpowering as I find rosewater can be. The only problem is that they are a bit spenny so my new plan is to try and dry my own this summer. If anyone has any thoughts/tips on doing this please send them through, I'd love some advice!


A bitter sweet lunch and new Farm Kitchen dates

9.09.2012


The Orange Farmers Market was chock full of beautiful spring produce yesterday; green garlic, beautiful bitter radicchio, duck eggs and a limited supply of seville oranges. Unfortunately the weather was firmly stuck in winter-mode and Tom and Alice were too focused on gingerbread men and hot apple juice to stand still long enough for me to conduct any kind of conversation with anyone, let along Tim who was frozen when we arrived just after eight. But it was great to briefly catch up with Katie and Beau Baddock who only recently started coming to the Orange markets. Thank you for the green garlic and cloudy apple juice guys!


Radicchio is something you either love or hate. I'm in the former camp so bought a bouquet-like bunch of it from the lovely Anna de Baar (who we visited back in May). We ate it for lunch today, sauteed very lightly with finely chopped green garlic and a little olive oil. This concoction was spooned onto roasted sourdough from Racine Bakery and finished with marinated feta on top. Yummo. It would also be great next to a few of our venison steaks hot off the barbecue. Our haul of duck eggs are going towards another batch of apple-mint ice cream (recipe here).

Farm Kitchen Dates


Some may be aware that the Orange Wine Week program was launched last week - whootwhoo - and it features no less than four fantastic events here at the Mandagery Creek Farm Kitchen. Click through to download the full program.

We also have spots left for our $45pp lunch this coming Sunday, September 16 so please let me know via email or phone (0400 032 326) if you'd like to come along.

Sun, September 16 | Sunday Lunch | $45pp | BYO
A relaxed lunch at our big communal table. Kick off with a glass local sparkling wine then sit down to a two-course lunch of local produce.

Sat, October 20 | Farm Lunch | $45pp | BYO

A relaxed lunch at our big communal table. Kick off with a glass local sparkling wine then sit down to a two-course lunch of local produce.

Sun, October 21 | Mandagery Creek Venison Farm Lunch | $75pp | BYO

Take a look around the farm, learn how to cook venison and enjoy a three course lunch with us in the Farm Kitchen.

Sat, October 27 | Farm Lunch | $45pp | BYO

A relaxed lunch at our big communal table. Kick off with a glass local sparkling wine then sit down to a two-course lunch of local produce.

Sun, October 28 | Mandagery Creek Venison Farm Lunch | $75pp | BYO

Take a look around the farm, learn how to cook venison and enjoy a three course lunch with us in the Farm Kitchen.

Seeds, schnitzel and the Friday List

9.06.2012


We are celebrating spring this week with a plant-a-thon. And while I'll admit my thumbs are practically black,  have high hopes of good crops this summer so have enlisted my friend Alice to help make it happen. 

For dinner tonight we had venison schnitzel with coriander crust and sesame stir fried veggies. It was just beautiful and if anyone in the Orange area is inspired to try something similar, please come and see us at the Orange Region Farmers Market tomorrow. We'll have heaps of steaks plus our new pies, loads of other cuts and of course this recipe (also here below). See you there!

In the meantime, here, after a two-week break, is today's Friday List. Have a great weekend.

Venison Schnitzel with coriander crust

1/2 loaf of sourdough bread, torn into pieces
1/2 bunch coriander
2 eggs
1 x 500g packet Mandagery Creek Venison steaks (whootwhoo)
Vegetable oil

Blitz sourdough bread and coriander in a food processor until you have a fine crumb. Whisk the eggs together in a large bowl. Slice the steaks through their middles so you have a few nice thin escalopes, dip these into the eggs then press into the breadcrumbs and set aside.  Heat the vetetable oil over medium and cook schnitzel for a couple of minutes on each side. Serve with vegetables stir-fried with ginger, sesame and soy sauce.

Call it a draw

9.02.2012


After an incredible week in Denmark (which you can read about here, here and here), it was great to get home on Thursday and cuddle my people. We had one night of relative calm before Friday which saw Tim heading to Sydney for the Pyrmont Growers Market, Alice dressing up for her first book parade at school and Tom and I hitting town to stock up for a full house all weekend. Mum (artist Annie Herron) was coming to teach a two-day drawing workshop at the Farm Kitchen, plus our good friends Sam and Simon were also coming for the course and to help do some work on the farm and the house (more on that later).
 
Mum is a wonderful teacher and the drawing workshop was, I think, a great success. I pottered around in the kitchen while they all did their thing, making coffee, lunch and afternoon tea, all the while wishing I was in in the class too. Honestly it was amazing to see absolute beginners sketching impressive landscapes and still life's after just a couple of hours. If ever you've wished you could draw or paint I would really recommend spending some time with my Mum. She runs 5-day residential classes from her base near Rydal (read more about them here), and will also be doing another of these workshops with us in November. Dates to be confirmed soon but please let me know if you are interested and I'll put your name down, in the meantime, here are some recipes from our arty weekend!

Caramelised Onion Tart

This recipe comes via Annabel Graham and her brilliant book A Year's Worth. It's prefect with a crunchy salad and tastes even better at room temperature so makes a good easy lunch.

1 quantity of shortcrust pastry (recipe here)
20g butter
2 onions, peeled and diced
1 cup cream
3 eggs
1 tsbp thyme
Salt and pepper, to taste

Preheat the oven to 180C. Melt the butter in a frying pan over medium-low heat and gently caramelise the onions, this will take about 20 minutes. Stir often so they don't burn and let them cook until meltingly soft. Set aside while you make the pastry case; roll out the pastry to line a fluted quiche tin, line with baking paper and pastry weights or rice and blind bake for about 10 minutes. Remove paper and weights and set aside for a moment. Whisk together the remaining ingredients. Line the base of the pastry case with the onions and pour over the egg mixture (fill the case only about 3/4 otherwise it will puff up and over the sides in the oven and make a big mess). Bake in preheated oven for about 15-20 minutes or until the top is golden brown and the pastry a similar colour.

Madiera cake with milk chocolate ganache

Great eggs and big juicy oranges are the key to making this plain cake really special
240g butter, softened
1 cup
caster sugar
Zest and juice of one big orange
3
large eggs
2 cups
s.r. flour

Preheat the oven to 180C and line a loaf tin. Cream the butter and sugar together. Add the zest and orange juice and beat in the eggs, one at a time, beating well between each addition. Fold in the flour and orange juice and pour batter into the prepared loaf tin. Smooth down the top with the back of a spoon and bake for 35 minutes or until the top is golden, the sides are beginning to pull away from the tin and a skewer comes out clean. For the ganache, bring 4 tbsp cream almost to boiling point, remove from heat and stir through 4 tbsp milk chocolate chops or equivalent of chopped chocolate from a block. Whisk the chocolate through the hot cream until it has melted into a glossy and thick sauce. Let this cool for a few minutes before pouring over the cake. 

Peanut and chocolate chip biscuits

This recipe comes from one of my favourite books  The Kitchen, by Michelle Curtis and Allan Campion, I often give this book as engagement of wedding presents because it has a recipe for pretty much every dish you'll ever want to cook, they always work perfectly and mostly because Michelle and Allan just seem like awesome people. Their cake and biscuit chapters are particular favourites. 

Makes about 30
125g butter, softened
1/2 cup crunchy peanut butter
1/2 cup brown sugar
1/2 cup caster sugar
1 tsp vanilla extract
1 egg
1 1/2 cups s.r flour
1/2 chocolate chips

Preheat oven to 180C and line a biscuit tray with baking paper. Cream the butter, peanut butter, sugars and vanilla until pale and fluffy. Add the egg and beat until combined. Add the flour and mix together, then stir in the chocolate chips. Roll level teaspoons of the mixture into balls and place them 3cm apart on the prepared baking tray. Flatten slightly with a fork. Bake in the preheated oven for 10-12 minutes, or until golden brown. Remove from tray, repeat with remaining mixture and leave biscuits to cool on a cooling rack, then store in an airtight container.






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