(The ultimate dunking biscuit - 8 out of 10 dunkability!)

choc chip.png


  • 1x tin of sweetened condensed milk
  • 1 cup sugar
  • 500 grams softened butter
  • 5 cups of self-raising flour
  • 2 cups chocolate chips


  1.       In a kitchen whizz cream together the condensed milk, 1 cup of sugar and 500 grams of butter
  2.       In a separate mixing bowl place the flour and chocolate chips together and mix
  3.       Add the creamed mixture to the flour mix and mix with a wooden spoon
  4.       Place in lots of 16 on a baking tray
  5.       Press down with a fork in the middle of each biscuit
  6.       Bake at 180 C for 11 mins (or until desired brown)


(Thanks to Bright Idea for Young Minds - BestStart Educare)



  • 100 g butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 2 cups flour, sifted, plus extra for dusting fork
  • Pinch of salt
  • 2 Tbsp finely grated lemon rind
  • Icing sugar for dusting


  1. Preheat the oven to 170 degrees celsius 
  2. Soften the butter and beat with sugar until pale and creamy
  3. Add the egg and vanilla essence and beat well
  4. Mix the flour, salt and lemon rind together and combine with the creamy butter mixture
  5. Roll mixture into small balls and place on a lined baking tray
  6. Gently press biscuits with a fork dusted with flour
  7. Place the tray in the middle of the oven and bake for 15-20 minutes (or until golden brown)
  8. Cool on a wire rack, dust with icing sugar and lemon rind


spiced applecake.jpg


  • 1kg sliced apples
  • Rind of 1 lemon
  • 1 cup sugar
  • 200 grams melted butter
  • 2 eggs
  • 1 ½ cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon mixed spice
  • ¼ teaspoon nutmeg
  • 1 cup of raisins or sultanas


  1. Slice apples and mix with sugar and lemon rind
  2. Melt 200 grams butter and mix together with the beated eggs
  3. Mix together (in a separate bowl) the flour, baking soda, all spices and raisins/sultanas
  4. Mix all ingredients together
  5. Pour into cake tins lined with baking paper
  6. Bake at 180C for approx. 50 minutes
  7. Sprinkle with icing sugar for serving


(Thanks to Jordon Rondel (The Caker))

Mint choc chip top view.jpg


  • 115g butter, softened
  • 170g caster sugar
  • 1 organic egg
  • 1 tsp vanilla extract
  • 225g plain flour
  • ¼ tsp baking soda
  • 1 cup dark chocolate chips
  • 6 tbsp roughly chopped fresh mint leaves
  • generous amount of sea salt for sprinkling on top


  1. In a bowl beat the butter and sugar until pale and fluffy
  2. Add the egg and vanilla, and beat until smooth
  3. Add in the flour and baking soda and combine well
  4. By hand, stir in the chocolate chips and chopped mint leaves
  5. Form the dough into a log to the dimensions you want the cookies to b
  6. Wrap in plastic wrap and chill for 1 hour
  7. Preheat the oven to 175°C. Line 2 baking sheets with baking paper
  8. Cut the log into approximately 1cm thick cookies. Arrange on the baking sheets about 4cm apart. Sprinkle a little sea salt on each one
  9. Bake for 12–15 minutes or until just golden
  10. Allow the cookies to cool on a rack
  11. Enjoy!
  12. Tips: Store in an airtight container, or a cookie jar, for up to 7 days.


lemon muffins.jpg


  • 2 cups self-raising flour
  • ¾ cup sugar
  • 75 grams butter
  • 1 cup milk or natural/Greek yoghurt
  • 1 egg
  • Rind of 1 large lemon
  • Topping
  • ¼ cup lemon juice
  • ¼ cup sugar


  1. Mix together flour and sugar
  2. Melt butter and add to flour mixture
  3. Add egg and lemon rind
  4. Mix all together and put into greased muffin tins
  5. Cook at 200 C for 10 minutes (or until desired brown)
  6. Once cooled mix together lemon juice and sugar for topping and pour over muffin


(Thank you to one of Plunket's amazing longstanding donors - Daphne Rogers)

tennis biscuit.jpg

Daphne's tip - always start with softened butter!


  • 255 grams of butter
  • 140 grams icing sugar
  • 255 grams plain flour
  •  85 grams wheaten cornflour
  • 1/2 teaspoon vanilla essence 
  • Optional cherries for topping! 


  1. Cream together butter and icing sugar
  2. Sift in flour and wheaten cornflour 
  3. Mix well
  4. Add vanilla essence
  5. Knead mixture together for 2 minutes
  6. Roll into balls and place on a baking paper lined tray
  7. Flatten a little 
  8. For an extra touch add a cherry on top!
  9. Bake for 30 minutes (or until the edges brown)

shortbread star.jpg


  •     2 cups plain flour
  •     2 tablespoons rice flour
  •     200g unsalted butter
  •    1/3 cup icing sugar
  •     1 teaspoon finely grated lemon rind
  •    2 tablespoons lemon juice
  •     Packet of silver cachous


  •     1 cup pure icing sugar
  •     2 tablespoons lemon juice, strained
  •    Yellow or orange food colouring

1)    Preheat oven to 180°C and line two biscuit trays with baking paper.
2)    Place the flours, butter and sugar into a food processor bowl and, using the pulse action, press the button for 30 seconds or until the mixture is fine and crumbly. Add the rind and juice and process for 20 seconds, or until the mixture forms a dough. Turn out onto a lightly floured surface and knead for 20 seconds or until smooth. Roll out to a 7mm thickness and cut out 6cm star shapes. Bake for 15 minutes, then transfer to a wire rack to cool.
3)    To make the lemon glaze, place the icing sugar and lemon juice in a heatproof bowl over a pan of hot water. Stir until smooth. Dip the biscuits face down in the glaze and drain the excess. Dip a toothpick or skewer into the food colouring and draw lines into the icing on the biscuit before it set. Decorate the centres with a silver cachou.
4)    The shortbreads should keep for up to 5 days in an airtight container


(Makes approx. 20 cookies)



  • 75g soft butter

  • 100g white sugar

  • 85g brown sugar

  • 1 egg

  • 1 tsp vanilla essence (peppermint/almond/orange would work well too if you want to experiment with flavours)

  • 50g cocoa

  • 100g M&Ms  (or chocolate chips/nuts)

  • Flaked salt

  • 1-2 Tbsp. milk (if needed)


  1. Beat together the butter and sugars in a large bowl for 5 minutes or so until light and fluffy.
  2. Bet in the egg and vanilla until combined.
  3. Sift the flour and cocoa into the butter mixture and stir to combine. The mixture will take a while to come together, but if it’s still crumbly after a minute of mixing add the milk a tablespoon at a time to help bring it together.
  4. If you want the M&M in the cookies then mix them in now, otherwise you can press them on top after they’re rolled.
  5. Take tablespoons of the mixture, roll it into ping-pong sized balls and place on a lined baking tray with 2 inches in between each cookie.
  6. Flatten slightly and fan bake at 190 C for 10 minutes.
  7. As soon as the cookies come out of the oven, press down with a fork and sprinkle with a small pinch of sea salt flakes.
  8. Leave to set for a couple of minutes and then transfer to a wire rack to cool properly.


peanut crisp.jpg


  • 1 cup sugar
  • 125 grams butter
  • 1 egg
  • Pinch salt
  • ¾ cups chopped peanuts
  • 1 cup cornflakes
  • ¾ cup plain flour
  • ¼ cup self-raising flour
  • ½ tsp baking soda
  • 1 cup rolled oats


  1. Cream butter and sugar well with electric beaters
  2. Add the egg and beat further
  3. Sift both self-raising and plain flour, salt and baking soda together and add to the creamed mix
  4. Add rolled oats, peanuts and cornflakes and mix well
  5. Spoon the biscuit mixture onto a greased tray and press down with a fork
  6. Bake at 180C for 10 mins or until golden


orange lemon biscuit fudge.jpg


  • 230 grams butter
  • 1 tin of sweetened condensed milk
  • 2 packets of wine biscuits
  • Grated rind of 2 orange/lemons
  • 170 grams shredded coconut
  • Icing sugar and lemon/orange juice for icing


  1. Place in a pot on low-medium heat the butter and condensed milk
  2. Mix constantly until all melted
  3. Crush the wine biscuits to desired consistency in the kitchen whizz or in a bag and rolling pin
  4. Add the crushed biscuits, coconut and rind of orange/lemon to the butter and condensed milk mix
  5. Thoroughly mix
  6. Add into a baking tray and refrigerate overnight
  7. Once hardened and cooled ice with thin lemon/orange icing
  8. Cut into desired slices and keep refrigerated (or in the freezer)


(Thanks to Huggies)

ginger crowns.jpg


  • 2 egg whites
  • 2 ¼ cups icing sugar
  • 1 ½ cups ground almonds
  • 1 ½ tablespoons ground cinnamon
  • Crown shaped cookie cutter, but any shape will do.


  1. Beat the egg whites using a wooden spoon until they start to become stiff
  2. Add the icing sugar, ½ cup at a time until you create a smooth paste.
  3. Remove 1/3 cup of the mix and set it aside.
  4. Fold in the ground almonds and cinnamon to the remaining mix.
  5. Place the mix in the fridge for 30 minutes.
  6. Lightly dust your work surface with icing sugar and roll the mixture out to about 3 mm thick..
  7. Cut out the crowns using the cookie cutter. Keep dipping the cookie cutter in the icing sugar to help stop it sticking.
  8. Brush or spread the reserved icing on each crown, working it out to all the points.
  9. Leave the tray out to dry out the crowns for at least 2 hours if you can.
  10. Preheat oven to 150 degrees.
  11. Bake in the oven for 10-15 minutes.
  12. Leave on the tray until completely cooled.


(Thanks to Capitol Restaurant - 9 out of 10 dunkability rating!)

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Cooking Time (includes 1/2 hour chill and 12 minutes cook) makes approx. 24 biscuits

Difficulty: Oh-so-easy 


  • 2 x ½ cups white sugar
  • ½ cup soft brown sugar
  • 1/3 cup black strap molasses
  • 1 tsp vanilla paste (or seeds of 1 vanilla pod)
  • 225g butter
  • 1 large free-range egg
  • 2 ¼ cups plain white flour
  • 2 tsp baking soda
  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp salt
  • ¼ tsp black pepper



  1. Heat the oven to 180°C
  2. In an electric mixer with the paddle attachment, cream the butter, ½ cup white sugar and ½ cup brown sugar for 2 minutes until light and airy. (Scrape down the sides if necessary) Add the egg, molasses and vanilla and continue to mix until the mixture is smooth. Sift the flour, baking soda and spices over the mix, and incorporate on a low speed until the dough is just formed.
  3. Cover the dough and chill it for ½ hour.
  4. Grease 2 baking trays and roll out cookies to 3cm balls. Roll each ball in the remaining ½ cup of white sugar until its fully coated and arrange on baking trays. The cookies will expand, so place only 10 – 12 on each tray. Depress each cookie lightly and bake for 12 minutes.
  5. Cool for a few minutes, then dunk in your favourite drink.

Recipe Tom Hutchison


Thanks to Jana Macpherson (@the_macpherson_diaries)

anzac ice cream.jpeg

This recipe is made in 4 parts; anzac biscuits, golden syrup caramel, ice cream and then assemble! See all recipes below. 


  • 1 cup rolled oats
  • 1 cup thread coconut
  • 1 cup flour
  • 1 cup Chelsea Raw Caster Sugar
  • 125 g butter
  • 2 Tablespoon Chelsea Golden Syrup
  • 1 Teaspoon baking soda
  • 2 Tablespoon boiling water


1. Preheat oven to 180°C. Lightly grease a baking tray or line with baking paper.
2. Combine the oats, coconut, flour, and sugar together in a large bowl.
3. Melt the butter and golden syrup together in a saucepan on a medium – low heat.
4. Dissolve the baking soda in the boiling water and add to the butter mixture.
5. Pour the butter mixture into the dry ingredients and mix together.
6. Roll tablespoons of the mixture into balls, and place on the tray, allowing room for them to spread quite far.
7. Bake for 9-13 minutes, cooking one tray at a time.


Golden Syrup Salted Caramel


  • 75 grams of unsalted butter
  • 50 grams Chelsea Raw Caster Sugar
  • 50 grams Chelsea golden Syrup
  • 125mls cream
  • ½ – 1 teaspoon of sea salt (I used Maldon)


1. Add butter, sugar and golden syrup to a saucepan and gently melt, bring to a simmer for approx. 3 minutes. Do not stir, but swirl every so often to move the mixture off the bottom of the pan.

2. Add the cream and ½ teaspoon of salt. Swirl and then stir with a wooden spoon and taste. Add more salt at this point to suit your tastes. Cook for another minute and then take off the heat and place in a glass jug (or something similar). Set aside to cool while you make the ice cream.


Vanilla No Churn Ice Cream


  • 395 gram can of sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups cold cream


1. Pour the sweetened condensed milk into a large bowl and add the vanilla. Mix.
2. Whip the cream into stiff billowy peaks
3. Mix a large spoonful of the whipped cream into the condensed milk. Gently does it. You are lightening the condensed milk so it is easier to fold into the rest of the whipped cream.
4. Add the rest of the whipped cream to the bowl with the condensed milk. Fold it in gently. It may look lumpy but don’t be concerned. Keep folding and it will become soft and silky. A few lumps are fine. Do not over mix or it will not taste soft and silky.
5. Transfer 3/4 the mix to your container, I used a large loaf tin, and cover with baking paper and place in the freezer. And place the rest in a container in the fridge. Chill for an hour or so and then take off the baking paper and drizzle the cold salted caramel mix on top. Retrieve your other 1/4 of the ice cream from the fridge and pour on top of caramel. Replace the baking paper and put back in the freezer to set.
6. Freeze for a minimum of 6 hours


To Assemble the Ice Cream Sandwiches

1. Place a baking tray in the freezer and line with baking paper.
2. Take the cooled biscuits set aside
3. Get a knife and chopping board ready. I used an upended glass to get a circle shape for the ice cream. The ice cream melts easily so you need to work quickly.
4. Take the ice cream out of the freezer and cut slices around an inch think then use your glass to cut a circle. Place the ice cream circle between 2 biscuits and place on the baking tray in the freezer to set together. Repeat. If the ice cream gets too soft put back in the freezer and resume sandwich making later on.
5. Leave for a couple of hours to set and then enjoy to your heart’s content.


Thanks to Huggies



  •     1/3 cup plain flour
  •     2 tablespoons chopped walnuts
  •     2 tablespoons flaked almonds
  •     2 tablespoons finely chopped glace cherries
  •     2 tablespoons mixed peel
  •     75g unsalted butter
  •     1/3 cup soft brown sugar    180 g dark chocolate (chopped up)

1)    Preheat oven to 180 degrees.
2)    Line tray with baking paper
3)    Sift flour into a bowl. Add walnuts, almonds, cherries and mixed peel.
4)    Place butter and brown sugar in saucepan and stir over low heat until the sugar dissolves and butter melts. Remove from heat.
5)    Add the melted butter and sugar to the dry ingredients.
6)    Stir gently and avoid overmixing.
7)    Place teaspoons of the mix on the baking tray making sure to space them at least 6cm apart. Press them down gently using the side of a knife.
8)    Bake for 5 to 7 minutes
9)    Remove from oven and using the knife press the biscuits gently into rounds.
10)    Leave to cool on the tray for 10 minutes before transferring to cooling rack until completely cooled.
11)    Place the chocolate pieces into a heatproof bowl.
12)    Fill half a saucepan with water and bring to the boil. Remove from heat.
13)    Place bowl containing chocolate over it and stir until chocolate has melted. Alternatively you can melt the chocolate in the microwave, checking on it every 30 seconds or so.
14)    Using a flat bladed knife swirl the chocolate on the underside of the Florentines.




  • 400 grams of butter
  • 350 grams of flour
  • 125 grams cornflakes
  • 175 grams sugar
  • 50 grams cocoa
  • Icing sugar and cocoa for chocolate icing
  • Handful of walnuts for topping


  1. Soften butter
  2. Add softened butter with the sugar and beat to a cream
  3. Add flour and cocoa
  4. Add cornflakes
  5. Spoon onto a baking tray and bake at 180C for 15 minutes (or until desired brown)
  6. When cold, ice with chocolate icing and top with walnuts


Thanks to Huggies

banana cake.jpg


  • 2 Cups Plain Flour
  • 3/4 Cup Brown sugar
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 3/4 Cups mashed banana (2-3 bananas)
  • 1/2 Cup oil
  • 1/2 Cup milk
  • Walnuts and dried fruit for decoration (if desired)


  1. Preheat oven to 180 degrees
  2. Combine flour, sugar, baking powder and baking soda
  3. Mix banana and oil together
  4. Add banana mixture to dry ingredients
  5. Stir in sufficient milk to create a just-moist mixture
  6. Divide between 2 × 20cm cake tins or patty pans and bake for 20-25 mins
  7. Ice it using butter mixed with cocoa powder and icing sugar.
  8. Decorate with walnuts and apricots


choc cake.jpg


  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup cocoa
  • 1 ¾ cups sugar
  • 2 eggs
  • 1 tablespoon vinegar
  • ½ cup oil
  • 1 cup milk
  • 1 teaspoon vanilla essence
  • 1 cup strong black coffee (4 teaspoons of instant coffee mixed with cup of boiling water)


  1. Sift all dry ingredients into a kitchen whizz and beat for 2 minutes
  2. While kitchen whizz is still running add all wet ingredients and beat for another 2 minutes
  3. The mixture will be really runny (this is ideal and how it should be)
  4. Bake at 180C for 1 hour or 1 hour 15 minutes (or until cooked through)
  5. Allow to cool and ice with chocolate icing or simply sprinkle with icing sugar

(Makes approx. 30 cookies) – credit to Texanerin Baking

ginger mollassess.jpg


  •     270g flour
  •     1 ¼ tsp baking soda
  •     ½ tsp salt
  •     ½ tsp ground ginger
  •     1 tsp cinnamon
  •     ½ tsp ground cloves
  •     100g soft brown sugar
  •     130g blackstrap molasses
  •     5 Tbsp. canola oil (coconut oil is nice too if you can be bothered melting it down)
  •     1 egg
  •     1 tsp vanilla essence
  •     50g raw sugar (to the side)

1.    Whisk everything from the brown sugar to the vanilla in a large mixing bowl until well combined.
2.    Sift the remaining dry ingredients (flour – cloves) together in another bowl and tip into the wet mixture.
3.    Mix until just combined and refrigerate for 20-30 minutes.
4.    Take heaped teaspoons of dough, roll into balls, and roll in the raw sugar and place on a lined baking tray with 2 inches between each cookie.
5.    Flatten with a fork and fan bake at 180 C for 8 minutes before cooling on a wire rack.


caramel slice.jpg



  • 340 grams butter
  • 230 grams sugar
  • 2 teaspoons baking powder
  • 570 grams flour
  • 1 teaspoon vanilla essence


  • 2 tablespoons golden syrup
  • 1 tin condensed milk
  • 100 grams butter



  1. Melt 340 grams butter and mix with all base ingredients
  2. Press ¾ of the base mixture into baking tin (save ¼ for topping)
  3. For the topping – mix all topping ingredients together in a pot on low-medium heat until melted
  4. Mix well and pour over the base
  5. Crumble the set-aside base mixture over the caramel
  6. Bake at 180 C for 20-30 minutes (or until golden brown and the topping is bubbling)
  7. Cut while still warm and leave in containers to cool