Makes 36

Ingredients:
250 g butter
2 1/2 C flour
1 C brown sugar
1/2 C sugar
2 t vanilla
2 eggs
1 t baking powder
1 C macadamia nuts, chopped
250 g white choc chips

Method:
1. Preheat oven to 160 degrees and line cookie tray with baking paper.
2. Beat butter, sugars and vanilla together until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
3. Sift in flour and baking powder and add nuts and choc chips.
4. Stir mixture until well combined.
5. Place rounded spoonfuls of dough on cookie tray, slightly apart and flatten gently with a fork.
6. Bake for 12-15 minutes until firm but not crisp.
7. Allow to cool slightly before transferring to wire rack.

Makes 12

Ingredients:
2 egg yolks
1 egg
1/3 C sugar
2 T cornflour
2 C milk
2 t vanilla
1 sheet puff pastry

Method:
1. Lightly grease a 12-hole muffin tray. Preheat oven to 180 degrees.
2. Place egg, yolks, sugar and cornflour in a pan and whisk until combined.
3. Over medium heat, gradually pour in milk and whisk until smooth.
4. Gently cook the mixture, stirring continuously until the mixture thickens and comes to the boil.
5. Remove from heat and stir in vanilla.
6. Cover and allow to cool.
7. Cut pastry in half length ways and place on top of each other.
8. Roll pastry up from short end.
9. Cut into 12 small discs about 1cm thick.
10. Flatten each disc over a lightly floured board until approx 10 cm in diameter.
11. Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden.
12. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Makes 36

Ingredients:
250 g butter
1/2 C icing sugar
1 3/4 C flour
1/2 C custard powder
1 t vanilla

Method:
1. Preheat oven to 160 degrees and line tray with baking paper.
2. Place butter, sugar and vanilla in a food processor and process for 1-2 minutes.
3. Sift in custard powder and flour and process until just combined.
4. Roll spoonfuls into small balls and place slightly apart on baking tray.
5. Flatten slightly with a fork and bake for 10-12 minutes or until golden.

Makes 24

Ingredients:
3/4 C S.R. flour
3/4 C flour
1/2 C pitted dried dates, chopped, soaked and drained in boiling water
1 C brown sugar
1/2 C olive oil
1 egg
1 t vanilla
2 t ground ginger
1/2 C pecans
1/2 C crystallized ginger, chopped

Method:
1. Preheat oven to 160 degrees and line a cookie tray with baking paper.
2. Combine sugar, oil, egg and vanilla in a large bowl.
3. Sift in flours and ground ginger and stir until combined.
4. Stir in pecans, ginger and dates until mixture dough forms.
5. Roll spoonfuls of dough and place on cookie sheet approx 5cm apart.
6. Flatten slightly with a fork and bake for 10-12 minutes or until golden brown.