Cheese Puffs

• 1 cup self raising flour
• 1 cup grated cheese
• 1 milk
• herbs as you like

Pre heat over to 180 ℃.

Mix all the ingredients together. Spoon mixture into greased small cup cake tray.

Bake for 15 minutes.

Jam Slice

• 1 1/2 cups self raising flour
• 1 cup brown sugar
• 1/2 cup rolled oats
• 170g butter, melted
• jam

Pre heat over to 180 ℃.

Mix all the ingredients together. Press 2/3 of the mixture into a lamington tray. Spread with jam of your choice. Crumble the remainder of the mixture on top.

Bake for 30 minutes.

Cheddar Crispies

• 110g plain flour
• 1/2 tsp salt
• 110g butter, chilled and cut into cubes
• 110g mature cheddar cheese grated
• 25g rice cereal
• sesame seeds and poppy seeds to garnish
• freshly ground black pepper

Pre heat over to 180 ℃.

Mix flour, salt and pepper together in a bowl. Rub in butter. Add cheese and rice cereal.

Place spoonfuls of mixture onto baking tray. Sprinkle with seeds.

Bake for 15-20 minutes.

Nanna Jackson's Semolina Shortbread Biscuits

• 5oz butter
• 1/2cup caster sugar
• 4oz semolina
• 4oz plain flour
• biscuit decoration of choice

Pre heat over to 180 ℃.

Mix butter and sugar together well. Add sifted plain flour and semolina and stir well.

On greased trays (baking paper is recommended), place a dessert spoon of mixture. Press biscuit decoration (e.g. preserved peel on top of each).

Bake for 12 minutes. Look at them half way. Do not brown. They should be the colour of straw.

Basil Pesto

• 2 packed cups basil leaves
• 1 large clove garlic, peeled and sliced
• 3/4 cup good quality olive oil
• 1/4 cup parmesan cheese
• salt and pepper to taste
• 1/4 cup toasted pinenuts or walnuts (optional)

Puree in food processor until the ingredients form a smooth paste.

Christmas Granola

• 3 1/2 cups rolled oats
• 1 1/4 cups dried cranberries
• 1/2 cup sunflower seeds
• 3 teaspoons finely grated orange rind
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup honey
• 2 teaspoons vanilla extract

Preheat oven to 160/140 ℃ fan forced.

Combine oats, cranberries, sunflower seeds, orange rind and cinnamon in a large bowl. Place honey in a saucepan over low heat. Cook for 30 seconds or until honey is runny. Add honey mixture to oat mixture. Stir to combine

Spoon into a large heavy based roasting pan. Bake for 20-25 minutes, stirring every 10 minutes, or until golden. Set aside to cool completely. Serve with milk

Makes 6 cups.

No-bake Muesli Fingers

• 1 1/2 cups rolled oats
• 1 cup desiccated coconut
• 1/4 cup sesame seeds
• 1/2 pepitas (pumpkin) seeds
• 1 cup dried apricots, chopped
• 1/2 cup dried cranberries
• 125g butter
• 1/3 cup honey
• 1/3 cup brown sugar

Lightly grease and line an 18 x 28cm slice pan with baking paper, extending 2cm above 2 long sides.

In a large bowl, combine oats, coconut, sesame seeds, peptias, apricots and cranberries, mixing well.

Combine butter, sugar and honey in a small saucepan. Stir over a medium heat for 2-3 minutes until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring for 8-10 minutes until caramelised.

Stir in dry ingredients until combined. Spoon mixture into pan, pressing firmly with a metal spatula. Chill until firm.

Cut into fingers. Store in an airtight container in the fridge.