39. Palmiers

I just love watching such a thin bit of pastry quadruple in size to form this crisp, lightly caramelised cookie. So simple to make and can be stored in an airtight container. Perfect for coffee dipping and road tripping.

Palmiers

Makes about 15

600g Puff Pastry

about 300g granulated sugar

Roll your puff pastry into a rectangle about 20 x 50cm. Sprinkle your sugar over your dough to cover. Starting at the short edge of your pastry, fold twice towards the center to create 3 layers, covering with sugar at every turn. Repeat with the other side of your rectangle. Fold one half over the other and roll a bit to secure, wrap in cling film and freeze for 15 minutes.

Preheat your oven to 200ºC. Cover the outside of your prepared dough in sugar. Cut your biscuits into 6mm slices and place on a baking tray lined with parchment paper. Allow loads of room for your biscuits to grow. Bake for 15-20 minutes until well spread and golden.

35. Chocolate Chip Cookies

I use to make this recipe when I first moved to London and was living with bike messengers. I'd always make a double batch knowing that when the boys got home from a long day on the road, they would eat so much of the dough I would be left with just over half a batch to bake off. Sometimes I would even find them in the living room, clutching their bellies having a chocolate chip cookie overload. 

Chocolate chip cookies

Makes about 24 cookies

175g unsalted butter, softened

125g light brown sugar

125g caster sugar

1 large egg

1tsp vanilla extract

300g plain flour

2tsp cornflour

1tsp baking soda

1/2tsp salt

200g dark chocolate

Preheat the oven to 180°C. Line some baking trays with parchment paper. Cream your butter and sugars together. Stir in your egg and vanilla extract. Add the flour, cornflour, baking soda and salt and mix. Roughly chop your dark chocolate and stir into the dough. Roll into small balls and bake for 10-12 minutes until golden brown. These cookies should be chewy in the middle. You may want to remove them from the oven when they look slightly under baked. It you want your biscuits crunchy, omit the cornflour. Make sure you have the house to yourself when you're making these, they disappear really quickly!

30. Almond Tuiles

These are a quick and easy treat to make to bring to friends houses for coffee and they're so pretty to give as a gift as well.

Almond Tuiles

Makes 12 to 16

25g unsalted butter

70g egg whites (about 2)

100g caster sugar

20g plain flour

pinch of salt

120g flaked almonds

oil for greasing

Preheat your oven to 180ºC. Melt your butter and allow to cool slightly. In a medium bowl, whisk together your egg whites, sugar, flour and salt. Add in your melted butter and whisk to combine. Fold in your flaked almonds.

Prepare your baking trays by lining them with parchment paper and lightly brushing them with a bit of oil. Drop a heaping teaspoon of batter on your tray and spread with a palette knife or fork dipped in water to prevent it from sticking. Spread it as thinly and evenly as you can: this decreases the cooking time and makes lovely thin, crisp tuiles. They ought be about 10 cm in diameter. Prepare two rows of 3 biscuits. Bake one tray at a time for 6-8 minutes until the edges are a lovely golden brown. 

Place two rolling pins about 4-5 cm apart. You can use anything you like to help shape these delicate cookies (wine bottles are also a good tool) but make sure you work quickly: once out of the oven, tuiles cool down and become brittle. Slide your parchment paper over your rolling pins and lightly crease the middle of your paper to help curve your tuiles. Allow to cool for 2-3 minutes before removing and repeating the process with the next batch.

Once fully cooled, carefully remove your tuiles from your parchment paper. Store in an airtight container to keep them crisp for 1-2 weeks. 

26. Anzac Biscuits

Hey, it's Australia day! So why not make some Anzac biscuits to celebrate. Their oaty, coconutty, golden syrupy flavour paired with a hot cup of tea make for the perfect midday treat.

Anzac Biscuits

Makes about 16

80g dessicated coconut

120g plain flour

100g rolled oats

100g light brown sugar

120g unsalted butter

50g golden syrup

25g water

1tsp baking soda

Preheat your oven to 160ºC. Mix your coconut, flour, rolled oats and sugar together in a large bowl. Melt your butter with your golden syrup and water in a small saucepan. Stir in your baking soda. Add your mixture to your dry ingredients and stir to combine. Roll your oat mixture into tablespoon sized portions and place on a baking tray lined with parchment paper, leaving room for spreading. Press each biscuit down with a fork and bake for 10 minutes until golden brown.