Makes 36

125g butter

250ml light brown sugar

125ml smooth peanut butter

1 egg

5ml vanilla essence

430ml flour

5ml baking powder

2.5ml bicarbonate of soda

50ml white sugar

Cream the butter, sugar and peanut butter until creamy.

Add the egg and vanilla and mix well.

Sift flour, baking powder and bicarbonate of soda and add to the creamed mixture.

Roll dough into balls and toss them in the white sugar. Place on a greased baking tray and flatten slightly with your fingers. Bake at 180°C for 10-15 minutes until golden.


Makes 24

200g butter

125ml icing sugar

5ml vanilla essence

125ml custard powder

375ml flour

icing sugar for sifting

Cream butter and icing sugar well. Beat in the vanilla.

Add the custard powder and flour and mix to form a dough. Roll into balls and place on to a greased baking tray.

Flatten slightly with a fork.

Bake at 180°C for 10-15 minutes until pale golden.


Makes 48

225g butter

375ml sugar

250ml oats

500ml flour

5ml bicarbonate of soda

1 egg, beaten

Melt the butter. Put the sugar, oats, flour and bicarbonate of soda into a bowl and add the melted butter and egg and mix well.

Roll dough into walnut-sized balls and place spaced slightly apart – to leave room for spreading – on to a greased baking tray.

Flatten slightly with your fingers. Bake at 180°C for 10-15 minutes until golden brown.


Makes 48

375g butter, softened

250ml castor sugar

2 extra-large egg yolks

15ml vanilla essence

850ml flour

pinch of salt

glacé icing or melted chocolate to decorate

Cream butter and sugar together. Gradually add egg yolks, beating well after each addition. Add the vanilla essence.

Sift flour and salt and add enough flour to the creamed mixture to make a firm but pliable dough.

Fit the cookie press with desired biscuit shape.

Fill with a quarter of the dough and – holding the machine slightly above the lightly greased baking tray – squeeze out dough to form biscuits, spacing them about 2cm apart.

Repeat with remaining dough.

Bake at 180°C for 10-15 minutes or until lightly golden brown. Cool on cooling racks.

Drizzle with glacé icing or melted chocolate. - Saturday Star