oops I did pass school cert maths!!! got distracted with everyone but me arguing!! I love my family I love my family I love my family - how many times do i have to say it to make them go away for an hour????

graebalz - 2007-08-05 16:53:00

graebalz Wohoo!!! Thanks so much :-D Your copies of the books are on their way.

jaxma - 2007-08-05 19:21:00

Jaxma That must have taken you ages to compile. Thanks very much.

graebalz - 2007-08-05 20:11:00

Just had to say Ive just spent the last couple of hours cutting and pasting all sorts of fantastic recipes. Now Im not a baker by any means but it will be nice to have them available for when I do make something scrummy. Cheers all ...

possumeyes - 2007-08-05 20:47:00

Blonde Question......... No offence intended to true blondes!!
Hi Jaxma I see from the listing above that you send out the recipe books that you have put together...my question is where abouts do you find the classified section(to be able to locate the rabbit section!!) on Trademe and is it possible for me to get the recipes book off you also...that is if I can find out where to go!!...lol
thanx
I look forward to being sent the details i require!!

guitarman525 - 2007-08-05 21:23:00

click on jaxma name and it will take you to the wittle wabbits.

graebalz - 2007-08-05 22:01:00

cheers hahaha
thanx for that i will go and have a squiz now

guitarman525 - 2007-08-05 22:27:00

Carrot Cake Muffins 1/2 cup pecans or walnuts, toasted and coarsely chopped 2 cups grated raw carrot (about 2-3 peeled carrots) 1 large apple, peeled and grated 2 cups all-purpose flour 1 1/4 cups granulated white sugar 3/4 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 cup coconut 3 large eggs 3/4 cup canola oil 1 1/2 teaspoons pure vanilla extract

whiskey13 - 2007-08-06 11:40:00

Carrot Cake Muffins cont.. Preheat oven to 180 degrees C and place rack in center of oven. Place paper liners in 18 muffin cups.Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.Peel and finely grate the carrots and apple. Set aside.In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting. Makes 18 standard-sized muffins.

whiskey13 - 2007-08-06 11:42:00

Doubly Delicious Peanut Butter Cookies 1 cup white sugar,1 cup packed brown sugar,1 cup(260gms) crunchy peanut butter,1/2 cup butter,2 eggs,1 1/2 cups all-purpose flour,1/2 teaspoon baking soda,1/4 teaspoon salt,2 cups chocolate chips Preheat oven to 175*C
Combine sugars, peanut butter and butter in large bowl. Beat until well blended. Add eggs, one at a time, beating well afer each addition. Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Mix just until blended. Stir in chocolate chips with spoon. (Dough will be stiff.)
Shape into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. Make crisscross marks on top with floured fork.
Bake for 8 to 10 minutes or until edges are set and tops are moist. Cool about 8 minutes on baking sheet before removing to flat surface.

whiskey13 - 2007-08-06 11:53:00

Mocha Muffins: 3 large eggs,1 cup buttermilk,3/4 cup canola oil,1/2 cup strong black coffee, at room temperature,1 teaspoon vanilla extract,1 1/2 cups all-purpose flour,1 1/4 cups whole wheat flour,1/3 cup cocoa powder, sifted,1 cup light brown sugar,1/2 teaspoon baking powder 1 teaspoon baking soda,1/2 teaspoon salt,1 cup walnuts, coarsely chopped,1 cup white chocolate chips

whiskey13 - 2007-08-06 12:16:00

Mocha Muffins cont.. Preheat oven to 190*C.Spray a muffin pan with spray. Set aside. In a large bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract. In another large bowl combine the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir in the chopped nuts and chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix.Evenly fill the muffin tins.Bake about 20 - 25 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

whiskey13 - 2007-08-06 12:21:00

Amazing recipe collection... Hi Jaxma
thanx so much for the recipe collection i'm going to try and make a couple of things from there tonight
The recipes are much appreciated
have a great week
cheers

guitarman525 - 2007-08-06 13:32:00

Bran muffins Makes 12 smallish muffins, can double the recipe to make larger ones. 1c buttermilk, 1c bran, 2T melted butter or oil, 1 egg (separated), 1/3c honey. 1c flour, 2-1/2t baking powder, 1/4t salt. Coarsely grated (or chopped) rind of 1 orange, 1/2c sultanas (I like chopped dried pineapple!). Soak bran in buttermilk for 5 minutes. Add butter, egg yolk, & honey. Mix flour, bp, & salt & add to wet mix. Beat egg white until soft peaks form, & fold it in along with rind & fruit. Spoon into well-greased tins & bake at 190C for 25-30 minutes, until lightly brown.

lennyb1 - 2007-08-06 17:49:00

"My favorite apple cake" by Sara Finkel I made this cake with plums, actually, & she says you can also use apricots. 4 eggs, 2c sugar, 200ml oil, 2t vanilla, 1/4c orange or other juice, 1/2t salt. 3c flour, 4t baking powder. 5-6 large apples (I used 9 plums & 1 apple), 1/2 brown sugar, 2t cinnamon. Beat eggs with sugar until light & fluffy, then add oil & other ingredients down to the fruit, in order given. Pour 1/2 of the batter into a greased or papered 23x32cm pan, layer over the sliced fruit & sprinkle 2/3 of the cinnamon sugar on top, then cover with the rest of the batter & sprinkle the last 1/3 of the cinnamon sugar on top. Bake 1 hour at 175C.

lennyb1 - 2007-08-06 17:57:00

Hi lennyb1 in your above post you haven't listed what kind of measurement the brown sugar was for, i'm guessing 1/2 cup

whiskey13 - 2007-08-07 00:58:00

New Duchess Spice Cake.. with Maple Buttercream Frosting: 2 1/3 cups all-purpose flour,1 cup white sugar,1 teaspoon baking soda,1 1/2 teaspoons ground cinnamon,3/4 teaspoon ground nutmeg,1/4 teaspoon ground cloves,1 teaspoon salt,1 cup packed brown sugar,135gms shortening,1 cup buttermilk,3 eggs,100gms shortening,115gms butter, softened,1 teaspoon maple flavored extract,4 cups icing sugar,2 tablespoons milk

whiskey13 - 2007-08-07 01:04:00

New Duchess Spice Cake cont.. Preheat oven to 175 degrees C. Grease and flour two 9-inch cake pans or one oblong pan.
Sift flour, white sugar, baking soda, cinnamon, nutmeg, cloves, and salt together. Add brown sugar, 2/3 cup shortening, and buttermilk. Beat 2 minutes. Add eggs, one at a time, beating well after each addition.
Bake for 30 to 35 minutes for 9" cake pans or oblong pan for 45 minutes. Cool.
To make frosting: cream butter and 1/2 cup shortening together. Add maple flavoring. Gradually add icing sugar. Gradually add milk and continue beating until light and airy. Add more milk if it's needed

whiskey13 - 2007-08-07 01:08:00

Whoops! Well spotted whiskey13, it is indeed 1/2 CUP of brown sugar (or white) for the cinnamon-sugar mix on the plum/apple cake. I had a rare chance to log on last night & input those recipes in a touch of a hurry.

lennyb1 - 2007-08-07 09:33:00

Salad Dressing Cupcakes 1 1/2 cups all-purpose flour,1 1/2 teaspoons baking soda,1/3 cup cocoa powder,3/4 cup creamy salad dressing,1 cup white sugar,1 cup warm water,1 teaspoon vanilla extract
Preheat oven to 175*C. Grease 12 muffin cups or use paper liners. Sift all-purpose flour, baking soda and cocoa together and set aside.Whip salad dressing, white sugar, water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Divide batter into prepared muffin pans.Bake in preheated oven for 15 to 25 minutes.

whiskey13 - 2007-08-07 13:41:00

Black Bottom Muffins 3 cups all-purpose flour,2 cups white sugar,1/2 cup cocoa powder,1 teaspoon salt,2 tsp baking soda,2/3 cup vegetable oil,2 cups water,2 tblsp vinegar,2 tsp vanilla extract,224gms cream cheese, softened,1 egg,1/2 cup white sugar,1/4 tsp salt,1 cup chocolate chips Preheat oven to 175*C. Line 24 muffin cups with paper liners.In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 tsp salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 tsp salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes.

whiskey13 - 2007-08-08 00:29:00

OMG whiskey! wait til I share your black bottom muffins recipe with my 14 year old. I guess we'll be having them for supper tonight!!!

graebalz - 2007-08-08 07:52:00

Thanks graebalz I better warn you now,YOU CAN NOT STOP AT ONE

whiskey13 - 2007-08-08 11:02:00

Double Chocolate Chip Macadamia Cookies 2 1/4 cups all-purpose flour,1 teaspoon baking soda,1 teaspoon salt,225gms unsalted butter, softened,3/4 cup brown sugar,3/4 cup white sugar,2 eggs,1 1/2 teaspoons vanilla,1 cup white chocolate chips,1 cup chocolate chips,1 cup chopped macadamia nuts
Preheat the oven to 190
*C. Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually blend in the sifted ingredients. Mix in the white chocolate and chocolate chips and macadamia nuts. Drop rounded tablespoonfuls onto ungreased cookie sheets.Bake for 8 to 10 minutes or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

whiskey13 - 2007-08-10 00:49:00

Hawaiian Macadamia-Coconut Squares 225gms butter,2 cups packed brown sugar,1 tablespoon instant coffee powder 1/2 teaspoon ground cinnamon,1/2 teaspoon salt,2 cups all-purpose flour,3 eggs,2 teaspoons vanilla,2 cups flaked coconut,2 cups chopped and toasted macadamia nuts Preheat oven to 170*C. Grease a 9 X 13 inch baking pan; set aside.
In a large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy.
Stir in flour 1/2 cup at a time, blending well after each addition. Spread in pan.
Bake 20 minutes. Cool in pan on rack 15 minutes.
In a large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias.
Spread evenly over cooled baked layer. Bake 40 to 50 minutes, or until golden brown and firm to the touch. Cut into 48 squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container.

whiskey13 - 2007-08-10 23:49:00

Cream cheese brownies Brownie Layer:
1/2 cup unsalted butter, cut into pieces,114 grams unsweetened chocolate, coarsely chopped
1 1/4 cups granulated white sugar
1 tsp vanilla extract,2 large eggs,1/2 cup all purpose flour,1/4 tsp salt.Cream Cheese Layer:
227 grams cream cheese, at room temperature,1/3 cup granulated white sugar,1 tsp vanilla extract,1 large egg

whiskey13 - 2007-08-11 16:19:00

Cream Cheese Brownies cont.. Preheat oven to 160*C. Have ready a 23 x 23 cm square baking pan that has been lined with aluminum foil across the bottom & up two opposite sides of the pan. Set aside.In a heatproof bowl placed over a saucepan of simmering water, melt the butter & chocolate. Remove from heat & stir in the sugar & vanilla extract. Add the eggs, one at a time, beating well after each addition. Stir in the flour & salt & beat until the batter is smooth & glossy & comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter & set aside. Place the remainder of the brownie batter evenly into the prepared pan.
Then with a hand mixer, process the cream cheese until smooth. Add the sugar, vanilla,& egg & process until creamy & smooth. Spread the cream cheese filling over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a wooden skewer, swirl the two batters without mixing them.

whiskey13 - 2007-08-11 16:30:00

Cream cheese Brownies cont.. Bake for about 25 minutes or until the brownies start to pull away from the sides of the pan & the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. These brownies can be stored in the refrigerator for several days

whiskey13 - 2007-08-11 16:31:00

Classic Peanut Butter Cookies 225gms butter,1 cup crunchy peanut butter,1 cup white sugar,1 cup packed brown sugar,2 eggs 2 1/2 cups all-purpose flour,1 tsp baking powder,1/2 tsp salt,1 1/2 tsp baking soda.Cream together butter, peanut butter and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 180*C oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

whiskey13 - 2007-08-12 15:47:00

This message was deleted.

nutwrencher - 2007-08-13 17:43:00

The Whole Jar of Peanut Butter Cookies 225gms butter, softened,1 cup white sugar,1 cup packed brown sugar,2 eggs,1 egg yolk,2 tsp vanilla extract,1 jar peanut butter(511gms),2 cups all-purpose flour,1 tsp baking soda,1/2 tsp salt,1 cup chopped peanuts
In a large bowl, cream butter, white sugar,& brown sugar until smooth. Add the eggs, yolk,& vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda,& salt; stir into the peanut butter mixture. Finally,add the peanuts. Refrigerate the dough for at least 2 hours.
Preheat oven to 175*C. Lightly grease a cookie sheet.
Roll dough into walnut sized balls. Place on the prepared cookie sheet & flatten slightly with a fork. Bake for 12 to 15 mins Cookies should look dry on top. Allow to cool for a few minutes before removing to cool completely on a rack. These cookies taste great when slightly undercooked.

whiskey13 - 2007-08-14 00:25:00

bumping for new addition who dont know about this great contributing thread....Hi all your still all here and keeping the cooking faith alive ...Pat on the back for all you home bakers, we are a dying breed you know ....NOT.....

kob - 2007-08-14 06:42:00

Lemon Frosted Lemon Cake 226 grams unsalted butter, room temperature,1 cup white sugar,4 large eggs,1 tsp vanilla extract,Zest of 1 large lemon,2 cups all purpose flour.2 tsp baking powder,1/4 tsp salt,1/4 cup fresh lemon juice.Icing:1 cup icing sugar, sifted,2 tblsp fresh lemon juice.

whiskey13 - 2007-08-14 11:30:00

Lemon Frosted Lemon Cake Preheat oven to 180*C Spray a 23 cm springform pan and then line the bottom of the pan with cooking paper.Cream the butter and sugar until light & fluffy & pale in color (about 3 minutes).Add the eggs, one at a time, mixing well after each addition.Beat in the vanilla extract & lemon zest.Sift together the flour, baking powder & salt & then add to the batter along with the lemon juice. Mix only until incorporated. Pour the batter into the prepared pan, smoothing the top.Bake about 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool before removing from tin.For the icing, combine the sifted icing sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake) Frost the top of the cake, allowing the icing to drip down the sides of cake

whiskey13 - 2007-08-14 11:31:00

Yummy Sliice Hi all I just made this yummy caramel and nut slice
In a pot combine 125g melted butter, 1 cup coconut,1 cup S R flour, and 1 cup brown sugar.
Stir for a few mins until sugar dissolved and everything well mixed and then put into a greased sponge roll tin
Cook at 180c for 10-15 mins While this is cooking In a pot combine 1 tin condensed milk,2 Tablespoon Golden syrup 1/2 cup cream (opt)
and 30 g butter(extra from other amount)
Bring to boil reduce and simmer for at least 5 mins. Then pout over the cooked base and then sprinkle with choc chips and chopped walnuts(or other kind) then put back in the oven for 15 mins or so
absolutely deadly on willpower!!...lol...enjoy

guitarman525 - 2007-08-14 14:14:00

Chocolate Banana Bread: 1/2 cup walnuts toasted and coarsely chopped,1 3/4 cups all-purpose flour,1/4 cup cocoa powder,1 cup white sugar,1 tsp baking powder,1/4 tsp baking soda,1/4 tsp salt,2 large eggs, lightly beaten,112 grams butter,melted & cooled,3 ripe bananas, mashed well,1 tsp vanilla,1/2 cup white chocolate chips.Preheat oven to 180*C.Spray the bottom and sides of a 23 x 13 x 8 cm loaf pan.In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda,& salt.In a medium-sized bowl combine the mashed bananas, eggs, melted butter,& vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick & chunky. Fold in the nuts & chocolate chips. Scrape batter into prepared pan.Bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

whiskey13 - 2007-08-15 11:03:00

Red Velvet Cake 2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2 tblsp cocoa powder
112 grams butter, at room temperature
1 1/2 cups white sugar
2 large eggs
1 tsp vanilla extract
1-cup buttermilk
2-tblsp liquid red food colouring
1 tsp white vinegar
1 tsp baking soda
Cream Cheese Frosting:
1 1/2 cups cream
227 grams cream cheese, room temperature
227-gram Mascarpone cheese, room temperature
3/4 tsp vanilla extract
1 cup icing sugar, sifted

whiskey13 - 2007-08-16 14:32:00

Red Velvet Cake cont.. Preheat oven to 175*C. Butter 2 23 cm round cake tins and line the bottoms with baking paper. In a mixing bowl sift together the flour, baking powder, salt, & cocoa powder. In another bowl beat the butter until soft (about 1-2 minutes). Add the sugar & beat until light & fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract & beat until combined. In a measuring cup whisk the buttermilk with the red food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz, then quickly fold into the cake batter. Working quickly, divide the batter evenly between the two prepared tins & smooth the tops with the back of a spoon.

whiskey13 - 2007-08-16 14:34:00

Red Velvet Cake cont.. Bake in the preheated oven for approximately 30 - 35 minutes, or until a toothpick inserted in the centre of the cakes comes out clean. Cool the cakes in their tins on a wire rack for 10 minutes. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.) Cream Cheese Frosting: Process the cream cheese and mascarpone cheese until smooth. Add the vanilla and icing sugar & process until smooth. Transfer this mixture to a large mixing bowl.

whiskey13 - 2007-08-16 14:36:00

Cont.. (yet again)trust me it's good Then in another bowl whip the cream until stiff form. With a large spatula, gently fold the whipped cream into the cream cheese mixture. Cover & place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread. Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened coconut

whiskey13 - 2007-08-16 14:37:00

Time for another one-Choclate Scones 2/3-cup (160 ml) cream,1 large egg, lightly beaten,1 tsp (4 grams)vanilla essence,1 3/4 cups all purpose flour ,1/4 cup cocoa powder,1/3 cup white sugar,2 1/2 tsp baking powder,1/4 tsp salt,75 grams cold unsalted butter,cut into small pieces,50 gms chocolate chunks or chips,50 gms white chocolate chunks or chip
Preheat the oven to 190*C.Line a baking sheet with paper.In a small bowl whisk together the cream, egg, and vanilla.Set aside.In a large bowl,whisk together the flour,cocoa powder,sugar,baking powder & salt. Cut the butter into the flour mixture until it resembles coarse crumbs.Stir in the chocolate chunks(chips).Add the cream mixture and stir just until the dough comes together(add more cream if necessary).Transfer the dough to a lightly floured surface & knead a few times.Shape the dough into a 18 cm circle.With a sharp knife, cut the dough into 8 triangles. Brush any excess flour from the bottom of the scones & place them on the baking sheet.

whiskey13 - 2007-08-18 16:18:00

Chocolate Scones cont.. Make an egg wash of one well-beaten egg mixed with 1 tblsp milk and brush the tops of the scones with this mixture. Bake for 15 minutes or until they are firm around the edges but a bit soft in the centre. A toothpick inserted into the centre of a scone will come out clean. Cool on a wire rack. Serve with whipped cream.

whiskey13 - 2007-08-18 16:20:00

Bumpity, bump! Just nudging it nearer the top. Didn't want to loose this cool thread..
Cheers!

earth_moon - 2007-08-21 16:26:00

Why not contribute to the thread instead of bumping. Everyone luvs to read and make the recipes but no-one seems to be adding any(I wasn't having a go at you earth_moon just everyone in general)

whiskey13 - 2007-08-22 09:44:00

wow its been a while since ive been in here, tee hee, have we any new books, or just the 2 i recieved???

lol :)

loving these recipes

Kree

.ookreeoo. - 2007-08-22 19:13:00

.ookreeoo. Just the two so far - book 3 is up to 23 pages so far ... a long way to go before it can be released.

jaxma - 2007-08-22 22:09:00

Bump for more recipes to add to the book please!

jaxma - 2007-08-24 09:34:00

Mocha Shortbread Cookies 1 1/2 cups icing sugar
3/4-cup cocoa powder
2 1/4 cups all-purpose flour
3 tablespoons cornflour
1/2-tsp salt
340 grams butter, room temperature
1 1/2 tsp vanilla essense
1 tblsp coffee powder
Preheat oven to(165* C. Lightly spray a 38 x 25 cm baking sheet. Line the sheet with baking paper.
In a small bowl, sift the icing sugar with the cocoa powder. Set aside.
In another bowl, sift the flour, cornflour and salt together. Set aside.
In a bowl, cream the butter until smooth (about one minute). Add the sugar and cocoa mixture and beat for about 2 minutes) Add the vanilla and coffee powder and beat until mixed. Then add the flour mixture to the butter mixture and beat until the dough just comes together.
Spread the dough over the bottom of the prepared pan and gently press the dough, with your fingertips or the back of a spoon, to form an even layer. Then, with a sharp knife, score the top of the shortbread into approx 7 x 2.54 cm fingers.

whiskey13 - 2007-08-26 10:12:00

Mocha Shortbread Cont.. Then prick the dough all over with a fork or with a toothpick. Bake on the middle rack of the preheated oven for 12 to 15 minutes, or until the top is dry and a toothpick inserted in the centre comes out clean. Remove from the oven and place on a rack to cool. Sprinkle immediately with granulated white sugar, if desired. While the shortbread is still hot, re-cut the shortbread into fingers. Cool completely before removing from pan.

whiskey13 - 2007-08-26 10:13:00

Recipe Books Thanks very much Jaxma, received your email. Great books..

jayc14 - 2007-08-27 09:10:00