triple chocolate cookies.


These cookies are, pure and simple, heaven. They’re buttery and sweet but they won’t leave oil on your hands or fur on your teeth. The batter is a dream to work with, and they bake up into golden rounds of love. Adore.

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double chocolate cookies.


Decided to do some baking today in lieu of sourdough (I am desperately trying to schedule my sourdough baking exploits as I always seem to be working or asleep when it needs to be kneaded or baked) and eventually found this recipe.

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From the Griffins website, a delightful promo for the Shrewsbury cookie.

One of New Zealand’s main biscuit companies makes these delightful things – shrewsburys, which look fantastic but always seemed a little disappointing to me as a child. I think I just wished the jam were … jammier.

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coming soon …


Currently making: NINJA BREAD MEN. Stay tuned.

walnut and cranberry shortbread.

This is a mashed together recipe from a lot of others, so no credit to anyone really – but a really lovely recipe all the same. It’s a real mission to find a decent recipe for shortbread, but once you do it’s worth it. My search had two main objectives:

1) Silky smooth texture, and

2) Doesn’t make your teeth feel furry.

Seriously, though, shortbread has always done that to me and it drives me batty. I love the stuff, but could never bring myself to eat it because of immediately feeling as though I need to brush my teeth.

I can conclude this is the best shortbread recipe I’ve ever tried in my life. And, I am sharing it with you.

So, here goes:


250g butter, at room temperature

125g icing sugar

50g custard powder (or cornflour)

250g high grade flour (usually used for breadmaking)

a half cup of walnuts, chopped quite finely

a half cup of cranberries, chopped as much as you can be bothered


Cream the butter and sugar. This goes quickly in a mixer if you cube the butter first to warm it a little. Then add the flour and custard powder along with the walnuts and cranberries. Mix until it forms a dough ball, then separate into three segments. Roll out into logs, and refrigerate for at least 30 minutes (you want the dough to firm up, and it has a heck of a lot of butter in it).

Take the logs out of the fridge and slice them cleanly into pieces around 1-1.5cm thick. Lay them out on baking trays lined with greaseproof paper, and leave a fair gap between them – despite the complete lack of any raising agent in this recipe, they do get bigger. It’s a mystery.

Bake at 150 degrees Celsius for 30 minutes, or until pale golden in colour. Don’t let them brown! Cool on a baking rack, and don’t try doing anything with them until they’re nice and cold, or they will crumble everywhere and just be a pain.



Two of my rolled out ‘logs’, pre-refrigeration (I did mine overnight).



Advice: leave more room between them than this.



Note that you can sub in any kind of dried fruit and nuts here – almonds are especially nice, as are things like glace cherries and dried apricots. Macadamias would also be amazing, I think they’d complement the texture of the biscuit beautifully.

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