Coconut, Chocolate Chip and Almond Cookies

The coconut, chocolate chip and almond combination were
fantastic together - they reminded me of an Almond Joy candy bar. These
cookies were gooey, soft, sweet, salty as well as crunchy. Don't forget to dip them in ice cold milk but I must warn you - they
are addictive!

1/2 cup softened butter
1/2 cup white sugar
1 cup brown sugar
2 tsp vanilla extract
2 eggs
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups of milk chocolate chips
1 1/2 cups of flaked coconut
1 cup almond slivers

Preheat
the oven to 375F degrees. Spray cookie sheets with cooking spray. Mix
the butter, white sugar, brown sugar and vanilla until creamy and
smooth. Slowly beat in the eggs. In another bowl, mix the flour, baking
soda and salt together thoroughly. Slowly add the flour mixture to the
egg mixture until well blended. Add the chocolate chips, coconut and
almonds and mix. Drop by rounded spoonfuls on cookie sheets. Bake for
8-10 minuets or until golden brown. Allow to cool before moving them to
a wire wrack. Enjoy.

Quick and Easy Scones

(Recipe from here)

This very quick and easy recipe produces lovely light scones. They are best served hot from the oven.

Makes about 12-14 scones.

325g (2 cups + 2 tablespoons) self-raising flour
167ml (2/3 cup) cold lemonade
167ml (2/3 cup) thickened cream (35 percent fat)
(or, if you don't have cream, then a pottle of yoghurt works too.)

Preheat oven to 225 degrees Celsius (205 degrees Celsius fan-forced). Line a baking tray with baking paper.

Sift flour into a large bowl. Combine lemonade and cream in a medium bowl. Add lemonade and cream mixture to flour and gently fold ingredients together until just combined (don't over mix the dough as this will produce tough scones). The dough should be fairly soft and sticky.

Place dough on a lightly floured bench, form into a round and press out to about 3.5cm thickness. Cut scones using a floured 5cm diameter cutter. We find that using a quick, firm motion to cut the scones gives a them better shape and makes them less likely to stick to the cutter. Form the offcuts into another round and cut some more scones.

Place scones close together on the tray, so they are just touching. Bake for about 12-15 minutes, or until pale golden and cooked through.

If you like your scones to have a soft crust, cover them with a clean tea towel for one minute after removing from the oven. Serve hot with jam and whipped cream.