250g softened butter
1/4 cup caster sugar
2 1/2 cups plain flour
3x 85gm packets of Jelly Crystals – we used Lime, Raspberry and Orange
1/4 cup boiling water
Using an electric beater, mix the butter and sugar until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Beat until combined. Divide dough into 3 equal portions.
Place jelly crystals in 3 separate bowls. Working with one flavour at a time, add 1 tablespoon boiling water. Whisk to combine (crystals will not dissolve completely). Add 1 portion of dough. Stir with a wooden spoon until well combined. Place on a sheet of plastic wrap. Using plastic wrap will stop the dough sticking to your fingers, shape into an 18cm-long log. Repeat with remaining jelly crystals, boiling water and dough to make 3 logs. Freeze for 30 minutes.
Preheat your fanforced oven to 180C/160C. Line 3 large baking trays with baking paper.
Remove 1 dough log from freezer. Remove the plastic. Slice log into 1cm-thick rounds. Roll each round into a ball. Place balls, 3cm apart, on one of the prepared trays. Press down slightly with palm of hand. Repeat with remaining dough logs. Bake for 12 minutes or until light golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Enjoy!
Did you know that your mobile phone has a torch built into it?
Use up leftover veg in this easy, no-fail comforting minestrone recipe.
6 unpeeled garlic cloves
2 tbs extra virgin olive oil, plus extra to drizzle
40g unsalted butter
6 spring onions, sliced
1/2 tsp dried chilli flakes (optional)
2 tsp fennel seeds
1 tsp dried oregano
2 potatoes, peeled, cut into 2.5cm pieces
7 cups (1.75L) chicken stock or vegetable stock
200g parmesan rind
1 cup (150g) small dried pasta
1 bunch kale, stalks removed, roughly chopped
1/4 bunch oregano, leaves picked
1/4 flat-leaf parsley, leaves picked, finely chopped
Grated parmesan, to serve
1. Preheat oven to 200°C. Place garlic in a sheet of foil and drizzle with oil. Enclose in foil and roast for 25-30 minutes or until garlic is soft and cooked. Squeeze flesh from skin and set aside.
2. Heat oil and butter in a large saucepan over medium-high heat. Add spring onion and cook, stirring, for 3-4 minutes or until softened. Add chilli, if using, fennel, oregano and potato. Add stock, roasted garlic and parmesan rind. Bring to the boil, then simmer for 20-25 minutes or until potato is tender.
HOW TO MAKE VEGETABLE STOCK
How to make vegetable stock
3. Add pasta and cook for 7-8 minutes, or according to packet instructions, and the potato is starting to break down. Stir through kale and cook for 2-3 minutes or until wilted. Season. Divide among serving bowls and top with herbs and parmesan to serve.