Divide the dough in half and roll between two sheets of non-stick baking paper to 5 mm (¼ in) thick. Cut into rounds using a 6.5 cm (2½ in) cookie cutter, re-rolling the dough as necessary.

Gluten-free, dairy-free and completely delicious, these biscuits were created for a coeliac friend of mine who came over during the week for afternoon tea.

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Cashew nut halves, for decoration (or almond or pistachio or chironji)Method: 1. Set oven to 175 degrees C (or 350 degrees F). 2. Sift flour with salt, crushed cardamom and bicarb of soda. 3. Beat ...

Arrange the cookies on a cookie sheet, allowing 2 to 3 inches space between cookies. 4. Dip the bottom of a drinking glass in sugar and press each cookie dough to flatten into a disc.

Chocolate Mahjong Recipe, Learn how to make Chocolate Mahjong (absolutely delicious recipe of Chocolate Mahjong ingredients and cooking method) An easy dessert to please all dark chocolate fans.

THE COOKIE: Studded with toffee bits and slathered with white chocolate, the Cashew Cookie takes simplicity and hautes it up. That’s what Micol Corno, 34, does best. The dark-haired owner of ...