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DUTCH APPLE Streusel

Servings 10

Ingredients
1/2 cup softened butter
1 / 2 cups of granulated sweetener
2 eggs
1/2 cup milk
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 1/2 cups diced peeled
1/2 cup chopped nuts

streusel
4 tablespoons cold butter
1/3 cup flour
1 tablespoon granulated sweetener
2 teaspoons dark Brown molasses
2 tsp ground cinnamon

Instructions
Preheat oven to 180 degrees C . Line cake pan with baking paper .
Cream butter and sweetener together Add in eggs, milk, and vanilla and mix . combine flour,
salt, and baking powder fold into mix . add in apples and nuts. place mixture into baking pan.
For streusel , combine all ingredients and mix with a fork or pastry mixer until resembles
crumbs, Sprinkle over cake batter.
Bake 60 minutes, until toothpick inserted in bread, comes out clean.

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White cake base
1/2 cup cream, lightly whipped
1/2 Cup shortening not butter or margarine
1 Cup Sugar or sweetener
3 Cups Sifted self-raising flour
4 tsp Baking powder
1/2 tsp Salt
1 Cup Milk
2 Tsp Vanilla
5 Egg whites stiffly beaten
Cheesecake Filling

500g Cream Cheese, softened

3/4 cup caster sugar

1/4 cup lemon juice

2 teaspoon grated lemon rind

1/2 cup milk

1 1/2 tablespoons gelatin, dissolved in 1/3 cup water

2 cups of berries of choice juiced

Jelly Topping

1/4 cup of Chopped Mango

6tbsp Sugar

3/4 cup of Water

2 sheets Vegetarian Gelatin or 4 tsp Agar Agar

Method

Cake; first 8 ingredients.

Cream shortening, add sugar or sweetener gradually cream until light and fluffy. Sift all dry
ingredients three times into bowl. Add vanilla to milk. Add sifted dry ingredients alternately with
milk and vanilla to creamed mixture. Very gently fold in egg whites, pour into slice pan coming 12
way up side of pan Makes 3 slice base layers. Freeze extras for another time.

Cheesecake Filling:

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Nectarine custard tart
I love stone fruit season; this is a great way of using up those
Ingredient stone fruits that may be a little past their best. And it is really
2 Cups Plain Flour yummy to boot

1/2 Tsp Salt

3 Tbsp sweetener or sugar

1/2 Cup Butter softened

3 Fresh nectarines or peaches

1 Cup Heavy cream

2 Eggs

1 Egg yolk

1/3 Cup sweetener or 1/2 cup sugar

1/2 Tsp ground cinnamon

1/2 Tsp Nutmeg

2Tsp Corn flour

Method

Combine first four indigents in a food processor short pulse until it has reached ball stage.

Press into spring form pie pan 20 cm in diameter, place baking parchment over fill with baking
weights or dried legumes.

Blind bake in 180 C preheated oven for 10 minutes.

Set aside to completely cool.

Cut cross at base of fruit place nectarines or peaches in a bowl cover with boiling water leave in
water a few minutes until skins become loose peel, half and de-seed.

Place halves or you may prefer to slice, place fruit over base of blind baked tart case.

Place cream, beaten eggs, sweetener of choice, cinnamon and nutmeg.

Blend egg yolk with corn flour to make a thin paste combine well with egg cream mixture. Cook
custard in saucepan until just starting to thicken.

Custard will lightly cover back of a spoon leaving a line when your finger is drawn through it.

When it reaches this stage remove from heat.

Pour custard mix over fruit in blind baked case. You can sprinkle with a little cinnamon sugar at this
stage if preferred.

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Place into preheated oven 160c bake for up to 40 minutes or until custard is firm checking regularly
so as not to overcook.

Serve warm with a scoop of low sugar ice cream.

Cardamom and Roasted Wattle Seed Sugar Free Cheesecake

Earthy and indulgent, without the sugar.

Base

200 G Marie biscuits sugar free if possible

58 Grams butter

¼ Teaspoon fresh grated nutmeg

1 Teaspoon vanilla extract

Cheesecake Filling

475g cream cheese, at room temperature

3/4 cup (165g) sugar Replacement 1.1

2 tablespoons plain flour

2 teaspoon vanilla extract

½ tsp Cardamon Ground

1Tsp Wattle Seed Ground

1 tablespoon lemon juice

2 gelatin leaves bloomed in 1/3 cup water.

250ml cream

Method

Place Marie biscuits into bowl of blender blend until fine add nutmeg place into mixing bowl add
vanilla, butter and mix well until resembling fine crumb.

Press into prepared springform pan place in refrigerator to chill.

Place cream cheese, sugar replacement, vanilla extract, cardamom, model seed, lemon juice, eggs,
cream and bloomed gelatine Into bowl of blender blend until smooth and well incorporated.

place mix into chilled shell, being careful not to overfill return to refrigerator chill until well set.

Excess mix may be placed into individual serving glasses and topped with chopped raspberries and a
dash of cream for a lovely quick dessert.

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Lemon Shortbread Cookies
INGREDIENTS

2/3 cup unsalted butter, softened

1/8 cup. granulated sweetener

1/4 tsp. salt

1 tbsp. fresh lemon juice

1 tbsp. lemon zest

1 1/8 cup plain flour

1/3 cup corn starch

Method

Preheat oven to 300 F.

Using an electric mixer, beat until light and well-blended: softened unsalted butter, 1/8 cup
granulated sweetener, salt, lemon juice and lemon zest.

Next, sift over the butter mixture: 1 1/8 cups all-purpose flour and 1/3 cup corn starch.

Gradually stir the flour into the butter mixture, then knead until well-incorporated and smooth.

Chill dough in refrigerator for 1 hour.

On a floured surface, using a regular rolling pin, roll out the dough into 20 x20 cm rectangle (dough
should be about 6mm thick).

Using a 6 cm round pastry cutter, cut circles in the dough. Place cookies on baking sheet. Continue
the process with remaining dough.

Bake for 45 – 50 minutes, or until shortbread is pale gold.

Pumpkin Spice Cookies

INGREDIENTS

1 cup butter, softened

1/2 cup granulated sweetener

1 egg

1 tsp vanilla

2 3/4 cup plain flour, spooned and leveled

2 tsp Pumpkin pie spice

Method

In a large bowl, cream together butter and sugar until light and fluffy. Mix in egg and vanilla until
combined.

Add flour and spices to the bowl and mix until the flour is just incorporated.

Form into a ball and place on a sheet of plastic wrap. Wrap up and form into a disc. Place in the
fridge for at least 1 hour.

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When ready to bake, preheat oven to 350 degrees. Prepare baking sheets by laying a sheet of
parchment on the surface.

Roll out dough with rolling pin to 6 mm thick, cut out in desired shape. Place on baking sheet 1 inch
apart and bake for 12 to 15 minutes, or until barely brown around the edges.

Let cool for 5 minutes on the baking sheet and then transfer to a cooling rack.

Chocolate Crème de menthe cookies

Ingredients:

Cookies:

1/2 cup granulated sweetener

3 tablespoons sugar free maple syrup

1/2 teaspoon baking pow

1/8 teaspoon fine table salt

1/4 teaspoon coconut essence (optional)

1 1/4 cups plain flour

1/3 cup Dutch-process cocoa powder

Filling:

190g unsalted butter

1 tsp creme de menthe flavor essence

1/8 tsp fine sea salt

1 cup powdered sweetener, sifted

Method

Combine butter, sweetener, sugar free maple syrup, baking powder, salt, and coconut essence (if
using) in a large mixing bowl or the bowl of a stand mixer. Mix on low speed until ingredients are
moistened, increase speed to medium, beat until fluffy, about 5 minutes, scraping down the sides of
the bowl.

Sift together flour and cocoa powder in a separate bowl. Slowly add in dry ingredients with mixer
running on low speed until mix forms a stiff dough. Knead against the sides of the bowl to form into
a smooth ball, divide in half and flatten cut with. wrap tightly in plastic wrap and refrigerate until
firm.

Preheat oven to 170 degrees C.

Line baking sheet with parchment paper or a silicone baking mat.

On a lightly cocoa-dusted surface, roll out one disc of dough to 6mm thick. Generously dust with
cocoa, thinning it to 5mm with a rolling pin. Brush away excess cocoa.

Cut out rounds using a 6cm round fluted cutter. Using an offset spatula, gently transfer to prepared
baking sheet, leaving space between them. Gather, and re-roll scraps.

Repeat with remainder of mix.

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Bake until firm and dry, 12 to 15 minutes. Cool completely on baking sheets. Turn half of the cookie’s
upside down in preparation for filling.

Filling,

melt butter in a saucepan over low heat. Bring to a simmer, stirring occasionally. The simmering
butter will spit this is normal, do not allow the butter to brown.

Continue stirring until the butter stops spitting, strain through a fine mesh sieve into the bowl mixer.

Add vanilla and salt, followed by sifted powdered sweetener. Mix on low speed, then increase to
medium until creamy and soft, about 5 minutes. Transfer to a pastry bag fitted with a 12mm plain tip
and pipe a dollop of filling (about 1 tablespoon worth) in the center of each upside-down cookie.
Place a second wafer on top and gently press until filling spreads to edges.

Place cookies in an airtight container, will keep for 1 month in the refrigerator. Serve at room
temperature.

Gluten Free Chocolate Coffee Cookies

Ingredients

1 3/4 cups gluten free all-purpose flour*

½ cup good quality cocoa powder

2 tsp instant coffee

1/4 tsp salt

1 cup brown sugar

3/4 cup unsalted butter, room temperature

1 large egg

1 tsp vanilla

granulated sugar for rolling

Method

Preheat oven to 350 °F. In a small bowl, sift together the gluten free flour, cocoa powder, instant
coffee, and salt and set aside.

Using a large mixer fitted with a paddle attachment, cream brown sugar and butter. Add the egg and
vanilla and mix until fully combined. Slowly add flour mixture and mix on low speed until dough is
smooth.

Refrigerate for at least 30 minutes to an hour. The dough should be cold for rolling, but not too cold
that it cannot be rolled.

When dough is ready, roll dough into balls and roll in bowl of sugar. Place on a large baking sheet.

until it reaches the edges and release. Bake cookies for 10-12 minutes.

Cool on baking sheet for 5-7 minutes and transfer to a cooling rack to cool completely. Makes 12-14
cookies.

Basic Jelly
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3 Dessert spoons gelatin

250 ml hot water

250ml fresh juice

½ cup sweetener or sugar

Chocolate Ginger Snaps

INGREDIENTS:

200 g Plain Flour

50 g Cocoa powder

230 g Butter

100 g powdered sweetener

pinch Salt

1 tsp Cinnamon

3 tsps. powdered ginger powder

Method

In a food processor, knead quickly all the ingredients to bring short crust dough together. Leave
dough for about 1 hour in the fridge to rest, wrapped in plastic wrap.

Roll out the dough 4 mm on a well-floured board to prevent sticking. Cut out biscuit with desired
shapes.

Bake at 170° C for 12 minutes. Cool completely before serving.

Dreamy Creamy Cheese Biscuits

INGREDIENTS:

• 150 g Plain Flour

• 80 g Grated Pecorino

• 80 g Cold unsalted butter

• 10 g Chopped Fresh herb leaves

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• 60 g Iced water

• Pinch of Salt

FILLING

• 150 g Mascarpone cheese

 50g Ricotta Cheese

 80g Finely Chopped Chives

Method

1. Wash the fresh herbs, dry with paper towels. In a food processor, add flour, salt, butter, herbs and
Pecorino until crumbs form. Slowly add water until the dough comes together in a ball. Wrap dough
in cling wrap rest in fridge for about 1 hour.

2. Roll out the dough (5 mm thick) on a well-floured board prevent it sticking. Cut out desired biscuit
shapes. Place on baking tray allowing room between biscuits.

3. Bake at 170°C for 12 minutes. Let it cool completely before filling.

4. Blend Mascarpone cheese, Ricotta Cheese & Finely Chopped Chives until light and creamy.

5. Fill half of the upturned biscuits with cheese blend, top with remaining biscuits.

Serve

Vanilla Coffee Cookie

INGREDIENTS

1/2 cup unsalted butter, softened

1/4 cup sugar free maple syrup

1 tsp pure stevia leaf powder

1 large egg

2 tsp vanilla extract

1/4 tsp almond extract

2 cups plain flour

1/2 tsp salt

Method

Preheat oven to 170C degrees. Line a baking sheet with parchment paper.

In a large bowl, cream together butter, maple syrup, and stevia for about 1 minute. Add in egg,
vanilla, and mix until fluffy.

In a separate bowl, sift together flour and salt to get rid of any lumps. Slowly add flour mix to the
butter mixture in two or three batches, mixing in between until the dough forms a soft ball.

Wrap in plastic wrap place in fridge for at least 1 hour.

When Chilled, Place dough on a Lightly floured board roll to a 6mm thickness place on prepared
baking sheet place on preheated oven.

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Cut into desired shapes. Place cookies onto baking sheet leaving room for expansion.

Bake for 12 to 15 minutes, until lightly brown.

Cool on a wire rack

Custard Cream Dream Cookies

Ingredients:

130 g (1 cup) plain flour

60 g (1/2 cup) sugar free custard powder

1/4 teaspoon salt

100 g (1/2 cup) sweetener

113 g (1/2 cup) unsalted butter, softened

2 teaspoon vanilla extract

2 teaspoons cream

CREAM FILLING

175 g (1 1/4 cups) powdered sweetener

30 g (1/4 cup) sugar free custard powder

113 g (1/2 cup) unsalted butter, room temperature

1 tablespoon milk
Method

Preheat the oven to 180C /160C fan forced. Line 2 baking trays.

Sift together flour, custard powder and salt into a bowl.

Beat the butter and sugar (using a stand mixer until light and creamy. Add the vanilla and cream mix
well. Add the dry ingredients, beat just until it starts forming a ball.

Turn dough out onto a lightly floured surface. Dust some flour over the top and roll it out to about 3-
4mm thick.

Place the baking trays in the fridge for 15 minutes before baking to help prevent biscuits spreading
too much.

Use a 5cm round cutter to cut circles from the dough. Transfer them to baking trays about 2cm
apart, bake for 10 minutes until golden. Cool on a wire rack.
CREAM FILLING

Place all ingredients - , custard powder, powdered sweetener, butter and milk – into bowl of a stand
mixer and beat on low first until it all comes together then turn the beater up to med-high. Beat for
3-4 minutes, scraping down the sides of the bowl.

Ingredients

Serves: 24

170g Soft Margarine

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85g Icing Sugar

170g Self-Raising Flour

85g Cornflour

Method

Pre-heat fan forced oven to 180 degrees

Mix margarine and icing sugar together in a bowl, using a wooden spoon

Sift in flour and cornflour, a little at a time, and mix together

Sprinkle some flour on the bench and knead the mixture lightly. (I cut the mixture in two for easy
handling)

Flatten the mixture slightly, place some non-stick bake paper over it, then roll with a rolling pin to
the desired biscuit thickness. (I usually make it quite thin) Note: If you don’t use the non-stick bake
paper, the mixture will stick to the rolling pin

Cover a large baking tray with non-stick bake paper. Put a small amount of margarine under the bake
paper at each corner to keep in place

Cut the biscuits out using a cookie cutter and transfer to the baking tray. (I find using a spatula or fish
slicer to transfer the mixture from the bench to the tray makes it easier)

Bake in the oven for approximately 15 minutes or until golden brown

Ingredients:

175g (1 ½ stick) unsalted butter, softened

4 tablespoons light muscovado sugar (or light brown sugar)

2 egg yolks

300g (2 cups) plain flour (all-purpose flour)

2 teaspoons ground ginger

½ teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground allspice

2 tablespoons cold water

Instructions:
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Place the butter and sugar into the bowl of a stand mixer.

Using the flat paddle attachment, cream the butter and sugar until light and fluffy.

Add the egg yolks.

Measure the flour and spices into a bowl.

Add a few tablespoons of the flour mixture at a time to the butter and sugar, and incorporate on
slow speed.

Once all of the dry ingredients have been added, add a bit of the cold water (you may not need all of
it) and mix until everything comes together into a soft ball.

Place the dough between two sheets of baking paper and roll until the mixture is about 5mm thick.

Place the rolled out dough in the fridge to chill for at least 30 minutes.

Preheat the oven to 180°C (350°F) (without fan).

Roll carefully and firmly with the PastryMade Pin. Cut out shapes from the dough and transfer them
to a baking sheet lined with baking paper.

Bake the cookies for about 12 minutes, or until they are lightly golden.

Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to
cool completely.

One of the best buttery soft shortbread cookies that is healthy and yummy! These grain free and
keto shortbread cookies (with toasted almond flour!) are buttery soft and ridiculously aromatic.

INGREDIENTS

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144 g almond flour

1/2 teaspoon xanthan gum

1/4 teaspoon kosher salt

84 g grass-fed butter at room temperature

90 g erythritol powdered*

1/2 teaspoon vanilla extract

For the Chocolate Coating (Optional)

dark chocolate such as Lily's, melted

flakey sea salt

INSTRUCTIONS

Add almond flour to a dry skillet or pan, and toast over medium heat until golden and fragrant (3-6
minutes). Remove from pan, whisk in xanthan gum, salt and set aside to cool completely.

Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to
beat until thoroughly mixed and much of the sweetener has dissolved. Add in vanilla extract and
beat until just combined.

With your mixer on low, add in half of your almond flour mixture- mixing until just incorporated. Mix
in the rest.

Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour.

Preheat oven to 350°F/180°C and have a baking tray handy.

Roll out dough with normal pin then PastryMade Pin between parchment paper and either simply
slice with a knife or do cutouts. Place shaped cookies with parchment paper on the prepared baking
tray and place in the freezer for 15 minutes prior to baking.

Bake until just lightly golden. Baking times will vary widely depending on size of cookies and oven,
but think 10-13 minutes for the small ones or 15-18 minutes for the larger ones.

Allow to cool on pan as they'll be very fragile when warm. Store in an airtight container for up to 1
week.

Tip: We advise to chill the dough first for about 30 mins before using the normal pin then the
Pastrymade pin. Then after using the cookie cutter, chill it again for 15 mins before baking.

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These wonderful soft and tender almond butter cookies will compliment any afternoon tea. The
subtle nutty flavor comes from the ground almond flour in the dough. The fruit fillings are enhanced
by lemon zest.

Ingredients

3/4 cup unsalted butter

1/2 cup sugar

Grated rind (zest) of one lemon or orange

1 large egg yolk

1 teaspoon vanilla

1 cup all-purpose flour

3/4 cup almond flour

1/4 teaspoon salt

Jam for filling (we used raspberry, apricot and marionberry)

Instructions

To make the dough, beat the butter, sugar, and zest until light and fluffy. Scrape the sides of the
bowl as needed.

Add the yolk and vanilla. Beat until combined.

Whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix
until just combined. Be careful not to overbeat.

Dust the surface of your counter and rolling pin with flour and roll out half of the dough to a
thickness of approximately 3/8 inch to 1/2 inch. (If your dough is too soft to work with, regridgerate
it 15-30 minutes.

Dust the surface of your dough and oil your PastryMade pin. Roll the pin into the dough just far
enough down to show the pattern. Cut out the cookie using a smaller cookie cutter, cut out the
center of your image for the jam window.

Place your cookies on a cookie sheet lined with parchment paper. Gather the scrap dough, roll out
again and continue making cookies with impressions until you have used 1/2 your dough.

Chill your cookie sheet full of molded cookies for at least 1/2 hour in the fridge.

Take one cookie sheet out of the fridge and immediately place it in the center rack of a preheated
350 degree F oven. Bake your cookies about 8-10 minutes, depending on the size of the cookies. Let
cookies cool for 5-10 minutes on the pan, then transfer to a rack to cool completely.

To fill the cookies. Place the cookies with the image flat side up and spoon 1/2 teaspoon jam into the
center, spreading it slightly. Top with a cookie that has the impression.

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This light and refreshing lemon cookies are quick and easy to make with an embossed rolling pin and
sprinkles. Serve them up with freshly made lemon curd and ice cream for a perfect dessert.

Ingredients

200 g. (14 T. ) butter softened

130 g. (1 cup) powdered sugar or coconut sugar, powdered in blender

1 medium egg

zest of 1 lemon

1/2 tsp pure lemon extract

400 g. (3 1/2 cups) all purpose flour or Einkorn all-purpose or whole grain flour

1/4 cup pastel blend jimmies

Instructions

Whip butter until smooth

Add in powdered sugar until well combined

Mix in egg, lemon zest and lemon extract

Add flour just until combined

Add 1/4 cup colored jimmies and gently and quickly knead in with hands

Wrap soft dough in plastic wrap and chill in fridge for 1 hour

Quickly roll out half the dough at a time on a floured surface with a smooth rolling pin to slight 1/4″
thickness. Roll in long narrow shape to fit the width of your embossing roller.

Roll once with an oiled PastryMade pin, pressing firmly, and rolling slowly.

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Cut out shapes and transfer to a baking sheet and pop into the fridge for 30 minutes or freezer for
10 min before baking.

Bake at 375 degrees for 5 to 7 minutes

This light and refreshing lemon cookies are quick and easy to make with an embossed rolling pin and
sprinkles. Serve them up with freshly made lemon curd and ice cream for a perfect dessert.

Ingredients

200 g. (14 T. ) butter softened

130 g. (1 cup) powdered sugar or coconut sugar, powdered in blender

1 medium egg

zest of 1 lemon

1/2 tsp pure lemon extract

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400 g. (3 1/2 cups) all purpose flour or Einkorn all-purpose or whole grain flour

1/4 cup pastel blend jimmies

Instructions

Whip butter until smooth

Add in powdered sugar until well combined

Mix in egg, lemon zest and lemon extract

Add flour just until combined

Add 1/4 cup colored jimmies and gently and quickly knead in with hands

Wrap soft dough in plastic wrap and chill in fridge for 1 hour

Quickly roll out half the dough at a time on a floured surface with a smooth rolling pin to slight 1/4″
thickness. Roll in long narrow shape to fit the width of your embossing roller.

Roll once with an oiled PastryMade pin, pressing firmly, and rolling slowly.

Cut out shapes and transfer to a baking sheet and pop into the fridge for 30 minutes or freezer for
10 min before baking.

Bake at 375 degrees for 5 to 7 minutes

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Ingredients:

500 g sugar

500 g almonds, finely ground

2 knife tip of cinnamon, ground

4 tbsp plain flour

4 egg whites

200 g chocolate, dark

sugar, for rolling out

Instructions:

Beat the egg whites until stiff. Mix the sugar, ground almonds, cinnamon and flour together.
Incorporate the egg whites. Melt the chocolate and incorporate it into the dough.

Roll out the dough about 1.5 cm thick on the granulated sugar and use the PastryMade Rolling Pin to
create designs. Cut out the Brunsli and arrange on two lined baking trays.

Leave the Brunsli to dry for 3 hours.

(Pre-)heat cooking space to 230°C with Hot air

Put the baking trays into the preheated cooking space. Bake.

Put the pastry in

Hot air 230°C for 5 Mins

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A revamped of one of the old shortbread cookie recipes and added some chai spices to give it a little
something extra.

Ingredients

2.5 cups almond flour

1/4 cup melted butter

1/4 cup maple syrup

1.5 tsp vanilla extract

1/4 tsp salt

3/4 tsp cinnamon

1/2 tsp ginger

1/4 tsp cardamom

1/4 tsp cloves

Instructions

In a large mixing bowl, whisk together the almond flour, salt, and all of the spices until combined.

Next, add in the butter and maple syrup and use a wooden spoon or spatula to mix the dough
together. Mix until completely combined. The dough will be thick.
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Put the bowl in the refrigerator for at least an hour for the dough to chill and firm up a bit.

When the dough has been in the fridge for an hour, preheat the oven to 350 degrees. While
preheating, you are going to roll the dough out.

Use your hands to form the dough into a ball, and place it on a large piece of parchment paper. Next,
use a regular smooth rolling pin to gently roll out the dough, always starting in the center and
working your way out. You may have to turn the parchment paper a couple of times to go in
different directions. Roll the dough until you have a very thin layer, about 1/4 inch thick.

When using the PastryMade pin, just place the rolling pin on one end of the dough, apply a little bit
of pressure, and roll it all the way across without stopping.

Use a cookie cutter or a coffee mug to cut out the cookies. Transfer them to a lined baking sheet,
and continue with the rest of the dough.

Bake the cookies for 14-16 minutes, until golden brown on the edges. Let them cool slightly before
eating.

A recipe perfect for chocolate lovers! Perfect for your sweet tooth!

Prep Time: 1 hour 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour 40 minutes

Ingredients

1 cup butter

1 cup granulated organic cane sugar

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1 large egg

1 tsp vanilla extract

2.75 cups unbleached organic all-purpose flour

2 tsp baking powder

Instructions

Cream butter and sugar together in the bowl of your stand mixer, or in a large bowl Beat in egg and
vanilla.

Combine flour and baking powder. Blend dry ingredients into wet ingredients in several batches. Be
sure to mix thoroughly before adding more dry ingredients.

Refrigerate dough for an hour or so.

Divide dough the dough in half. Roll dough out to 1/8-inch thickness on a floured surface. Use the
PastryMade pin to emboss the dough.

Use a round cookie cutter or a highball glass to cut into simple circles, or use your favorite cookie
cutter shapes.

Place cut out cookies on an ungreased baking sheet. I like to line mine with one of these. Cool
slightly then remove to wire rack. Cool completely before attempting to dip in chocolate.

Pre heat oven to 400F degrees. Bake for six to ten minutes or until cookies are light brown around
the edges.

To make chocolate dipped sugar cookies

Melt one bag of chocolate chips in a double boiler stirring constantly. Chocolate can burn over high
heat; a double boiler prevents this from happening. If you don't have a double boiler, you can set a
small saucepan into a larger saucepan partly filled with water.

(Be sure that you don't get any water in the chocolate.)

Once the chocolate is melted, dip one edge of each cookie and set cookies onto a wire rack.

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Who can say no to chocolates? Dive in to Chocolate Springerle Cookies made with PastryMade
Rolling Pins

Springerle is a type of German biscuit with an embossed design made by pressing a mold onto rolled
dough and allowing the impression to dry before baking. They are white, anise-flavored cookies,
made from a simple egg-flour-sugar dough.

INGREDIENTS

3 cups all purpose flour

½ cup cocoa

1 teaspoon baking powder

½ teaspoon salt

1 cup butter

1 ½ cup sugar

2 large eggs

1 teaspoon vanilla extract

INSTRUCTIONS

Line a cookie sheet with parchment paper.

Mix together flour, cocoa, baking powder and salt.

In a separate bowl, cream together butter and sugar. Beat in eggs and vanilla.

Mix in flour mixture one fourth at a time.

Wrap dough in plastic wrap and refrigerate 1-2 hours.

Using PastryMade pins, roll out dough with plain rolling pin to about ¼ inch thick. Make sure the top
is floured and use engraved rolling pin to imprint the design on the dough. The final thickness should
be about 1/8 inch thick. Use cookie cutters or pastry cutter to cut out cookies.

Bake at 375°F for 10-15 minutes. Cool on wire racks.

Makes about 8 dozen 2½ inch diameter cookies.

HELPFUL TIP:

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It's best to work with dough that is still cold and a bit firm. If your dough is room temperature and it
will stick to the rolling pin

Freezing the cookies before baking helps hold the embossed pattern (For 10-15 mins)

Another cookie recipe with tea that you will surely love! Adding tea directly to the dough infuses it
with cardamom and a mild tea flavor.

INGREDIENTS

2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

4 Cardamom teabags (or chai, or earl Grey)

1/2 cup butter (softened)

1 cup sugar

1 egg

1 teaspoon vanilla extract

1 tablespoon milk

INSTRUCTIONS

Mix dry ingredients together. Cut open the teabags and add the tea leaves to the dry ingredients.

Cream the butter and sugar together until smooth.

Mix in the egg, vanilla, and milk.

Mix in the dry ingredients to form a dough.

Wrap in plastic wrap and refrigerate overnight (2 days is better to let the flavor develop).

For cut cookies, roll out to 1/4 inch thick roll with normal pin then PastryMade pin and cut into
shapes.

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Bake on parchment-lined baking pans at 375°F for 7 minutes or until edges are golden brown.

A simple recipe with a lovely and wonderful twist. Try to combine it with your afternoon tea!

INGREDIENTS

1 cup butter, softened

2/3 cup sugar

1 egg

5 bags Turmeric tea (opened)

½ teaspoon cinnamon

2 ½ cups flour
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INSTRUCTIONS

Beat butter and sugar until light and fluffy.

Add the egg, tea and cinnamon, then beat in the flour.

Wrap dough in plastic wrap or put in a plastic bag and refrigerate overnight.

Preheat oven to 350°F

Roll to thickness of 1/8 – 1/4” thick using normal pin then the PastryMade pin and cut into 2-3"
circles.

Bake for 10 - 12 minutes or until lightly browned on the edges.

Page | 25
Our grandmas always said "A slice of Apple pie will make you feel better." Indeed, they were right
about it. Here is an Apple pie recipe with a touch of PastryMade pin.

Prep Time: 20 mins

Bake : 45 mins

Makes : 8 servings

Ingredients

1/2 cup sugar

1/2 cup packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

6 to 7 cups thinly sliced peeled tart apples

1 tablespoon lemon juice

Pastry for double-crust pie (9 inches)

1 tablespoon butter

1 large egg white

Additional sugar

Directions

In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with
lemon juice. Add sugar mixture; toss to coat.

Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter.

For the remaining crust, use the PastryMade Rolling Pin before fit top of pie; place over filling. Trim,
seal and flute edges. Cut slits in crust.

Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.

Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly,
20-25 minutes longer. Cool on a wire rack.

Page | 26
Who wouldn't want a good maple syrup on your pancake, waffles and now cookies! For this week,
we will be featuring the goodness of butter cookies one step further with the addition of maple
syrup!

Prep Time: 15 minutes

Cook Time: 12 minutes

Resting time: 1 hour

Total Time: 1 hour 27 minutes

Servings: 24 cookies

Ingredients

1 cup butter softened

3/4 cup organic cane sugar

1 egg

2 tablespoons pure maple syrup

1 1/2 teaspoons vanilla extract or maple extract

1/2 teaspoon sea salt

3 cups organic unbleached flour

Instructions

Cream butter and sugar. Then add the egg, maple syrup, and extract.

Page | 27
Mix the sea salt into the flour then blend into the rest of the mixture gradually. After it is well
incorporated, divide your dough in 3 separate balls, wrap them in plastic wrap, or beeswax wrap,
and chill them for an hour in the fridge.

Preheat oven to 300°F.

After it's chilled, roll out one ball of dough, leaving it rather thick, so that after you've rolled over it
one more time with the PastryMade pin, you have 1/4-inch thick cookies.

Wrap up any extra pieces you have after cutting out your cookies and re-chill while you do the same
thing with another small ball of dough, until you've cut out all your cookies.

Place cookies on cookie sheet (no need to worry about spacing; these cookies don't puff up), and
bake for 10 - 12 minutes, until the cookie bottoms start to turn a light brown.

These soft peanut butter cookies are embossed with a pattern on top and filled with rich chocolate
ganache. The perfect cookie for chocolate-peanut butter lovers.

INGREDIENTS

For The Cookies:

1 cup creamy peanut butter

Page | 28
1 cups packed brown sugar

1 cup white sugar

1 cup unsalted butter softened

2 eggs

1 teaspoon baking soda

1 teaspoon baking soda

1 teaspoon vanilla extract

2 1/2 cups flour

For The Ganache:

1 cup heavy whipping cream

8 oz. semisweet chocolate chips

INSTRUCTIONS

To Make Cookies:

Cream butter, peanut butter and the sugars together. Add eggs, one at a time, beating well. Mix in
the baking soda, baking powder and the vanilla. Stir in the flour until just combined.

Chill overnight.

On a lightly floured board, roll out the dough to 1/4" thickness, being sure to use enough flour to
keep the dough from sticking. If using, roll the PastryMade pin gently over the top, leaving a pattern
behind. Cut out into 1 3/4" squares and put on a cookie sheet. Place cookie sheet in the freezer for
10 minutes. Bake in a 350 degree oven to 8-10 minutes, until the cookies are puffed.

Cool on the sheet for 5 minutes then transfer to wire rack.

To Make Ganache:

Heat cream in a small saucepan until the edges are bubbling but it is not boiling. Turn off heat and
pour in chocolate chips adjusting to make sure the cream is covering the chips. Put the lid on and
wait 5 minutes.

Stir the mixture until smooth and then allow it to cool for approximately 3 hours, or until it is a
spreadable consistency.

To Assemble Cookies:

Place ganache in a ziplock bag. Snip off a corner and pipe concentric squares onto one of the
cookies, starting at the outside and moving in. Place a second cookie on top, gently pressing until the
filling just reaches the edge of the cookie. Repeat with remaining cookies.

Page | 29
Store in fridge until ready to serve. They will keep up to one week.

An easy treat to bring some spring into your life.

Ingredients

8 Tablespoons butter, softened (1 stick)

1 cup powdered sugar

1 egg

1 3/4 cup flour

1 teaspoon vanilla

¼ cup colorful jimmies

Instructions

Cream together butter and powdered sugar. Mix in egg and vanilla.

Gradually add flour until well combined. Fold in jimmies by hand (a mixer will break them up too
much).

Knead dough a few times until it comes together. Chill in refrigerator at least ½ hour.

Roll dough with a standard roller to about ¼ inch thick. When at correct thinness, roll with
PastryMade rolling pin to press in design (this will thin it a little more which is fine). Position a cookie
cutter over nice areas of the design and cut out cookies. Chill cookies in freezer for about 10 minutes
or refrigerator for about ½ hour.

Bake at 400 F. Start checking for doneness at 7 minutes, then every minute thereafter until cookies
are just starting to brown. Cool on wire rack.

Page | 30
Ingredients

150 gm unsalted butter

1 1/4 cups dark brown sugar

2 eggs

2 tsps vanilla extract

1/2 tsp baking powder .

1/4 tsp baking soda .

1/4 tsp salt .

3 1/4 cups all purpose flour

2 tsps cinnamon ground

1 tsp nutmeg finely grated

1/2 tsp cloves ground

3/4 tsp ginger powdered dried

1/2 tsp anise seeds powdered

1/2 tsp black pepper finely crushed

Instructions

With a hand held electric mixer, cream together the sugar and butter until pale in colour and fluffy.
Add the eggs and vanilla extract and mix well. Sieve together the flour, baking powder, baking soda
and salt. Add this and the spices to the creamed mixture and beat till just combined. Do not
overwork the dough. If the dough feels sticky, add a little more flour. If the dough seems dry, add a
tsp or so of milk to get the right consistency.

Page | 31
Shape the dough into a disc, cover it with clingwrap and refrigerate the dough for about a couple of
hours (or overnight), to make it easier to handle. Divide the dough into two and work with one
portion at a time. Lightly dust your work surface and rolling pin with flour and roll out the dough
evenly to 1/4" thickness.

Press your PastryMade pin evenly into the dough pressing down with enough pressure to leave a
somewhat deep imprint on the dough. If the pattern is not deep enough, it will disappear when the
cookies puff up while baking. Make sure the pattern completely covers the surface of the rolled out
dough.

Now use cookie cutters and cut out shapes leaving about an inch between them. Remove the excess
dough and your cookies are already on the baking sheet, so you have no hassles with trying to
transfer them! Place the cut out cookie dough in the fridge for about half an hour.

Then bake them at 180C (350F) for 10 to 15 minutes till the edges of the cookies look like
theyu2019re browning. You need to watch for this really carefully, as the cookie dough is brown.

Let the cookies cool completely. They will be a bit soft when warm but will crisp up once they cool.
Store them in airtight containers.

Perfect treat for family dinner and sharing as gifts!

Ingredients

200 g. (14 T. ) grass fed butter softened

130 g. (1 cup) powdered sugar or coconut sugar, powdered in blender

1 medium egg

zest of 1 lemon

1/2 tsp pure lemon extract

400 g. (3 1/2 cups) all purpose flour or Einkorn all-purpose or whole grain flour

1/4 cup pastel blend jimmies

Instructions

Whip butter until smooth

Page | 32
Add in powdered sugar until well combined

Mix in egg, lemon zest and lemon extract

Add flour just until combined

Add 1/4 cup colored jimmies and gently and quickly knead in with hands

Wrap soft dough in plastic wrap and chill in fridge for 1 hour

Quickly roll out half the dough at a time on a floured surface with a smooth rolling pin to slight 1/4″
thickness. Roll in long narrow shape to fit the width of your PastryMade pin.

Roll once with an oiled PastryMade pin, pressing firmly, and rolling slowly.

Cut out shapes and transfer to a baking sheet and pop into the fridge for 30 minutes or freezer for
10 min before baking.

Bake at 375 degrees for 5 to 7 minutes

Lemon Curd

Ingredients

1 stick grass fed butter

3/4 cup granulated sugar

1/2 cup fresh lemon juice

3 Tblsp lemon zest

1/4 tsp sea salt

6 large egg yolks

Instructions

Melt butter over medium-low heat in a heavy bottom saucepan

Remove from heat and whisk in the lemon juice, zest, salt, and sugar.

Whisk in all the egg yolks until mixture is smooth

Return to burner and cook, whisking constantly, until it is thickened, coats the back of a spoon and
you can see a line when you draw your finger through it.

Immediately pour the curd through a strainer into a bowl or jar

Cool at room temperature, whisking occasionally.

Refrigerate, covered, until ready to serve.

Lemon curd can be kept in the refrigerator for up to a month and in the freezer for up to 4 months.

Page | 33
A must try! Always a treat this Halloween!

Ingredients

1/2 cup salted butter room temperature

1 cup powdered sugar

1 1/2 cup all-purpose flour

2 tsp. vanilla extract

Instructions

In the mixing bowl, add in the butter and powdered sugar. Mix on low until smooth and well
incorporated.

Add in the vanilla and flour. Mix on low until the dough comes together. You'll need both teaspoons
of vanilla to provide enough liquid for the dough to come together.

Roll dough on the piece of parchment paper. Rolling out the cookies on more flour will make the
dough crumbly.

Cut out cookies and place on a baking sheet lined with parchment paper. Place them in the freezer
for about 30 minutes. Freezing the cookies is necessary to make sure they keep their shape. Also if
you need to add another layer of cookies, just place a piece of parchment paper on the top of the
first row of cookies going into the freezer. This is save space and time.

Preheat oven to 350 degrees. Bake the cookies for 10 minutes. The cookies will stay pale. I kept my
cookies pretty thin so that they fit the cutters. They were probably about 1/4".

Cool for 5 - 10 minutes on the baking sheet then transfer to cooling rack. You can frost them now if
you choose.

Page | 34
Are you ready for a unique trick or treat experience? PastryMade got you covered!

INGREDIENTS

2 cups (280 g) all purpose gluten-free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

6 tablespoons (44 g) confectioners’ sugar

8 tablespoons (112 g) unsalted butter, at room temperature

1 extra large egg at room temperature, beaten

1/2 teaspoon pure vanilla extract

Orange gel food coloring (Americolor brand is gluten free)

DIRECTIONS

Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set
them aside.

In a large bowl, place the flour, xanthan gum, baking powder, salt, granulated sugar and
confectioners’ sugar and whisk to combine well. Add the butter, egg and vanilla, and mix to
combine. Add the food coloring, and knead it into the dough. If you have disposable food-grade
plastic gloves, it’s a great idea to wear them! The dough will be thick and relatively stiff. Chill the
dough first for about 30 mins before rolling.

Roll the dough using normal pin then PastryMade pin between two sheets of unbleached parchment
paper into a round a bit less than 1/3-inch thick. Using a pumpkin-shaped cookie cutter, cut out
shapes. Again, chill the cut out dough for about 15 mins first before baking.

Page | 35
Place the baking sheet in the center of the preheated oven and bake until just set in the center,
about 8 minutes. The color of the cookies will lighten, but the baking time is not long enough for the
cookies to visibly brown much at at all. Remove the cookies from the oven and allow them to cool on
the baking sheet until set. Transfer to a wire rack to cool completely.

Are you ready for Christmas? Love the Holiday more with Cardamom cookies!

Ingredients:

1 cup salted butter, room temperature

½ cup dark brown sugar, packed

½ teaspoon ground cardamom

2¼ cups all purpose flour

cooking spray

Page | 36
Directions:

Preheat oven to 350°F.

In a stand mixer, cream together brown sugar and butter for about 1 minute.

Measure out dry ingredients, stir together, and slowly incorporate into a dough using the mixer.

Chill the dough first for about 30 mins before using a normal pin followed by the PastryMade Rolling
Pin.

Cut the dough using cookie cutter. Again, chill the dough for about 15 mins before baking.

Line a cookie sheet with parchment and and place them 2” apart on the sheet.

Bake cookies for 11–13 minutes until golden.

Allow to cool on wire rack.

Prep time: 40 mins Cook time: 15 mins Total time: 55 mins

Page | 37
Serves: 5 dozen

Ingredients

¼ tsp. baking powder

1 T. milk

3 large eggs, at room temperature

3 cups powdered sugar (confectioners' sugar), sifted

2 oz. (1/2 stick) butter, at room temperature

½ tsp. vanilla

¼ tsp salt

1 tsp. grated lemon zest

4½ cups sifted cake flour

For the glaze:

2 T. honey

¼ tsp. water

2 drops lemon extract

Instructions

Dissolve the baking powder in the milk in a small bowl and set aside. In a large mixing bowl, whisk
the eggs until they are pale and very thick, about 10 minutes. Keeping the mixer running, slowly add
the sugar, about a cup at a time, and then the butter, one tablespoon at a time, while keeping the
mixture well-blended. Beat in the milk mixture, salt, and grated lemon zest until just combined.

Turning the speed of the mixer down to slow, add three cups of the flour; then turn off the mixer
and add the remaining 1½ cups of flour and stir by hand. The dough will be very stiff. Transfer the
dough to a board coated with a dusting of flour and knead until the dough is no longer sticky, adding
more flour if necessary. Divide the dough in half and wrap one half in plastic wrap (to prevent it from
drying out) while you begin work on the other half. We advise to chill the dough first before using
the pin.

Dust your work surface with powdered sugar. Roll the dough out to ¼ or ⅜ inch thick. Press the
PastryMade Pin firmly into the dough, and then cut your desired shape around the mold. Place the
cookie on a baking sheet that is covered with parchment paper. Repeat until the first dough ball is
finished; then continue with the second batch of dough. Let the cookies stand uncovered for 24
hours.

Bake the cookies, one sheet at a time, at 220 degrees. Do not let them get brown - if they start
browning, turn the oven down to 200 degrees. Note: The baking process works best if the cookies
are not on the bottom shelf of the oven. Let the cookies cool on wire racks.

Make the glaze: Whisk together the honey, water, and lemon extract until you have a very light
syrup consistency. Using a fine paintbrush, glaze the cookies with the honey-lemon glaze. Serve
immediately, or store in an airtight container for up to two weeks.
Page | 38
Prep time: 40 mins Cook time: 15 mins Total time: 55 mins

Serves: 5 dozen

Ingredients

¼ tsp. baking powder

1 T. milk

3 large eggs, at room temperature

3 cups powdered sugar (confectioners' sugar), sifted

2 oz. (1/2 stick) butter, at room temperature

½ tsp. vanilla

¼ tsp salt

1 tsp. grated lemon zest

4½ cups sifted cake flour

For the glaze:

2 T. honey

¼ tsp. water

2 drops lemon extract

Instructions

Dissolve the baking powder in the milk in a small bowl and set aside. In a large mixing bowl, whisk
the eggs until they are pale and very thick, about 10 minutes. Keeping the mixer running, slowly add
the sugar, about a cup at a time, and then the butter, one tablespoon at a time, while keeping the
mixture well-blended. Beat in the milk mixture, salt, and grated lemon zest until just combined.

Turning the speed of the mixer down to slow, add three cups of the flour; then turn off the mixer
and add the remaining 1½ cups of flour and stir by hand. The dough will be very stiff. Transfer the
dough to a board coated with a dusting of flour and knead until the dough is no longer sticky, adding
more flour if necessary. Divide the dough in half and wrap one half in plastic wrap (to prevent it from
drying out) while you begin work on the other half. We advise to chill the dough first before using
the pin.

Page | 39
Dust your work surface with powdered sugar. Roll the dough out to ¼ or ⅜ inch thick. Press the
PastryMade Pin firmly into the dough, and then cut your desired shape around the mold. Place the
cookie on a baking sheet that is covered with parchment paper. Repeat until the first dough ball is
finished; then continue with the second batch of dough. Let the cookies stand uncovered for 24
hours.

Bake the cookies, one sheet at a time, at 220 degrees. Do not let them get brown - if they start
browning, turn the oven down to 200 degrees. Note: The baking process works best if the cookies
are not on the bottom shelf of the oven. Let the cookies cool on wire racks.

Make the glaze: Whisk together the honey, water, and lemon extract until you have a very light
syrup consistency. Using a fine paintbrush, glaze the cookies with the honey-lemon glaze. Serve
immediately, or store in an airtight container for up to two weeks.

Sablés, also known as a French Butter Cookie or Breton Biscuit, are a classic French cookie originating
in Normandy France

Ingredients

1 cup + 2 tablespoons (250g) butter

1 cup (140g) sugar

½ teaspoon salt

2-2/3 cups (300g) all-purpose flour

1 egg yolk

2 teaspoons vanilla extract

Instructions

Preheat oven to 350 degrees.

Sift together sugar, salt and flour.

Mix in butter and stir until mixture is crumbly.Stir in the egg yolk and vanilla.

Form dough into a ball, wrap in plastic wrap, and chill for at least one hour.

Roll out the dough to a thickness 1/8 inch thick for your PastryMade Pin. Generously flour the board
and the surface of the dough so the pin won't stick. Roll the pin into the dough and then cut out the
design with a round cookie cutter. Using a pastry brush remove the excess flour from the top of the
cookie.

Page | 40
Place on a parchment or silpat lined baking sheet and bake until very lightly browned around the
edges, about 8 to 10 minutes. Remove pan from the oven and allow cookies to cool for about 5
minutes. Remove to wire rack and cool completely.

Yield: 45 Sandwich Cookies

INGREDIENTS

For the Chocolate Cookies

4 ounces (1 stick) unsalted butter, softened

3 1/2 ounces (1/2 cup) granulated sugar

3 tablespoons Lyle's Golden Syrup (or light corn syrup)

1/2 teaspoon baking soda

1/4 teaspoon Diamond Crystal kosher salt, or 1/8 teaspoon table salt
Page | 41
1/4 teaspoon coconut extract (optional)

5 3/4 ounces (1 1/4 cups) bleached all purpose flour

1 1/4 ounces (1/3 cup plus 1 tablespoon) Dutch-process cocoa powder, plus more for dusting

For the Filling

6 ounces (1 1/2 sticks) unsalted butter

1 teaspoon vanilla extract

1/8 teaspoon Diamond Crystal kosher salt

8 1/2 ounces (2 cups sifted) powdered sugar

1 tablespoon Dutch process cocoa powder

INSTRUCTIONS

To Make the Cookie Wafers

In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, sugar, golden
syrup, baking soda, salt, and coconut extract.

Mix on low until the ingredients are just combined, and then mix on medium speed for about five
minutes, until light and fluffy. Scrape the bowl as needed.

In another bowl, sift together the flour and cocoa powder. Sprinkle this mixture over the butter
mixture while mixing on low until just combined.

Remove the dough from the bowl and knead briefly by hand until you have a cohesive dough.

Divide the dough in half and flatten each piece into disks. You can use the dough immediately or
refrigerate it to use up to a week later (be sure to bring it back to room temperature)

With a rack in the middle, heat the oven to 350 degrees F. Live two baking sheets with parchment
paper.

Roll out one piece of the dough between two pieces of cocoa dusted parchment paper to 1/4 inch
thick. Dust the top of the dough generously, and roll the dough to 1/8 inch thick with the
PastryMade rolling pin. (We advised to chill the dough first up to 30 mins)

Using a 1 1/2 inch round fluted cookie cutter, cut the dough into rounds. Use an offset spatula to
transfer the rounds to the baking sheet.

Gather up the scraps and repeat.

Repeat with the other disk of dough.

Bake the cookies, one sheet at a time, for 15 minutes. Cool on the pan.

To Make the Filling and Fill the Cookies

In a 2 quart saucepan, melt the butter over medium-low, and then cook, stirring constantly, while
the butter sizzles and makes popping sounds. If you see any browning, reduce the heat to low.

When the butter no longer pops, strain it into the bowl of a stand mixer.

Add the vanilla, salt, powdered sugar, and cocoa powder.

Mix on low until just combined. Switch the speed to medium and beat for five minutes.

Transfer the filling to a pastry bag fitted with a 1/2 inch tip.

Page | 42
Pipe a scant tablespoon onto the center of half of the cookie wafers and top with the rest of the
wafers. Twist them lightly to spread the filling.

Place the cookies in an airtight container and let rest for 30 minutes, until the filling is set.

Store the cookies in an airtight container for up to a week. They can also be frozen.

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

Servings: 48

Ingredients

1 stick butter softened

1 cup sugar

1 tsp vanilla extract

1 egg

½ tsp salt

½ cup cocoa powder

1-1/2 c flour

Instructions

Preheat oven to 350.

In an electric mixer, cream the sugar and butter together until combined (approx. 2 min)

Add egg and vanilla, mix to combine.

Add flour, cocoa and salt and combine.

Sandwich dough between parchment paper and roll with a regular pin until about ¼ inch thick.

Refrigerate dough approx. 1 hour.

Roll with PastryMade pin, don’t be afraid to press down.

Cut cookies out with a cookie cutter.

Bake approx. 10 minutes.

Cool.

Page | 43
Serving 16

Ingredients

Spice Blend

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground cardamom

1/2 tsp anise seed

1/4 tsp ground white pepper

1/4 tsp black pepper

1/4 tsp nutmeg

1/4 tsp cloves

Cookies

6 tbsp (85 grams) unsalted butter at room temperature

1/3 cup plus 2 tbsp (90 grams) packed dark brown sugar

1/4 cup (100 grams) blackstrap molasses

1 large egg yolk

1 3/4 cups plus 2 tbsp (235 grams) AP flour, plus more for dusting

1 tbsp Dutch process cocoa powder

1/2 tsp baking powder

1/4 tsp salt

Rum Butter Glaze

2/3 cup (80 grams)confectioners (icing) sugar

1/8 tsp ground cinnamon

1 tbsp (15 grams) unsalted butter, melted and warm

1 tbsp dark rum or lemon juice

1 tsp warm water

Instructions
Page | 44
Blend all the spices (cinnamon through cloves) together in a small bowl and set aside.

Place the butter, sugar and molasses in the bowl of an electric mixer with the paddle attachment set
up. Beat on medium speed till smooth and incorporated.

Add the egg yolk and continue to beat till fully combined.

Sift the flour, cocoa powder, baking powder, spice blend and salt together in a bowl.

Turn the speed to low and add the flour mixture to the butter and molasses.

Once the mixture has comb together, tip the dough onto a floured surface and knead gently.

Roll out the dough so that it is about 1/4 (.5 cm) thick. Don't go any thinner. If the dough seems to
crack, this is alright, just press together lightly with your fingers.Preheat the oven to 375F (190C) and
line two baking sheets with parchment paper.

Use the PastryMade rolling pin into flour, shake off any excess, and press firmly into the dough to
create a deep imprint. Bear in mind that the cookies will rise and puff up slightly, so you want as
deep an impression as possible. Press firmly but roll slowly or else you will push the dough across
and it will be thinner than you need.

When using a rolling pin, feel free to cut out cookies throughout the pattern.

Transfer the cookies to the baking sheets, leaving 3/4 inch (2 cm) space between each.

Re-roll the dough and continue till all used up.

Bake for 9-10 minutes, rotating the sheets halfway through the baking time, until firm to the touch.
They will continue to firm up as they cool, so don't be tempted to cook them further.

Rum Butter Glaze

While the cookies are in the oven, create the glaze and have it ready- it needs to be brushed on
while the cookies are still warm out of the oven.

Sift the sugar and cinnamon in a small bowl.

Add the melted butter, rum and water and mix till smooth. The glaze will thicken slightly if it sits
around, so stir in a little more water when needed. It should have the consistency of runny honey
(but not too runny)

Remove the cookies from the oven, and leave them to cool for 5 minutes.

Then brush or dab the cookies with the glaze. Let it settle into the crevices.

Transfer to a wire rack to cool completely.

For chocolate-peanut butter lovers made by chocolate-peanut butter lovers.

Page | 45
Servings : 2 dozen

For The Cookies:

1 cup creamy peanut butter

1 cups packed brown sugar

1 cup white sugar

1 cup unsalted butter softened

2 eggs

1 teaspoon baking soda

1 teaspoon baking soda

1 teaspoon vanilla extract

2 1/2 cups flour

For The Ganache:

1 cup heavy whipping cream

8 oz. semisweet chocolate chips

INSTRUCTIONS

To Make Cookies:

Cream butter, peanut butter and the sugars together. Add eggs, one at a time, beating well. Mix in
the baking soda, baking powder and the vanilla. Stir in the flour until just combined.

Chill overnight.

On a lightly floured board, roll out the dough to 1/4" thickness, being sure to use enough flour to
keep the dough from sticking. If using, roll the PastryMade pin gently over the top, leaving a pattern
behind. Cut out into 1 3/4" squares and put on a cookie sheet. Place cookie sheet in the freezer for
10 minutes. Bake in a 350 degree oven to 8-10 minutes, until the cookies are puffed.

Cool on the sheet for 5 minutes then transfer to wire rack.

To Make Ganache:

Heat cream in a small saucepan until the edges are bubbling but it is not boiling. Turn off heat and
pour in chocolate chips adjusting to make sure the cream is covering the chips. Put the lid on and
wait 5 minutes.

Stir the mixture until smooth and then allow it to cool for approximately 3 hours, or until it is a
spreadable consistency.

To Assemble Cookies:

Page | 46
Place ganache in a ziplock bag. Snip off a corner and pipe concentric squares onto one of the
cookies, starting at the outside and moving in. Place a second cookie on top, gently pressing until the
filling just reaches the edge of the cookie. Repeat with remaining cookies.

Store in fridge until ready to serve. They will keep up to one week.

From the booming popularity of gluten-free products, there are a variety of recipes to choose from.
One of which is a Gluten-Free Citrus Shortbread!

Ingredients:

200 g butter, softened

125 g icing sugar

1/2 grated zest of orange

1 grated zest of small lemon

1 the grated zest of lime

350 g gluten-free flour

1 tsp gluten-free baking powder

sugar, to serve

Tools:

A normal rolling pin

Pastrymade Rolling Pin

Cookie cutter

Instructions:

Preheat the oven to 190C/gas 5. Grease a flat baking tray, then line with a sheet of baking paper.

Beat the butter, then cream it with the icing sugar and all the zests until light and fluffy. Fold in the
flour and baking powder, then use your hands to form a dough – do not overmix.

Flatten the dough, cover with cling film and leave in the fridge to firm for about 30 minutes.

Lightly flour a work surface and using a normal rolling-pin, roll out the dough to roughly 1/4 inch
thickness.Dust the PastryMade rolling-pin with flour and tap excess off.
Page | 47
Applying light pressure and in one complete movement, roll your engraved rolling-pin over the
dough.

Stamp out rounds with a metal cutter and place biscuits evenly spaced onto a cookie sheet.

Put your shortbread onto the tray, then chill in the fridge for 10–15 minutes, before baking in the
ovenfor 12–15 minutes until pale and crisp.

Remove from the oven and allow to cool for 5 minutes, then transfer to a cooling rack and sprinkle
with sugar. This shortbread will keep for up to a week in an airtight container

Never expect Musical Notes inspired cookies would be so yummy! Check this recipe while listening
to your music with a cup of tea.

Ingredients:

110g salted butter, softened

35g icing sugar

1/4 teaspoon vanilla extract

35g rice flour

125g plain or all-purpose flour

a 6cm/2 and 3/4 inch metal cutter. (optional)

Instructions:

Into a medium bowl, add the butter, icing sugar and vanilla extract. With an electric mixer, beat the
ingredients together until pale and fluffy.

Sieve in the rice flour and flour.

Using the slowest speed, mix the ingredients until combined.

With your hand, gather the dough together and form a smooth ball.

Flatten the dough, cover with cling film and leave in the fridge to firm for about 30 minutes.

Lightly flour a work surface and using a normal rolling-pin, roll out the dough to roughly 1/4 inch
thickness.Dust the PastryMade rolling-pin with flour and tap excess off.

Applying light pressure and in one complete movement, roll your engraved rolling-pin over the
dough.

Stamp out rounds with a metal cutter and place biscuits evenly spaced onto a cookie sheet.

Gather the remain dough together and re roll. If the dough becomes too soft, place in the fridge for
a few minutes to firm.

Place tray of unbaked biscuits into the fridge for about 30 minutes.

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While the unbaked biscuits are chilling in the fridge, heat your oven to 350°F/180°C/Fan 160°C/Gas
4.

Bake the biscuits for about 18 minutes or until light golden brown.

Transfer baked biscuits onto a wire rack to cool.

Store biscuits in an airtight container.

We add engraved cookies with a twist with spices and brown sugar with PastryMade Rolling Pins!

Ingredients

150 gm unsalted butter

1 1/4 cups dark brown sugar

2 eggs

2 tsps vanilla extract

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt .

3 1/4 cups all-purpose flour

2 tsps cinnamon ground

1 tsp nutmeg finely grated

1/2 tsp cloves ground

3/4 tsp ginger powdered dried

1/2 tsp anise seeds powdered

1/2 tsp black pepper finely crushed

PastryMade Rolling Pin

Instructions

With a hand held electric mixer, cream together the sugar and butter until pale in colour and fluffy.
Add the eggs and vanilla extract and mix well. Sieve together the flour, baking powder, baking soda
and salt. Add this to the creamed mixture and beat till just combined. Do not overwork the dough. If

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the dough feels sticky, add a little more flour. If the dough seems dry, add a tsp or so of milk to get
the right consistency.

Shape the dough into a disc, cover it with clingwrap and refrigerate the dough for about a couple of
hours (or overnight), to make it easier to handle. Divide the dough into two and work with one
portion at a time. Lightly dust your work surface and rolling pin with flour and roll out the dough
evenly to 1/4" thickness.

An easier way is to roll the dough out on baking parchment that is cut to the size of your baking
sheet. Then press your PastryMade Rolling Pin evenly into the dough pressing down with enough
pressure to leave a somewhat deep imprint on the dough. If the pattern is not deep enough, it will
disappear when the cookies puff up while baking. Make sure the pattern completely covers the
surface of the rolled out dough.

Now use cookie cutters and cut out shapes leaving about an inch between them. Remove the excess
dough and your cookies are already on the baking sheet, so you have no hassles with trying to
transfer them! Place the cut out cookie dough in the fridge for about half an hour.

Then bake them at 180C (350F) for 10 to 15 minutes till the edges of the cookies look like
theyu2019re browning. You need to watch for this really carefully, as the cookie dough is brown.

Let the cookies cool completely. They will be a bit soft when warm but will crisp up once they cool.
Store them in airtight containers.

Cream Cheese Sugar Cookies

INGREDIENTS

230g (~1 cup)

butter 130g (~1/2 cup)

cream cheese 160g (2/3 cup)

icing sugar

1 egg yolk

400g (1 1/3 cup) flour

1/2 tsp vanilla extract

1/2 tsp almond extract

Pinch of salt

INSTRUCTIONS

In a large bowl combine sugar, butter, cream cheese, almond and vanilla extracts, and egg yolk. Beat
until smooth.

Mix in flour until one uniform mass. Separate dough into 2 chunks, cover in plastic wrap and
refrigerate for at least an hour.

On a lightly floured surface roll out one piece of dough until it is about 5-8 mm thick. Cut into desired
shapes using floured cookie cutters.

Preheat oven to 200 degrees C.

Bake cookies at same temp for 8-10 minutes or until edges are slightly browned.

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Remove from cookie sheet immediately and let cool on cooling rack.

The trick to making the best sugar cookies is to cut them thick enough and to time the baking
process precisely.

These are one of the loved and popular biscuit based snack food mixed with ginger, Gingersnap! It is
likely to enjoy in a chilly Sunday afternoon with family and loved ones.

INGREDIENTS

200-230g flour,

70g butter,

100g powdered sugar,

1 egg,

1 spoon cocoa,

1⁄2 teaspoon ground ginger,

1⁄2 teaspoon ground cinnamon,

1⁄2 teaspoon ground cloves,

1 spoon honey,

pinch of salt.

INSTRUCTIONS

Mix spices, sift flour, add cocoa and salt. Cream butter and powdered sugar together

In another bowl, add an egg, liquid honey and stir everything well.

Mix dry and liquid mixtures and knead it thoroughly. Wrap dough in a plastic film and put it in the
fridge.

Roll out the dough until it is 5 mm thick and sprinkle with flour. Roll the dough by PastryMade rolling
pin and press well to make the pattern be imprinted. Cut out shapes and lay them out on a baking
tray.

Heat the oven to 392 °F. Bake for 5-7 minutes.

Bon appétit!

Enjoying your cookies in a more healthy way made awesome and unique with PastryMade Rolling
Pins!

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Ingredients:

100 g peanut butter

120 g maple syrup

100-120 g Whole-wheat flour

Pinch of salt

1/4 teaspoon baking powder

Yield: 20-25 cookies

Instructions:

Add peanut butter, maple syrup, salt and baking powder to a large mixing bowl.

Using an electric hand mixer on low speed, mix until combined.

Roll out the dough until it is 5 mm thick and sprinkle with flour. Roll the dough by rolling pin and
press well to make the pattern be imprinted. Cut out shapes and lay them out on a baking tray.

Heat the oven to 392 °F. (200 °C). Bake the cookies for 5-7 minutes.

The cookies will probably seem too soft when you take them out of the oven, but that’s fine! They
will firm up as they cool. Gently remove them from the baking sheet and let them cool on a cooling
rack.

Ingredients:

140 g butter

200 g confectioner’s sugar.

430-450 g all-purpose flour (or 150 g corn flour + 270-300 g all-purpose flour - for more gentle
cookies).

2 egg.

pinch of salt.

Directions:

Cream together butter and sugar. Add eggs and extract and mix well. Sift together flour and salt, add
to wet mixture little by little until well incorporated. Roll, emboss and cut cookies into desired
shapes, dusting with flour as necessary. Bake cookies at 392 °F for 5-7 minutes until tops are appear

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dry rather than shiny. The secret is to pre-heat well the oven, and apply the right amount of pressure
on the dough.

Low Carb Christmas Cake

Ingredients

Basic easy low carb Christmas cake

▢110 g (1 stick) butter softened

▢4 tbsp (4 tbsp) granulated sweetener of choice or more, to taste

▢2 tsp (2 tsp) ground cinnamon

▢2 tsp (2 tsp) mixed spice/pumpkin spice

▢1 tsp (1 tsp) almond essence/extract

▢4 (4 ) eggs - medium

▢200 g (2 cups) almond meal/flour

Optional

▢100 g (1 cup) walnuts (or macadamias) chopped

▢75 g (0.5 cup) mixed/candied peel

▢75 g (0.5 cup) dried goji berries

▢75 g (0.5 cup) dried cranberries

▢50 g (0.33 cup) orange and lemon zest

Page | 53
Method

Instructions

Mix well the butter and sweetener until pale and fluffy.

Add the spices and essence, mix again.

Add the eggs, one at a time, mixing between each one.

Add the almond meal/flour and mix until well combined.

Stir through the nuts and optional extras now.

Line a 8 inch/20cm round baking tin with baking parchment/paper and butter the sides well.

Spoon into the prepared tin and bake at 180C/350F for 20 minutes, or until cooked (ovens vary).

Nutrition

Nutrition Facts

Easy Low-Carb Christmas Cake

Amount Per Serving

Calories 240Calories from Fat 201

% Daily Value*

Fat 22.3g34%

Total Carbohydrates 5.8g2%

Fiber 2.8g12%

Sugar 1g1%

Protein 7.1g14%

NET carbs 3g

* Percent Daily Values are based on a 2000 calorie diet.

Mushroom & truffle arancini

Wonderfully moreish, perfect as an entree or side dish to a main meal. Creamy, cheesy with
wonderful earthy undertones of truffle

Prep time 35 min

Cook time 10 min

Total time 45 min

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Makes: 15

Ingredients

400g button, cap or flat mushrooms finely chopped

750ml Hot chicken stock

1 Brown Onion finely chopped

2 Garlic Cloves finely minced

1 Cup Arborio rice

1/2 Cup Finley chopped fresh basil leaves

3 slices Serrano ham finely shredded

60g Parmesan cheese

1 Cup mozzarella cheese

1 Cup Plain flour

200g Panko breadcrumbs

250g Camembert or Brie

2 tsp Truffle pesto

Vegetable oil for frying

1 Cup Passata

Chopped basil to Taste

Method

Finely chop Mushrooms,

Heat 1 tbsp oil in a large non-stick frying pan over high heat. add mushrooms onion and ham fry off
until all moisture has been cooled out. Set aside

Bring stock to boil, heat remaining oil in saucepan over a medium heat. Add rice cook until it
becomes glassy add reserved ham mix, stir in boiling stock. Reduce heat to low, cover and simmer.
Stir every five minutes, for 20 mins until rice becomes tender.

Stir in basil, parmesan and mozzarella chill until cold.

remove skin from brie or Camembert cheese cut into small cubes mix with truffle pesto, until cheese
is coated.

Take spoonsful of cold mix with slightly damp hands roll into balls, make indents with thumb place
small amount of Camembert truffle mix into indent closing over with rice mix roll into shape again

Roll balls in flour, Coat one at a time in egg mixture them in breadcrumbs. Cover and refrigerate until
firm. (I make extra mix and freeze the excess balls at this stage for a quick meal)

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Add enough oil in a large saucepan to reach a depth of 5 cm, or in a deep fryer. Fry arancini a few at
a time being careful not to overcrowd, until golden brown. transfer to paper towel lined tray. keep
warm in low oven.

warm passata with extra basil to infuse flavors,

Serve Arancini with passata topped with sprinkling of parmesan and fresh chopped herbs

Tip: Can be served with lemon or lime wedges rather than passata

Chicken Spring Rolls

Ingredients
500g. Good quality chicken breast mince

1 Tsp. grated fresh ginger

1 Tbsp. soy sauce

1 Tsp rice wine

1 Med brown finely sliced

¼ Tsp. chili flakes

1 Tsp. Corn flour

2 Tbsp. cooking oil

2 Cloved minced garlic

2 shallots

2 Tbsp. Oyster sauce

¼ head of purple cabbage finely shredded

100g Baby spinach

1 grated carrot large

Small punnet fresh shiitake mushrooms or 60 g dried Chinese mushrooms chopped

Packet frozen spring roll wrappers

Method
Filling preparation.

In a large bowl combine well the grated ginger, soy sauce, minced garlic, oyster sauce, cabbage,
spinach, rice wine, breast mince, brown onion, chilli flakes, grated carrot blended cornflour and
finely chopped shiitake mushrooms.

Ensure this is well mixed, cover and place in refrigerator overnight for flavours to develop.

Heat a large frypan or wok add 1 tablespoon of oil bring to heat. Stir fry mix in small batches

Mix extra cornflour with just enough water to make a thin paste (wash).

Cook mixture in fry-pan with oil until thickened and sticky.

Open spring roll wrappers remove 2, covering remainder with damp tea towel.
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Lay wrappers flat on board, triangular edge towards you wash with cornflower mix.

lay line of filling fold corner closet to you over mix be careful not to overfill rolls will split, fold
corners in creating an envelope like structure.roll away from you to use up the remaning wrapper
creating your spring roll.

Place on tray, continue to fill wrappers 2 at a time keeping unused wrappers covered with a damp
cloth. until all mix is used.

preheat oven to 180 C.

Heat enough oil for a shallow fry. Place enough in fry-pan so they are easily turned.

brown on all sides.

Continue with rolls until all are browned.

Place onto lined tray, place tray in preheated oven bake until cooked through.

around 15 mins depending on your oven.

Chicken Ricotta lemon myrtle Sausage Rolls

Ingredients
250g Good quality chicken breast mince.
250g Whole milk ricotta
100g Washed baby spinach, chopped.
1 Medium brown onion finely chopped.
1 clove garlic minced
2 tsp fresh very finely chopped Lemon
Myrtle leaves or 1 tsp dried.
½ cup Parmesan cheese grated
Pinch black pepper
Pinch nutmeg
¼ tsp salt
1 egg
Sesame seeds
Puff pastry sheets
Extra egg well beaten for wash
Method
Thaw pastry sheets preheat oven 180C. in a bowl mix chicken mince, ricotta, finely chopped
onion, minced garlic, parmesan cheese, pepper, salt and egg.
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Mix until very well combined.
Cut premade thawed pastry sheets into two pieces lengthways, place line of chicken mix
along edge of sheet roll over to form sausage roll shape.
Moisten edge with egg wash,
Seal, cut to desired size place sealed side down onto baking tray.
Wash tops with egg wash sprinkle with sesame seeds
Bake in preheated oven until golden brown and cooked through.
.
Green tomato jam
4 kilos green tomatoes
3 kilos sugar
1 tablespoon preserved ginger
6 lemons
Method
Wash tomatoes remove any dark parts about the stems, weigh.
Cover with boiling water let stand 5 minutes, drain and slice them into a preserving- kettle,
placing a layer of the tomatoes, then a layer of sliced lemon, then the sugar with the ginger
sprinkled over it. Let the mix stand overnight. Drain and boil the syrup for 10 minutes. Skim,
add the tomatoes and cook rapidly until they are clear. Pour into clean, hot glass jars and
seal .
Carrot and orange marmalade
6 carrots
3 oranges
1 lemon
4 cups of sugar
Scrape carrots, dice cook until tender in as little water as possible. Slice oranges very thin
and add juice and grated rind of lemon. Combine carrots and fruit, measure and add 2/3 as
much sugar. warm, stirring until sugar is dissolved. Cook rapidly until thick and clear. Pour
into clean hot glasses and seal with paraffin. Makes 6 glasses
Grapefruit marmalade
1K peeled grapefruit
1 / 2 kilo grapefruit peel
2 quarts of water
3 Cups sugar

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Wash grapefruit and remove peel in uniform sections. Select 1 / 2 pound a peel free from
blemish and cut into narrow slices .
Cover with water, cook 10 minutes, add water and cook until tender.
Drain through Jelly bag, pressing out as much juice as possible. Philtre juice through another
Jelly bag without pressing. Combine juice, cooked peel and sugar cook rapidly until it gives
the Jelly test. Pour into clean hot glass jars seal with paraffin. Make 6 glasses.

Orange marmalade
8 oranges
#2 lemons
Water 7 cups
Washing dry fruit. Remove peel and slice very thin. Cover peel with water, cook 5 minutes
and Drain. repeat twice. Remove seeds and call from pulp sliced thin. Add drained peel.
Measure and add three times as much water. Let stand overnight. Cook 40 minutes, weigh
add an equal amount of sugar. Cook rapidly until syrup gives Jelly test. Pour into clean hot
glass jars and sealed with paraffin makes 12 glasses. For a pretty effect, remove most of the
white from the peel and cut remaining orange parts into fish shaped pieces. Use jars shaped
like small goldfish bowls.
Amber marmalade
1 grapefruit
1 orange
1 lemon
3 1 / 2 quarts
10 cups of sugar
Washing dry fruit. Slice very thin, add water and let stand overnight. cook until tender and
let stand overnight. add sugar, cook until Jelly test is obtained. Pour into clean hot glass jars
and seal with paraffin. Makes 6 glasses.

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