Almond Burnt Butter Biscuits

Ingredients:
125g butter
1/2 cup caster sugar
1 egg
1 teaspoon vanilla essence
1 cup self-raising flour, sifted
1/2 cup plain flour, sifted
1/4 teaspoon salt
3/4 cup almonds, chopped

Method:
1. Preheat oven to 180 degrees and line 2 baking trays with non-stick paper.
2. Melt the butter over low heat and continue to cook until light brown; cool slightly.
3. Beat the sugar with the melted butter, then stir in the egg and vanilla.
4. Fold in the flours and salt.
5. Roll tablespoons of the mixture into balls and place on baking trays.
6. Bake 10-12 minutes or until pale golden.

Cherry Choc-Chip Biscuits

Follow the Choc-Chip Biscuits recipe, omitting the vanilla and substituting 1/4 cup of the chopped dark chocolate with a 55g Cherry Ripe bar, finely chopped.

Choc-Chip Biscuits

Ingredients:
125g butter, softened
1/3 cup brown sugar
1/2 cup caster sugar
1/2 teaspoon vanilla essence
1 egg
1 1/2 cups self-raising flour, sifted
1/4 teaspoon salt
1 cup dark chocolate, chopped*

*For Orange Choc-Chip or Caramel Choc-Chip Biscuits, omit the vanilla and use "Intense Orange" or "Crunchy Caramel" Lindt Excellence chocolate instead of plain chocolate.

Method:
1. Preheat oven to 160 degrees and line 2 baking trays with non-stick paper.
2. Cream the butter, brown sugar and caster sugar until creamy; add vanilla essence.
3. Beat in the egg until well combined.
4. Mix in the flour and salt until the mixture forms a dough.
5. Add the chocolate, a little at a time, until it is evenly spread throughout the dough.
6. Place tablespoons of the dough on to baking trays, 2cm apart.
7. Bake for 8-10 minutes, or until slightly brown; cool on wire racks.

Adapted from "Chocolate Chip Cookies" in Gabriel Gate. (2006). The chocolate lovers: a children's story and cookbook. Crows Nest, N.S.W.: Allen & Unwin.