Black & white chocolate bits cookies

Recipes : ( from Good food magazine - Aus )
Ingredients :
- 125g unsalted butter , softened
- 110g caster sugar
- 1/2 tsp vanilla extract
- 1 egg
- 300g plain flour
- 1/2 tsp baking powder
- 2 tbsp milk
- 95g white choc bits
- 95g dark choc bits
Method :
Preheat oven to 180 degree C . Line 2 baking trays with baking paper . Beat butter , sugar & vanilla until light and fluffy . Add egg and beat until combined . Sift in combined flour & baking powder and stir lightly . Add milk and choc bits , stir to combine .
Roll heaped tbsp of mixture into balls . Place on prepared trays and flatten slightly , allowing at least 3 cm between each cookie for spreading . Bake for 15 mins , until light golden . Stand on trays for 5 mins , then transfer to a wire rack to cool .

White chocolate and macadamia nuts blondie

Recipe :
Ingredients :( from Food & Travel mag )
- 125g butter
- 200g white chocolate , chopped in pieces
- 1/3 cup sugar
- 2 eggs , lightly beaten
- 1 cup plain flour
- 100g macadamia nuts , chopped
Method :
Grease and line a 20 x 20 cm cake pan . Pre-heat oven to 180 degree C . Melt chocolate & butter in a medium bowl set over a pot of simmering water . Remove from heat & set aside . Add in sugar , eggs , flour & nuts , mixing well to incorporate all ingredients . Pour into prepared pan . Bake for 30 to 35 mins . When cool , cut into triangles . Dust with cocoa powder , if desired .

Plum jam

Another lovely recipe from Okashi - Keiko Ishida , I really love this book . Jam is actually not my thing but this plum jam changes it all . The taste is just right ,not so sweet that you can still taste the sour from the the plum . Yummy !

Recipe : ( Okashi- the sweet treats made with love ) . I did some addition to the original one .
Ingredients :
- 500g red plum
- 250g caster sugar
- Extract juice from 1 lemon
- 1/2 tsp pectin powder
Method :
Deseed plums and place in a saucepan . Add sugar and lemon juice , bring to a boil , skimming of scum that floats to the surface . Reduce heat and leave to simmer for about 1 hour over low heat , stirring occasionally , until volume has reduced by 3/5 .Add in pectin powder and cook for 10 mins further . Fill sterilised jam jars with hot jam and seal tightly .