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“Imagine being offended by gingerbread": Woolies shopper slammed online

A Woolies customer has come under fire after pointing out a "woke" change in the iconic Christmas cookie. The shopper took to Reddit to slam the Woolworths Bakery for renaming the festive packs of cookies to Gingerbread People, rather than Gingerbread Men. “Woolworths has renamed their biscuits Gingerbread ‘people’,” they wrote in the forum, with a picture of the new label. “Apparently Gingerbread ‘man’ isn’t woke enough.” Instead of people agreeing, many thought he was a weir-dough (pun intended), and said that it was “no big deal”. “I’m trying really hard but too busy caring about my electricity bill doubling in the last year to have energy left over for gingerbread people,” one wrote. “Imagine being offended by gingerbread," another commented. “Seriously? Like if you wanted some gingerbread, you wouldn’t buy them because they’re called people?" a third wrote. “Once again confirming that anyone that actually uses the word ‘woke’ is a pathetic little manbaby," a fourth slammed. Others agreed that it was strange to see people get annoyed about a name change. “And you got so offended you came to Reddit to post about it. Who is the d***head here them or you?” “God I love watching the snowflakes melt over this," responded another. There were only a few people who agreed with the shopper, and said that the supermarket giant had gone too far. “At some point soon I’m just not going to care about offending people. If you can’t handle a biscuit with man in the name, simply grab a box of tissues and retreat to your safe space,” wrote one user. “Jesus Christ. It’s a f***ing biscuit vaguely shaped like a human. Do we need to make a biscuit gender neutral so we don’t offend people?” added another. Images: Getty/ Reddit

Food & Wine

3 times you should never “accept cookies” on a site

To cookie or not to cookie? Cookie-consent pop-ups are one of the biggest annoyances on the Internet. Almost every site you visit has a notice saying, “This website uses cookies to improve your experience. Do you agree?” or something similar. Typically, we click “yes” or “agree” without even thinking about it because we’re eager to get to the content. But should we? Not necessarily. What are cookies, exactly? Before we delve into the dos and don’ts of cookie consent, here’s a little refresher on this Web tool: Cookies are essentially information collectors and trackers in the form of small text files stored on your browser by the sites you visit. Some are useful. For example, a cookie saved on your browser makes it so you don’t have to re-enter your log-in information every time you visit one of your favourite websites. Cookies can also remember your shopping preferences so that you get a personalised experience when you visit the website. Others, however, track how you use a website, how often you go there, your IP address, your phone number, what types of things you look at and buy, and other information you may not want to share. Do you have to accept cookies? Many companies have you click “yes” so that they’re compliant with current privacy laws. This means that once you click, you’ve given the company permission to use your information as they see fit without the worry of legal backlash. Most of the time, cookies are no big deal. There are a few occasions, though, where you should decline cookies. Don’t worry – if you find yourself in a situation where you need to decline or simply want to decline for whatever reason, most websites will work just fine without collecting your information. With that said, here’s when saying no to the cookies is a good idea. Sketchy sites Beware when you’re on an unencrypted website (these websites will have an unlocked lock icon by the web address) while using a public Wi-Fi network. The information collected by cookies can be intercepted by hackers because there isn’t any security to stop them. Your best bet when borrowing Wi-Fi from your local coffee shop or fast-food joint is to use your browser’s private or incognito mode. While in this mode, cookies aren’t collected by default (though you can manually turn off cookie blocking on some browsers), no matter where your Internet journeys take you. Third-party cookies If the cookie-consent pop-up mentions third-party cookies, click “decline.” Accepting gives the website the right to sell your browsing behaviour to a data broker. The broker then combines your behaviour on one website with information from other websites and builds an extremely detailed profile of you as a consumer. “The broker then sells that profile to other third parties who want to market to people like you,” says Harry Maugans, CEO of Privacy Bee, a proactive privacy management tool for consumers. “As you can imagine, this chain extends infinitely. Once you lose control of your personal data, it gets packaged and repackaged in all kinds of ways. It’s scary but true.” According to Maugans, some third-party cookies are even nefarious. You could become a victim of “cookie stealing” or “session hijacking.” This is when a hacker gains access to a browser and mimics users to be able to steal cookies from that browser. This can put you at risk of identity theft if hackers manage to steal cookies that store your personal information or credit card information. If you’re worried that you might accidentally accept third-party cookies, there’s an easy way to make things fool-proof. Go into your browser and choose to allow only required cookies or “first party” cookies. These cookies are the helpful ones mentioned earlier and are usually only used by the website you’re visiting. When you’re using private information If you don’t feel comfortable sharing the information you’re using or accessing on a website with a stranger, don’t use cookies on that site. According to Jeremy Tillman, president of the privacy company Ghostery, you should avoid cookies on sites where you do your banking, access your medical information, or use other private information. If you’re afraid that you’ve already accepted cookies on websites where you wouldn’t want your information gathered, go into your browser and use the “clear cookies” option. This will prevent sites from collecting your information in the future, as long as you decline the next time a site asks you to accept its cookies. Written by Alina Bradford. This article first appeared in <a href="https://www.readersdigest.com.au/true-stories-lifestyle/science-technology/3-times-you-should-never-accept-cookies-on-a-site" target="_blank" rel="noopener">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRA87V" target="_blank" rel="noopener">here’s our best subscription offer.</a> Image: Getty Images

Technology

Chocolate Chunk Cookies

When you want gooey indulgent cookies in a hurry, these are your new go-to! Throw it all in a bowl, bake and you’re done! <h2 dir="ltr">Ingredients</h2> 1½ cups self raising flour ¼ cup plain flour ¼ cup cocoa 1 cup caster sugar ½ cup brown sugar 180g block dark chocolate, coarsely chopped 180g block white chocolate, coarsely chopped 150g butter, melted 1 egg 1 egg yolk 1 tsp vanilla extract <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> Preheat oven to 160C fan-forced (180C conventional). Lightly grease and line 3 oven trays with baking paper. </li> <li dir="ltr" aria-level="1"> In a large bowl, sift combined flours and cocoa. Stir in sugars. Add butter, egg, extra yolk, and vanilla. Stir to combine (you may need to use your hands at the end to combine). </li> <li dir="ltr" aria-level="1"> Combine dark and white chocolate in a bowl and stir in two-thirds of the chopped chocolate to the dough. </li> <li dir="ltr" aria-level="1"> Roll heaped tbsps of mixture into balls. Arrange on trays, 4cm apart. Flatten slightly. Press a little extra chocolate onto tops. Bake 10-12 mins until just set. </li> <li dir="ltr" aria-level="1"> When cookies are straight out of the oven, press extra reserved chocolate onto tops of cookies while still warm. Allow to cool slightly, then serve. </li> </ol> Image: Better Homes & Gardens

Food & Wine

Homemade cookies for your pup

Many Aussies are turning to their own kitchens for pet food, with 29% of owners admitting to cooking or making home-made treats for their cats or dogs. While creating bark-uterie boards and pup-cakes continue to grow in popularity, it’s important that owners continue to maintain a balanced and healthy diet for their pet, even when they treat them to a home-made meal! Recipe courtesty of Petstock. <h4 dir="ltr">Dog cookie recipe</h4> <h4 dir="ltr">Ingredients</h4> <ul> <li dir="ltr" aria-level="1"> ½ cup wheat flour </li> <li dir="ltr" aria-level="1"> ½ cup coconut flour </li> <li dir="ltr" aria-level="1"> 2 tablespoons melted coconut oil </li> <li dir="ltr" aria-level="1"> 2 eggs </li> <li dir="ltr" aria-level="1"> ¾ cup blueberries (optional, halved) </li> </ul> <h3 dir="ltr">Method</h3> <ol> <li dir="ltr" aria-level="1"> Combine flour into mixing bowl </li> <li dir="ltr" aria-level="1"> Add in coconut oil </li> <li dir="ltr" aria-level="1"> Add in eggs </li> <li dir="ltr" aria-level="1"> Combine blueberries </li> <li dir="ltr" aria-level="1"> Roll dough into fist sized balls before rolling dough out onto floured surface </li> <li dir="ltr" aria-level="1"> Cut out cookie dough with doggie cookie cutters </li> <li dir="ltr" aria-level="1"> Place on a baking paper lined oven tray </li> <li dir="ltr" aria-level="1"> Bake for 20 minutes or until golden brown </li> </ol> Tips: <ul> <li dir="ltr" aria-level="1"> Coconut flour is highly absorbent and can be difficult to work with and roll out, so use plenty of flour on your working surface and rolling pin. </li> <li dir="ltr" aria-level="1"> For grain-free pets, you can use coconut flour only, however you will need to increase the liquids used and add slowly to get the desirable consistency. </li> <li dir="ltr" aria-level="1"> Reduce your baking time slightly to create soft doughy cookies, or lengthen baking time for a crunchier treat. </li> </ul> Image: Better Homes & Gardens

Family & Pets

83-year-old may be evicted for taking too many cookies

Elsie Cruey was left shocked when she received an email telling her she could be kicked out of her apartment. The 83-year-old grandmother of five was issued with a strange violation that apparently could result in her losing her home - taking too many cookies from a community event. The apartment block, located in Virginia, U.S, was made with 62-year-old’s and up in mind. “On 06/12/2019 — The Resident was stopped from taking a partial gallon of milk by the Assistant Community Manager at Breakfast,” the email read, the <a href="https://www.msn.com/en-au/news/world/shes-83-and-might-get-kicked-out-of-her-apartment-among-her-violations-taking-too-many-cookies/ar-AAISZBq?li=AAgfYrC">Washington Post</a> read. “During Mix and Mingle the Resident was observed by the Community Manager taking a plate full of cookies. “On 06/13/2019, the resident and Community Manager had a conversation and the resident admitted to taking the cookies and having them with milk before bedtime.” “The Resident must immediately cease taking and/or attempting to remove food, beverages and other service items from the community events.” Cruey says another email popped into her inbox on September 16, this time it told her she would have to be out by October 17. However, Cruey says she will put up a fight and does not want to leave. “I adjusted to it,” she says. “And I’d be happy to stay here the rest of my life. If it takes negotiation, whatever it takes, I’d like to stay right where I am.” Elsie’s daughter, Sandra, said the apartment was a “perfect fit” for her mother who thrives in atmospheres where she is able to live independently. “I want my mother to stay, but if she can’t, I want other people to know they need to be careful before they sell their parents’ property,” she said. “They might think they found somewhere for their loved ones to stay long-term and later realize they were wrong. “You might think you found a great place, but things might change.” Images: (Theresa Vargas/TWP)

News

Chewy persimmon and ginger cookies

Everyone is a fan of cookies, and this recipe is definitely a crowd pleaser. Whether you pair it with afternoon tea, or sneakily snack on it throughout the day, these chewy biscuits are hard to resist and delicious to boot! Ingredients <ul> <li>110g unsalted butter, room temperature</li> <li>1/2 cup of caster sugar</li> <li>1/2 tsp salt</li> <li>1 egg</li> <li>2 cups plain flour, sifted</li> <li>1 tsp baking powder, sifted</li> <li>1 tsp ground ginger, sifted</li> <li>1 tsp ground cinnamon, sifted</li> <li>1/2 tsp ground cloves, sifted</li> <li>1/2 tsp ground nutmeg, sifted</li> <li>2 heaped Tbs of chopped crystallised ginger</li> <li>1 cup raisins OR dried currants</li> <li>1 cup chopped walnuts OR pecans</li> <li>2 ripe persimmons, peeled and pureed</li> </ul> Method <ol> <li>Preheat oven to 180ºC or 170ºC fan forced.</li> <li>With an electric cake mixer, beat butter, sugar and salt until pale and fluffy. Add egg and beat until combined. Add persimmon puree and mix with a wooden spoon until combined. Add flour, baking powder, ginger, cinnamon, cloves and nutmeg, and mix with a wooden spoon until combined. Add raisins or currants and nuts and mix until combined.</li> <li>Drop teaspoons full of the batter onto a baking tray lined with parchment and bake for 15-20 minutes.</li> <li>Cool on a wire rack before storing in an airtight container.</li> </ol> Photo and recipe courtesy of <a href="https://www.persimmonsaustralia.com.au/project/chewy-persimmon-ginger-cookies/">Persimmon Australia</a>.

Food & Wine

The choc chip cookies you need to try

Have you ever craved a lighter, fluffier, more aesthetically pleasing version of chocolate chip cookies for a snack? Nigel Slater, an English food writer, journalist, broadcaster and chef, says these gorgeous looking treats will get you through those meals where you crave a sweet dessert afterwards. “The best moment to eat these soft cookies is when they are still warm, when the butterscotch notes of the brown sugar is still evident and the chocolate chips haven’t quite set,” he wrote in The Guardian. Have a peak below and see if you would like to try these out for yourselves. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7823982/gettyimages-958512822.jpg" alt="" data-udi="umb://media/1c55f900fcf74f2e9cf09712a3c09dde" /> Ingredients <ul> <li>125g butter</li> <li>75g light muscovado sugar</li> <li>75g caster sugar</li> <li>1 egg</li> <li>250g plain flour</li> <li>½ tsp bicarbonate of soda</li> <li>20g crystallised rose petals</li> <li>200g marzipan</li> <li>150g dark chocolate</li> <li>Vanilla extract</li> </ul> Method 1. Set oven to 200 degrees celsius. 2. Cream butter and sugars together until the texture is light and the colour resembles a light brown. 3. Break egg into bowl and mix the yolk and egg white together with a fork, then combine with butter and sugar mixture. 4. Mix flour and bicarbonate soda and fold into creamed butter and sugar mix. 5. Finely chop rose petals. Cut marzipan into small bits and pieces then add to mixture. 6. Cut chocolate into small pieces then fold cookie dough with vanilla extract (your desired amount). 7. Roll mixture into small balls and set on baking paper. 8. Bake for 10-12 minutes, or until pale and risen. 9. Allow 5 minutes to cool. 10. Makes 18 cookies. Will you try this classy take on chocolate chip cookies? Let us know in the comments below.

Food & Wine

Classic shortbread cookies

Buttery shortbread is a delicious treat that not many people can turn down. And it’s surprisingly simple to make. Give a batch to someone for a thoughtful, personal gift they’ll love. Just don’t ask them to share. Ingredients: <ul> <li>1 ½ cups plain flour</li> <li>⅔ cup rice flour</li> <li>½ cup caster sugar</li> <li>⅛ teaspoon salt</li> <li>225gms butter, cold, chopped into cubes</li> </ul> Method: <ol> <li>Preheat your oven to 150°C and grease two baking trays with melted butter (or line with baking paper).</li> <li>In a large bowl, combine the flour, rice flour, sugar and salt. Using your fingertips, rub the butter into the mixture until it resembles fine breadcrumbs. Turn the mixture onto a lightly floured surface and knead until smooth.</li> <li>Roll the dough out to one-cm thickness and use your favourite large cookie cutters to cut shapes. Carefully place the cookies onto your trays and bake for 45 minutes. Be sure to rotate the trays from top to bottom after 20 minutes, and turn them around as well to ensure even baking. You’ll know they’re done when they start to change colour.</li> <li>Allow to cool on the trays for an hour. Serve plain, dusted with icing sugar, or drizzled with a little melted chocolate.</li> </ol>

Food & Wine

Chocolate, hazelnut and caramel cookies

“These cookies are such a joy to make and eat – and the best part is the recipe is outrageously easy. The ﬂavour combination of chocolate, hazelnuts and, to top it off, gooey caramel is by far my favourite. Make sure you add that pinch of salt as it heightens the taste of these ingredients,” writes Justine Schofield in her latest cookbook Simple Every Day. Makes: 30 Ingredients: <ul> <li>1 egg</li> <li>230 g brown sugar</li> <li>80 g butter, melted and cooled</li> <li>50 g (¹⁄³ cup) dark chocolate chips</li> <li>70 g hazelnuts, toasted and chopped</li> <li>pinch of salt ﬂakes</li> <li>200 g plain ﬂour</li> <li>½ teaspoon baking powder</li> <li>½ teaspoon bicarbonate of soda</li> <li>100 g (¹⁄³ cup) soft caramels, cut in half (I use Werther’s Original Soft Caramels)</li> </ul> Method: 1. Preheat the oven to 190°C. Grease and line three baking trays with baking paper. 2. Combine the egg, sugar and butter in a bowl and mix well. Add the chocolate chips, hazelnuts and salt and mix well. Sift in the ﬂour, baking powder and bicarbonate of soda and stir until the mixture comes together to form a dough. Roll the dough into a cylinder, cover with plastic wrap and refrigerate for 2 hours until ﬁrm. 3. Using wet hands and 1 tablespoon of dough per cookie, roll the dough into balls. Make an indentation in each ball and add a piece of soft caramel, then roll again to encase the caramel in the dough. Place the cookies on the prepared trays, allowing 5 cm between each one as they will spread. Bake for 15 minutes until the edges have coloured. For crisp cookies, cool on the trays; for chewy cookies, lift the cookies and baking paper off the trays and cool on the bench. Once the cookies have cooled completely, they can be stored in a jar or airtight container for 2–3 days. Tip: The cookie dough can be wrapped in plastic wrap and stored for up to 3 months in the freezer. <img width="168" height="220" src="https://oversixtydev.blob.core.windows.net/media/7265396/simpleeveryday_book-cover_168x220.jpg" alt="Simple Every Day _Book Cover" style="float: right;"/> Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

Salty peanut and sesame cookies

These salty peanut and sesame cookies from Tracey Lister & Andrews Pohl’s new recipe collection Made in Vietnam, will go down a treat with the whole family. These tasty cookies are fun to make (and even more fun to eat). Makes: 20 Ingredients: <ul> <li>185g plain (all-purpose) flour</li> <li>105g ground peanuts</li> <li>80g caster (superfine) sugar</li> <li>1 teaspoon salt</li> <li>100g butter, at room temperature</li> <li>1 egg yolk, lightly whisked</li> <li>1 teaspoon white sesame seeds</li> <li>1 teaspoon black sesame seeds</li> </ul> Method: <ol> <li>Sift the flour, ground peanuts, sugar and salt into a bowl.</li> <li>Using your fingertips, rub in the butter until combined. You may need to add a small amount of water if the mixture seems too dry.</li> <li>When combined, lightly knead the dough on a work surface, then leave to rest in the refrigerator for 20 minutes.</li> <li>Roll the dough between two sheets of baking paper until it is 5mm thick. Cut into discs using a 5cm biscuit cutter and place on a baking tray.</li> <li>Brush the cookies with the egg yolk and sprinkle with the sesame seeds. Place the tray of cookies in the fridge and chill for 10 minutes.</li> <li>Meanwhile, preheat the oven to 180°C.</li> <li>Take the tray directly from the fridge into the oven and bake for 15 minutes. Remove from the oven and leave to cool.</li> <li>These cookies will keep for a week in an airtight container.</li> </ol> Have you ever tried a dish like this one? <img width="184" height="210" src="https://oversixtydev.blob.core.windows.net/media/37989/made-in-vietnam-cover_184x210.jpg" alt="Made -in -Vietnam -Cover (1)" style="float: right;"/> This is an edited extract from Made in Vietnam by Tracey Lister & Andrews Pohl published by Hardie Grant Books RRP $39.99 and is available in stores national. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Smiling cookies

Get happy with these cute, smiley vanilla coconut cookie sandwiches. Nut-free, simple to make and easy to fill with caramel or jam, these are a cheery treat for kids and big kids alike. If you want to make them extra special, try dipping them in melted chocolate. Makes: 20 – 25 Ingredients: <ul> <li>125 g activated buckwheat flour</li> <li>155 g desiccated coconut</li> <li>2 tablespoons coconut nectar</li> <li>1 tablespoon coconut oil</li> <li>1 vanilla bean, split lengthways and seeds scraped</li> <li>2 tablespoons filtered water</li> </ul> Method: <ol> <li>Blitz the dry ingredients in a food processor until fine.</li> <li>Add the coconut nectar, coconut oil, vanilla seeds and water and blitz until the mixture forms a dough.</li> <li>Roll out the dough between two sheets of baking paper.</li> <li>Using the cookie cutter, cut the dough into an even number of circles, then refrigerate for 15 minutes to firm up a little.</li> <li>Cut the eyes and mouths out of half of the circles, leaving the other half plain (these will be the backs of the cookie).</li> <li>Return the circles to the refrigerator to firm up before transferring them onto a mesh dehydrator tray. Dehydrate for 12 hours.</li> <li>Spread the filling of your choice (one of our favourites is raspberry jam) onto each plain cookie, then add a face cookie on top, sandwiching the two together.</li> <li>Serve immediately.</li> </ol> <img width="175" height="174" src="https://oversixtydev.blob.core.windows.net/media/34175/pana-chocolate-cvr_175x174.jpg" alt="Pana Chocolate CVR (4)" style="float: right;"/> This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally. Photographer: © Armelle Habib. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Orange and cardamom biscuits

These orange and cardamom biscuits are a great staple to have in the house. They’re not especially indulgent or impressive, instead they’re designed to be moreish little oaty bites that sate an afternoon sweet tooth or a post-dinner snack attack. The mix of orange, lemon, cardamom and cinnamon flavours them so nicely, while the honey and raisins add a perfect sweetness. Makes: 10 - 12 Ingredients: <ul> <li>3–5 cardamom pods, to taste (depending on how strong you want the flavour)</li> <li>300g oats</li> <li>6 tablespoons honey</li> <li>Finely grated zest of 1 unwaxed lemon,</li> <li>Juice of 1/2 lemon</li> <li>Finely grated zest of 1 unwaxed orange, plus juice of 1/2 orange</li> <li>2 tablespoon chia seeds</li> <li>3 tablespoons coconut oil, melted</li> <li>2 teaspoons ground cinnamon</li> <li>6 tablespoons plant-based milk</li> <li>40g raisins</li> </ul> Method: <ol> <li>Always zest unwaxed citrus fruit before juicing it; as once you’ve taken the juice out it’s almost impossible to zest the fruit shells.</li> <li>Preheat the oven to 200°C (fan 180°C). Line a baking tray with baking parchment.</li> <li>Use the flat side of a knife to crush the cardamom pods. Once each opens, take the seeds out and grind in a pestle and mortar.</li> <li>Place 200g of the oats into a food processor and whizz for 30 seconds or so, until they form a flour.</li> <li>Place the ground cardamom and ground oats in a large bowl and add all the remaining ingredients, not forgetting the remaining 100g of whole oats. Stir well until a nice sticky mix forms. It should be damp, rather than wet or runny.</li> <li>Scoop 1 tablespoon of the mix into your hand, roll it into a ball, then place it on the prepared tray and flatten it down. Repeat to make 10–12 cookies.</li> <li>Bake for 20–25 minutes. Leave on the tray until cold, so they firm up, then serve.</li> </ol> Hmm, doesn’t that sound delicious? <img width="143" height="195" src="https://oversixtydev.blob.core.windows.net/media/33866/deliciously-ella-with-friends_143x195.jpg" alt="Deliciously -Ella -with -Friends (1)" style="float: right;"/> These recipes are extracted from <a href="http://www.booktopia.com.au/deliciously-ella-with-friends-ella-mills-woodward-/prod9781473655263.html">Deliciously Ella with Friends </a>by Ella Mills, published by Hachette Australia on 31 January 2017 RRP $29.99. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/flourless-plum-upside-down-cake/">Flourless plum upside down cake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/chinese-doughnuts/">Chinese doughnuts</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/ricotta-cake/">Ricotta cake</a>

Food & Wine

Banana and almond butter biscuits

While testing this recipe, I'm not ashamed to say I gobbled six of these delectable, guilt-free cookies. The richness from the almond butter and the gentle warmth from the cinnamon makes up for the lack of sweetness in the recipe, however it you wanted the cookies to be a little more decadent, you could always add a handful of chocolate chips. Makes: 20 cookies Ingredients: <ul> <li>¾ cup almond butter</li> <li>2 tablespoons maple syrup</li> <li>1 large ripe banana</li> <li>1 cup desiccated coconut</li> <li>½ cup sliced almonds</li> <li>1 teaspoon vanilla extract</li> <li>1 teaspoon cinnamon</li> <li>Sea salt for sprinkling</li> <li>Sesame seeds for sprinkling</li> </ul> Method: <ol> <li>Preheat the oven to 170°C fan bake. Line a baking tray with baking paper.</li> <li>Place all ingredients except the salt and sesame seeds into a food processor and blend until smooth – this should take four minutes.</li> <li>With the help of a tablespoon, roll the dough into small balls. Press each cookie down with the back of a wet fork. Sprinkle with sea salt and sesame seeds.</li> <li>Bake for 10-15 minutes until lightly golden.</li> <li>Allow the cookies to sit for 10 minutes before transferring to a cooling rack.</li> <li>Store in an airtight container in a cool place for up to a week.</li> </ol> Don’t these cookies sound lovely! What’s your favourite type of cookie? Let us know in the comments. Written by Jordan Rondel. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/news/news/2016/03/healthy-3-ingredient-cookies/">Healthy 3-ingredient cookies</a> <a href="/lifestyle/food-wine/2016/08/spiced-diamond-cookies/">Spiced diamond cookies</a> <a href="/news/news/2016/01/secret-ingredient-for-perfect-choc-chip-cookies/">Secret ingredient to making the perfect choc chip cookies</a>

Food & Wine

Shortbread with flaked almonds and cranberries

These are the most foolproof and adaptable shortbread cookies you'll ever hope to make. You can add whatever dried fruit, nuts or seeds you fancy and make them in any shape. Makes: 20 cookies Ingredients: <ul> <li>200g butter, softened</li> <li>100g icing sugar</li> <li>1 teaspoon vanilla extract</li> <li>200g plain flour</li> <li>100g cornflour</li> <li>Generous pinch sea salt</li> <li>Zest of one lemon</li> <li>60g flaked almonds</li> <li>100g cranberries</li> <li>Icing sugar for dusting (optional</li> </ul> Method: <ol> <li>In electric mixer bowl, cream the butter, icing sugar and vanilla until light and fluffy. </li> <li>Add the flour, cornflour and salt in two lots, followed by the lemon zest, flaked almonds and cranberries, and mix until the dough goes just past the crumbly stage, and begins to clump together. Be careful not to over mix.</li> <li>Lay a length of plastic wrap on the bench, and place the cookie dough on top.</li> <li>Place another length of plastic wrap over the dough (this is to stop it sticking to either the bench or the rolling pin), and using a rolling pin, roll it out until 5mm thick between the two pieces of wrap.</li> <li>Try to form a square or rectangle shape.</li> <li>Place the flat sheet of cookie dough on to a baking tray and refrigerate for at least 30 minutes. Preheat the oven to 180°C fan bake. Line a baking tray with baking paper.</li> <li>Unwrap the chilled dough and place on a chopping board.</li> <li>Using a sharp knife cut it into 5cm squares, and place each one on the lined tray.</li> <li>Bake for approximately 15 minutes – or until lightly golden.</li> <li>Let the cookies cool and firm up on the baking tray for 10 minutes before transferring to a cooling rack. Dust with icing sugar if desired.</li> <li>Store in a cool, dry place in an airtight container or cookie jar for up to a week.</li> </ol> Don’t you just love shortbread? What’s your favourite way to enjoy it? Let us know in the comments. Written by Jorden Rondel. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/shortbread/">Shortbread</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/shortbread-cookies/">Classic shortbread cookies</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/gluten-free-lemon-poppy-cake/">Lemon, poppy and thyme gluten-free cake with ricotta</a>

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