Toffee Biscuits
Ingredients
100g butter
90g sugar
175g flour
2 teaspoons vanilla extract
1/2 teaspoon baking powder
2 tablespoons golden syrup
Preparation
Heat oven to 180° and prepare a tray.
Beat the butter and sugar on speed 4 until well combined. About 1-2 minutes.
Scrape the bowl down.
Add the rest of the ingredients.
Knead until combined.
Take the dough out and divide into 3.
Roll each into a sausage shape about 1 inch thick. (2cm I think)
Place onto the tray and squash down gently with your hand. Space them well apart as they spread.
Bake for 12-14 minutes and cut diagonally while they are warm.

These have a delicious flavour. I may try malt or molasses next time.

https://thermomix.com.au/pages/thermomix-tm7

I see where a TM 7 is to be released. I love the look of it, but time will tell.

Ingredients
405g can apricot nectar + 1 cup water
375g dried apricots
Lemon 1/3 cup juice
1 cup white sugar
1/2 cup toasted slivered almonds.
Preparation
Toast the slivered almonds.
I then put all the ingredients into the bowl.
Cook on Varoma for about 20 minutes. I usually put the Varoma base on top to allow it to evaporate easily.
Mine needed a little bit more cooking.
Place into hot, sterilised jars
When cool store in the fridge.

Hubby was over helping our elderly friend today, as he does each week. He came home with 3 Bermaline bread tins. They are different and apparently the bread was cooked so that it had a flat top. It used malt and wheaten grain and was quite heavy. I've been reading up about it and have become quite fascinated. I THINK it was around the 1930's or so.
I was wondering if anyone had heard of it? DH is going to clean them up and I plan to try and make some. I'm doing lots of googling and reading.

Cherry Sultana Cake
Ingredients
125g butter
340g sultanas
100g brown sugar
2 tablespoons marmalade
60ml rum, brandy or sherry
115g plain flour
40g SR flour
190g red glace cherries
2 eggs, lightly whisked
Preparation
Place the butter, sugar, marmalade, and rum in the bowl. Heat on 50 degrees,  until butter melts. Remove and place in a bowl to cool.
Heat oven to 150 * and line the base and sides of a 10 x 20cm loaf pan.
Add the eggs, sultanas and cherries to the cooled butter mixture. Combine.
Add the combined flours and stir well.
Pour into the prepared pan and bake for 1-1½ hours until cooked.
Remove from oven an cover the cake (still in the pan) with foil and wrap in as tea towel.

Set aside for 8 hours or overnight until cooled completely
This recipe was from the Taste website.

I used home made glacé cherries in this one.

Today TM Essentials are let people have their ebooks fro free if anyone is interested.
www.tmessentials.com.au

Macadamia and Cranberry Cookies
These a re as  little different to most biscuits as they are supposed to be flat!
Ingredients
185g unsalted butter
105g macadamias
220g brown sugar ( I used a bit less)
110g caster sugar
225g SR flour
75g plain flour
1 egg
1 egg yolk
100g cranberries
Preparation
Preheat oven to 180* and prepare at least 2 trays.
Toast the macadamias.
Place butter in bowl and melt at 50*, speed 1 until done.
Add flours, sugars, egg and egg yolk (you may like to give them a light beat first)
Knead until mixture comes together.
Add in nuts and cranberries. Mix in by hand or on knead.
Roll into balls (about 1 tablespoon) and place on trays about 6cm apart. Flatten a little and bake for around 12 minutes. Leave to cool on the trays as they are delicate.

This is based on a recipe in WW Christmas Cakes and Puddings. They are very nice. I may try them with pistachios and cranberries to make them more Christmassy.

Amanda’s Slice

https://www.delicious.com.au/recipes/amandas-slice/uTLjb4o6

Preparation
I melted the butter for this and then added all the other ingredients. It made it so easy. I combined them on  . It only took a short while. Next time I may reduce the sugar a bit.