Ginger Nuts

2 cups Self Raising flour
1 cup caster sugar
1 tsp ground cinnamon
2 tsp ground ginger
125g butter
1 egg
1tbsp golden syrup


Sift together flour, sugar, cinnamon and ginger into a bowl.


Rub in softened butter with fingers until it resembles bread crumbs.


Melt syrup and mix together with the egg.


Add to mixture and work with hands into a firm dough.


Roll into balls, about 1 inch (2.5cm) round and place about 2 inches apart (5cm) on a greased tray and place into a 160C conventional oven for about 15-20 minutes, or until golden brown.

Little Choc-Caramel Pies

12 Pampas Frozen Sweet Pastry Tart Shells 
395 g can sweetened condensed milk
2 tbsp golden syrup
40 g butter
75 g dark cooking chocolate, melted
12 pecans


Preheat oven to 180C (or 160C fan forced). Place tart shells (in their tins) onto a baking tray and cook for 10 mins or until lightly golden. Cool completely.


Combine condensed milk, golden syrup and butter in a small saucepan. Stir over very low heat for about 10 mins, until lightly golden in colour and thickened.
Spoon caramel into tart shells and leave to set. Take care not to touch the caramel at any time, as it will be very hot.
Place chocolate into a small bowl. Place a pecan into the chocolate and use a small fork to turn and coat. Using the for, lift the pecan out of the chocolate and tap gently on the side of the bowl to drain off excess chocolate. Place on top of tart. Repeat with remaining pecans and leave to set.