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Australia's top 20 rieslings
22.02.2017

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Normandy landings
20.02.2017

To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

Spiced brown sugar biscuits


This recipe makes about 15 biscuits.

You'll need

160 gm softened butter 70 gm brown sugar 70 gm raw caster sugar 2 egg yolks 250 gm plain flour 1 tsp ground cinnamon 1 tsp mixed spice ½ tsp grated nutmeg Good pinch of salt

Method

  • 01
  • Preheat oven to 180C and line an oven tray with baking paper. Beat softened butter, brown sugar and raw caster sugar in an electric mixer until pale. Beat in egg yolks, one at a time, mixing well between additions. Scrape down sides of bowl, then stir in plain flour, cinnamon, mixed spice, grated nutmeg and salt. Form heaped tablespoonfuls of mixture into balls, roll balls in raw caster sugar, place on prepared tray and press to slightly flatten. Bake until biscuit edges are golden (8-10 minutes). Serve warm or cool. Biscuits will keep stored in an airtight container for 3 days.

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