Cheddar Crackers
1/2 cup butter or margarine
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 dash cayenne pepper
2 cup Cheddar
Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the Cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into to 5cm rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1cm thick. Bake at 180 for about 10 minutes.

Jam Drops
100 g butter, melted
1/2 cup caster sugar
1 teaspoon vanilla essence
1 egg, lightly beaten
1 1/2 cups self raising flour, sifted
1/3 cup strawberry jam

1 Preheat oven to 18WC. Line 2 baking trays with baking paper.
2 Combine butter, sugar, vanilla essence and egg in a bowl. Add flour. Stir with a wooden spoon until just combined. Cover. Refrigerate for 15 minutes or until firm.
3 Roll teaspoonfuls of mixture into small balls. Place onto prepared trays, allowing room for spreading. Use a spatula to flatten slightly. Using the end of a round handled wooden spoon, make a small indentation in the centre of each biscuit. Spoon 1/4 teaspoon of jam into each indentation.
4 Bake biscuits, 1 tray at a time, for 10 to 12 minutes or until light golden. Stand on tray for 5 minutes. Transfer to a wire rack to cool.


Yo-Yo Biscuits

125 g unsalted butter
1/2 cup caster sugar
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
1/4 cup custard powder
3/4 cup plain flour
1/2 cup self-raising flour
filling (see step 3)

1. Preheat oven to 180 C. Line base of a baking tray with baking paper. In a bowl, cream together butter and sugar. Add yolks and vanilla. Mix.
2. Sift together custard powder and flours and add to butter mixture. Combine well. Shape tablespoons of mixture into balls. Place on tray and lightly flatten with a fork. Bake 12 min, or until lightly browned. Transfer to a wire rack to cool. Sandwich together biscuits with a small amount of filling. Dust with icing sugar, to serve.
3. To make filling, place 40g softened butter into a bowl. Add 1/2 cup icing sugar and 1 teaspoon orange zest and mix well, adding extra icing sugar, if needed.