1/2 cup chopped blanched almonds
5 ounces amarettini cookies
3 tablespoons dark rum
3/4 cup semisweet chocolate chips
1 cup heavy cream, chilled
3 tablespoons brandy
1 quart vanilla ice cream, softened

Method

1. Preheat oven or toaster oven to 350 degrees F (175 degrees C).
2. Place chopped almonds on a tray and toast in preheated oven until lightly colored and fragrant, 5 to 8 minutes. Let cool completely.
3. Crumble the cookies into 1/2 inch pieces by wrapping in a tea towel and tapping lightly with a rolling pin or mallet. Do not crush into small pieces. Place crumbled cookies in a medium bowl and sprinkle with rum. Toss with almonds and chocolate chips. Set aside.
4. In a large bowl, beat cream with an electric mixer until thickened. Pour in brandy and beat until soft peaks form. Spoon whipped cream over cookie mixture. In whipped cream bowl, now beat ice cream just until softened (with a flat whip, if available). Fold cookie and cream mixture into ice cream. Freeze until serving.

1 can croissants (refrigerated type)
1 bag bite-size Snickers
1 can vanilla icing

Method

1. Unroll croissants.
2. Cut each triangle in half.
3. Place a snickers on each triangle. Pinch to close.
4. Bake for 13 minutes at temperature indicated on croissant can. Ice while still warm.

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup light cream

Method

1. Heat oven to 425 degrees F.
2. Measure out all ingredients. Then mix flour, sugar, baking powder, cocoa and salt in a bowl and mix thoroughly. Gradually add the cream, mixing with a spoon until mixture holds together.
3. Lightly knead dough on a lightly floured board for about one minute. Spread out with a rolling pin to about 3/4 inch thick. Cut with a biscuit cutter and place onto a lightly greased baking sheet.
4. Bake for about 15 minutes, then cool.

Biscuits:
100g butter
1/4 cup CSR Golden Syrup
1 3/4 cup quick cooking oats
1/4 cup desiccated coconut
1/2 cup CSR Raw Sugar
1/4 cup pain flour, sifted

Chocolate Cream:
150g milk chocolate, finely chopped
2 tablespoons cream

Method

1. Preheat oven to 190°C.
2. Combine butter and Golden Syrup in a medium pan; stir over heat until butter has melted. Stir in remaining ingredients.
3. Spoon heaped teaspoons of mixture onto baking paper-lined trays. Press lightly with the back of a spoon to slightly flatten.
4. Bake for 10 minutes or until golden brown. Cool on trays.
5. Sandwich together with Chocolate Cream (see below).

To make the chocolate cream:
Combine chocolate and cream in a small heatproof bowl; stir with metal spoon over pan of simmering water until melted and smooth. Refrigerate for 1 hour or until spreadable.

2 cups flour
1/4 cup sugar
3 tsp baking powder
1/2 cup cold butter
3/4 cup milk
1/4 cup chocolate chips
1/4 cup toffee bits

Topping: 1 t butter melted & 1 tsp sugar

Method

1. Combine flour, sugar, soda and powder. Cut in butter. Stir in milk until moistened. Fold in chocolate and toffee.
2. Drop by teaspoonful onto baking sheet. Brush with butter, sprinkle with sugar.
3. Bake 425 for 13-15 minutes.

White chocolate cream:
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 1/2 cups chilled whipping cream, divided
3 tablespoons sugar

Biscuits:
3 cups all purpose flour
1/2 cup (packed) golden brown sugar
4 teaspoons baking powder
3/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into 1/4-inch cubes, chilled
1 cup whipping cream, plus additional for brushing biscuits
2 tablespoons raw sugar

Strawberries:
4 cups halved hulled strawberries (about 2 to 2 1/2 pounds)
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon chopped fresh mint or 2 teaspoons dried lavender blossoms

Method

For white chocolate cream:

1. Place white chocolate in medium bowl. Place 1 tablespoon water in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes. Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves. Remove from heat; add gelatin and stir until dissolved. Pour gelatin mixture over white chocolate, whisking until melted and smooth. Cool to room temperature.
2. Beat remaining 2 cups cream in large bowl until peaks form. Fold 1/2 cup cream into white chocolate mixture to lighten. Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.

For biscuits:

1. Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter. Using fingertips, rub in until coarse meal forms. Gradually add 1 cup cream, tossing until moist clumps form. Gather dough into ball; shape into 8 1/2-inch round on parchment or foil. Chill 15 minutes.
2. Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed. Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with raw sugar. Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven 5 minutes before using.)

For strawberries:

1. Combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint or lavender in medium bowl; toss to blend. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
2. Cut biscuits in half horizontally. Place 1 bottom on each of 8 plates and mound strawberries with syrup on each, dividing equally. Cover with white chocolate cream and biscuit tops.