My family loved these! Although I just made the batter and dropped it straight onto lined baking trays without refrigerating or anything. I just sprinkled the sugar/cinnamon mixture on top and pressed them down with a fork. I had to use 1/2 self raising flour and 1/2 normal because of a shortage of all purpose so I omitted the baking soda. Now that I think of it I also changed the butter to 2TBSP and replaced the rest with some vanilla soy milk to reduce fat content, and used only the egg white for the same reason. So I guess I completely altered the recipe but they were really great anyway! This made me about 30 nice sized cookies which I baked for quite a while to get really crunchy. YUM :)

Reviewed On: Sep. 2, 2005

This was really great! I used brown rice so cooking time was approx 30-35mins rather than 20. I also used more mushrooms, as well as 2 spring onions rather than one onion, upped the parsely and used vegetable stock rather than chicken broth. I topped it with a little grated parmesan and served with stuffed and crumbed chicken and mashed potatoes with mushroom sauce. This was one of the nicest rice dishes I have ever tried, healthy too and it will definitely become a regular in our house. Thanks :)

Reviewed On: Sep. 2, 2005

This was my first attempt at making scones and I was very pleased with them. I was trying to find a lower-fat version of cheese scones and this seemed to be the one. - I knocked back the parmesan to 1/4 cup, used only a pinch of salt and the second time used 200ml of reduced fat milk and 200ml water to get the dough abit less runny. I made drop scones and mixed half the cheese into the mixture and sprinkled the rest on the tops which was lovely - I think it brought more cheese flavour out since I didn't use all that much in the first place. I LOVED the cayenne pepper 'bite' to these and have made them 4 times now, great for morning tea thanks!

Reviewed On: Sep. 1, 2005