Chocolate, caramel and hazelnut tarts

100g butter, chopped
3/4 cup plain flour
1/4 cup rice flour
2 tbsp brown sugar
2 tbsp dutch cocoa
1/4 cup cold water

Filling:
395g can sweetened condesed milk
50g butter
1/4 cup golden syrup
1/2 cup roasted hazelnuts

Chocolate top:
1/4 cup thickened cream
2 tbsp of nutella or similar
80g dark chocolate, chopped

1. To make base, preheat oven to 200C. Process butter, flour, sugar and cocoa in a food processor until combined. Add water to processor and process until mixture forms a ball. Knead lightly on a lightly floured surface until smooth. Wrap pastry in plastic wrap and refrigerate for 20 mins.
2. Roll pastry out on a floured surface until 3mm thick. Use an 11cm round cookie cutter to cut out 6 rounds. Gently press rounds into a jumbo 6 hole muffin tin. Line tart shells with baking paper and fill the bases with baking beans or rice. Bake for 10 mins, reduce temp to 180C, remove paper and beans and bake for a further 10 mins. Cool slightly.
3. To make filling, combine condensed milk, butter and golden syrup in a saucepan and cook gently over a medium heat for 10-12 mins, stirring constantly until mixture darkens and thickens. Stir through nuts then remove from heat. Divide mixture among tart cases and bake for a further 6-8 mins until caramel is almost set. Allow to cool.
4. To make topping, place cream hazelnut spread and chocolate in a heatproof bowl and ehat in the microwave on medium for 3-4 mins. Whisk until smooth. Allow to stand at room temp for 1 hr, until thickened. Spoon chocolate mixture on top of each tart and serve.

White chocolate and cranberry cookies

Makes 32

1 2/3 cups plain flour
1 1/2 tsp bicarb
1 cup brown sugar
1/2 cup shredded coconut
1/2 cup dried cranberries
1/2 cup white chocolate
150 g butter, chopped
1 egg, lightly beaten

1. preheat oven to 160C fan-forced. Line large baking trays with baking paper.
2. Melt butter in microwave and set aside to cool.
3. Add flour, bicarb, sugar, coconut, cranberries, and chocolate into a large bowl. Add the butter and egg. Stir to combine. Roll level tablespoons of mixture into little balls. Place on prepared trays, 5cm apart.
4. Bake for 12-15 mins or until golden. Cool on trays for 5 mins then transfer to wire rack.