Sugary drinks increase stroke risk: studyDrinking two glasses of cordial or soft drink a day could increases your risk of stroke by 20 percent, according to Swedish researchers.
It's official: The world's best margherita pizza is made in MelbourneForget flying to Italy for a perfect margherita pizza – you just need to get to Brunswick, north of Melbourne, for a slice of the world's greatest cheesy goodness.
Apple crumble biscuitsThese Apple crumble biscuits hark back to that time, but without the mouth cloying effects. They are buttery and sweet and can be made relatively quickly – certainly as quick as a 1970s packet...
Philippa Sibley: Christmas biscuits
- 225 gm softened butter
- 360 gm brown sugar
- 1½ tsp fine sea salt
- 340 gm plain flour, sieved
- 1 tsp ground mixed spice
- Pinch of ground cloves
- 2 eggs, lightly whisked
- 180 gm roasted hazelnuts, coarsely chopped
- 360 gm dark chocolate buttons (54% cocoa solids), coarsely chopped
- 80 gm candied orange peel, coarsely chopped
Prep time 10 mins, cook 15 mins (plus chilling, cooling)
Beat butter in an electric mixer fitted with a paddle until pale (4-6 minutes), add sugar and salt, then add flour and spices and mix until combined. Add eggs, stir to combine, then stir through remaining ingredients. Spoon mixture onto a sheet of plastic wrap, roll away from you to form a cylinder, twist ends to seal and refrigerate until firm (1 hour).
Preheat oven to 190C. Remove plastic wrap from biscuit mixture, slice mixture into 1cm-thick slices and place on oven trays lined with baking paper. Bake, swapping trays halfway through cooking time, until golden (10-12 minutes), cool. Biscuits will keep stored in an airtight container for 5 days.