Tummy Adventures

1. Mix eggs, sugar and honey in one bowl, and flour, baking soda and spices in another. 
2. Slowly mix the dry ingredients into the wet, until they come together to form a dough. 
3. Knead a little more to ensure ingredients are evenly distributed, then wrap in cling wrap and leave in the fridge for at least 3 hours, or overnight. 
4. Take out of fridge and roll into thickness you desire. I personally think I could have gone thinner, but these were such a bitch to roll out because the honey made the dough incredibly sticky. 
5. Cut into 6 pieces: the top, which should be slight bigger than the bottom, and two of the sides should be longer than the bottom, to allow for overlapping. Unfortunately, I wasn't neat enough with my measurements and they came out a bit wonky, which explains the messiness of the box overall 
6. (Optional since I didn't do this step, but I think it would help) My pieces turned out a little too puffy for my liking, so I think ideally, one should make a few shallow holes with a fork evenly throughout the dough after you've rolled it out to let some air escape. 
7. Bake for 15 minutes at 170 degrees Celsius. I opted to make mine a little more crispy to ensure the dough would hold up during construction. 
8. Leave to cool completely. 
9. Pipe ripple and swag borders on each side, then leave to dry completely. 
10. Pipe a thin line of royal icing on each side, and join the pieces together (except for the top).
11. Leave to dry completely
12. (optional) To hide the icing that you used as a glue, pipe a simple border on the corners to cover it. I just piped little round mounds. 
13. Fill with cookies from Xmas Projects #1, #2 and #3!

1. Whip egg whites and salt with an electric mixer, adding sugar slowly until mixture becomes frothy. If you want more of a meringue consistency to the macaroons, whip until stiff peaks form. If not, leave it frothy. 
2. Add coconut to mixture.
3. Take walnut sized pieces and roll into balls. 
4. Bake for 12 minutes on 180 degrees Celsius (fan assisted)
5. Leave to cool for at least half an hour.
6. Melt chocolate on very low heat with a splash of milk . 
7. Dip macaroons in chocolate and leave on baking paper for chocolate to harden. Alternatively, you can drizzle chocolate over the macaroons in a zig-zag motion. 

1. Cream butter and sugar together until pale and fluffy, then mix in tea leaves
2. Mix egg yolk into wet batter.
3. Add rest of the dry ingredients (flour, salt) into the wet batter and mix until it comes together to form a smooth biscuit dough (I recommend using your hands for this)
4. Wrap in cling film and leave in fridge to rest for at least an hour (or overnight) 
5. Roll out dough into approximately the thickness you want for the biscuits (maybe 0.5 cm? )
6. If you have a square or triangular cookie cutter, this will be really easy. Just use the cookie cutter and then cut the edges to form a tea bag shape as seen above. If not, you can do what I did and make a template yourself, and cut the biscuits out by hand one by one. (This takes forever, so have patience!) 
7. Poke a hole in the top of the triangular peak with a chopstick, a toothpick, or whatever you have on hand. 
8. Preheat your oven to 180 degrees Celsius (fan assisted, if not then 200)
9. Bake cookies for 15 minutes, then once done, leave to cool.
10. This part is optional, but if you want to dip it in chocolate , then melt the chocolate over low heat with a splash of milk or a tiny dollop of butter, then dip the cookies into the chocolate and leave to cool until it hardens. (I put mine in the fridge to speed things up)
11. Tie the string through the hole you made in the biscuits. 

1. Cream powdered sugar and butter together until pale and fluffy. 
2. Add egg, vanilla sugar and salt and mix until incorporated.
3. Divide batter into two. 
4. Add flour to one batter, and flour/cocoa powder mix to the other batter.
5. Mix both until smooth cookie dough is formed. (I recommend using your hands for this bit)
6. Wrap with cling wrap and refrigerate for at least an hour or more. 
7. Once ready to bake, preheat oven to 190 degrees Celsius.
8. Take walnut sized amount of both white and chocolate parts, roll each into a long strings, pinch ends together and then twist together to form pattern of the candy cane. 
9. Continue until all batter is used up. 
10. Bake for 10-12 minutes, then leave to cool completely. 

• 6 eggs
• 1.5 cups of milk
• 0.5 tsp of salt 
• 0.5 tsp of pepper 
• 0.25 cups of parmigiano reggiano
• 1 cup of any other cheese, e.g. chedder or swiss cheese. I used swiss cheese here. 
• Any filling you want! I used here dried tomatoes, smoked salmon and chicken breast ham

Method: 

1. Prepare the pastry dough first. Sift flour and salt together.
2. Rub chilled butter and flour together using your fingertips, until the flour has the consistency of wet sand. 
3. Add a tablespoon of water to the dough and continue mixing, adding in more water until the dough comes together. 
4. Wrap in cling film and leave to rest in the fridge for at least an hour. In the meantime, prepare the filling. 
5. Whisk eggs, milk, salt and pepper together. (that's pretty much it for fillings. I told you it was straightforward)
6. Preheat oven to 190 degrees Celsius. 
7. Once dough has been in the fridge for 30 minutes, take it out, roll it out thinly and cover your tart tin with it, pressing dough into edges. (Due to my appalling lack of proper baking equipment, I had to resort to using a loaf tin)
8. Put baking paper over the tin and pour some baking beans (or rice, or regular dried beans) over the baking paper and blind bake your crust for 20 minutes. Then, remove the baking paper and baking beans and bake for another 5 minutes. 
9. Turn down oven to 160 degrees Celsius, place cheese, salmon, tomatoes etc., in the bottom of the quiche shell and then pour egg mixture over it. Bake for 50 minutes (depending on what tin you use really), then leave to cool for another 10-15 minutes before serving.