Four family favourite biscuits, including lemon shortbread and afghan biscuits.

Spending long days at home has its advantages. Now’s the time to raid the pantry for ingredients, perfect your baking skills and perhaps recruit some family members to help. Here are four of our favourites – something to tempt everyone!

Chocolate Oat Crisps

Makes 30

125 g butter

2 tbsp golden syrup

1 cup flour

3 tbsp dark cocoa

1 cup rolled oats

1 cup desiccated coconut

½ cup caster sugar

¼ cup brown sugar

½ tsp baking soda

100g chocolate, melted to decorate

(optional)

Preheat the oven to 180°C (160°C fan forced). Line two baking trays with baking paper.

Melt the butter and golden syrup in a small saucepan.

Place the flour, cocoa, rolled oats, coconut, caster sugar and brown sugar into a large bowl. Dissolve the baking soda in 3 tablespoons of boiling water. Add to the bowl with the butter mixture and mix well.

Roll tablespoons of the mixture into balls. Place on the prepared trays, allowing room for spreading. Press down lightly with a fork.

Bake in the preheated oven for 12 to 14 minutes. Remove from the oven and transfer to a cooling rack to cool.

When cool, if desired, drizzle with melted chocolate. Once chocolate has set, transfer to an airtight container.

Salted Caramel Yo-Yos

Makes 12

175g butter, softened ¼ cup icing sugar

¼ tsp vanilla essence 1¼ cups plain flour ¼ cup custard powder

SALTED CARAMEL ICING

1 cup icing sugar

50g butter

¼ cup brown sugar

¼ - ½ tsp flaky salt, according to taste

Preheat the oven to 170°C (150°C fan forced). Line two baking trays with baking paper.

Cream butter and icing sugar until mixture is light and fluffy. Beat in the vanilla essence. Sift flour and custard powder together, add to the creamed mixture then stir until combined. Roll dessertspoons of the mixture into balls and place on baking trays, allowing room for them to spread. Flatten slightly with a fork dipped in flour. Bake in the preheated oven for 18–20 minutes or until just beginning to change colour. Remove from the oven, leave on the tray for 5 minutes then transfer to a cooling rack to cool.

To prepare the Salted Caramel Icing, sift the icing sugar into a bowl. Place the butter, brown sugar and 2 tbsp water into a small saucepan. Bring to the boil over low heat, then simmer for 2 minutes to form a syrup. Pour the syrup onto the icing sugar. Mix well to form a thick, glossy icing. Add a little extra boiling water if necessary. Add flaky salt to taste.

Sandwich the biscuits together in twos with the icing. Dust with icing sugar before serving, if desired. Store in an airtight container.

“OMM NOM NOM NOM.”

COOKIE MONSTER