• 175 GRAM FLOUR
• 175 GRAM BUTTER
• 75 GRAM SUGAR
• 75 GRAM RICE FLOUR

• 75 GRAM SUGAR
• 100 GRAM BUTTER, cold in cubes
• 60 GRAM SEMOLINA
• 140 GRAM FLOUR
• 2 TBSP PRESERVED GINGER, chopped
• 50 GRAM PISTACHIOS, chopped
• 25 GRAM CHOCOLATE

• 125 GRAM FLOUR
• 60 GRAM RICE FLOUR
• 60 GRAM SEMOLINA
• 120 GRAM BUTTER, cold
• 3 TBSP CACAO

• 75 GRAM FLOUR
• 25 GRAM SEMOLINA
• 50 GRAM SUGAR
• 150 GRAM BUTTER, cold in cubes
• 100 GRAM CHOCOLATE, chopped
• 1 CUP SWEETENED CONDENSED MILK

• 200 GRAM FLOUR
• 175 GRAM BUTTER
• 125 GRAM SUGAR
• 1 DECILITER CREAM
• 100 GRAM CHOCOLATE

Mix all the ingredients very well and roll the dough out. Cut rectangular cookies like the picture shows and make holes with a fork. Bake them 1 hour (or until they are golden brown) at 150 degrees in the oven.

Mix the sugar, butter (keep a few cubes behind) semolina and flour and knead well to a dough. Add the ginger and the pistachios towards the end of the process. Roll out the dough and cut in rectangles. Bake the shortbread 20 minutes at 190 degrees Celsius. Allow them to cool down. Melt the chocolate with the remaining butter in the microwave and drizzle this over the cookies.

Mix all ingredients and knead to a dough. Roll it out and cut into rectangular shapes. Put the cookies on a baking tray and bake them 40 minutes at 160 degrees Celsius.

Mix sugar, flour, semolina en 100 gram butter and knead to a dough. Press the mixture in to a square or rectangular greased oven tin and bake 15 minutes at 175 degrees Celsius. Allow to cool down in the tin. In the meantime, melt the remaining butter in a frying pan and add the condensed milk. Heat on middle high heat, stirring, until the mixture becomes golden brown. Pour this on top of the shortbread and put in the fridge for one hour. Melt the chocolate in the microwave or au bain marie and pour it on top of the condensed milk-caramel. Put in the fridge for half an hour, take it out of the tin and cut into squares or rectangular.

Make dough from the flour with 150 gram butter and 75 gram sugar. Roll the mixture out into a large rectangle in an oven dish. Bake 20 minutes at 165 degrees Celsius. Boil the rest of the butter, the rest of the sugar and the cream (stir well all the time!) on a medium high fire until it begins to turn brown. Spread it over the cookie rectangle. Melt the chocolate with one tablespoon cream. Make patterns on top of the caramel with a spoon (see picture). Cut the cookie-rectangle into 30 smaller rectangles.

Mix flour, sugar, cold butter, half an egg and a little bit salt, knead to a dough. Leave the dough in the fridge for half an hour. Roll the dough out and cut circles with the help of a big class. Put some almond paste on a circle, put water on the edges and lay another circle on top. Press the edges with a fork. Spread the rest of the egg over the top of the shortbread and put an almond in the middle. Bake half an hour at 160 degrees in the oven.