Platter Chatter

Children have begun to return to school and soon they will be back to a regular routine. Most mothers are relieved to get their little bundles of energy back to books and school sports.
With the house becoming a peaceful haven again, this is the time when mothers can socialise — and what better way to do that than meet other mums for a cup of mid-morning coffee.

And to make it even better, serve some assorted cookies.

It is easy enough to step out and buy an array of these tidbits, but why not show off your culinary skill and make them at home?

So whenever you have a few hours to spare, just make a batch of these munchies and serve them to your friends and you can also pack a few into your youngster's lunch box.

Tutti-frutti delights

Cream the margarine and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the orange rind.

Sift the flour with baking powder. Stir it in along with the nuts and water. Pour into 8-by-10-inch greased-and-floured baking pan.

Sprinkle in the almonds. Bake for about an hour in a preheated oven at 180C. Cool on a wire rack and cut into fingers and serve.

Nutty cheese wedges

Beat together the curd cheese and sugar. Sift the baking powder and cinnamon and then stir into the cheese mixture with eggs, chopped walnuts and ground almonds.

Spoon into a round, greased baseline pan.

Arrange the walnut halves on top and bake in a preheated oven at 180C for about 45 minutes until firm.

Cool in the tin before turning out and cutting into wedges.

Chocolate fingers

Brush a 12-by-8-inch pan with melted butter. Sift together the flour, salt, cornflour and baking powder.

Add the oatmeal, then rub in the margarine until the mixture resembles breadcrumbs. Stir in the sugar and enough milk to make a soft dough.

Place the dough in the pan and press evenly over the base. Bake in a preheated oven at 200C for about 20 minutes until firm.

Melt the chocolate in a small bowl over a pan of hot water. When the base is ready, remove from the pan and keep aside to cool for about ten minutes.

Then spread over the chocolate and, as it starts to set, mark a design on the surface with a fork.

Cut into 16 fingers and leave to set completely before removing from the pan.

Cheese squares

For the pastry

For the filling

Sift the flour and salt into a bowl. Rub in the margarine until the mixture resembles breadcrumbs.

Stir in the lemon juice and enough water to make a soft dough.

Knead lightly, then wrap in cling film and chill for half an hour.

Roll out the pastry and line a 7-inch shallow tin, prick the base with a fork.

Whisk together the cheese, sugar and eggs until light.

Add the remaining ingredients and pour into the prepared crust.

Bake in a preheated oven at 210C for ten minutes, then lower the heat to 200C and bake until light golden brown.

Cool in the tin and then cut into neat squares.

Nirmal Khanna is a UAE-based freelance writer who has family, friends and guests eating out of her hands