Chocolate Coated Peanut Biscuit

Ingredients:

• 1 egg
• 1 cup sugar
• 4 tablespoons butter
• 1 cup S.R. flour
• 2 teaspoons cocoa
• 1 or 2 packets salted peanuts
• pack of good dark chocolate
  

Method:

1. Cream egg and sugar together
2. Add melted butter and beat well Add flour, cocoa and peanuts 
3. Spoon onto tray flatten with fork onto greased tray 
4. Cook In oven 15-20 min at 180°C 
5. Knife into shape don't remove until cool
6. Heat chocolate in bain marie
7. Dip biscuits in chocolate and leave to cool

White Chocolate and Frangelico Cheesecake

Ingredients:
Base:

• 2½ cups almond meal
• 125g unsalted butter, melted & cooled
• 3 Tbsps brown sugar 
• 1 Tspn cinnamon

Filling

• 3 tsp gelatine powder
• 2 tbs Frangelico liqueur
• 500 g cream cheese
• 400 g sweetened condensed milk
• 300 ml cream
• 150 g white chocolate

Method:
Base: 

1. Preheat oven to 180C for convection oven or 160C for fan force oven. Line the bottom of a 20cm spring form pan with baking paper and grease the side of the pan with melted butter. Set aside.
2. Add almond meal, butter, brown sugar and cinnamon. Mix until well combined.
3. Press the almond meal crumbs over base and the side of the prepared spring form tin.
4. Bake in the preheated oven for 10 minutes or until lightly golden brown. Set aside to cool while preparing filling.

Filling: 

1. Melt chocolate in a double boiler or microwave. 
2. Sprinkle gelatine over the water in small heatproof jug, stand in small saucepan of simmering water and stir until gelatine dissolves. Cool for 5 minutes.
3. Beat cheese and condensed milk with electric mixer until smooth. 
4. Beat cream in small bowl with electric mixer until soft peaks form. 
5. Stir warm gelatine mixture into cheese mixture. 
6. Fold in cream and melted chocolate. 
7. Pour into spring form tin and refrigerate for 4-5 hours to set. 

https://www.bestrecipes.com.au/recipes/creamy-white-chocolate-cheesecake-recipe/56inlfgo