Tuesday I made cookies for my New Mum’s Group. I’d never tried this recipe before, so it was a risk to make them for strangers.

(“You never make cookies just for me!” said my husband. “It’s a new recipe. They might be horrible,” I reply. “OK, let them be the guinea pigs,” he conceded.)

I was the most popular girl in class:

“Did you get them from the American food store in ____?”

“No, I made them.”

“But did you get the mix from the American store?”

“No, I made them with sugar and flour.”

“You had time to bake?!”

“It took less than half an hour to mix and less than half an hour to bake.”

“Wow, they’re good!”

My husband says they taste dry. I don’t think they are the best cookies ever, but they are addicting. And they are so very easy to make.

I think the fact that they are still popular here reflects on the fact that all Australian “biscuits” are hard and dry. No moist cookies in the entire country.

I made the chocolate chip option and the orange-cranberry option. Which option would you like? (See the recipe and more options in the comments section to the post of this recipe at Smitten Kitchen.)