White chocolate and cranberry cookies Makes 32 150g butter, chopped 1 egg, lightly beaten 1 Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper. 2 Place butter in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes or until butter has melted. Set aside for 15 minutes to cool. 3 Pour ingredients from jar into a large bowl. Add butter and egg. Stir to combine. Roll level tablespoons of mixture into balls. Place on prepared trays, 5cm apart. Bake for 12 to 15 minutes or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve. Quick-mix hedgehog slice Makes 16 squares 60g butter, chopped 1 Lightly grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Place chocolate and butter in a glass or ceramic heatproof bowl. Place over a bowl of simmering water. Cook, stirring occasionally with a metal spoon, for 10 minutes until melted and smooth. 2 Remove from heat. Break biscuits into pieces. Add biscuit, coconut, pistachios, raisins and cherries. Stir to combine. Spoon into prepared pan. Smooth surface. Cover. Refrigerate overnight or until firm. 3 Remove from fridge. Stand for 10 minutes. Slice and serve. Pink flower cupcakes (makes 12) 100g butter, melted, cooled Extra decorating ingredients ½ cup milk 20g butter 2 eggs, lightly beaten ½ teaspoon vanilla extract 1 teaspoon vanilla extract 1 tablespoon boiling water 1 To make cupcakes Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, ¹⁄ ³-cup capacity muffin pan with paper cases. 2 Combine flour and caster sugar in a bowl. Make a well in centre. Add butter, milk, eggs and vanilla. Using a large metal spoon, gently stir to combine. 3 Spoon 2 heaped tablespoons mixture into each paper case. Bake for 12 to 15 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand for 5 minutes. Transfer to a wire rack to cool. 4 To decorate Cut marshmallows in half horizontally. Place icing sugar, butter, vanilla and boiling water in a bowl. Stir until smooth and spreadable. Spread 1 cake with icing. Pinch ends of 6 marshmallow halves to form petals. Arrange petals on cake. Press 1 Smartie in centre. Repeat with remaining cakes, icing, marshmallow and Smarties. Serve. Choc hazelnut and coffee friands Makes 12 185g butter, chopped 6 eggwhites, lightly whisked icing sugar mixture, to serve 1 To make friands Preheat oven to 200°C/180°C fan-forced. Grease a 12-hole, ½-cup capacity friand pan. 2 Place butter in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes or until butter has melted. Set aside for 15 minutes to cool. 3 Pour ingredients from jar into a large bowl. Make a well in centre. Add eggwhites and butter. Stir to combine. Spoon mixture into prepared pan. Top each with 3 to 4 coffee beans. Press lightly to secure. Bake for 15 to 20 minutes or until a skewer inserted in the centre of 1 friand comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Dust with icing sugar. Serve.