• 3 cups of gluten free icing sugar
• ¾ cup cocoa powder
• 1 tsp salt
• 2 large egg whites
• 1 large egg
• 125 g dark chocolate, chopped
• 3 tbsp cacao nibs

Place the sugar, cocoa and salt in a bowl then add in the egg whites and egg and mix well.  Fold in the chocolate and cacao nibs.  Put heaped teaspoons full of the batter onto trays lined with baking paper.  Allow room for spreading.   Bake for about 15 mins at 180 C until the cookies are puffed, cracked and set around the edges.  Let the cookies cool (they will firm up) and then transfer to a rack.

• 200g softened butter
• 2/3 c sugar
• 1 egg
• 1 tsp vanilla essence
• 1 2/3 c flour
• 4 tbsp custard powder
• 2 tsp baking powder
• 2 cups of stewed apple

Cream the butter and sugar until light and fluffy.  Add the egg and then the vanilla essence.

Sift over the dry ingredients and fold together until combined.

Spread two thirds of the mixture into a greased and lined slice tin and then spread over the stewed apple.  Top with the remaining mixture and bake for 30-40 mins at 175 C.  Leave to cool and dust with icing sugar.