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Sift all these things together: - 2.5 tbsp icing sugar - 380g plain flour - 2.5 tbsp milk powder - 2.5 tbsp custard powder

Beat 250g butter until fluffy. Add the sifted mixture bit by bit until dough forms.

Flatten dough and use the tart mould to get the shape of the tarts.

Bake tart base at 150*C for 15 minutes. Take it out of the oven, pipe Nutella on the tart base, then bake again for 15 minutes.

1) Mix and sift 200g custard flour & 100g plain flour

2) In a mixer cream 120g butter, 100g sugar, 1 egg yolk & ½ teaspoon vanilla essence until fluffy.

3) Add in the sifted flour mixture to the creamed mixture in the mixer bit by bit.

4) Split the dough into small blocks, wrap it in cling wrap, and freeze the dough for a minimum of 1hr.

5) Soften the blocks alittle prior to grating the blocks using a cheese grater.

6) Spoon one teaspoon of grated dough to each paper cup or fill the paper cup to the brim (or heap) (note that when you bake this, the grated dough will sink)

7) Add as much chocolate rice as you want per cup.

8) Bake at 150 degree celcius for 25 minutes. (this varies from oven to oven, so try out what works for your oven!)

Sift all these things together - 500g plain flour - 2 tsp bicarbonate soda - 170g icing sugar - ¾ tsp fine salt.

Melt 250g ghee over a hot stove and cool it thereafter.

Once cool, add 1 tsp vanilla essence to ghee in mixing bowl.

Mix all the sifted items into the ghee mixture bit by bit.

Knead the dough, and form cookie balls on the baking tray.

Bake for 30 mins at 150*C