So Margeruite here, having made all of Lorraine's biscuits I thought I would share with you some of the other biscuits I also make.

Cinnamon Stars  -  fiddly but delicious

2 egg whites

6oz (175g) sifted icing sugar

1 level teaspoon cinnamon

8oz (250g) ground almonds

2-3 tspns lemon juice

star cutter

oiled baking sheets

Whisk egg whites until stiff.  fold in cinnamon and sugar, whisk to a dropping consistency.

Remove 8 tblspns of mixture and reserve in a covered bowl.  Continue to whisk remaining mixture until stiff peaks form.  Add almonds and lemon juice, Mix to a smooth paste.  Wrap in cling film and chill for 1 hour.  Set oven to Gas 6 (180-200) roll out paste between sheets of non stick paper to 5mm.  cut out stars and place on baking sheet.  bake 7 - 8 mins remove and reduce heat to very cool.  paint reserved meringue mix carefully on the biscuits making sure the surface is smooth.  Return to oven and allow meringue to harden without browning - 15-20 mins.  Cool on a wire rack.

Triple Nut Chews - I made these for the first time this year.  They are very very nutty and only just hold together.  When I make them again I will probably reduce the amount of nuts.

1 1/2 cups of chopped brazil nuts

1 cup of chopped hazelnuts (filberts)

1/2 cup of chopped walnuts or pecans (I used almonds)

8oz (1 1/4 cups) chopped dates

1 1/4 cups copped dried apricots

1/4 cups candied copped peel (optional - I didn't use this)

1 !/4 cups plain (all purpose) lour

1/2 tspn baking soda

1/2 tspn baking powder

1 tsp ground cinnamon

1/4 tspn salt

1/2 cup room temp butter

1/4 light brown soft sugar

1 egg

mix nuts and fruits with 1/4 cup of the flour and set aside.  In another bowl stir together remaining flour with baking soda, making powder, cinnamon and salt.  In a mixing bowl beat butter and brown sugar until light and creamy.  Beat in egg.  Add dry ingredients mixing until smooth.  Minx in fruit and nut mixture.  Drop rounded teaspoons onto a greased baking sheet.  Bake at 180 (350) for 10-12 mins or until lightly browned.  Cool on wire rack.

Cheeselets - just delicious  (you can vary the cheeses and the seeds)

115g/(4oz)/1 cup plain flour

2.5ml/1/2 tspn salt

2.5ml/1/2 tspn cayenne pepper

2.5ml/ 11/2 tsp dry mustard

115g/4oz/1 cup butter

50g/2oz/1/2 cup grated cheddar cheese

50g/2oz/1/2 cup grated gruyere cheese

1 egg white

15g/1 tblspn sesame seeds

preheat oven to 220/425/Gas 7  Line baking sheets with nonstick baking paper.

Sift the flour salt cayenne pepper and mustard into a mixing bowl.  Cut the buyer into pieces and rub into the flour mixture.  Divide the mixture in half, add the cheddar to one half and the gruyere to the other.  Using a fork or your fingertips, work each mixture into a soft dough and knead on a floured surface until smooth.

Roll our both pieces of dough very thinly and cut into 2.5cm/1inch squares.  Transfer to the linked baking sheets.  Brush the squares with beaten egg white, sprinkle with sesame seeds and bake for 5-6 mins or until slightly puffed up and pale gold in colour.  Cool on the baking sheets.