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A few notes with this recipe.  First off it needs gelatine, so make sure you inform any vegetarians who you might be offending.  Alternatively you could try using pectin, but the consistency might suffer if you do so it might need a bit of tweaking to make a vegetarian-friendly version. It requires lots of Ginger Biscuits, so by default I am in love with this recipe already just by reading it!

Last night I decided it would be a fantastic idea to take a photo of this recipe.  It was a fantastic idea, but, it didn't work as the photo came out far too small. So here it is again, but this time done properly. For a Honey Cheesecake you will need... 225g / 8oz Wholeweat Biscuits (digestives) crushed. 125g / 4oz melted butter 5ml / 1 teaspoon ground allspice 350g / 12oz cottage cheese 125g / 4oz clear honey 10ml / 2 teaspoons brown sugar  2 eggs pinch of salt 10ml / 2 teaspoons ground cinnamon 1. Mix the biscuits, butter and allspice together then press in to the bottom and sides of a well greased 23cm / 9 inch flan tin. 2. Chill in the fridge for 10 minutes. 3. Mix all the remaining ingredients, except the cinnamon, together.  Spoon into the biscuit crust and dust with cinnamon. 4. Put in to a pre-heated oven at 170C / 325F and bake for 40 minutes or until filling is set

So we made some Tollhouse Cookies from this recipe which is pretty well documented in nearly every single recipe book you could care to read that includes recipes for biscuits/cookies.  This recipe is pretty generic and very easy. Here is an interesting thought.  Chocolate Chip Cookies come under the 1930s category because they were first developed at that point, only becoming popular during the war.  Well that is what the wikipedia article says. 180g/6.5 oz unsalted butter, cubed and softened 140g/5 oz soft brown sugar 110g 3.75 oz granulated sugar 2 eggs, room temperature, lightly beaten 1 teaspoon vanilla extract 280g/10oz plain all-purpose flour 1 teaspoon bicarbonate of soda 350g/12 oz dark chocolate bits 100g/3.5 oz pecans (or flaked almonds) roughly chopped 1. Preheat oven to 190C/375F and line two large baking trays with baking paper/greaseproof paper. 2. Cream the butter and sugars with electric beaters until light and fluffy. 3. Gradually add the egg, beating we...