Made with a handful of everyday ingredients, these easy biscuits are great for getting kids involved. Enjoy them plain or decorate with icing and coloured sprinkles, if you like
Recipe by Abigail Spooner
Chocolate and hazelnut is one of those classic pairings I’ll never tire of. These squidgy blondies are swirled with hazelnut chocolate spread and studded with toasted hazelnuts for crunch. I always stash a few in the freezer for those 'I’ll-just-have-one' moments
This three-ingredient shortbread is delightfully buttery and oh-so simple to make
Recipe by Spencer Lengsfield
Ground almonds and spelt flour add fibre to these muffins while a sweetener cuts the sugar but still adds sweetness. Made with cinnamon and fresh raspberries, they’re perfect for a grab-and-go treat
Bashed shortbread fingers create an extra-buttery crumble topping, while sweet strawberries add a contrasting jammy layer in this teatime-ready bake
All the irresistible caramelised cookie notes of Biscoff, rolled into a knockout pud. Keep the roulade chilled until ready to serve, then drizzle with extra Biscoff spread and top with more biscuits
The best way to put those ripe bananas to use. Simple to throw together, deliciously moist and gently spiced
This rich, coffee-and-chocolate-swirled loaf, topped with a silky ganache, will keep in the fridge for up to five days
‘This is our best-selling biscuit, and hugely popular at local weddings where the couple can choose to have a Jelly Tot or glacé cherry on the top.'
Recipe by Gillian, Nichola and Lindsey Reith
