‘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
These edible works of art are swirled with pink, matcha and vanilla cookie doughs to make each one unique. Keep a stash in the freezer and bake the cookies straight from frozen, adding 2-3 minutes to the cooking time
Recipe by Abigail Spooner
The no-cook pistachio and ricotta filling for this biscuit-based tart is inspired by the popular Sicilian sweet treat, cannoli. Assemble the tart up to two days ahead, cover and keep in the fridge until ready to slice and serve
Using saffron is a great way to naturally impart a yellow hue and subtle floral flavour into cake frostings. Grinding and steeping the delicate threads first is the best way to extract maximum taste and colour – a pinch goes a long way!
The best way to put those ripe bananas to use. Simple to throw together, deliciously moist and gently spiced
Recipe by Spencer Lengsfield
This delicately floral cake is just made to be enjoyed alongside a cup of Earl Grey tea. For a stronger flavour, use three tea bags. Leftovers can be wrapped up tightly and will keep well at room temperature for up to 3 days
This is a cheesecake version of the cheerful Swedish prinsesstårta (princess) layer cake. Wear disposable gloves when making the icing to avoid green fingers!
Recipe by Nadine Brown
These easy chocolate chip cookies are topped with mini Creme Eggs. You can chop up large Creme Eggs instead if that’s all you have
This loaf comes together quickly, with no yeast or kneading required. Guinness, black treacle and maple syrup bring a rich, deep caramel flavour. It’s delicious served warm and slathered with salty whipped butter, or alongside a hearty bowl of soup
