Bashed shortbread fingers create an extra-buttery crumble topping, while sweet strawberries add a contrasting jammy layer in this teatime-ready bake
Recipe by Abigail Spooner
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
‘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
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!
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
Recipe by Spencer Lengsfield
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
Prep this luscious, comforting dessert the day before – keep the soaked cake and compote separately in the fridge overnight and bring to room temperature about an hour before serving
