Custard powder gives these buttery Australian biscuits a short, melt-in-the-mouth texture. We’ve flavoured them with lemon and poppy seeds to complement the citrusy, slightly floral notes of Earl Grey tea
Recipe by Abigail Spooner
These dainty almond cakes are topped with a homemade passion fruit curd, but swap for shop-bought lemon curd if you prefer. They’re lovely with a cup of oolong tea – its natural sweetness is lifted by the zing of passion fruit
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
Recipe by Spencer Lengsfield
Want to make something unusual for a teatime treat? These are a more modern take on a custard slice with a golden, biscuity base and a thick rich topping
Recipe by Nadine Brown
Ready to ‘bee’ enchanted? Cocoa and almond chequerboard squares are sandwiched with honey, instead of jam, and finished with a swarm of little marzipan bees in this cheery twist on the teatime favourite
Juicy slices of pear sit on top of a rich, moist chocolate cake recipe. Serve with a dollop of gently spiced cinnamon cream for some extra festive flair
Root veg cakes have texture and an earthy flavour which balances the sweetness. Carrots are often used, but beetroot, parsnips and so on have the same great texture
Recipe by Lily Vanilli
