Biscuit or cookie

Biscuits will be soft when removed from oven. They become crisp when cooled completely. Note

makes about 20 Store biscuits in airtight containers – but do not freeze. Note

We all love these classic cookies, but this lemon curd-inspired filling makes them utterly irresistible. Photography by: bauersyndication.com.au

You could use peanuts, walnuts, macadamias, hazelnuts or brazil nuts instead of pecans. Note

Pepitas are flat green seeds from pumpkins (with white hull removed). They are an excellent source of iron and zinc. They can be found in the health-food section of your supermarket. Note

These biscuits will still be soft when they’re cooked, but will harden on cooling. Note

You've got all the basics covered with white, milk and dark chocolate in these light and fluffy triple chocolate cookies. Best enjoyed warm with a cold glass of milk or a cup of tea.

White Christmas

You can use Emmenthal or Swiss cheese in this recipe. Serve biscuits with cheese, chutney and dried fruit. Note

This slice can be flavoured with orange juice and zest instead of lemon. Use almond meal in place of hazelnut meal. Note

MAKES 12 Note

Don’t worry if biscuits crack slightly during cooking. Note

MAKES 12 Note

Warm jam on high in microwave in 10 second bursts, stirring until easy to spread. Note

Chocolatey yet nutty, and buttery yet crispy. This macadamia and chocolate biscotti is crunchy and satisfying and the flavour combinations go perfectly with a hot cup of tea or coffee.

If short on time, use your favourite ready-made jam. Note

MAKES 24 Spray a little oil onto the oven trays before lining them with paper, to make sure the paper doesn’t slip. Note

MAKES 24 Store these biscuits in an airtight container. Note

Cut off as many slices of dough as you need – freeze the remainder for later. This way you can always have fresh biscuits! Note

It is a good idea to mark 8 segments on the round with a knife before baking to make it easier to cut. Note

Light and fluffy triple chocolate cookies make the perfect afternoon indulgence with white, milk and dark chocolate. Best enjoyed with a hot cup of tea or warm glass of milk.

Make your own version of a custard cream with these simple and delicious custard biscuits. Top with a pecan or glazed cherry for a gorgeous treat that's perfect with a cup of tea.

Store biscuits in an airtight container for up to 4 days. Note

Makes 30 Note

For a classic twist on golden crunchy hokey pokey, dip each piece of hokey pokey into some indulgent dark chocolate to balance out the sweetness.

Freeze half the dough, then thaw, roll and slice when you fancy a fresh batch. Note

We used a mixture of dark and white chocolate. Lightly spray trays with a little oil, to keep the baking paper in place. Makes 24 Note

Melt chocolate in a microwave- proof bowl (glass or microwave-safe plastic) on MEDIUM (50%) in 30-second bursts, stirring between each, until melted and smooth. Note

Crush lollies for windows in a food processor, separating into different colours, if desired. To warm syrup, remove lid and heat in the microwave on high for 20 seconds. For gingerbread trees, cut tress shaped cookies from dough. Bake and decorate. Secure in an upright position with icing. We used mini wheats to make roof […]

To help prevent biscuits sticking, make sure your hands are lightly floured when shaping the dough. Note

Store in airtight container in fridge for up to one week. MAKES 15 Note

For a cheat’s version, replace homemade biscuits with a packet of ready-made ginger biscuits or almond thins. Note

This “sticky” dough will get easier to roll at room temperature, so avoid adding extra flour. Note

MAKES 30 Custard drops can be filled with jam, if you prefer. Note

This macadamia and chocolate biscotti is crunchy and satisfying as it�s chocolatey yet nutty and buttery yet crispy. This would be the perfect afternoon treat with a hot cup of tea.

If liked, decorate the biscuit salad by using melted chocolate or icing roping on the states and territories, as well as the capital cities. Note

To ensure even browning, swap tray positions halfway through cooking. Note

MAKES 20 Note

MAKES 30 These are great for those with an allergy to eggs. If you have a fan-forced oven setting, it will circulate air, which gives more even cooking and is great for baking biscuits. Just reduce the oven temperature by 10°C. Note

To enhance the flavour of the biscuits, sift flour with a pinch of salt. Note

Biscuits will be soft after baking. Allowing them to cool on trays will firm them up. You can use white, milk or dark chocolate bits – or a combination. Note

This is a New Zealand Woman’s Weekly classic that never dates – who doesn’t love chocolate and raisins in a cookie?

These biscuits firm slightly as they cool. Note

For royal icing, gradually add 1 1/2 cups sifted icing sugar into 1 egg white, whisking until smooth. Transfer to piping bag and decorate biscuits as desired. Allow to set at room temperature. Note

Your typical oaty cookie steps things up a notch with the addition of delicious chocolate.

Slice the cookies you need from your freezer dough, then refreeze the rest for next time. To make chocolate biscuits, you can replace 2 tablespoons self-raising flour with baking cocoa and roll out until 1cm thick. Sandwich the cooled biscuits together with ready-made vanilla frosting (found in the baking aisle of your supermarket). Note

There are few things more universally loved than a delicious chocolate-chip biscuit. Indulge your sweet side with these toll house cookies, packed full of real chocolate bits and macadamias.

To make an iced chocolate, mix 1 1/2 tablespoons chocolate topping with 1 cup cold milk. Add a scoop of vanilla ice-cream, top with whipped cream and dust with cocoa. Note

Bake these wonderful chocolate cookies to give as gifts or just for the family.

The classic ANZAC biscuit is the most famous of New Zealand’s own biscuits, named after the Australian & New Zealand Army Corps soldiers who fought in World War I. A classic cookie and a must-try!

Nothing could be simpler than these tasty Italian baked goodies. With just five ingredients they're a sweet treat you won't resist.

White chocolate and cinnamon macarons

Makes 30 Note

Amazing lemon shortbread from Warkworth's Quince Cafe.

Make a couple of snaps first to establish a precise cooking time, then proceed with the remaining mixture, cooking about four snaps on a tray at a time. Once you become confident, you can bake several trays at staggered times. Note

Tucked away in a light industrial area in Auckland’s Birkenhead is a small artisan shop that produces the most delicious aromas. The Casual Foodie is the source of these enticing smells and many people.

Biscotti will keep in an airtight container for at least a month. Note

Place balls of dough on prepared trays and flatten slightly with your hand. Note

To store: Keep cookies in an airtight container for up to 2 weeks. Note

Omit the flaked almonds and bake as directed, then serve heavily dusted with icing sugar. You can add a few drops of almond essence for extra flavour if you like. Note

Use vanilla essence instead of paste. Quinoa flakes look like rolled oats. Grease measuring cup lightly with oil before measuring honey. Honey will pour easily, giving you an accurate measure. You can use oatmeal instead of quinoa. Note

Oreo lovers won't be able to resist this cookies and cream cheesecake slice.

Store bought biscuits these days are pretty good in terms of quality, but nothing says 'I love you' like a homemade biscuit. These passionfruit cream versions just melt in the mouth.

Not to be confused with the coconut based (and delicious, but completely different) macaroon, the chocolate french macaron is made from almond meal and is delicately crisp on the outside, and soft and chewy on the inside.

These easy, buttery cookies are delicious served with hot espresso. If you can't get blanched almonds, just use normal, unsalted almonds in their place.

Thin and crisp, these apple and almond biscotti-style biscuits are perfect for dunking and therefore fabulous with coffee or tea. If you prefer you could use candied orange peel instead of the dried apple.

Originating in Italy, biscotti is a traditional biscuit that is mostly enjoyed with a strong coffee. A batch of these twice-baked goodies wrapped in coloured paper makes a thoughtful and delicious gift.

These muesli bars are a particularly high energy food, great for kids on the go. Serve them up as an after school snack, or keep them handy on the weekends to refuel in between sporting commitments.

Bathed in a sprinkling of icing sugar, these Greek style hazelnut crescent biscuits are a delightfully moreish snack to have with your mid-morning coffee or tea. They also make a thoughtful gift.

A slender slice of grown-up rocky road is great to have with coffee. Use milk or dark chocolate if you like and change the nuts to suit your taste.

Quick and easy white chocolate and passionfruit marshmallow biscuits offer everything you're looking for in a treat, crispy and fluffy, sweet and chocolatey. If you're not a passionfruit fan, use orange juice and zest instead.

These delicious mint slice biscuits are an absolute treat. They're perfect with your morning or afternoon cuppa, and make a thoughtful gift for any occasion.

Made with almond meal in place of flour, these divine little almond and raspberry jam drops are soft, moist and ever so slightly crumbly. They're also incredibly pretty!

These deceptively delicious little slice-and bake-biscuits are incredibly easy to make and with just one bite, you'll be hooked. They're buttery, sweet and melt-in-the-mouth and unlike most commercially made butter biscuits, are easy on the wallet.

Shortbread is, quite possibly, the best thing to have ever come out of Great Britain. The addition of rice flour in this recipe may cause the purists a sharp intake of breath, but we love the texture it gives this most delightful biscuit.

If you're in a jam, any jam will do for these delightful almond biscuits. Buttery, crumbly and zesty with lemon, they're a delicious little mouthful.

We trawled though all the Australian Women's Weekly peanut butter cookie recipes from over the years before narrowing our selection down to three, which we taste-tested, side-by-side. This was voted the winner for peanut taste and crisp chewy texture.

A great option for parties, these white chocolate cornflake cookies with peanuts are crunchy and delicious. If you have any concerns about guests and allergies, just leave the peanuts out.

Our pistachio bread, or biscotti, would make a thoughtful gift for friends or family. For a different spiced version, omit the cardamom and use ½ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg instead.