High tea

Make this dessert for your friends and family for a delightful sweet treat. Golden flaky pastry perfectly surrounds a sweet, syrupy vanilla, pineapple and walnut filling.

There are few things more wonderful then a warm, cinnamon sugar dusted donut - it's only made better with a beautiful stewed apple and custard filling.

These delicious low-fat slices are perfect for breakfast on-the-run, a school lunchbox snack or morning tea with a cup of coffee.

These mini apricot and ginger puddings are wonderfully spongy and bursting with zest, sweetness and fruity flavours.

When two irresistible desserts are combined, you know something magical will be created. This tiramisu cheesecake partners the traditional flavours of creamy dark chocolate and fragrant espresso with decadent cream cheese.

Full of dried fruit, sultana bran and nuts, these muffins make a healthy after-school snack.

These apricot and almond scrolls are a perfect sweet treat for any time of the day, whether its enjoyed with a cup of coffee during morning tea or eaten on-the-go as a work snack.

A delightful buttery slice filled with fruit, nuts and topped with an irresistible lemon icing.

This sweet moist log made with hazelnut liqueur infused sponge, soft sweet apricots and crunchy nuts, is absolutely divine and perfect for a decadent weekend dessert.

This crumbly macadamia and apricot slice is jam-packed full of texture, sweetness and irresistible flavours that'll keep you coming back for more.

Freeze-dried raspberry powder is available from specialist food stores. Note

There are few things more comforting than a big, warm, oozy slice of apple pie with a dollop of thick cream.

Who doesn't love a fresh fruit scone? This recipe, with orange and cranberry, is best served with cream and a pot of hot tea.

Stuffed with a sweet, soft fruity filling, this divine fig and sultana slice is perfect served fresh from the oven with a sprinkle of sugar and a pot of hot tea.

Perfect biscuits of gingernut baked to perfection. Watch them go at afternoon tea!

If you've ever wondered how to spin sugar, then this is the recipe for you. We give step-by-step instructions on how to make this pretty spun sugar nest that tops three layers of meringue sandwiched with cream and chocolate ganache.

Sweet, chewy, chocolately and nutty - this divine pecan slice is perfect served with a freshly brewed cup of coffee for a decadent morning or afternoon treat.

These cute little cupcakes, crowned with coconut, will melt in your mouth. Quick and easy to make, they're also budget friendly. Serve with a cuppa for morning or afternoon tea or go all out and bake them for high tea.

These delicate apple crumble tartlets are perfect served warm straight out of the oven with a scoop of ice-cream.

Perfect to pop in your Christmas advent calendar or just make as small treats for throughout the week, these apricot and coconut chocolates are absolutely divine.

Give a savoury spin to this traditional French dessert with the classic combination of ham, peas and cheese.

To prevent jam boiling over, a large bowl is essential. Quick berry jam will keep for several weeks, or longer, in the refrigerator. Note

In the cooler months, walnuts are excellent in place of pecans. If you’re making this cake for a large number of people you may prefer to use a slab pan. Note

The truffles can be made ahead of time and stored in the fridge to serve with coffee and the newspaper, or a good book.

Sophie Gray’s pastry twizzlers make a tasty snack, a quick lunch or a light dinner

If desired, omit hazelnuts or use ground walnuts, pecans or almonds. Note

Passionfruit is a beguiling combination of the refreshingly tart and the exotically sweet. It adds a final flourish to Eleanor Ozich’s gluten-free sweet treats

Add dried fruit and a little citrus to your sweet biscuits to balance out the butter and sugar and create a new level of flavour your family and friends will love.

Passionfruit is a beguiling combination of the refreshingly tart and the exotically sweet.

A pot of coffee or tea and a plate of home baking can give an otherwise drab afternoon a bit of a rise. I like to include nuts in sweet baking to balance out the butter and sugar. They also make baking taste scrumptious

Tuna sushi sandwiches

Jordan Rondel creates rich and rewarding gluten-free cakes

It’s time to enjoy the outdoors with friends and family. Julie Biuso shows how to create some perfect snack-sized dishes to serve up with summer drinks.

You can use half brown and half white bread to make these sandwiches, if you like. Note

Reheat blinis on a baking tray lined with baking paper in a hot oven for 5 minutes. They will become crisp while remaining beautifully moist inside. Note

To make even lighter sponges, swap the 1 cup of self-raising flour for 3/4 cup (110g) cornflour, 1 tablespoon plain flour and 1 teaspoon baking powder, then swap the 1/4 cup boiling water for 2 teaspoons golden syrup and 1 tablespoon boiling water. Note

These festive goodies are so delicious and healthy there's no need to hold back. And they're gluten-free and dairy-free too!

If you like sweet treats but are keeping an eye on your weight, don’t fill the biscuits simply dust them lightly with icing sugar. If served individually, this will yield 16 biscuits. Note

Antioxidants in berries protect body cells from damage by free radicals, which cause oxidation – a process that is thought to contribute to ageing and disease. Note

Sponge suitable to freeze before filling. Not suitable to microwave. Note

Double-decker chocolate mud cake, chocolate recipe, brought to you by Australian Women's Weekly

Suitable to freeze. Not suitable to microwave. To make tea, pour 1 cup of boiling water into a heatproof jug. Add 2 earl grey tea bags; stand for 5 minutes. Remove tea bags. Note

Satisfy everyone�s sweet tooth with these crisp and golden macadamia filo tarts topped with caramelised pineapple. Serve macadamia tarts with a dollop of vanilla ice cream.

Cake suitable to freeze before decorating. Not suitable to microwave. Note

Un-iced cakes can be frozen for up to 2 months. Not suitable to microwave. Cakes can be made up to two days ahead; store in an airtight container. Ice up to one day ahead. Note

This recipe can be made up to two weeks ahead; store in airtight containers in a cool, dry place, but not in the refrigerator. Not suitable to freeze or microwave. Note

You will need two large (460g) overripe bananas for this recipe. Rectangular foil storage containers (8cm x 16cm, base measurement 2-cup capacity) are recommended to bake these cakes. Suitable to freeze. Not suitable to microwave. Note

Un-iced cakes can be made four days ahead; store covered in an airtight container at room temperature or suitable to freeze. Ice cakes on the day of serving. Chocolate and butter suitable to microwave. Note

Use wholemeal bread if you prefer. Note

Jordan Rondel banishes the flour and uses almonds and coconut to create beautifully textured baking treats

Jordan Rondel banishes the flour and uses almonds and coconut to create beautifully textured baking treats

makes 12 Note

Try apricot jam or lemon curd instead of strawberry jam. To store Keep rolls in an airtight container for up to 3 days. Note

Indulge your sweet tooth with the irresistible combination of crunchy salted almonds, sticky toffee and rich dark chocolate. Enjoy a slice with a cup of coffee as an afternoon pick-me-up.

Sweet, meltingly soft, buttery and light as air... Only the French could dream up such decadence. Surprise and delight your guests with this special occasion dessert from Julie Biuso

You’ll need about 250g trimmed rhubarb. You can use a precooked shortcrust sweet flan case instead. Note

Light and buttery chocolate and vanilla flavoured checkerboard biscuits by Recipes+ make the perfect afternoon treat with friends when served with a hot cup or tea or coffee.

No square cutter? Hand cut using a ruler as a guide. Note

Have icing sugar ready in a small sieve to dust souffles as soon as they come from oven. Use hazelnut meal (ground hazelnuts) instead of almond meal. Make your own meal by processing nuts until ground. Note

Make mini scones. Press dough out onto a floured surface to 2cm thick. Using a small round pastry cutter, cut into rounds and place on a greased baking tray; cooking time will vary. Scone dough should be soft and sticky and just hold its shape. For a Light scone, don’t overmix the scone dough. Cook […]

For extra zing, add 2 teaspoons finely grated orange zest to butter mixture. Use frozen raspberries instead of cherries, if you like. Note

She’s known as ‘The Caker’, but Jordan Rondel is also a dab hand at biscuit-baking

Alexa Johnston bakes a dainty afternoon tea

She’s known as ‘The Caker’, but Jordan Rondel is also a dab hand at biscuit-baking

She’s known as ‘The Caker’, but Jordan Rondel is also a dab hand at biscuit-baking

To make a rocky road slice top the cookie dough with coconut, morshmallows, muesli and chopped chocolate. Use any dried fruit, such as peach or apricot. Note

We used gluten-free chorizo sausages; check the label as some chorizo contains gluten. Note

Take time to layer the peach slices tightly in base of the loaf pan; overlap slightly, as they shrink during cooking. Note

Look far banana chips in the health food aisle of major supermarkets or at health food stores. Replace walnuts with pecans or brazil nuts. Note

If you don’t have friand pans, make this recipe in a 12-hole (1/3-cup) muffin tray. Cooking time will vary. We used extra large (60g) eggs. You can freeze friands for up to 2 months. Thaw at room temperature. Note

Pinwheels are a great idea for kids school lunchboxes. Note

Choc Peppermint Creams: Makes 16 Peppermint Cream: Makes 1 cup Bake small cut-out shapes for 5 minutes – kids will love them. Cut as many biscuits as possible from first rolling of dough. To make more rounds from dough off-cuts, gently pash dough back together and re-roll. You can freeze unfilled biscuits. Triple this recipe, […]

To drain pineapple, place in a sieve over a bowl. Using the back of a spoon, gently press to remove juice. Reserve juice for fruit salad. Peach Topping: Makes 1 1/2 cups Note

Don’t over-knead dough. Scones are best made on day of serving. Note

Press the pastry well into sides of pan, and then press the join in the pastry, to seal it. Note