Perfect scones
You can have a batch of these delicious scones on the table in around 20 minutes. Serve them warm with jam and cream for morning or afternoon tea.
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Ginger, coconut and pineapple slice
This sweet and indulgent coconut and pineapple slice from Woman's Day is sure to please family and friends with its surprising blend of flavours when enjoyed with a hot cup of tea.
Ginger, coconut and pineapple slice
With its surprising blend of delicious flavours this indulgent and sweet coconut and pineapple slice makes a delightful afternoon treat when enjoyed with a hot cup of tea or coffee.
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Lavender ginger thins
For a cheat’s version, replace homemade biscuits with a packet of ready-made ginger biscuits or almond thins. Note
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Matches
If the pastry has puffed up too much, use a tea towel to press down gently with a baking tray while still hot. Note
No-bake almond and chocolate slice
Use leftover condensed milk to make an easy mayonnaise with vinegar, mustard and seasoning to taste. Note
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Raspberry and vanilla jam
To check for setting point, drop 1 teaspoon of jam onto a saucer that’s been chilled in the freezer. Cool to room temperature, then push jam with a fingertip. If the surface wrinkles, it’s ready to bottle. If not, cook longer. Note
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Chocolate spiced chai
To make small curls, drag a vegetable peeler sideways along a block of white chocolate (at room temperature). Note
Sticky date pudding
This timeless dessert is brilliant served warm, drizzled with a indulgent butterscotch sauce. Accompany your sticky date pudding with whipped cream for the ultimate decadent delight.
Toll house cookies
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.
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Ultimate thick hot chocolate with marshmallows
A small pinch of salt added to the chocolate mixture will enhance the sweetness. Note
Vanilla slice
Woman�s Day recreates a delicious childhood classic with creamy vanilla custard between flaky puff pastry topped with sweet passionfruit icing � a real teatime indulgence.
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Zucchini, feta and semi-dried tomato muffins
Test if the muffins are cooked by inserting a skewer in their centre. If it comes out clean and dry, it is cooked. Note
Buttermilk scones with dates, orange and walnut
The addition of buttermilk makes these scones particularly light. Scones are best baked immediately after mixing, and in a hot oven, to ensure maximum rise
Caramel coconut macaroon slice
Enjoy a coconutty treat with a plate of these caramel macaroon slices. The caramel and coconut topping is so crispy on the top but deliciously gooey in the middle!
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Mini sponge cakes
You can make the sponge cakes a day before. Let them cool on the baking tray and cover in cling wrap. Note
Rhubarb and almond cake
Rhubarb is available all year round. For the best flavour, choose thin, magenta coloured stalks over thicker green ones. Note
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Banana and cake with coconut cream cheese icing
Layers of light and fluffy banana cake are sandwiched together with a creamy coconut and cream cheese icing.
Coconut fruit cakes with butter icing
Replace coconut milk with 2/3 cup milk and 1 teaspoon coconut essence. Note
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Marbled loaf
Prepare glaze while cake is cooling. Makes enough for 1 loaf. Note
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Lemon and lime tart
Use a mixture of lemon, lime and orange juice and rind it preferred. If preferred, make individual tartlets of desired size. Note
Mixed-fruit patty cakes
Never fill cake pans more than 2/3 full, to prevent the mixture from spilling over during rising. If preferred, make 12 larger cup cakes using a muffin pan. Note
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Decadent choc-orange slice
This slice is quite rich, so you may prefer to make the squares smaller and reduce the size of each piece of candied orange to a garnish. It could easily be cut into 24 squares. Note
Panforte
Packed with nuts, dried fruit and spices, this dense and rich panforte is a decadent classic Italian Christmas cake. Dust with icing sugar, cut into wedges and serve with coffee.
Fruit and nut loaf
This moist and scrumptious fruit and nut loaf packed with pecans and drizzled with sweet caramel icing would go down a treat with a hot cup of tea or coffee or for any special occasion.
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Pavlova with berry compote
Try using verjuice in place of lemon juice or vinegar for a delicious, lemony flavour. To achieve the best volume of foam, it is very important that the bowl and beaters are clean and dry. Note
Passionfruit cream biscuits
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.
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Celebration christmas cakes
Do you need something spectacular for your Christmas table? Look no further than this celebration Christmas cake. Sophisticated and elegant on the outside, it has the perfect balance of fruit and liqueur on the inside.
Chocolate French macarons
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.
Baked coconut custard tarts
Sweet and satisfying, these little baked coconut custard tarts have the added nutty depth of both shredded and desiccated coconut, plus a dash of lemon zest.
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Hazelnut pinwheels
If you're looking for a quick and tasty sweet afternoon tea snack these hazelnut pinwheels are the answer. They look and taste delicious and go perfectly with a steaming mug of coffee or tea.
Grapefruit and brandy marmalade
Marmalade is really jam for grown-ups and our grapefruit and brandy marmalade is especially sophisticated. Spread it liberally on your hot buttered toast or scones for an elegant morning snack. Serve with tea for two.
Hazelnut crescents
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.
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Raspberry and white chocolate friands
It's always lovely to finish a meal with a little something sweet, or have a bite with coffee or tea through the day. We've taken these raspberry friands to a new level of decadence by adding white chocolate.
Rich chocolate meringue cake
This rich chocolate meringue cake certainly lives up to its name. Serve it as part of a decadent afternoon tea with a generous dollop of whipped cream and a dusting of icing sugar and cocoa.
Rhubarb and almond jalousie
It's not quite a turnover, and not quite a strudel, but this rhubarb and almond jalousie is rather delicious. This crispy sweet delight certainly proves that French know their stuff when it comes to making pastries.
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Mint slice biscuits
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.
Valentine heart cupcakes
These deluxe valentine cupcakes look and taste amazing. Filled with the sweetness of chocolate cake and the tartness of fresh raspberries, your loved one will be surprised and delighted this Valentine's day.
Coconut cherry slice
This coconut cherry slice manages to be just a little bit posh while at the same time packing a delicious chocolatey punch. Enjoy with your afternoon coffee or tea.
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Lemon tartlets
These lemon tartlets have just the right amount of sweetness and tartness. Using ready made pastry means that they are easy to prepare and perfect for fussy cooks who are short on time.
Macadamia and ginger fingers
These macadamia and ginger fingers make a lovely gluten-free alternative to cakes and biscuits for morning or afternoon tea. Enjoy as part of your 'elevenses' routine, or treat the kids for their afternoon snack.
Cranberry and nut nougat
Nougat recipes often require candy thermometers and exact cooking temperatures; this cranberry and nut version is much simpler. It also has a pretty stained glass effect and makes a lovely gift.
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Lace wedding cakes
These lovely textured lace wedding cakes will make a stylish and sophisticated display on your big day. You can mix and match the colours of the plates, cakes, flowers and decoration to suit any occasion.
Date fig and walnut loaf
The time and effort of proving and kneading your own dough brings with it a certain sense of achievement. The first bite of this tasty date fig and walnut loaf can only add to the contentment that comes with a job well done.
Chocolate log cake
Making your first Swiss roll is a rite of passage for keen bakers, and if you haven't given it a go yet this chocolate log recipe is a great way to try. Covered in chocolate ganache, even if you don't roll straight, the end result will taste amazing.
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Passionfruit sponge roll
Despite it being prolific in fresh and tinned form in our supermarkets, there is always something faintly exotic about the taste of passionfruit. Enveloped in this sponge roll, the result is heavenly.
Fudge-frosted chocolate cupcakes
If you don't already have a go-to recipe for chocolate cupcakes, you do now. This classic version is made even better when topped with the rich, fudgy frosting. Perfect for kids' parties or an after school treat.
Roasted hazelnut brownies
These deliciously moist and sweet roasted hazelnut brownies are so rich you'll need just a half-slice with your morning tea to be completely satisfied. Save the other half for afternoon tea!
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Mascarpone matchsticks
These mascarpone matchsticks are quite possibly the simplest dessert in the world to make. Even the most novice of cooks can easily assemble these little pastry beauties. Bet you can't eat just one.
Chocolate apricot truffles
These bite-sized chocolate apricot truffles are not quite as rich as their original cousin, but they are just as delicious. The fruity centre provides a lovely tart and chewy contrast to the firm sweet chocolate coating.
Chocolate beetroot cake
For those of you who have not yet tried this somewhat odd combination, don't be put off! This chocolate and beetroot cake is moist and delicious, with a wonderful rich colour. We think you'll love it.
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Lemon butter sponge cake
Light, fluffy sponge cake is sandwiched with zesty lemon butter and cream to create a beautiful dessert worthy of any morning or afternoon tea spread.
Gem scones
Recipe is best made just before serving. Old-fashioned cast gem irons are available from specialty cookware shops or second-hand shops. Note
Black forest French macarons
Back in 1792, two Carmelite nuns dubbed the "Macaron Sisters" baked and sold macarons to pay for their lodgings. Over 200 years later, our love affair with these almond delights continue. These chocolate and cherry macarons are beautiful served with hot espresso.
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Baby feet
You can use any coloured jelly beans you like. Choose a writing icing to match the colour of the jelly beans. Note
Cappuccino French macarons
Do not be afraid of the humble macaron. Yes, they're tricky, but easier than you think. Don't take any short cuts, use a light touch when mixing, and you'll be well on the way to making the perfect cappuccino macaron.
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Spiced ginger and orange biscotti
This delightful spiced ginger and orange biscotti gives a lovely Christmassy twist to this favourite Italian biscuit. Make a batch to share with family and friends or wrap them in cellophane and ribbons for a gift to your host.
Chicken, mayo, celery and walnut sandwiches
To save time chopping the walnuts, put the roasted nuts in a food processor and pulse a few times until the nuts are finely chopped but not ground. Note
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Scones with jam and cream
Scones are best made on the day of serving. They can be frozen for up to 3 months. Thaw in oven, wrapped in foil. Not suitable to microwave. You could substitute the double cream for clotted cream or whipped thickened cream. Note
Rhubarb, pear and pomegranate custard tea cakes
Elegant, delectable and delicately spiced, these rhubarb, pear and pomegranate custard tea cakes make a wonderful dessert or afternoon tea treat. Serve warm with good quality cream.
White chocolate scones
Use a clear, carbonated lemonade for this recipe for a light-textured scone. You can replace the thickened cream with clotted cream or whipped thickened cream. Scones are best made on the day of serving. Note
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Zucchini and corn fritters with creme fraiche
Fresh corn can be used instead of canned corn; you will need two cobs. Sour cream or yoghurt can be used instead of the creme fraiche. Fritters can be made the day before; top them with creme fraiche etc, an hour or so before serving. Note
Lime + coconut friands
This recipe is gluten-free, wheat-free, yeast-free and nut-free. If the coconut is browning too quickly, cover the friands loosely with foil. storage Friands can be stored in an airtight container for up to 3 days. Note
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Choc dipped hazelnut éclairs
Twice baking the choux pastry in this recipe will ensure a perfect result, and the addition of frangelico gives a lovely boozy twist on this French classic. You won't be disappointed, and neither will your guests!
Chicken salad sandwiches
Add a dash of sweet chilli sauce to the chicken mix when making these delicious sandwiches if you want to dial up the drama.
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Tower of golden macarons
What a stylish wedding or engagement cake this contemporary tower of golden macarons would make! There is some time and effort involved but it's oh so worth it for this grand and elegant creation.
Coconut and passionfruit whoopie pies
You will need about 6 passionfruit for the amount of pulp in this recipe. The cakes are best made on the day of serving. Assemble pies close to serving. Note
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Frou frou cakes
Do not thaw the frozen raspberries as their colour will bleed into the cake. These cakes are best made on the day of serving. Note
Choc-orangemeringues
Store in an airtight container for up to 4 days. Note
Chocolate mousse puffs
It is fine to use two 300ml (or one 600ml) cartons of cream for this recipe, so as not to waste the remaining 20ml. Note
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Peach and almond tarts
Sweet, juicy peaches are beautiful served atop this golden, crumbly almond tart. Sprinkle with some icing sugar for a quick and tasty baked dessert.
Lemon crème brûlée tarts
You can use just one 300ml carton of cream for this recipe.. Blowtorches are available from kitchenware and hardware stores. These tarts are best eaten on the day they are made. If the weather is humid, caramelise the toffee about 30 minutes before serving. Note
