Sweet

My mother’s Almond Moon Biscuits use a recipe that has been handed around from sister to sister-in-law for a few generations now. The ‘recipe’ has always simply been a list of ingredients that seems to be measured largely in espresso coffee cup portions. The technique was never written down and something you just kept in your memory, using the feel of the dough as a guide for how the recipe is going.

My mother always seems to have a stash of them in her freezer and a separate stash in the fridge, in case visitors “drop-in”. It’s something I love about that generation, so the last time I travelled back home, I made them with my mother so I could write proper quantities and instructions and share them with you all.

They have a heady orange fragrance and the satisfying crunch of freshly roasted nuts. They are also enjoyed best, in my opinion, with a fresh espresso in hand.

This recipe makes 50 biscuits.

Bored of regular banana bread? Try this more exciting variation with dates and a delicious pecan crumble.

It’s still simple and easy and doesn’t use any oil or butter, just ripe bananas to provide moisture. All you need to make it is two bowls and a spoon.

While this recipe will work without the dates, they’re a lovely touch for natural sweetness. If you don’t have them or don’t like them, try a nut of your choice or some roughly chopped chocolate.

After many happy years of marmalade-making, this is a firm favourite. A beautiful marmalade with thin strips of rind and ginger in a pretty, clear gel, it’s incredibly juicy and full of flavour, but has a nice bitter edge that stops it from being too sweet. You can also make this with grapefruit, lemons, oranges or a mixture of citrus fruit. Try adding other flavours too, like juniper with grapefruit, or cloves with oranges.

A crumble is such a great winter dessert because it is both easy to make and quick to prepare. You can prep a crumble for baking earlier in the day (or even the day before) and then just pop it in the oven while eating dinner to have for dessert. Equal parts comforting and delicious, a crumble is also the perfect vehicle for thick cream or ice cream.

For this recipe the apples are cooked in the juice of a few blood oranges turning them a gorgeous shade of pink. A little sugar and cardamom is then added before it is all tipped into a dish and topped with fresh blood orange segments. A simple crumble topping with flour, butter, oats, sugar and blood orange zest is then sprinkled on top before baking.

This is a simple and easy recipe that showcases the beauty of the bejewelled blood orange.

Meet your new favourite cookie. These soft and chewy chocolate chip peanut cookies really hit the spot. Dark choc chips and crunchy peanuts, all finished off with a hit of sea salt. They’re easy to make and while they do need to chill in the fridge before baking, trust us—it’s totally worth the wait. The rest time, ensures you get that perfect cookie texture with every bite. Simple, satisfying, and downright delicious—these treats will become a staple in your cookie jar.

This is the cake that you wish your parents put in your lunchbox. It’s birthday party nostalgic – soft, sweet, and satisfying. You’ll definitely put your hand up for a second slice. There are no tricks to this cake, so if you’re new to baking, have no fear! You really only need a small saucepan, a large bowl, a whisk, and a cake tin. Top it with hundreds and thousands for the under 5’s or a generous pile of berries if you’re celebrating with grown-ups.

Some consider a lemon tart to be the perfect balanced dessert – and I tend to agree. The crisp shortcrust base holds a filling that in one mouthful offers you silky, sweet, creamy and tangy and to me that cannot be beaten.

This version takes all of the stress and perfection out of the process and offers you a quick and simple way to achieve great tasting results each and every time with minimal effort.

It’s also the perfect dinner party dessert because it looks impressive and you can make it ahead to serve it straight from the fridge when needed.

A classic banana bread with a rich, chocolatey twist—this one-bowl wonder is soft, moist, and packed with flavour. With minimal clean-up and simple ingredients, it’s the perfect bake to use up those old ripe bananas. This recipe promises a deliciously moist, rich, and indulgent loaf with chocolate in every bite and is quick and easy to prepare, making it great for meal prep. The secret to its moistness is in using very ripe bananas.

Homemade fruit mince tarts are absolutely worth the effort. This version of fruit mince is easy to make, sweet and spiced, and generously spiked with brandy.

The mince gets better and better over time, so you can make it up to a month in advance to take some of the pressure off.

We’ve included a simple shortcrust pastry here, but feel free to buy one if you’re running short on time. Some of the better brands use butter instead of margarine and are palm oil free.

There is real joy in baking a beautiful upside-down cake, where meticulously placed fruit transforms into a stunning feature when the cake is inverted after baking.

This recipe is perfect for home cooks who love fruit forward desserts. In this spiced cake recipe, juicy plums and tart raspberries are complemented by the warmth of cardamom and tang of yogurt.

While this cake is delicious simply removed from the tin and enjoyed, it is further elevated to dinner party status when finished with a sprinkle of the sweet dukkah.

Don’t buy store-bought buns this Easter when you can make your own Hot Cross Buns at home! This recipe uses the tangzhong method to create super soft buns that will remain soft for a couple of days after baking.

The overnight rest allows for easier handling of the sticky dough and also means the buns can be cooked fresh the next morning.

Serve warm and fresh, covered with butter or toast leftovers under the grill the following day.

This dairy-free olive oil and orange cake combines the natural sweetness of oranges with the rich, fruity depth of olive oil. Perfectly moist and fragrant, it’s an excellent alternative for those avoiding dairy without compromising on flavour. The balance of flavours makes it a versatile cake that works beautifully as a dessert, a teatime indulgence, or even a breakfast treat (for those like me who can justify cake for breakfast).

An all-time favourite, these poached pears are very versatile. They absorb the flavours of the syrup really well, so they just get better and better as they sit. They’re a great thing to have in the fridge, either as the starting point for an easy dessert – serve with ice cream or custard, or for adding to muesli, yoghurt, or porridge.

One of my pet hates is bad banana bread – the super-sweet, oily kind that never goes off. When we opened Cornersmith, we were determined to have a sweet loaf on the menu that was a good and relatively healthy breakfast option, but also worked well for afternoon tea.

This loaf recipe uses purple carrots, coarsely grated for added texture, but the recipe works just as well with regular carrot, beetroot, sweet potato, or pumpkin. Just experiment with what you have around. You can leave out the nuts and replace them with dark chocolate buttons or raisins.

This is the sweet treat to make when a bunch of rhubarb turns up in your veggie box and you’ve got no idea what to do! It’s truly the easiest pie we’ve ever made, it only needs 1 bunch of rhubarb, a few sheets of store-bought pastry, and a little sugar and spice. Its magic is its simplicity.

You’ll need about 4 cups of fruit for a 20cm pie tin, so add a peeled diced apple or two if you don’t have enough rhubarb. The simple lattice top makes the pie feel fancy but it also provides much-needed air vents. Allowing the steam to escape stops the pastry from getting soggy and stops the jammy rhubarb filling from spilling out. Watch the video to get the hang of it, or if it feels too much just use a full sheet and cut a cross in the top for an air vent.

Go on, you can do it! Pop one in the oven, make a strong cup of tea and invite your neighbour over.

Although enjoyed year-round in Denmark, these little chocolate balls are enjoyed during the festive season throughout England, Australia, Canada, Germany, New Zealand, the United States, Austria, Slovenia, Hungary, Greece, and the Czech Republic. Quite the international little treat!

Chocolatey, sweet, and very moreish, it’s easy to see why these are a popular nostalgic delight for many. Super quick to make, minimal, inexpensive ingredients, and no cooking required. Perfect for little helpers to have fun in the kitchen or as a quick addition to your holiday celebrations.

We have never been a bacon and egg breakfast family. For as long as I remember, I have been watching my Dad dipping his biscotti in a freshly made cup of coffee. Coffee and biscuits made by Mum. They were often with nuts or just plain, but the simplicity of these biscuits surprised me with how moreish they are. They would rival any biscotti at any pasticceria!