Gluten-free shortbread from Nicaragua
Continue readingA coconut cookie unique to Alcântara, Brazil
Continue readingForget Persian love cake. Have cookies instead!
Continue readingOne way to make cinnamon rolls even better than they are!
Continue readingCornbread meets the classic flavours of cauliflower and cheese
Continue readingA New Zealand classic to keep any ginger fan happy
Continue readingWith rolled oats, dried cranberries and pecans, they’re almost good for you!
Continue readingWhat we have are some classic Persian flavours. Rose water, dried rose petals and pistachio.
Continue readingHot cross buns done a little differently
Continue readingThey’re great as they are with a coffee or cut them in half, toast and slather with butter.
Continue readingThe cookie isn’t overly sweet and has a nice figgy flavour, with a hint of orange blossom and crunch from the pistachio and fig seeds.
Continue readingI’ve put my own spin on the flavour of the syrup by infusing fresh thyme leaves as it simmered and using jaggery rather than regular white sugar.
Continue readingThis cookie is actually a thin cake. A simple sponge iced in chocolate and vanilla.
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