This slice is equally good as a snack with coffee and tea,or for dessert plated up with vanilla ice-cream.
Miss your old mates,or need fresh ways to find new ones? Baking queen Katherine Sabbath shows how the social power of a handmade treat can work wonders.
This neat trick transforms an everyday brownie to a restaurant-worthy dessert.
If you like macadamia and white chocolate cookies,you’ll love these blondies.
A frightfully fun dessert with bonus decorating ideas for meringue ghosts,Frankenstein icing,spider web feathering and more.
This Eastern European custard cake is made with choux pastry instead of puff.
For a denser,less cakey brownie,skip the aeration of the butter,sugar and eggs,and simply mix together with a wooden spoon instead.
This,my friends,is brownie perfection. Deep mud-like fudge topped with the crisp and crunch and crack of a dried creek bed. The fact this is gluten-free is incidental,but the buckwheat flour is a must,it adds a glorious nutty background flavour. And the staying power puts it over and above most freshly baked goods.
The sneaky layer of bacon in the middle is an unexpected and now entirely necessary addition to the old zuccha slice from this point forward.
Sweet and creamy,tart and crunchy,this dessert has it all. Don't be put off by the four different components:each one is easy to make and the final assembly is so much more than the sum of its parts. When in season,strawberries or cherries may be substituted for the mango;they all pair beautifully with the lime,coconut and macadamia.