This generous crumb topping bakes into the cake batter, melding into a sumptuous afternoon treat to enjoy with tea or coffee. It also makes a nice casual dessert.
A cookie just isn't Greek unless it combines honey and walnuts. These cookies are perfect for a potluck because you can make and freeze them well ahead of time. Paired with a cup of strong Greek coffee, they really satisfy a sweet tooth.
This loaf has it all – fruit, nuts and a sparkling top. If you like, change the flavours by using other dried fruit, such as golden raisins, cranberries or cherries, instead of the blueberries.
Crispy sugar-dusted crusts surround perfectly soft, chewy centres in these chocolaty delights. The cookies are so addictive. With plenty of milk on standby, there's no telling how quickly they'll disappear.
Syllabub is a thick, frothy English dessert that was popular during the Victorian era. This version is adapted from recipe No. 1486 in Beeton's Book of Household Management, originally published in the mid-1800s. It combines deliciously with the first strawberries of the season and another Victorian favourite, crisp.
These chewy, mildly spiced cookies are covered in a pretty crunchy coating. They may appear soft when they come out of the oven, but they will firm up as they cool.
Freshly squeezed lemon juice is key for the best flavour. If you don't have a citrus reamer, cut the lemons in half and insert a fork into the cut sides, twisting to release the juices. Just be sure to strain the juice through a fine-mesh sieve to remove the pulp.
