A favourite in the Test Kitchen, this cake is a classic that never goes out of style.
The lemon biscuit and custard add a freshness to this finest of all June desserts. Garnish with a curl of lemon rind.
As the grand finale, this playfully gory cake brings to mind tales of killing vampires with silver stakes through the heart. In this case, the heart is chocolate, and the dagger, a sugar cookie — both much tastier than, and not nearly as painful as, the real thing.
Traditional to South and Central America, alfajores are shortbread sandwich cookies with a rich dulce de leche filling. We've added cocoa to the cookies for richness.
Drop cookies make a fuss-free base for these delightful sandwiches, as there's no rolling out or cutting required. The trick to getting the most uniform, round cookies is to rotate them between your palms before coating them in sprinkles. You'll find white nonpareils in bulk-food stores.
Caroline Gray of Pointe-Claire, Que., won accolades and first place with her Mexican-inspired recipe. Corn flour, which is finer than the usual cornmeal and closer to the texture of all-purpose flour, gives the bread its soft, appealing texture. It's available in grocery stores.
Rich dark chocolate and fragrant orange zest make these cookies ultra-sophisticated. Cardamom adds an aromatic note, but if you don't have any on hand, you can simply leave it out.
Stash a few logs of dough away for when you're tempted to fill the kitchen with cookie aromas. It's practical to cut the rolls short enough that you can bake a tiny batch in a toaster oven.
Our delicate, buttery sugar cookies partner deliciously with the sticky jam filling in these classic British favourites.
