High tea

When it comes to cuisine the French got a lot right, especially the macaron. This humble sweet is deservedly famous for its chewy texture and delicious array of flavour options. Try this raspberry and cinnamon version, you'll love it.

Slice is best eaten on the day it is made, however, it can be stored in an airtight container in the fridge for up to 2 days. Note

These caramel macadamia bars are a definite luxury item. Sprinkled with icing sugar, they are a most delicious treat.

Give your regular yo-yos a citrusy, nutty twist with these orange and hazelnut flavoured morsels. Perfect to enjoy with your morning or afternoon cuppa with friends.

These tarts add a tasty, elegant twist to a traditional high tea, or can be just as fun served as individual desserts.

You can bake cake in a 25cm square cake pan; bake for 1 hour 25 minutes. Note

A light sponge is topped with raspberry jam and crispy coconut in this winning slice.

Use 250g marinara mix or your favourite seafood in this recipe. Note

Topped with whipped cream and hazelnut praline, these delicate fingers would be perfect for an elegant high tea.

These elegant sponges are light as air and simply delectable topped with sweet coffee icing and chopped almonds.

makes 8 Note

MAKES 18 Note

These melt-in-your-mouth biscuits are divine with a hot cup of tea or coffee.

A little cooled melted chocolate (white or milk) could be whisked into the cream. Melt 50g with 1/4 cup cream and cool. Slowly add remaining cream and beat to firm peaks. These cakes are best stored in an airtight container in the fridge. Note

Make the most of summer nectarines in these delightful, crunchy-topped muffins.

Creating the chequered effect that makes this silk cake by Woman's Day so visually stunning is actually quite simple. All it takes is a few drops of food colouring and some ganache.

These adorable lime and coconut friands are free of all gluten, perfect for those with allergies that still love their sweet treats!

A genuine Australian classic, pumpkin scones are best scoffed warm and spread with lashings of butter.

When it comes to gluten-free baking, sometimes gluten-free flour is not enough on its own. This gluten-free scones recipe lets you get the right texture and taste without adding gluten.

These tasty little Greek-style cheese and spinach filo triangles are delicious served with a squeeze of fresh lemon. Great as finger food or for an after-school snack.

The use of lemonade in these beautiful scones means you no longer have to spend time rubbing butter and flour together!

These fragrant sugar and spice shortbreads, infused with all the fragrances of the festive season, make fabulous end of year and edible Christmas gifts. Package in a pretty tin or box, and finish with a fancy label and pretty ribbon.

A cross between mandarins and grapefruit, tangelos make a jam that's sweeter than marmalade yet still tart, thanks to the fruit's natural acidity. This jam is particularly good spooned generously over rice pudding.

If you don’t have three patty pan trays, just wash, grease and flour the pan again, and continue using until all the mixture is baked. Note

Cut a small round from the top of each cake; cut round in half to make two wings (step 7). Note

You can find lavender honey (produced by bees fed on lavender) at selected delicatessens. If unavailable, any variety of honey can be used. Note

Friands are not meant to be light and airy, so the last thing you want to do is whisk air into the mixture. Note

French for `doughnut’, beignets are best eaten while still warm or soon after. You can use your preferred jam or try these beignets with apple compote. The oil should be between 175°C and 190°C for deep-frying (a small cube of bread should turn golden in about 30 seconds). Note

Corella pears have only a short season, if they’re not available use thinly sliced apple, red-skinned look best instead. Note

You could top the petit fours with fresh raspberries instead of the icing flowers. Petit fours are best made on the day of serving. Note

Use white Candy Melts in place of chocolate Melts for an extra-white finish. Note

Old-fashioned cast gem irons are available from specialty cookware shops or second-hand shops. Note

White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops. Note

For this recipe you will need about 12 passionfruit to make 80ml of pulp. This type of cake is best made on day of serving. Note

storage Friands will keep in an airtight container in the refrigerator for 2 days, or in the freezer (without frosting) for 2 months. Note

This recipe makes 18 cake pops. A quick way to make cake crumbs is to break up a ready-made cake bought from the supermarket. The cake pops become quite firm, and can be placed in a bowl or basket with little or no damage to the pops. Note

Dried lavender is available from gourmet food stores and cake decorating stores. Note

Sandwiches can be prepared several hours ahead. Keep wrapped in plastic wrap in the refrigerator until required. Bread is an excellent source of energy-giving carbohydrates. Wholemeal and wholegrain breads are also a rich source of dietary fibre and other nutrients because they contain the natural goodness of the entire grain. Note

Tart will keep in an airtight container, in the refrigerator, for up to three days. Note