Recipe – Navettes

Navettes Navettes de Marseille are simple boat-shaped Provençal cookies scented with orange blossom water. They’re a delicious treat at any time and, as they’re quite firm, they’re often served with coffee, sweet wine or a glass of pastis de Marseille such as Ricard. The word ‘navette’ comes from the Latin nāvis meaning ‘ship’ and navette […]

Recipe – Lotus Paste Shortbread Biscuits

Lotus Paste Shortbread Biscuits Cheong Liew tells me that these lotus paste shortbead biscuits are typically served with jasmine tea at the end of a Chinese banquet and, while golden lotus seed paste (lin yoong) is traditional, they can be filled with red bean (hong dou sha), black sesame (hei zhi ma xian) or any […]

Recipe – Polvorónes (Andalusian Shortbread)

Polvorónes Andalusian Shortbread These Spanish shortbreads hail from the southern region of Andalusia and are particularly popular at Christmas time. The name comes from the Spanish word polvo, meaning powder or dust, referring to their crumbly texture – the dough is the crumbliest I’ve ever worked with! They’re popular in Latin America and the Philippines […]

Recipe – Pinolate (Pine Nut Cookies)

Pinolate (Ligurian Pine Nut Cookies) Pinolate are simple Ligurian pine nut cookies with a wonderfully chewy soft centre, a crisp outer and delicious nutty flavour. Also called pignoli or amaretti con pignoli, they’re traditionally made with a mix of bitter and sweet almonds. As bitter almonds can be hard to find, I use marzipan mixed […]

Recipe – Benne Wafers (Sesame Seed Cookies)

Benne Wafers (Sesame Cookies) Benne (pronounced benny) is the heirloom ancestor to modern day sesame seeds. Morgan McGlone, who worked with renowned Southern chef Sean Brock at Husk in Charleston (South Carolina), tells me that even raw they have the rich, nutty flavour of toasted sesame seeds. Slaves brought benne seeds with them from Africa, […]

Recipe – Miso & Sesame Cookies

Miso & Sesame Cookies Japanese sweets often have an intriguing blend of sweet and savoury, and if you like the black sesame cookies in our Month of Japanese, you’ll love these miso-spiked ones too. I like white miso for its mild taste, but you can experiment with different ones if you like a more savoury […]

Recipe – Hong Kong Walnut Biscuits

Hong Kong Walnut Biscuits While lard is traditional in these deliciously crumbly Hong Kong walnut biscuits, I’m more likely to have butter on hand so that’s what I use, I also like the flavour Pepe Saya’s gorgeous butter adds. Substitute extra castor sugar for the brown sugar if need be. Makes 12 pieces Ingredients ¾ […]

Recipe – Coconut Jelly

Coconut Jelly This light, fluffy, slightly sweet coconut jelly, often seen on yum cha trolleys, is also a popular finish to a spicy meal in Malaysia where it’s known as agar-agar kelapa. I use Ayam Tetra Pak coconut milk for desserts rather than the canned one; it’s whiter and smoother so works better in sweet […]

Recipe – Lemon Shortbread Cookies

Lemon Shortbread Cookies I created these lemon shortbread cookies by accident. I started thinking about classic Aussie melting moments – but I didn’t have any cornflour so substituted rice flour, which gave my cookies more of a shortbread texture. I still made the lemon buttercream filling, but instead of using it to sandwich 2 cookies […]

Recipe – Chocolate & Raspberry Brownies

Chocolate & Raspberry Brownies This American classic is one of the easiest sweet treats to make. The recipe could be written in one sentence: melt butter and chocolate, whisk eggs and sugar, combine, fold in flour and bake. The most delicious brownies I’ve ever had were made by Scottish food writer Sue Lawrence; they contained […]

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