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Crêpes Suzette

10 minutes

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Burnt brown sugar pineapple-and-coconut crêpes

20 minutes

Sweet treat

Classic crème brûlée

45 minutes

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Carrot cake with cocoa cream cheese icing

1¼ hours

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Baked Alaska

5 minutes

Sweet treat

Citrus buttermilk pudding with marmalade

1 hour

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Mexican cinnamon cookies

10 minutes

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20 minutes

Citrus recipes

Lemon curd bread-and-butter pudding

30 minutes

Citrus recipes

Grapefruit upside-down cake

50 minutes

Gluten-free treat

Citrus flan with coffee caramel

1 hour 8 minutes

Snack recipes

Horlicks chews

15 minutes

Horlicks chews

By Jackie Cameron

Serves 64

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

285 g salted butter
150 g white sugar
295 g cake flour
95 g Horlicks, plus extra for coating
250 g white chocolate, melted, for coating

Method

Preheat the oven to 160°C. Cream the butter and sugar together.

Add the flour and Horlicks, mixing well.

Grease a 24 x 34 cm baking tray. Press the dough into the tray and prick well with a fork.

Bake for 15 minutes, or until cooked (they should be soft and chewy).

Allow to cool slightly in the tray before cutting into fingers.

Coat with melted chocolate, sprinkle with Horlicks and allow to set.

Cook's note: Horlicks was something I never enjoyed as a kid. Crazy how one’s palate changes all the time. So what don’t you like? I dare you … give it a try.

This recipe is from award-winning chef Jackie Cameron's book of family recipes and trade secrets, "Baking with Jackie Cameron" (Penguin, R290).

Browse more sweet treats here.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Crêpes Suzette

Burnt brown sugar pineapple-and-coconut crêpes

Classic crème brûlée

Carrot cake with cocoa cream cheese icing

Baked Alaska

Citrus buttermilk pudding with marmalade

Mexican cinnamon cookies

Granny Dot’s Scones

Lemon curd bread-and-butter pudding

Grapefruit upside-down cake

Citrus flan with coffee caramel

Horlicks chews

Horlicks chews

Ingredients

Method