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Biscuit recipes

Panellets (sweet Spanish potato cookies)

1 hour 25 minutes

Frozen yoghurt

Roast figs with honey and rosemary

30 minutes

Eclairs with chocolate custard and drizzled dark chocolate

20 minutes

Afternoon tea

Gluten-free Victoria sponge with raspberry chia jam

1 1⁄2 hours

Easter recipes

Hot cross bun bread-and-butter pudding

30 minutes

Easter recipes

Hot cross bun ice-cream sandwiches

Cake recipes

Badam (almond) rose-and-coconut milk jelly

3 minutes

Coconut recipes

Coconut cake with rose-water icing and candied rose petals

35 minutes

Fridge dessert

Easy fridge cake with sliced nectarines

Easy fridge cake with sliced nectarines

By Hannah Lewry

Serves 9

Difficulty Easy

Prep Time 30 minutes, plus 4 hours’ chilling and setting time

Ingredients

250 g Woolworths chocolate digestive biscuits
50 g desiccated coconut
225 g butter, melted
1 cup cream
1 x 385 g can condensed milk
3 chilled limes, zested and juiced
3 nectarines, sliced, for serving
Pomegranate rubies, for serving
Icing sugar, for dusting

Method

1. Place the biscuits in a large Ziploc bag and crush finely using a rolling pin.

2. Mix the crushed biscuits with the coconut and butter, then press into a greased and lined loosebottomed 36 cm x 13 cm x 2.5 cm rectangular tart case to make an even crust. Chill while you prepare the filling.

3. Beat the cream until soft peaks form. In a separate bowl, whip the chilled condensed milk at a high speed until doubled in size, about 3–4 minutes. Gently fold the cream into the condensed milk in batches.

4. Fold the lime juice and zest into the cream. Spoon into the tin and smooth, then chill for 4 hours or until set.

5. Slice and serve topped with the nectarines and pomegranate rubies.

6. Dust with icing sugar.

Chef's note: The perfect summer dessert - serve straight from the fridge.

Discover more sweet treats here.

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Roast sirloin with potato bake

Panellets (sweet Spanish potato cookies)

Home-made melon lollies

Roast figs with honey and rosemary

Brandy-snap baskets

Eclairs with chocolate custard and drizzled dark chocolate

Gluten-free Victoria sponge with raspberry chia jam

Hot cross bun bread-and-butter pudding

Hot cross bun ice-cream sandwiches

Lemon meringue

Badam (almond) rose-and-coconut milk jelly

Coconut cake with rose-water icing and candied rose petals

Easy fridge cake with sliced nectarines

Easy fridge cake with sliced nectarines

Ingredients

Method