Best dessert and baking recipes from TASTE Magazine

Gluten-free treat

Meringue-and-custard torte

4 hours

Panna cotta

Chocolate-and-cardamom panna cotta with rose syrup

Easter recipes

Golden Easter eggs

Chocolate brownie in a cup

15 minutes

Cake recipes

Cake in a cup

2 to 3 minutes

Afternoon tea

Classic vanilla cupcakes

20 - 25 minutes

Sweet treat

Shortbread dippers with honey-caramel sauce

5 - 10 minutes

Mango tart

30 minutes

Easter recipes

Personalised eggs

Easter recipes

Marbled eggs

Tsoureki

50 minutes

Biscuit recipes

Koulourakia (Greek biscuits)

25 minutes

Koulourakia (Greek biscuits)

Serves 30

Difficulty Easy

Prep Time 1 hour

Cooking Time 25 minutes

Ingredients

250 g butter
300 g sugar
1 cup canola oil
5 free-range eggs
1 t vanilla extract
1 cup milk
1 1/2 kg self-raising flour
sesame seeds, for scattering

Method

Preheat the oven to 180°C. Beat the butter, sugar and oil until white and creamy.

Add 4 of the eggs, one at a time, and mix until well beaten.

Add the vanilla extract, then milk and 500 g of the fl our, alternating between the two.

Remove the mixture from the beater and add the remaining fl our.

Mix to form an elastic dough. Form into shapes, kneading all the while.

Beat the remaining egg with 1 T water and use to brush the biscuits.

Pat on the sesame seeds and arrange on greased baking trays. Bake for 20 to 25 minutes or until golden brown.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Meringue-and-custard torte

Chocolate-and-cardamom panna cotta with rose syrup

Golden Easter eggs

Chocolate brownie in a cup

Cake in a cup

Classic vanilla cupcakes

Shortbread dippers with honey-caramel sauce

Mango tart

Personalised eggs

Marbled eggs

Tsoureki

Koulourakia (Greek biscuits)

Koulourakia (Greek biscuits)

Ingredients

Method