Recipes Archive

Biscuit recipes

Spicy pork tacos with watermelon, coriander salsa verde and peanuts

20 minutes

Atchar recipes

Jalapeño atchar Malay chicken with tagliatelle

15 minutes

Biscuit recipes

Siba’s cranberry-and-pistachio nut cookies

15 minutes

Mediterranean

Chicken tacos with blue cheese dressing

20 minutes

Breakfast recipes

Parmesan, sage and polenta biscuits

15–20 minutes

Afternoon tea

Ginger, caramel and meringue trifles with whisky sugar crumble

45 minutes

Breakfast recipes

Farinata with slow-roasted vegetables and Italian cheeses

1 hour

Chocolate recipes

Home-made chocolate hazelnut spread and raspberry jam on toast

5 minutes

Biscuit recipes

Cheat’s almond churros

10–12 minutes

Raspberry jam-filled vanilla star biscuits

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

For the cookies:

125 g butter
110 g caster sugar
2 t vanilla extract
1 free-range egg
225 g cake flour
ground cinnamon, for sprinkling
brown sugar, for sprinkling

For the raspberry jam:

500 g raspberries
225 g caster sugar
1 lemon, juiced
1 stick cinnamon

Method

Preheat the oven to 160°C.

To make the cookies, cream the butter and sugar for 5 minutes until pale and creamy. Beat in the vanilla and egg for 3 minutes. Sift in the flour and beat until the mixture comes together.

Roll out the dough thinly between 2 sheets of baking paper, then chill for 30 minutes. Cut out stars using a cookie cutter and place on a baking tray lined with baking paper.

Sprinkle with brown sugar and cinnamon and bake for 8–10 minutes. Allow to cool slightly then transfer to a wire rack to cool completely.

To make the jam, place all ingredients in a saucepan and bring to the boil, stirring, until the sugar dissolves. Reduce to a simmer and cook for 15 minutes, or until thickened. Place a spoonful of jam in the centre of half the cookies and sandwich with the remaining ones.

Cook's note: Raspberries and lemons are the perfect mix of sweet and tart. Combine the flavours in home-made jam – it’s a great way to use up extra raspberries, and making the jam yourself lets you control the sweet-tangy ratio.

Browse more biscuit recipes here.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Red velvet crackle biscuits

Spicy pork tacos with watermelon, coriander salsa verde and peanuts

Jalapeño atchar Malay chicken with tagliatelle

Siba’s cranberry-and-pistachio nut cookies

Chicken tacos with blue cheese dressing

Puffy cheese toasties

Parmesan, sage and polenta biscuits

Ginger, caramel and meringue trifles with whisky sugar crumble

Farinata with slow-roasted vegetables and Italian cheeses

Home-made chocolate hazelnut spread and raspberry jam on toast

Cheat’s almond churros

Raspberry jam-filled vanilla star biscuits

Raspberry jam-filled vanilla star biscuits

Ingredients

Method