Recipe collections

Crunchy biscuits with milk and white chocolate chip chunks. These chocolate chip biscuits are crispy rather than chewy, keep their shape and are excellent for dunking in coffee or tea.

Breton butter biscuits (sablés bretons or galettes bretonnes) are Breton shortbread so delicate it melts in the mouth. These Breton butter cookies are easy to make and very satisfying.

The best cheese biscuits with flaky, shortcrust pastry made from scratch, swirled around copious quantity of grated cheese. Much better with cream cheese pastry than puff pastry and not nearly as greasy.

Traditional recipe for chocolate covered lebkuchen or gingerbreads. Chocolate coated and with jam filling, they are soft and indulgent. And the fun of dipping cookies in melted chocolate is the spirit of Christmas!

Crack or crinkle cookies, deliciously soft and chocolatey, wrapped in cracked icing sugar coating. These biscuits are fairly easy to make and are best baked after the dough chills overnight.

Dutch gingerbread biscuits, speculaasbrokken, thick and chunky. They are the easiest Christmas cookies, baked in a large slab decorated with almonds.

Cornmeal shortbread with lemon flavour, meltingly tender and gluten free. Cut your favourite cookie shapes, bake till barely coloured and dip in your tea for a classic dunking experience!

Recipe for croquants aux amandes, French almond cookies. ‘Croquant’ means ‘crunchy’ and these biscuits are wonderfully brittle, softening a little though as they keep. Hazelnut croquants are just as lovely.

The best homemade crunchy, crispy biscuits that melt in the mouth or when dunked in your tea. Made to taste like Fox’s Crunch and Creams, these are much better.

Crunchy puff pastry bites sprinkled with cinnamon sugar – an irresistible way of using puff pastry offcuts.

Date and nut squares, with chunks of Medjool dates and a mix of almonds, pecans and pistachio in rich, chewy batter. There’s a reason why these are called ‘food for gods’.

Date and walnut nougat meringues, the most exquisite sweets for all meringue, nougat, marshmallow and turrón lovers. Meringue never tasted better!

Date shortbread bars, shortcrust slices sandwiched with date, cinnamon and orange filling. Good shortcrust pastry with naturally sweet filling is great for a treat.

Classic shortbread biscuits sprinkled with sugar. This shortbread is made the easiest way: with melted butter, mixed with a spoon. And it's the best shortbread recipe!

Financier biscuits, French mini almond cakes made with brown butter are deliciously moist, light and tender, a little like madeleines and really easy to make.

Mixed flavoured meringue kisses, mini meringues with lemon, raspberry, chocolate and pistachio flavour. The quickest, burnt sugar meringue recipe.

Soft molasses and ginger cookies coated in coarse sugar are a cross between gingerbreads and ginger nut biscuits. And yes, you can substitute black treacle for molasses.

Thin and super-crunchy, spicy and melting, old fashioned ginger snaps are a snap to make! Grab that jar of stem ginger from the back of the cupboard and put the syrup to good use.

Gingerbread biscotti spiced with Christmas flavour, crunchy and dunkable, with mixed nuts and cinnamon sugar coating. Honey and spice and a festive spirit twice cooked!

Gooey butter cake bars with raisins and almonds, chewy sticky topping on an Italian pasta frolla shortcrust base. Inspired by St Louis gooey butter cake!

Hamantaschen are Jewish pastries filled with utterly delightful poppy seed mixture. 'Haman's pockets' or oznei Haman are a traditional eaten treat for the celebration of Purim.

Italian ricotta cookies, soft and tender lemon biscuits made with ricotta cheese and butter. Soft and pillowy, the icing is optional and the sprinkles even more so.

Koulourakia are Easter Greek butter cookies, rolled and snailed and coiled into twisty shapes. This recipe is with traditional ammonia as raising agent and exotic mahlep spice.

Lebkuchen - soft, honeyed cookies, similar to gingerbreads. Lebkuchen are of German provenance, invented by Franciscan monks in the 13th century.

Lemon and blueberry flapjacks, easy to make and much healthier than off-the-shelf bars, naturally flavoured with lemon juice and zest, with freeze-dried blueberries.

Lemon cream cheese cookies, soft and chewy, delicate and sweet, with a touch of lemon icing. Cream cheese is a wonderful baking ingredient.

Mouchous, traditional macarons basques, easier to make than the Parisian variety but just as delicious though presented individually and quite rustic compared to Paris macarons.

Authentic French almond macarons with dark chocolate ganache and lemon curd filling – the most exquisite dessert you can possibly make.

Classic French madeleines, buttery and melting. The cookie is lovely – and don’t listen to the evil people who tell you it’s all right to make madeleines with whole eggs.

Maple shortbread bars with almonds and pistachios. I like nuts but pecans and walnuts are probably my least favourites so I replaced them with what I like best: almonds and pistachios.

Marzipan and shortbread biscuit chocolate coated bars, made from scratch. Like Twix, only better; like Ritter Sport’s all best bars combined into one.

Milk chocolate digestive biscuits, just like McVities, only better. Can you make the ultimate dunking biscuits at home? Here’s how, and it’s easy.

Mini cranberry pies, shortcrust pastry made from scratch filled with cranberry butter instead of mincemeat. Mince pies? Make mine a cranberry this Christmas!

Oatmeal lace cookies, delicate and transparent, are thin and crisp with a wonderful butterscotch flavour. Super easy to make for an ultimate hit of sugar, make them an occasional treat.

Oatmeal raisin cookies, buttery, chewy and delicious. Made with a mix of rolled and pinhead oats which gives them a fantastic texture.

Orange and ginger flavoured flapjack, soft and chewy, buttery and slightly sticky. Make it plain as it is, or add a handful of dried fruit or coconut flakes.

Orange dacquoise biscuits, chewy almond cookies made with egg whites, are like a meringue that changed its mind at the last minute and turned into sponge batter.

Pecan Linzer bars with easy, nutty shortcrust pastry and jam filling are one of those ultimately comforting sweets: a posh version of jammy shortbread bars.

Petit beurre biscuits: the childhood throwback and a plain and simple accompaniment to a cup of tea or coffee. Easily made with a special stamp cutter.

Pistachio lemon shortbread bars, with nutty shortcrust base and tangy lemon topping filled with more pistachios. Those New York Times recipe inspired bars or slices are easy to make, easier to eat.

Plum crumble breakfast bars, cinnamon flavoured, reduced in sugar content, are just the thing for those whose sweet tooth is awake at breakfast time.

Poilâne corn sablé biscuits, made to the recipe from Poilâne bakery with very fine corn flour, look like little suns. Sablés are French shortbreads: sandy coloured and deliciously crunchy.

Raspberry crumble bars with oats, brown sugar and fresh berries; recipe adapted from the New York 'Baked' bakery cookbook.

Ricciarelli, almond shaped and almond flavoured biscuits from Siena, traditionally made and gifted for Christmas. An authentic recipe for these delightful marzipan sweets.

Rice flake breakfast bars lightly sweetened with maple syrup and apricot jam topping: a healthy option with lots of fibre from poha, dry rice flakes.

Rose and raspberry heart-shaped biscuits just for Valentine’s Day. Instead of a Valentine card bake a batch of these dainty cookies, tender, sweet and fragrant.

Chocolate sable biscuits with raw cocoa nibs and sea salt flakes. Meltingly tender biscuits with wonderfully crunchy cocoa nibs – these are grown-up chocolate chip cookies.

Traditional English Easter biscuits, also called Sedgemoor or Somerset biscuits as they originate from the West Country. These are lovely spiced biscuits with currants and vanilla icing.