Baking recipes including our famous Australian Women's Weekly's cakes, scones, slices and more.
Sweet, savoury - we have the best of both!
Australian Women's Weekly|Apr 07, 2020
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There's no need to stay away from scones any more if you follow a gluten-free diet. These fluffy bombs use xantham gum to recreate the comforting textures of scones that we all love.
We're best known for our beautiful baked goods and here we show you why.
This Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk.
Test Kitchen|Apr 07, 2020
Because eating sweets is never cancelled.
A dose of nostalgia for your weeknight meal.
The perfect end to Easter lunch, this delicious carrot cake is layered with autumnal-spiced buttercream and for extra decadence, generously drizzled with a rich caramel sauce.
These melt-in-your-mouth biscuits are a beloved Australian classic. Lemon buttercream sandwiched between delicate biscuits makes the perfect accompaniment to your afternoon cup of tea.
Australian Women's Weekly|Apr 06, 2020
This Easter bunny cake is an easy and adorable way to celebrate the holidays - and the little ones can help decorate!
Scented with almond and anise, these Italian cookies are delicious and great fun to make.
Nothing quite like freshly baked bread!
These Greek almond crescents are commonly known as kourambiethes and traditionally served at Easter. They're so delicious that we think they should be enjoyed all year round. Serve with a hot espresso.
A caramel twist on the beloved Australian classic melt-in-your-mouth biscuits.
Test Kitchen|Apr 06, 2020
From bread and cakes, to chocolate brownies and banoffee pies - the options are endless!