Baking

20 classic baking recipes

We're best known for our beautiful baked goods and here we show you why.
Lemon meringue pie

When it comes to home cooking in Australia, there is no one more well-respected than The Australian Women’s Weekly. And apart from our classic lunch and family dinner recipes, we’re best known for our beautiful baked goods. From cakes and cupcakes, to pies and tarts, these delightful recipes are completely timeless and continue to be requested throughout the generations. Take a flick through and see what you’ll be baking for your loved ones this weekend.

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marshmallow pavlova

01

Marshmallow pavlova

Marshmallow pavlova

With a cloud-like, marshmallowy centre, this pavlova is the stuff dreams are made of. Serve with lashings of whipped cream, and fresh berries.

gingerbread biscuits

02

Gingerbread biscuits

Gingerbread biscuits

Spiced with ginger, cinnamon and clove these sweet biscuits can be cut into a variety of shapes and decorated with icing and cachous.

Vanilla slice

03

Vanilla slice

Dotted with tell-tale passionfruit seeds, this classic vanilla slice recipe is a true Aussie icon. Be prepared to lose your dignity at any attempt eat with a fork.

Banana cake

04

Banana cake

This cake is so simple and delicious you’re sure to go bananas! Moist and fruity, banana cake is always a winner. Make a simple lemon icing if you want to zing it up a bit.

Basic scones

05

Basic scones

Nothing beats hot, freshly baked scones served with jam and whipped cream.

06

Lemon delicious

Lemon delicious

All the bright flavours of lemon in a moist and fluffy pudding. Serve with a dollop of cream or ice-cream for a delicious after-dinner treat.

STEAMED PLUM PUDDING

07

Steamed plum pudding

Steamed plum pudding

apple, strawberry & rosemary crumble

08

Apple, strawberry and rosemary crumble

Apple, strawberry and rosemary crumble

The beauty of the crumble is in its rustic look. There’s no need to take too much care with the crumble topping, whichever way you toss it onto the delicious fruit, it will brown up and look so good when running with rivers of cream.

09

Fruit mince pies

You know its Christmas when the fruit mince pies come out.

10

New York cheesecake

New York cheesecake

When it comes to cheesecake, we prefer to stick to the classics. This is the original, and still the best version of this gooey dessert.

Lemon tart

11

Lemon tart

A zesty lemon centre and an almond meal crust are the highlights of this classic tart that uses the freshest ingredients to create an explosion of flavours.

cranberry and nut nougat

12

Cranberry and nut nougat

Nougat recipes often require candy thermometers and exact cooking temperatures; this cranberry and nut version is much simpler. It also has a pretty stained glass effect and makes a lovely gift.

apple ginger shortcake

13

Apple ginger shortcake

Apple ginger shortcake

easy chocolate chip cookies

14

Chocolate chip cookies

A classic biscuit that is loved by all, the humble chocolate chip cookie is best enjoyed with a glass of milk. They’re great to bake with the little ones, too.

Quick-mix chocolate cupcakes

15

Quick-mix chocolate cupcakes

Quick-mix chocolate cupcakes

Lemon meringue pie

16

Lemon meringue pie

Lemon meringue pie

The buttery pastry dough in this recipe is the perfect vehicle for the bright contrasts between the smooth lemon curd and the fluffy meringue. This sunshine-coloured pie is sure to brighten up your gloomiest days.

marbled lamingtons

17

Marbled lamingtons

Marbled lamingtons

Add a marbled chocolate twist to your classic lamingtons

scottishshortbread

18

Scottish shortbread

Originating in Scotland, shortbread has become very popular in many parts of the globe and is now eaten all year. Enjoy the crumbly, golden biscuit with a mug of your favourite brew.

quick-mix chocolate cake

19

Quick-mix chocolate cake

You can’t go past a moist chocolate cake topped with chocolate fudge icing.

The best Anzac biscuit recipe of all time

20

Best Anzac biscuits recipe

Best Anzac biscuits recipe

When you consider the history of the Anzac biscuit, there are actually many different recipes. This one is the best. It’s a big call, but we’re willing to make it.

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