Grab yourself a slice of heaven.
Australian Women's Weekly|Today 1:43am
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True indulgence doesn't get much better than this. Dipping fried doughy goodness into rich hot chocolate.Yum!
Australian Women's Weekly|Jan 16, 2020
Perfect your pavlova with this classic pavlova recipe - a spongy marshmallow centre with cracking good meringue shell, piled high with cream and delicious summer fruits.
Australian Women's Weekly|Jan 09, 2020
What could be better than a classic baked cheesecake? One with added caramel, of course.
Hidden inside this cake is a gold coin. Traditionally, the family member that finds the coin is said to have good luck for the rest of the year.
Australian Women's Weekly|Jan 05, 2020
This basic scones recipe uses only three ingredients to make. Serve with jam and cream.
Test Kitchen|Jan 02, 2020
Recreate this classic Australian treat with a light and fluffy cake, chocolate and coconut flakes.
Australian Women's Weekly|Jan 02, 2020
These perfect bite-sized treats of dried apricot and coconut dipped in chocolate are incredibly moreish - just try to stick to one...okay two...
Australian Women's Weekly|Dec 17, 2019
Run as fast as you can...
White chocolate fans rejoice! This delicious White Christmas slice is filled with chewy cherries, apricots and coconut. Quick and easy just refrigerate till firm, then serve.
Australian Women's Weekly|Dec 05, 2019
Pop a few of these tasty treats in your mouth for a light afternoon snack. The soft shortbread balls are filled with crunchy almond chunks, perfect with a cup of tea or coffee.
Australian Women's Weekly|Nov 28, 2019
Shortbread is, quite possibly, the best thing to have ever come out of Great Britain. The addition of rice flour in this recipe may cause the purists a sharp intake of breath, but we love the texture it gives this most delightful biscuit.
Spiced with ginger, cinnamon and clove these sweet biscuits can be cut into a variety of shapes and decorated with icing and cachous.
Elegant and delicious this is one cake that will surely impress
Australian Women's Weekly|Nov 27, 2019