All Year

Peanut butter cookies

We narrowed down to the three best Australian Women's Weekly peanut butter cookie recipes and taste-tested them side-by-side. This one was voted the winner for peanut taste and crisp chewy texture.

Australian Women's Weekly|Yesterday 1:00pm

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  • Ocean trout salad with edamame miso dressing

    Orange and purple sweet potato lend their vibrant colour to this ocean trout salad. The edamame miso dressing, ensures its not only full of flavour it's also good for the gut

    Australian Women's Weekly|Yesterday 6:11am

  • Windsor shortbread

    The addition of both lemon and orange rind gives a heavenly citrus hint while the use of brown sugar rounds out the flavour of these sweet buttery biscuits. Cookie stamps add a bit of extra flair.

    Australian Women's Weekly|Yesterday 5:10am

  • Sweet potato bubble and squeak

    This old favourite has been revamped using sweet potato as the star. Served with poached eggs and fetta, it's a must-have for your next brunch menu

    Australian Women's Weekly|Yesterday 3:38am

  • Spiced apple filo coil

    Layers of light pastry encase fragrant poached apple and coiled to create a pie with a twist. Our fruity filo coil is a lovely light way to end a meal.

    Australian Women's Weekly|Yesterday 3:11am

  • Lemon curd cake

    The secret ingredient in this cake is lemon curd, which gives the cake a deliciously buttery lemon flavour – coupled with a simple lemon glaze drizzle, it is perfect for citrus lovers.

    Australian Women's Weekly|Yesterday 3:01am

  • Ultimate greek salad

    Light, fresh and brimming with flavour, this is a classic Mediterranean salad. For a heartier meal, serve with crusty bread.

    Australian Women's Weekly|Oct 15, 2019

  • Vietnamese meatball and lettuce wrap

    Vietnamese Banh Mi flavours meets San Choy Bau. The juicy beef combined with pickled carrot and coriander makes for a flavoursome low carb meal.

    Australian Women's Weekly|Oct 13, 2019

  • Melting moments

    A classic in the same league as a monte carlo or iced vovo - these melt-in-your-mouth melting moment biscuits are always an afternoon tea favourite.

    Australian Women's Weekly|Oct 10, 2019

  • Upside down rhubarb ginger and hazelnut cake

    Ginger-spiced rhubarb gives this upside down cake its vibrant red colour and a beautiful tart flavour that balances nicely with the delicate hazelnut cake.

    Australian Women's Weekly|Oct 02, 2019

  • White chocolate cheesecake

    This baked white chocolate cheesecake uses sour cream to make it creamy with a slight tartness that goes beautifully with a chocolate biscuit base.

    Australian Women's Weekly|Oct 02, 2019

  • Ginger beer pulled pork rolls

    You might have tried pulled pork, but have you tried ginger beer pulled pork? This slow-cooked recipe uses the spicy soft drink for an added zing.

    Australian Women's Weekly|Oct 02, 2019