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.
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.
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.
This is one retro recipe that never goes out of style. The cheesy spinach dip has just the right amount of garlic and bacon bits to make this an instant hit at any party.
Do you remember staring through the display glass cabinet, desperately yearning for one of those delicious looking finger buns? Well yearn no more, for you shall make your own and eat as many as you like!
This moist and buttery tea cake, adorned with raspberries and almond flakes is a wonderful afternoon or after-dinner treat - especially with thickened cream.
We love the fun and drama that comes with making honeycomb! Here, we've added a modern and elegant touch to a favourite recipe with maple syrup and a generous sprinkling of sea salt.
This gorgeous chocolate and caramel semifreddo is girt by waffles and decorated with crisp honeycomb and citrus wedges for a truly decadent dessert! You will need to start the recipe the day before.
Sure, it might not be a jam in the classical sense but once you smother your toast with this savoury spread that will be the last thing on your mind. Bacon jam is perfect piled high on toast with egg, tomato and spinach.
This caramel slice is the ultimate in delicious slice recipes, from its biscuity bottom to its chocolate top, and the perfectly gooey caramel layer in between.
.jpg?width=690&height=388&mode=crop&scale=both&anchor=middlecenter&quality=75)
