A quick and easy shortbread biscuit Makes 18 EASY 45 mins Preheat the oven to 160°C and line two baking trays with baking paper. Combine 250g soft butter…
This recipe is adapted from Tina Bester’s BAKE, and combines two things that should never be separated – almonds and chocolate. It is rich but light at the…
This gin cake was used as the base for our buttercream succulent cake. Now you can have your gin and drink it too! This gin cake makes a…
A touch of coffee adds a comforting twist to this pudding By Vickie de Beer Assisted by Jana van Sittert and Inemari Rabie Photographs by Lee Malan