You can decorate with colored sprinkles, edible glitter, etc.

Before first use, grease the bottom and edges of 'Anna' casserole dish very well (see instructions for use). This allows the stone from which the product is made to form a natural non-stick layer that will prevent food from sticking during cooking.

The less time you bake the cookies, the softer the inside will remain once cold. For crispy cookies, extend the baking time to 15 minutes.

The less time you bake the cookies, the softer the inside will remain once cold. For crispy cookies, extend the baking time to 15 minutes.

These traditional ginger biscuits are commonly found in Cornwall. The term ‘fairing’ originally applied to any edible treat sold at a fair, although it is now synonymous with these crunchy, cracked ginger biscuits.

This dessert is designed to still have a liquid consistency in the centre. If you would prefer a more ‘molten’ consistency (slightly thicker), please see the Molten chocolate cake recipe here on Cookidoo®. Alternatively, for a more brownie-like consistency, see the Fudgey chocolate cake recipe. The same ingredients – three different options!

Replace stout beer with chocolate or oatmeal stout beer.

Alternatively, make your own puff pastry using the recipe for Quick Puff Pastry in the Basic Cookbook .

The less time you bake the cookies for, the softer the inside will remain once cold. For crispy cookies, extend the baking time to 15 minutes.

This dessert is designed to have a fudgey, brownie-like consistency in the centre. If you would prefer a more liquid consistency, please see the Chocolate lava pudding recipe here on Cookidoo®. Alternatively, for a more molten consistency, see the Molten chocolate cake recipe. The same ingredients – three different options!

These rich, decadent chocolate biscuits are a real treat, with the oats and chopped hazelnuts giving them a lovely texture.

These cupcakes work well both as an everyday bake, or to use as celebration cakes. The mascarpone and cream icing is a nice variation on the more common buttercream, and gives a really smooth finish.

You can replace the rhubarb with seasonal stone fruit or fresh berries in this recipe, but cooking times may vary.

This dessert is designed to have a molten consistency in the centre. If you would prefer a more liquid consistency, please see the Chocolate lava pudding recipe here on Cookidoo®. Alternatively, for a more brownie-like consistency, see the Fudgey chocolate cake recipe. The same ingredients – three different options!

This recipe is a favorite of Diamond Club Member, Jie Qu . It is my recent favorite. Just throw everything in to make the batter in 30 seconds and then one step to make lemon curd in 5 minutes. You can also make your own self rising flour using all purpose flour, baking powder and salt. Using extra yolk to replace the equal amount of egg white in lemon curd and adding a little lemon zest will give the curd extra flavor. Definitely a restaurant level dessert.

Add approximately 30 g chopped nuts or raisins in addition to reserved chopped chocolate.

To ensure recipe results are truly gluten-free, always check your ingredient labels to ensure traces of wheat or gluten have not been used in the production process.

Use a total of 6 oz chocolate chips, semi sweet, dark chocolate, white or milk chocolate. Using a combination of different sizes and types of chocolate will create loads of flavor and texture in these muffins. Mini chocolate chips, regular or jumbo, semi sweet, dark chocolate, white or milk chocolate... whatever you have on hand!

If butter is used, leave gap of about 2.5 cm in-between pressed cookie dough as it will spread during baking.

To ensure recipe results are truly gluten-free, always check your ingredient labels to ensure traces of wheat or gluten have not been used in the production process.

Substitute almonds in this recipe with pistachios or hazelnuts and bake 12-15 minutes (180°C), or until lightly golden brown.