Spicyicecream

Salted Caramel Sauce

Salted Caramel Sauce is a staple in my kitchen, and this cheat’s version uses only four ingredients and takes about 10 minutes to make! It starts from a brown sugar base, so you don’t have to worry about burning sugar or splattering lava-hot caramel across your stovetop. I’ve shared this caramel sauce in other recipes over the years, but it honestly deserved its own dedicated blog post. Mostly so you can find it fast in a caramel emergency… because we’ve all been there, right?

It tastes incredible on just about everything. Drizzled over ice cream, spooned on top of winter desserts, swirled through cheesecake, poured over pies or even blended into milkshakes! It’s truly the easiest, most versatile salted caramel sauce – and this is exactly why I make it from scratch and haven’t bought supermarket caramel in years and years!

What you need to make Salted Caramel Sauce

Butter – Butter helps to make the sauce glossy and rich, but make sure to use real butter, not margarine for the best flavour and texture. Salted or unsalted both work. If you use salted, just add a little less salt at the end.

Cream – In Australia, the most common option is ‘thickened’ cream which has about 35% fat. It works perfectly to make a silky, stable caramel. You can substitute heavy cream or pure cream, just make sure you’re using a pourable full-fat cream for the best texture.

Brown sugar – My favourite caramel shortcut! Instead of melting and caramelising white sugar – which requires attention and a bit of kitchen confidence – brown sugar gives you a foolproof base with a deep, toffee-like flavour. It dissolves quickly and takes away all the potential stress of burning your sugar, making this recipe perfect for beginners.

Salt – Balances the sweetness and really rounds out the flavour. I don’t give an exact measurement because it depends on your personal taste and what you’re pairing the sauce with. Start small, add a pinch at a time and taste as you go (carefully, because it’s very hot!). I like to use a flaky sea salt like Maldon.

Optional flavourings – Here’s where you can have some fun! You can customise your caramel depending on what you’re serving it with. I have added flavourings like white miso, bourbon, soy sauce, vanilla bean paste and spices like cinnamon or cardamom to change up this sauce. You can even infuse the cream beforehand (think Earl Grey tea leaves, lavender or star anise). Just warm the cream, steep for 30 minutes, strain the solids and carry on with the recipe as written below.

Once you’ve gathered your ingredients, place the butter, brown sugar and cream into a saucepan. Whisk over medium heat until the butter melts and the mixture comes to a gentle boil. Reduce the heat and let it bubble for about 10 minutes, stirring occasionally. The sauce will thicken slightly and become glossy. Remove from the heat, stir through the salt and any flavourings, and you’re done!

You can serve the sauce warm or pour it into a clean, airtight jar. It’s great for making in advance because it keeps for 3-4 weeks in the fridge. To reheat, warm it gently in a saucepan over low heat or microwave it in 20 second bursts, stirring in between, until warmed through and silky again.

What to do with Salted Caramel Sauce?

I’ve been making this caramel for many years, so I have shared quite a few ways that I love to use it in desserts! It’s impossible to pick a favourite!!

And if you’re interested in swapping more store-bought items for delicious homemade versions, check out this recipe and more in my new free ebook ‘Things I No Longer Buy’. It’s a mini collection of recipes like this one that I make on repeat and haven’t added to my grocery list in years!

Salted Caramel Sauce

This salted caramel sauce is so easy to make – it only takes 10 minutes to cook! I love swirling this sauce into cheesecakes, no churn ice cream or serving with puddings and other warm winter desserts. You can also add flavours like bourbon, white miso paste or even soy sauce for a unique variation.

Course Basics, Dessert

Keyword Basics, Dessert, Ice Cream

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6

Ingredients

60 g butter
1 cup thickened cream (250ml)
160 g brown sugar
Flaky sea salt, to taste

Instructions

Place the butter, cream and brown sugar into a medium saucepan over medium heat. Whisk until the butter is melted and the ingredients have combined.
When the mixture comes to the boil, lower the heat and cook for about 10 minutes until the sauce has thickened. Add sea salt, to taste and whisk to combine.
Serve warm or transfer to a clean airtight jar or container. Store in the fridge for 3-4 weeks.
Serve room temperature or warm. To serve warm, gently reheat in a saucepan over low heat or in the microwave, stirring every 20 seconds until warmed through.

Caramel Apple Rocky Road

Last Christmas, I fell deeply in love with making rocky road. It has to be one of the easiest, most festive and fun homemade treats ever, and it’s always so delicious. I included a couple of versions in my Homemade Christmas ebook (on sale now!!) but honestly, once I started, I just couldn’t stop. I even kept a Note on my phone to brainstorm every flavour combination I could think of. I’ve basically been counting down the months until I could share the next one. And so, today we have my Caramel Apple Rocky Road!

It’s a super satisfying, slightly grown-up flavour that any die-hard Caramilk fans will love. You already know I’m a big fan of homemade Christmas gifts, and Rocky Road is one of the best options. Easy to make, endlessly customisable and guaranteed to impress. My favourite thing is personalising it to my family and friends’ favourite flavours. And on that note, my Mum would love this one!

What’s in my Caramel Apple Rocky Road

When I create a rocky road recipe, I always try to include a balance of flavours, textures and colours – something chewy, crunchy, creamy and of course, something pretty!

Caramilk chocolate – If you’re in Australia, you’ll know the magic of Cadbury Caramilk! It’s a caramelised white chocolate that is creamy and sweet with a caramel toffee undertone and golden colour. Other brands like Whittakers and even Aldi make great versions too. Can’t find it? White chocolate will still work beautifully.

Dried apples – The star ingredient! They bring that signature apple flavour and a lovely chewy texture! I forgot how good they were and literally couldn’t stop snacking on the extras while I made this.

Biscoff biscuits – For crunch and a touch of warm spice that just tastes like Christmas. They pair perfectly with the caramelised chocolate and chewy apple, and their golden colour adds some contrast.

Marshmallows – A classic rocky road must-have!! They bring that soft, pillowy texture that ties everything together. I used all white marshmallows in this version to match the cozy, neutral colour palette I was building here.

Slivered almonds – Their light crunch and gentle nuttiness balance out all the sweetness. Also because they’re small, you get a little hit in almost every bite. I loved it!

Once you’ve gathered all your ingredients, making this Caramel Apple Rocky Road couldn’t be simpler! Slowly melt the chocolate in a microwave or over a double boiler and stir in the vegetable oil. This helps it to slice up neatly and have a great texture, even straight from the fridge.

Then just mix everything together until all the pieces are fully coated, pour into a loaf tin lined with non-stick baking paper and decorate the top. Refrigerate for a couple of hours or until fully set.

I’ll be honest – I can’t cut in a straight line to save my life, so I usually rope my sister into slicing it for me. But that first glimpse of the cross-section? Always my favourite part. This one isn’t the most colourful rocky road I’ve made, but the subtle golden tones feel perfectly festive – you can’t tell me it’s not on theme!

The beauty of rocky road is how easy it is to customise. Add some jersey caramels, fudge or chewy toffee lollies for a more decadent touch. If you can’t find Biscoff, gingerbread or another caramel cookie would work perfectly too. That’s the best part about making your own Christmas treats – you get to be creative, adapt them to your taste, and make something truly personal and memorable for the people you love.

Caramel Apple Rocky Road

Make this Caramel Apple Rocky Road for an easy, festive homemade Christmas treat! Sweet, chewy, and full of flavour with Caramilk chocolate, dried apples, slivered almonds, marshmallows and Biscoff biscuits.

Course Dessert

Keyword Christmas, Snack

Prep Time 20 minutes

Chill in Fridge 6 hours

Total Time 6 hours 20 minutes

Servings 6

Ingredients

315 g Caramilk chocolate
1 tsp vegetable oil
80 g Biscoff biscuits (about 10) roughly chopped
70 g dried apple slices, roughly chopped
60 g white marshmallows, cut up if large
25 g slivered almonds

To decorate

2-3 dried apple slices, extra
1-2 Biscoff biscuits, extra
30 g white chocolate, to drizzle

Instructions

Line a loaf tin with non-stick baking paper. I used a 24 x 13 x 6.5 cm tin.
In a small bowl, melt the Caramilk chocolate carefully, either using the microwave in 20-30 second increments, stirring between each, or over a double boiler. Stir in the vegetable oil. Set aside for now.
In a large bowl, place the chopped Biscoff biscuits, dried apple pieces, marshmallows and slivered almonds. Pour the melted chocolate over the top and mix well to ensure everything is completely coated.
Spoon mixture into the prepared loaf tin and spread out into an even layer, making sure to get right into the corners. Decorate the top with some pieces of Biscoff and dried apple slices.
Refrigerate for 3-4 hours or overnight, until set. Melt the white chocolate and drizzle over the top. Return to the fridge for 20-30 minutes.
Ensure the Rocky Road is completely set before lifting out of the loaf tin and cutting into 6 large pieces or 12 smaller ones. Store in the fridge.

Coconut Tres Leches Cake

I want to start this post by personally apologising to everyone who hates the word ‘moist’ but there really is no better way to describe this Coconut Tres Leches Cake. I’ve made a lot of cakes in my time, but this is one I keep coming back to again and again. While it’s definitely one of my favourites, it’s also a total crowd-pleaser. Once you try this, you might start finding excuses to make it all the time!

What is a Tres Leches Cake?

Also known as pastel de tres leches, this delicious and beloved cake originates from Latin America. The name literally translates to “three milks,” referring to the trio of liquids poured over the cake after baking. The result? A melt-in-your-mouth cake that’s unlike anything else.

Traditionally, the milk mixture includes:

Whole milk to add moisture and help balance the richness
Sweetened condensed milk to brings sweetness, body and that signature creamy flavour (this one is non-negotiable for me!)
Evaporated milk to give creaminess without extra sweetness

However, I more often than not, I like to swap the evaporated milk for coconut milk. It brings a subtle tropical note that pairs beautifully with almost any fresh fruit. I’ve used fresh berries today because they are so abundant and gorgeous at the moment! The coconut milk gives the cake a delicious flavour and makes it feel perfect for spring and summer gatherings.

And while I love a classic, there’s definitely room to play with flavours here. I’ve seen versions made dairy-free with plant milks, or even infused with flavours like chai or matcha for a fun twist on tradition… as long as you keep that condensed milk (or a dairy free version) in the mix, you can’t go wrong!

Some tres leches recipes use an angel food cake base for an ultra-light, airy texture, but I prefer a butter cake base. The butter and eggs give it more structure, so it soaks up the milk mixture beautifully without ever turning soggy. It’s also really simple to make and slices beautifully for serving. My Coconut Tres Leches Cake is also perfect to make ahead of time – in fact it tastes even better that way!

Once your cake has cooled a little, use a thin skewer to poke as many tiny holes as you can all over the top. This helps the milk mixture soak right in. Whisk together your three milks and slowly pour them over the cake. It will look like a lot of liquid (because it is) but don’t panic! The cake will gradually drink it up over several hours (and even better, overnight). The result is a beautifully moist, creamy texture that’s absolutely worth the wait. Just be sure to place a plate or tray under the tin, as a little of the mixture may drip if your tin isn’t completely leak-proof.

Topped with a cloud of whipped cream and fresh berries, this cake feels indulgent but still light and fresh. Of course, you could use any of your favourite fruits too. Mango, passionfruit, sliced peaches or fresh cherries would taste incredible! Perhaps some grated chocolate, toasted coconut or swirled caramel, or keep it traditional and add a sprinkle of ground cinnamon.

I brought this cake to my cousin’s place for dessert a few weeks ago and it received rave reviews all around, and a request to make it again at Christmas lunch! Make sure to let me know if you try this one by leaving me a comment below or tagging me on Instagram!

Related Post: Lamington Tres Leches Cake

Coconut Tres Leches Cake

A creamy Coconut Tres Leches Cake soaked in three milks for the ultimate moist, melt-in-your-mouth texture. Totally crowd-pleasing!

Course Cake, Dessert

Keyword Cake, Dessert, Spring, Summer

Prep Time 45 minutes

Cook Time 35 minutes

Chill in Fridge 8 hours

Total Time 9 hours 20 minutes

Servings 8

Ingredients

180 g butter softened
1 cup caster (superfine) sugar (220g)
1 tablespoon vanilla extract
1 tablespoon coconut extract
5 eggs
1½ cups self raising flour, sifted (225g)
1 cup milk (250ml)
1 cup sweetened condensed milk (250ml)
1 cup coconut milk (250ml)
2 cups pouring cream, to serve (500ml)
Fresh berries, to serve

Instructions

Preheat oven to 180ºC (350ºF). Place the butter and sugar in an electric mixer and beat for 8–10 minutes or until pale and creamy. Add vanilla and coconut extracts and beat to combine.
Add the eggs, one at a time, beating well after each addition. Gradually add the flour and beat until just combined.
Spoon the mixture into a lightly greased 20cm cake tin lined with non-stick baking paper and bake for 30–35 minutes or until cooked when tested with a skewer.
Allow cake to cool slightly and do not remove from the cake tin. Place a plate or tray underneath.
Using a skewer, make holes all over the top of the cake. Place the milk, condensed milk, coconut milk and remaining vanilla in a jug and mix well to combine.
Gradually pour the milk mixture over the cake and refrigerate for at least 2-3 hours (but preferably overnight) or until the milk mixture is absorbed. Place the cream in a bowl and whisk until soft peaks form. Top the cake with the cream and fresh berries. Store any leftover cake in an air-tight container in the fridge for 2-3 days.

Recipe Notes

Adapted from Donna Hay

Easy Pasta Recipes for Cozy Weeknight Dinners

When it comes to simple, quick and affordable weeknight dinners, nothing beats a good bowl of pasta. I absolutely love sharing easy pasta recipes here on the blog. It’s comfort food at its finest – warm, satisfying and endlessly versatile. There’s always at least one (okay, usually more than five) packets of dried pasta in my pantry and a stash of homemade sauces in the freezer. On busy days, or when I’m feeling tired or a little under the weather, pasta is my go-to. My favourite dishes comes together in the time it takes to cook the pasta, and are definitely faster than Uber Eats!

A quick Google tells me there are over 350 pasta shapes from Italy alone, and that’s before we even talk about the sauces! Pasta dishes can span from time-honoured regional classics to slightly less traditional “use what you have” creations inspired by whatever’s in the fridge. I wanted to round up all of my favourite easy pasta recipes in one place, because I have shared quite a lot of them over the years! Below you’ll find a pasta perfect for every night of the week and almost every mood.

Sheet Pan Gnocchi with Pumpkin, Prosciutto and Feta

My favourite hands-off dinner! The oven does most of the heavy lifting, leaving you free to clean the kitchen, help with homework or have a glass of wine. It’s got crispy gnocchi, roasted pumpkin, prosciutto, feta and fresh greens, all finished with a zingy homemade honey-mustard dressing. One pan. Big flavour. Minimal washing up. Win, win, win!

Pesto Pasta Salad

Now that the weather is warming up, I’m so looking forward to making this delicious pasta salad again! It’s the perfect thing to serve at a BBQ or casual dinner, or to bring to a pot luck. It’s a major crowd-pleaser! I personally think a homemade pesto makes all the difference and it only takes a couple of extra minutes. The bacon, cherry tomatoes, bocconcini and baby spinach bring it all together. I love that this pasta salad still tastes super fresh, not heavy with too much oil or mayo.

Eggplant Pasta (Pasta alla Norma)

I’ve been making this dish for almost two decades!! It’s become one of my ultimate favourite comfort meals, and the one I make just for myself (because I seem to be in the minority of eggplant lovers!). In the last few years I’ve enjoyed making it with the eggplants, cherry tomatoes and herbs I’ve grown in the garden. It’s so satisfying and I swear it tastes even better! This is another absolutely delicious vegetarian option that also freezes really well!

One Pot Chunky Chicken Risoni Soup

This is another recipe from the early days of the blog, and one I still get intense cravings for. It sits somewhere between a hearty soup and a risotto, made with risoni/orzo that soaks up every bit of flavour. I’ll happily eat it all year round, but it really shines in winter when you want something warm, cozy and satisfying. There’s a little chopping upfront, but after that it all comes together in one pan, and the leftovers the next day are chef’s kiss.

Baked Feta Pasta with Eggplant

Remember when this one was trending on TikTok? Well you guys loved it because it’s still getting a ton of traffic even now! My little twist is adding roasted eggplant to the tomatoes and feta for a hearty vegetarian dinner that’s full of flavour! The feta and roasted veggies turn into a slightly salty, creamy ‘sauce’ for your pasta. Just add a splash of balsamic and fresh basil for a delicious and quick dinner!

Easy Salami Pasta with Cherry Tomatoes & Burrata

Easy Salami Pasta with Cherry Tomatoes and Burrata

This Salami Pasta started as a true “use-what-you-have” experiment! A quick fridge-scavenge dinner that became a family favourite. It comes together fast! Start frying your ingredients as the pasta boils and dinner is ready in about 10 minutes. The cherry tomatoes turn juicy and saucy, the salami gets a little crispy around the edges and the burrata adds delicious creaminess. And when summer hits the garden and I’m drowning in homegrown cherry tomatoes? I’m making this at least once a week without fail.

Slow Cooked Brisket Ragu

This is one of my favourite easy pasta recipes that truly impresses! This rich, velvety brisket ragu is slow-cooked for nine hours with tomatoes, red wine, beef stock, and herbs until the meat is fall-apart tender. It’s perfect for a crowd, serving 8-10 people, and it always gets rave reviews. Or you can freeze the leftovers for a night when you want something luxurious with zero effort.

Pumpkin Cauliflower Mac and Cheese

I’m a huge mac and cheese girlie! I’ll always order it if it’s on the menu, but most restaurant versions just don’t compare to the one I make at home! This version sneaks in some hidden veggies while staying decadently creamy and delicious. It’s perfect for a picky toddler, a cozy weeknight, or even as a show-stopping Thanksgiving side.

One Pan Meatball Risoni

This Meatball Risoni is a more recent favourite but I have already made it several times since posting it in March. Hearty and wholesome, it uses affordable ingredients like beef mince and packet risoni to make a crowd pleasing one-pan meal the whole family will love. And once again, the leftovers are fantastic. Your co-workers will be jealous that your lunch smells so good!

Creamy Chicken Pesto

While I might reach for pre-made pasta on a weeknight, I’ll always advocate for homemade pesto. Sure, using a food processor isn’t traditional, but it still blows store-bought jars out of the water. This version gets a little upgrade with a touch of cream, pan-fried chicken breast, and roasted tomatoes for a simple yet fancy-feeling dinner. Add a side salad or some garlic bread and you’re all set!

Sheet Pan Gnocchi with Sausage and Cherry Tomatoes

Finally, here’s a super simple, throw-together, one-pan meal to have on hand for your busiest days. This dinner carried me through a really hard time last year. I saw it as a way to nourish myself and get some veggies in when everything felt impossible. Minimal chopping, no boiling, and ready in just 30 minutes!

I hope you’ll try some of these delicious pasta recipes! Leave a comment below or tag me on Instagram if you love them!

Carrot and Daikon Pickles

Today we’re making pickles! Specifically, Carrot and Daikon Pickles – a quick, Vietnamese-inspired staple that adds colour and crunch to noodle bowls, rice dishes and roasted meats. If you’ve ever had a traditional Bánh Mì sandwich, you have almost certainly tried these tasty pickles! They help to cut through the richness of pork and paté with freshness and just the right about of sweetness. Even better, slice your veggies thinly, and they’ll pickle in just 30 minutes. Easy and fast!

I have been making these pickles for years and there’s almost always a jar or two tucked away in the fridge. My favourite thing to make with them is this Pork Meatball Noodle Bowl – one of my go-to meal prep recipes. It keeps well for 2-3 days and tastes so fresh on hot summer afternoons. I’ve made it countless times with whatever vegetables I have on hand. No cabbage? Try thinly sliced red capsicum for sweetness. An abundance of home-grown snow peas? Slice them up and toss them in! But no matter what version I make, these pickles are a non-negotiable. They add the perfect tang that ties everything together. I’ve also added them into coleslaw, pulled pork sandwiches or even on top of nachos or tacos!

What you’ll need to make Carrot and Daikon Pickles

Carrot – Adds a lovely natural sweetness, bright colour and crunch to the pickles! Carrots hold their texture beautifully after pickling and balance the flavour of the daikon.
Daikon – Also known as white radish. You can find it at most Asian supermarkets (and some grow HUGE!) or you could even grow your own in 4-6 weeks! Daikon has a slightly peppery taste and a crisp texture.
Rice wine vinegar – Made from fermented rice, which has a mild, sweet flavour that’s less harsh than white vinegar. If you don’t have any, you can substitute with apple cider vinegar or diluted white vinegar.
Sugar – Balances the tang and salt for that signature pickle flavour.
Salt – Helps to draw out excess moisture so the pickles stay crisp!

The only slightly time consuming step in this recipe is the chopping. Traditionally, the vegetables are cut into thin matchsticks, or julienne, which helps them pickle quickly and evenly. I like to do this by hand with a sharp knife (and a little bit of patience) but you can also use a julienne peeler or food processor attachment if you’re making a big batch.

Cut your vegetables super thinly and as evenly as possible for a consistent texture. For softer pickles, slice them thinner, or for extra crunch, go a little thicker. You adjust the ratio of carrot and daikon to your taste. I usually do a roughly equal amount of each, but you can add more daikon for spice or carrot for sweetness.

Once the veggies are prepped, the rest is easy peasy! You don’t even have to heat up the pickling brine – just whisk together the rice wine vinegar, sugar, salt and water until the sugar and salt have completely dissolved. Pack your vegetable matchsticks vertically into clean jars and pour the brine over. Optionally, you can add a few slices of chilli for a little heat. Let the jars chill in the fridge the fridge for as little as 2 hours, although 24-48 hours gives the best flavour. The pickles will stay lightly crunchy, bright and tangy for up to 2 months!

Carrot and Daikon Pickles

This quick-pickled carrot and daikon is a game-changer for lovers of Vietnamese dishes like Banh Mi or Bun Cha. Crisp, tangy and a little bit sweet, it’s the perfect way to add a burst of flavour and crunch to noodle salads, grilled pork, or really any dish that needs a fresh, punchy lift.

Course Jams & Preserves, Pickles

Keyword Basics, Pickles

Prep Time 20 minutes

Pickling Time 1 day

Total Time 1 day 20 minutes

Servings 3 x 200ml jars

Ingredients

1 small or half medium daikon (white radish)
2 carrots
1 cup water
¼ cup white granulated sugar
1 tablespoon salt
½ cup rice wine vinegar
Sliced chilli, optional

Instructions

First, sterilise your jars. Wash jars and metal lids in hot, soapy water. Rinse thoroughly. Boil in a large pot of water for 10-15 minutes. Remove with tongs. Dry upside down on a clean towel or in a low oven (about 120°C/250°F) for 10-15 minutes until completely dry. Remove carefully with oven mits or a tea towel as the glass is very hot.
Peel and julienne the daikon and carrots (cut into thin strips like matchsticks).
Combine the water, sugar, salt and rice wine vinegar in a jug and stir to combine until the sugar and salt have dissolved.
Pack the vegetable matchsticks as vertically as possible into your prepared jars and top up with the pickling liquid. Optionally, you can add a few slices of chilli into the jars if you’d like a spicier version.
Seal the jars and set aside in the fridge for at least 30 minutes before using, but they are best after 24-48 hours.
Keep refrigerated and use within about 2 weeks.

Key Lime Pie Bars

These Key Lime Pie Bars are a fun, delicious twist on a classic American dessert. They’re full of fresh tart lime flavour, offset with creamy condensed milk, on a melt-in-your-mouth shortbread base. This dessert was the perfect addition to a recent pizza night at my cousin’s place (along with my garlic bread focaccia!) They kind of taste like a cheesecake, but without needing cream cheese!

I love recreating desserts in ‘bar’ form because they feel more casual and easygoing. They’re perfect for picnics, BBQ’s, or any time you want something you can slice, transport and share without fuss.

Now I know this isn’t a Key Lime Pie in the traditional sense. If you didn’t know, key limes are actually a special variety grown in the Florida Keys. The closest I’ve come to cooking with them was smuggling a bottle of authentic key lime juice back from a trip to the US years ago! In their place I’ve used regular limes, which I found marked down to an irresistible bargain!

These Key Lime Pie Bars have two elements:

On the bottom is a shortbread base. Traditional Key Lime Pie calls for a Graham Cracker crust, but I’ve gone for my favourite shortbread base from Tartine Bakery. It’s buttery, delicious and sturdy enough to be cut into neat bars without crumbling. I’ve used it for many years and it never lets me down. It’s the same one from my Cherry Pie Crumble Bars!

The base only has 3 ingredients – icing sugar, plain flour and butter. They’re mixed together to form a smooth dough, then pressed into the bottom of a pan and baked until golden. I used a 21cm square baking tin with straight sides and a removable bottom, lined with non-stick baking paper. It sliced up into 14 bars which I thought were the perfect size – especially as they are quite sweet. You can always have more than one! But of course you could make it in a round tart tin like a traditional pie, if you prefer!

Then comes the creamy lime filling! In the days before refrigeration, condensed milk was a pantry staple since it lasted longer than fresh milk or cream. It’s a key ingredient in Key Lime Pie, so to speak. Whisk together the eggs, yolks, lime juice, zest, vanilla, and coconut extract with the condensed milk until smooth and creamy. Pour the filling over the shortbread base and bake until just set. Cool it in the tin and then let it chill in the fridge for a few hours or overnight until you’re ready to serve.

It’s a little hard to describe the texture, somewhere between a curd and a cheesecake. It’s smooth but not overly rich, with just enough structure to slice neatly while still melting in your mouth.

If you’re transporting these Key Lime Bars, slice them first and garnish just before you serve at your destination. When it comes to toppings, the choice is yours and you’ve got some great options!

Whipped cream, lightly sweetened with some icing sugar for classic Key Lime Pie vibes.
Crushed or torched meringue – my personal favourite! It’s simple but brings a lovely flavour and texture, especially if you lightly torch fresh meringue with a kitchen blowtorch!
Toasted coconut adds texture and ties in beautifully with the tropical flavour.
Lime zest or slices look so pretty and add an extra zing of fresh citrus!
A dusting of icing sugar – simple, elegant and perfect if you’re short on time.
White chocolate drizzle for something a little more decadent!
Crumbled biscuits or shortbread adds a little textural moment that nods back to the flavour of the base.
Fresh raspberries would dress these bars up beautifully and the flavour of the berries would be delicious with the filling!

…or skip the toppings and just eat straight from the fridge when no one’s watching! Zero judgement here!

Key Lime Pie Bars

These creamy, tangy Key Lime Pie Bars taste like sunshine! This is a simple, crowd-pleasing twist on the classic pie with a buttery shortbread base, perfect for BBQ's or picnics.

Course Dessert

Keyword Bars, Dessert, Slices, Spring, Summer

Prep Time 30 minutes

Cook Time 55 minutes

Chill in Fridge 3 hours

Total Time 4 hours 25 minutes

Servings 14

Ingredients

Shortbread Base

1/2 cup icing sugar (80g)
1 1/2 cups plain flour (235g)
170 g butter

Filling

1 egg
2 egg yolks
2 teaspoons lime zest
1/2 cup lime juice
1 can sweetened condensed milk (395ml)
1 teaspoon vanilla bean paste
1 teaspoon coconut extract

Toppings, your choice of:

Whipped cream
Torched meringue
Crushed meringue
Toasted coconut
Lime zest
Icing sugar

Instructions

Preheat the oven to 180°F (350°F) and line a 21 x 21cm (8 inch) square baking tin with non-stick baking paper.
To make the shortbread crust, sift the icing sugar and flour into a bowl and beat in butter on a low speed with a stand mixer or hand-held electric mixer until a smooth dough forms. Transfer the dough to the prepared baking tin.
Press evenly into the bottom of the pan. Use the back of a spoon or the flat bottom of a jar to press down firmly and evenly. Line the crust with a sheet of non-stick baking paper and fill with pie weights. Bake for 25-35 minutes until it is an even deep golden brown, making sure to rotate the pan after about 15 minutes to ensure it bakes evenly.
While the crust is baking, make the filling. In a large bowl, whisk the eggs and egg yolks together. Add the lime zest and juice, sweetened condensed milk, vanilla and coconut extract and whisk until fully combined.
Pour the mixture over the cooked shortbread crust and return to the oven for 15-20 minutes or until just set. Allow to cool in the pan for at least 30 minutes and then place in the fridge to cool completely, for at least 2-3 hours but preferably overnight.
Cut evenly into bars and serve with your toppings of choice. Keep refrigerated to up to 4 days but garnish just before serving.

Cheesy Garlic Bread Focaccia

I am very pleased to report that the focaccia hyper-fixation is still in full force and I’m absolutely obsessed. Today I’m back with a recipe for Cheesy Garlic Bread Focaccia that tastes every bit as good and it sounds. Fluffy, golden focaccia, with melted garlic butter, fresh parsley, mozzarella cheese through the middle and a shower of parmesan on top. Honestly what could be better?! I took it over to my cousin’s place for pizza night a few weeks back and it was a hit!

It’s been so much fun playing with this base focaccia recipe (originally from Bon Appétit) and trying new flavours and toppings. For Father’s Day I even turned it into a pizza, and I’m not sure my Dad has ever praised anything I’ve made more highly! My Notes app now has a running list of focaccia flavour ideas. It’s lucky I really, really like carbs and olive oil.

What is focaccia?

Focaccia is a golden, olive-oil rich bread traditionally baked in a pan rather than shaped into a loaf. This makes it absolutely perfect for tearing, dipping, piling with toppings or slicing for sandwiches. It’s originally from Italy, but in recent years it’s been popping up everywhere from trendy sandwich shops to home kitchens.

When I first started making focaccia, I was surprised at how easy (and forgiving) it is. This recipe has turned out perfectly for me every single time. With a no-knead method you really don’t need to be a bread expert. I’m not quite ready to commit to keeping a sourdough starter alive just yet, so focaccia is an easy and delicious first step into homemade bread.

A quick mix and a slow rise overnight in the fridge does most of the work. I only do one quick round of stretch-and-folds and a few dimples before baking. Then you’re rewarded with the most fluffy, pillowy bread. I was gifted a Danish Dough Whisk for my birthday this year (my cousin knows me so well!) and it makes mixing the dough a total breeze!

This Cheesy Garlic Bread Focaccia starts with the same no-knead dough amped up with butter, garlic, parsley, mozzarella and parmesan. If you’re new to focaccia, hop over to my Peach Crumble Focaccia post for a deep dive into the ingredients.

During the shaping process I added softened garlic butter and shredded mozzarella over the dough and then folded like a letter to enclose it, before letting it rise for another 90 minutes. Next comes my favourite part: melted garlic butter drizzled over the top (in place of olive oil) and dimpled in. I couldn’t resist adding a little more cheese over the top before baking until golden.

Brush the focaccia with extra melted garlic butter and cheese straight from the oven. It should look glossy and beautiful. The smell alone will make your kitchen feel like heaven. It’s the perfect side for pizza or pasta night, but it would also equally comforting with a bowl of soup.

I think garlic, cheese and vanilla are ingredients you should measure with your heart, so use as much as you like. I would recommend using fresh or minced garlic and parsley here over dried or powdered though. It just has so much more flavour that way. Roasted garlic would also be delicious and give a slightly sweet caramelised taste. Feel free to adapt the toppings to your liking as well. Different herbs combined with parsley would be lovely, maybe rosemary and chives, or even some slices of chilli. Gruyere would be a great swap for mozzarella too!

Store leftover focaccia (if you have any!) in an air-tight container at room temperature for up to 2 days. When you’re ready to eat, pop a slice into the oven or air-fryer for a few minutes. It crisps back up beautifully. Freeze for up to a month – perfect for those nights when you need garlic bread immediately! Trust me, once you try this cheesy garlic bread focaccia, you’ll want to make it for every pizza night, pasta dinner or even just on its own – it’s that good!

Cheesy Garlic Bread Focaccia

Fluffy, pull-apart Cheesy Garlic Bread Focaccia loaded with garlic, mozzarella, parmesan and fresh herbs. Easy no-knead recipe perfect for pizza nights, pasta or soup.

Course Bread, Side Dish

Keyword Bread & Yeast, Side Dish

Prep Time 45 minutes

Cook Time 30 minutes

Rising Time 12 hours

Total Time 13 hours 15 minutes

Servings 9

Ingredients

Focaccia Dough

2 1/2 cups lukewarm water
2 1/4 teaspoons active or instant dried yeast
2 teaspoons honey
625 g (5 cups) plain (all purpose) flour
1/2 tablespoon cooking salt
2 tablespoons extra virgin olive oil
Butter, for greasing pan

Softened Garlic Butter and Cheese Layer

25 g butter, softened
1 teaspoon garlic, finely chopped or minced
1 tablespoon fresh parsley, finely chopped
1/2 cup shredded mozzarella
Salt and pepper

Melted Garlic Butter

80 g butter, melted
2-3 teaspoon garlicm finely chopped or minced
1 tablespoon fresh parsley, finely chopped
Salt and pepper
Parmesan, grated

Instructions

In a large bowl, whisk together the water, yeast and honey. If you are using active dry yeast, let it sit for a few minutes to activate, until it starts to look foamy on top. If you are using instant dry yeast, you can skip the wait and move on to the next step.
Add the flour and salt and mix together with a spatula, wooden spoon or Danish dough whisk until flour is incorporated and you have a shaggy dough.
In another large bowl, add 2 tablespoons of olive oil and swirl around the bowl to coat. Transfer the dough into this bowl and over with plastic wrap. Now you have two options – for a quick rise, leave at room temperature for 3-4 hours depending on the temperature. Or, place the bowl into the fridge to chill and rise for 8 hours, overnight, or up to 1 day. Either way the dough should be doubled in size and look very bubbly.
Butter your pan generously. I use a 23 x 32cm metal pan with straight sides.
Stretch and fold your dough either using wet hands or two forks. You want to pick up the dough from the edge and lift it towards the centre. Rotate your bowl and repeat 3 more times. I usually just do this once, however you can continue doing this 2 more times if you like. Transfer the dough to the buttered pan and press out with your hands until it mostly covers the bottom.
To make the softened garlic butter, mix the ingredients together in a small bowl until well combined.
Place dollops of the softened garlic butter all over and scatter with the mozzarella. Fold the edges of the dough in towards the centre to enclose the cheese. Rotate the dough in the pan so it fits
Cover with a clean tea towel or plastic wrap and allow to rise in a warm spot until doubled in size again (this usually takes about 90 mins-2 hours for me).
When the dough is ready, preheat your oven to 230°C (450°F).
To make the melted garlic butter, mix the melted butter, garlic, parsley, salt and pepper in a small bowl.
Drizzle half of the melted butter over the top of the focaccia dough. With damp hands, dimple the dough. By this, I mean get your fingers into the dough, all the way to the bottom of the pan, to form deep holes. The dough may bubble up around the hole. Repeat until there are dimples and bubbles of dough evenly all over the dough. Grate over the parmesan cheese in an even layer. Measure with your heart!
Bake for 20-30 minutes until golden. When cooked, remove from the oven and cool in the pan for at least about 20-30 minutes. Remove from the pan carefully and place onto a wire rack or wooden board.
Drizzle or brush the remaining melted garlic butter over the top of the focaccia and top with more grated parmesan. Cut into pieces with a bread knife and serve.

Edible Flower Recipes to Celebrate Spring

Dutch Baby Pancake with Chamomile Infused Honey

When the weather starts to warm up and I catch the first whiff of jasmine blossoms on my walks, I know that spring has arrived. My first instinct is always the same – floral flavours and pretty blooms on everything! “Florals for spring… groundbreaking” as Miranda Priestly said. I can’t help it – I’ve been waiting months to play with these fragrant and fresh flavours. As I dug through my archives I realised I’ve actually made a lot of edible flower recipes over the years – cocktails, cakes, muffins and more – using flowers for both flavour and aesthetics.

What are edible flowers?

There are more edible flowers than you might think, and some have been used for generations for their health benefits. The best-known include rose, chamomile, elderflower, orange blossom, jasmine, hibiscus, dandelion, violet and lavender, all with a beautiful taste and aroma. Other edible flowers such as marigolds, pansies and nasturtiums don’t have as much flavour but make stunning garnishes. Many vegetable and herb flowers are edible too including zucchini and chive blossoms.

It’s important to note that many flowers are not edible, so always look up specific flowers before using it in (or as a garnish on) your food. Buy organic, unsprayed or “culinary” flowers either fresh or dried. I also love growing my own edible flowers in the garden – they’re organic, attract polinators and make great companion plants for my veggies!

This roundup includes some of my favourite ways to use flowers for flavour, aesthetics or both. There’s definitely a way to use flowers in desserts without them tasting like perfume! I especially love pairing them with berries and citrus fruits.

The Garden Party Cocktail

Pretty elderflower ice cubes are the secret to this Pimm’s and gin cocktail. Not only do they look gorgeous, they actually make your drink taste even better as they melt – no watery cocktails here! The perfect drink for a bridal shower or spring garden party.

Banana Biscoff Cheesecake Muffins

I baked these café style muffins during lockdown when I was pouring all my love into my backyard garden. The marigolds I’d grown ended up on top of everything for a while there! The flowers aren’t essential – the muffins are divine on their own – but they make the prettiest garnish. Fun fact – marigolds are actually very easy to grow too!

Flourless Orange and Almond Cake

This fragrant flourless orange and almond cake is naturally gluten-free and perfect for spring! A touch of rose water or orange blossom water in the whipped mascarpone icing gives it a delicate floral twist. Plus the decoration of fresh figs, raspberries, dried rose petals and pistachios makes it as beautiful as it is delicious. One of my favourite edible flower recipes for celebrating birthdays or entertaining.

Turkish Delight Mojito

A floral twist on the classic mojito with organic rose petals, rose water and white chocolate liqueur alongside white rum, lime and mint. It’s refreshing rather than overly sweet, and a fresh mint sprig and tiny rose make the perfect finishing touch.

Lemon Ricotta Donuts with Honey Chamomile Syrup

These little homemade donuts are served with a chamomile-infused honey syrup. The ricotta gives them a lovely light texture and they only take 20 minutes to make. Perfect for a last minute dessert! I found fresh chamomile flowers at the farmers’ market but dried works too. And I’m planning to grow chamomile in my spring garden this year too!

Pear and Pistachio Crumble with White Chocolate

This crumble combines so many of my favourite things. The hint of rosewater is so lovely with pear, white chocolate and pistachio. And a sprinkle of dried rose petals on top looks so pretty too! Next time I make this, I’m definitely adding rhubarb. It would go so well with all of these flavours!

Lavender Lemonade

Lavender has been used in cooking, herbal medicine and aromatherapy for over 2500 years! It pairs beautifully with lemon, berries and honey. Here I infused culinary lavender into a simple syrup for drinks – perfect in iced tea, cocktails, iced lattes or fancy lemonade. The syrup takes on a gorgeous blush colour and tastes amazing.

Berry and Rose Wagon Wheel Slice

Rosewater may just be my favourite for infusing into edible flower recipes. A nostalgic classic biscuit is turned into a slice with Chambord berry jam and a rosewater-vanilla marshmallow layer. It’s topped with dark chocolate, coconut flakes and freeze-dried raspberries. It looks a little rustic, but trust me it’s delicious!

Raspberry and Cacao Smoothie Bowl

Remember when smoothie bowls and edible flowers were everywhere in the early days of Instagram? And on every fancy cafe menu as well? This one is pure throwback. The flowers are for looks only, but honestly I’m okay with that!

Dutch Baby Pancake with Chamomile-Infused Honey

Dutch Baby Pancakes look impressive but are actually easier than regular pancakes because your blender and oven do all the work! Much easier than standing over the stove flipping pancakes before coffee. This spring version is served with fresh berries, passionfruit and chamomile-infused honey, plus a few edible pansies for good measure.

I hope this inspires you to try a new edible flower recipe this spring! If you make any of these, leave a comment below or tag me on Instagram. I absolutely love seeing what you’ve made!

Homemade Caramel Popcorn

Are you a sweet or savoury movie snacker? Personally, I’m torn. Some nights it’s Maltesers, other nights it’s a bag of salt-and-vinegar chips (crinkle cut only, obviously). But my absolute, all-time, forever favourite? Caramel Popcorn. And my homemade version is so much better than store-bought.

What are my credentials? Well, I’ve tried just about every caramel popcorn the supermarket has to offer, and even some “gourmet” brands. I tasted some that were stale, some that had a terrible popcorn-to-caramel ratio, and don’t even get me started on the ones with a weird powdery coating instead of real caramel.

Call me a snob if you want – I prefer connoisseur. In the end there was only one thing to do – make my own. And you guys, I’ve cracked it.

From start to finish it takes about 15 minutes – just enough time to pick a movie! It’s also a fraction of the price of store-bought bags (which we have already established aren’t even that good!) especially if you like to whip up big batches for movie nights or edible gifts.

This caramel popcorn starts with fresh popping corn, so every bite is light and crisp. The caramel is just three simple ingredients – caster sugar, honey and butter, plus optional bourbon and a sprinkle of sea salt for next-level flavour. I love knowing exactly what’s in my recipes. No preservatives and no mystery ingredients.

Let me tell you what else this homemade caramel popcorn doesn’t have…

No corn syrup! This recipe uses honey instead for a lovely flavour.
No baking! Make the popcorn and caramel, mix them together right in the same pan, then pour everything onto a flat tray. The popcorn doesn’t need any time in the oven, it sets in about 5-10 minutes.
No candy thermometers or any special equipment needed. You can use a popcorn maker if you have one, but it’s honestly very quick and easy to make popcorn on the stove.

The result is a glossy golden caramel that coats every kernel. It sets into a nice crisp shell, not sticky, not tooth-achingly sweet, just the right crunch. It’s so addictive I ate an entire batch in one sitting (10/10 do not recommend the tummy ache, but 10/10 recommend the popcorn).

My best tips for making homemade caramel popcorn

Use a medium sized saucepan, preferably with a clear lid so you can see what’s going on inside. With one hand on the pan’s handle and the other on the lid’s handle, you’ll want to regularly shake the pan to evenly heat the popping corn. Listen for the sounds to slow or stop and then immediately remove from the heat. Also make sure to discard any un-popped kernels as you really don’t want to bite into one of those!
Starting the caramel with honey makes the process far more forgiving than a traditional sugar-only caramel but it’s every bit as delicious. Once your butter, sugar and honey are combined, keep the heat at medium and stir gently until everything melts together. When the mixture begins to bubble, let it boil for 3-5 minutes to develop that deep golden flavour. Keep a close eye on it – if you let it go too long it will thicken too much or burn.
Work quickly to mix the caramel through the popcorn. Do this right in the same saucepan you cooked the caramel in and stir the popcorn thoroughly with a spatula to coat it. Resist the temptation to taste – the caramel is extremely hot!
Have a little patience and allow to caramel to set fully before breaking apart any clumps with clean dry hands. It should break apart easily and no longer be sticky.
This homemade caramel popcorn lasts a couple of days in an air-tight container in a cool place, but honestly it never really lasts for that long in my house! It would also make an excellent gift in a jar or cellophane bag!

So, if you’re ready to upgrade your movie snacks, you’ve gotta give this recipe a try. It’s fast, fun and guaranteed to be a new family favourite. And if you’re interested in swapping more store-bought items for delicious homemade versions, check out this recipe and more in my new free ebook ‘Things I No Longer Buy’. It’s a mini collection of recipes like this one that I make on repeat and haven’t added to my grocery list in years!

Related Post: Ginger and Coconut Granola

Homemade Caramel Popcorn

Make fresh, crisp homemade caramel popcorn in just 15 minutes! No baking, no corn syrup, and no candy thermometer. Perfect for movie nights!

Course Basics, Snack

Keyword Basics, Christmas, Snack

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

2 tablespoons vegetable oil
40 g popping corn
60 g caster (superfine) sugar
50 g butter, coarsely chopped
30 g honey
15 ml bourbon, optional
½ teaspoon flaky sea salt

Instructions

Add vegetable oil and popping corn to a large saucepan and place over high heat. Quickly cover with a lid (glass lids are helpful for this step) and shake pan regularly until all corn has popped, about 3-5 minutes. Be careful not to let it burn!
Transfer popcorn to a bowl and cool to room temperature. Discard any un-popped kernels.
In the meantime, combine sugar, butter, honey and bourbon (if using) in the same large saucepan over medium high heat. Stir until the sugar dissolves.
Bring to the boil and cook until a caramel forms, about 3-5 minutes. Remove from the heat and stir in the sea salt.
Add the popped popcorn and stir to coat thoroughly in the caramel. Pour out in an even layer onto a tray lined with non-stick baking paper.
Set aside until the caramel has cooled, hardened slightly and is no longer sticky. Break up clumps with clean, dry hands.
Enjoy caramel popcorn straight away or store in an air-tight container for 2-3 days.

Ube Crinkle Cookies

I absolutely love making these Ube Crinkle Cookies for friends who’ve never tried ube before! They’re always surprised by how delicious (and beautiful) they are. Cue the heart eyes emoji! Crinkle cookies get their name from the gorgeous crackly top, created by rolling the dough in icing sugar before baking. They’re especially popular at Christmas thanks to their snowy appearance, but honestly, I love them all year round!

While chocolate is the most popular flavour worldwide, you can absolutely play around with other colours and flavours into the dough. Think lemon, strawberry, red velvet or even blood orange. In fact my Pandan Crinkle Cookies use another Southeast Asian ingredient to give them their gorgeous green colour and unique flavour. And they’ve become one of the most popular recipes on my blog! If you loved those, then this ube twist might just become your new favourite!

What is ube?

Ube (pronounced ooh-beh) is a purple yam that comes from the Philippines. It lends a subtle nutty, vanilla-like flavour and is so delicious in ice cream, cakes, cookies, drinks and more. I absolutely loved trying ube-flavoured everything on my trips to Manila. My favourite was the Ube Royale ice cream (so perfect in the humid weather!). Honourable mentions go to the delicious, crumbly polvorón biscuits and breads like ensaymada or pandesal in a bright purple colour.

These days, ube has gone global, popping up in cafés and bakeries everywhere. And personally, I love to see it! I will definitely order anything ube flavoured on the menu – pancakes, lattes, soft serve, cupcakes… I just love the flavour so much!

When baking with ube at home, I personally love the Butterfly brand Ube paste. It has a great concentrated flavour and gives you a gorgeous colour too. It’s widely available at Asian grocery stores here in Sydney, and also on Amazon. Ube is also available in other forms, like in jars of jam called ube halaya. However, I have not tested any other forms of ube in this recipe. If you do try them please leave me a comment and let me know!

There are probably a million crinkle cookie recipes online, but I love this one because it’s perfect every time. It’s all made from scratch and doesn’t use a box cake mix as the base like some do. It’s also made with butter rather than margarine or vegetable oil, which I personally think gives the best flavour.

These Ube Crinkle Cookies come together easily, mixed with an electric mixer. Once you have the ube paste, the other ingredients are pantry staples – butter, white and brown sugar, eggs, flour, baking powder and salt. I also love adding a little coconut extract (optional, but highly recommended) because it pairs beautifully with ube. If you’re baking in a warm climate, a short 10–15 minute rest in the fridge will make the dough easier to handle and give the cookies the perfect spread in the oven. If it’s cooler, you can skip this step.

Next, the dough is rolled in two kinds of sugar. First in white granulated sugar and then in icing sugar (also called ‘powdered’ or ‘confectioners’ sugar) to create the signature crinkle effect. This double dip really makes all the difference! Granulated sugar gives the icing sugar something to cling to so it doesn’t dissolve in the oven. Don’t be shy with the icing sugar! It’s impossible to use too much, and it’s what gives these cookies their magical, crackly tops!

It’s easy to slightly under-bake or over-bake these cookies, so make sure to set an oven timer! I like to bake mine at a slightly lower temperature to prevent the edges from browning. Straight from the oven, they’re soft with a slightly gooey center. As they cool, the flavour deepens and the texture becomes more chewy with a lovely crisp exterior. Perfect!

These Ube Crinkle Cookies stay soft and fudgy for days when stored in an air-tight container. This makes them perfect gifts for your adventurous foodie friends! Whether they’re longtime ube lovers, or tasting it for the very first time, these cookies are sure to be a hit!

Related Post: Blood Orange Crinkle Cookies

Ube Crinkle Cookies

Ube Crinkle Cookies: chewy, purple, and irresistibly good. A fun Filipino-inspired cookie that’s just as pretty as it is tasty!

Course Cookies

Keyword Cookies

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 20 cookies

Ingredients

112 g butter, softened
3/4 cup brown sugar (130g)
1/2 cup caster sugar (115g)
2 eggs
2 teaspoons ube extract
1 teaspoon coconut extract
2 1/3 cups plain (all purpose) flour (355g)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup caster sugar (superfine)
1/2 cup icing sugar (powdered sugar/confectioner’s sugar)

Instructions

Preheat the oven to 160°C (320°F). Line two baking trays with non-stick baking paper.
In a large bowl, using an electric mixer, cream together the butter, brown sugar and ½ cup caster sugar until light and fluffy. Add the eggs one at a time, beating after each addition to fully combine.
Add the ube extract and coconut extract and mix to combine.
Sift in the flour, baking powder and salt and then mix again until combined. If you’re baking in a warm climate, you can refrigerate the dough for 10-15 minutes here.
Fill two smaller bowls with the remaining ½ cup caster sugar in one, and icing sugar in the other. Use a small ice cream scoop or tablespoon to scoop cookie dough and roll into a ball. Coat each ball in caster sugar and then place into the icing sugar to coat generously. You can’t really use too much icing sugar here!
Place on the baking trays, leaving at least 3-4cm (1 ½ inch) gap between them for cookies to spread in the oven. Bake for 10-15 minutes until cookies have a crackled top but are still a little soft in the center. Remove from the oven and allow to cool completely. Repeat with remaining mixture until all cookies are baked.
When completely cool, store in an airtight container until ready to gift. I recommend gifting as part of a cookie box, in a metal tin or cellophane bag.

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What is focaccia?

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What are edible flowers?

Let me tell you what else this homemade caramel popcorn doesn’t have…

My best tips for making homemade caramel popcorn

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What is ube?

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