http://cuisine.com.au/recipe-finder/baking Find sumptuous baking recipes this way to start get your apron on and get ready for some serious spoon-licking. en-au http://cuisine.com.au/recipe/Orange-jumbles The orange jumbles came from the chapter, "In the cook's absence". Lady Jekyll advises that the biscuits should be "faintly pink as the underneath of a young mushroom". In her recipe she uses a drop of cochineal, but in my case I use blood-orange juice. I have changed the imperial measures to metric and adjusted the method for modern practices. http://cuisine.com.au/recipe/Chocolate-peanut-cookies Sean Moran's Let It Simmer reminds me that the best cooking is local and a reflection of its territory. It is a record of authentic modern Australian cooking. http://cuisine.com.au/recipe/Vanilla-shortbread-fingers For me, vanilla's perfume is among my favourite smells. Its intoxicating scent can go too far, however: workers who handle lots of vanilla daily are exposed to a mite that can induce headaches, lassitude and allergic skin reactions. This reaction is called vanillism. http://cuisine.com.au/recipe/Parmesan-biscuits Though grana padano and parmigiano reggiano are produced in a similar way, there are differences between them that go beyond price. Generally, reggiano is more expensive because it is aged longer - typically three years or more but, for some great wheels, more than a decade. Both cheeses use a combination of evening and morning milk. For grana padano, both milk batches are skimmed. For reggiano, the evening milk is allowed to separate, skimmed the next day and added to the full-cream morning milk. http://cuisine.com.au/recipe/biscottini-di-prato http://cuisine.com.au/recipe/borrachuelos http://cuisine.com.au/recipe/sugarplums I have never been sure what a sugarplum was, but they sounded luscious and exciting. So when I found an American recipe for "sugarplums" in an old issue of Saveur magazine, I had to try them. http://cuisine.com.au/recipe/saffron-spice-biscuits The sweet baking spices seduce you into thinking these are just cute, normal biscuits, until the slightly bitter saffron kicks in. http://cuisine.com.au/recipe/Barquette-aux-marrons Delicious boat-shaped pastries filled first with an almond frangipane cream, then a mound of chestnut butter cream and topped with a thin white icing http://cuisine.com.au/recipe/Spiced-biscuits-with-strawberry-pepper-yoghurt Here they are tossed in a black pepper yoghurt and served between little spiced biscuits. If you like a richer taste, substitute the yoghurt with mascarpone.