Emelia Jackson’s Iced VoVo™ biscuit recipe

by High Tea Society on October 29, 2024

Iced VoVo™ biscuit recipeIced VoVo™ biscuit recipe

Cuisine

Serves 18 biscuits

Emelia Jackson’s take on the beloved Australian Iced VoVo™ biscuit from her latest cookbook, Some of My Best Friends Are Cookies, is an absolute must-try.

Natalie Paull’s Ban-Almond Double Crunch Cheesecake Recipe

by High Tea Society on July 2, 2024

Ban-almond double crunch cheesecake with tropical fruits Photography credit: Rochelle Eagle

Cuisine

Serves 10 - 12 slices

Equipment

Food processor

The Ban-Almond Double Crunch Cheesecake recipe from Beatrix Bakes: Another Slice by Natalie Paull, combines a banana-infused filling, a crunchy almond crumb with a vibrant tropical fruit topping.

Cherie Hausler’s Rye, Chocolate & Beetroot Cake Recipe

by High Tea Society on April 3, 2024

Rye, chocolate & beetroot cake

Cuisine

Serves 8 slices

Equipment

20cm (8 in) Round Cake Tin

Prep time

30m

Cook Time

30m

Discover the rich flavours of Cherie Hausler’s cookbook ‘A Plant-Based Farmhouse’ with this delectable recipe: Rye, chocolate & beetroot cake with luxurious chocolate mousse creme.

Sophie Hansen’s Almond Loaf Recipe

by High Tea Society on March 28, 2024

Orange & Rosemary Almond Loaf

Cuisine

Serves 8 cake slices

Prep time

25m

Cook Time

45m

Indulge your senses with a timeless treat – the Almond Loaf. This recipe takes the classic butter cake to new heights by incorporating almond meal, elevating both its flavour and texture.

Baker Bleu’s Pistachio, White Chocolate & Cherry Cookie Recipe

by High Tea Society on March 11, 2024

Baker Bleu's Pistachio, White Chocolate & Cherry Cookie Recipe

Cuisine

Serves 20 cookies

Prep time

20m

Cook Time

10m

Embark on a journey of flavour and texture with Baker Bleu’s Pistachio, White Chocolate & Cherry Cookie recipe.

White Chocolate & Mint Cake Recipe

by High Tea Society on March 9, 2024

White Chocolate and Mint Cake

Cuisine

Serves 10 cake slices

Cook Time

20m

White Chocolate & Mint Cake recipe from Tea at the Palace by Carolyn Robb.

Sophie Hansen’s Orange & Rhubarb Melting Moments Recipe

by High Tea Society on March 8, 2024

Orange & Rhubarb Melting Moments

Cuisine

Serves 24 biscuits

Prep time

20m

Cook Time

15m

Looking for a surefire hit to take to your next gathering? Look no further than Sophie Hansen’s delightful Orange and Rhubarb Melting Moments recipe from her cookbook “What Can I Bring?”