Whether you call them cookies or biscuits, these will all go down a real treat with an afternoon cuppa or a glass of milk...
These cookies can be stored in an airtight container - if they last that long!
These crunchy little hazelnut biscuits go very well with Irish Coffee Cappuccino Creams with Cream and Sweet Coffee Sauce. Alternatively, if you leave out the coffee, they're excellent for serving with ice creams or jellies.
I think these twice-baked, very crisp biscuits are great for children to make and eat. After that, the adults in true Italian fashion sit down with a glass of chilled Vin Santo, and dip them into it before each bite.
These have always been personal favourites, and in this edition we have added chopped crystallised ginger and made them even better.
This will always be the very best shortbread I’ve tasted. The secret of its success is the inclusion of semolina, which gives it that special texture. I will always be indebted to my friend John Tovey, who gave me the recipe
These are the quickest and easiest biscuits I have ever made: they have a nice crunch and a toffee taste. A friend recently reminded me of these, so we tried them again and decided, yes, they absolutely had to be included.
Brownies need introducing to those who have not yet made them. Yes, they are cakes but not in the conventional sense.
If you like chocolate and orange as a combination, then forget Jaffa Cakes. These are in a completely different class.
No changes here on these almost classic biscuits, but now you could replace the raisins with dried sour cherries or dried cranberries to ring the changes.
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