Four cookie recipe twists to try
Try these on-trend cookie twists to make some easy cake-counter treats for your customers
Lemon curd
Buy a high-quality jar or make your own by simmering zest, juice, sugar and butter before whisking in beaten egg.
Biscuits
The perfect biscuit base calls for digestives. Smash them up, mix with butter and pat firmly into the base of a springform cake tin.
Lemon zest
Save waste by zesting any lemons before you juice them. To quickly add extra tang, gently mix zest through the meringue mix.
Strawberries
Bring summer to life with this iconic combo. Use fresh British strawberries and macerate them in sugar to boost sweetness.
Cream
Cover a pavlova base with lashings of cream. Whip it up with vanilla until it’s fluffy and airy to create the perfect pillow for your fruit.
Coulis
Spoon over berry coulis made with lemon juice or serve it on the side. This will add sharpness that cuts through the cream.
Brownie chunks
Create a layered pud by crumbling brownie chunks over plain meringues. Bake the brownies ahead of time or use leftovers.
Caramel sauce
A simple caramel sauce brings this dish together. Buy it premade or make your own with a pinch of sea salt for a savoury note.
Dark chocolate
Create a delicious dusting of dark choc on the top by grating it. Pick one with 60% cocoa or above to counteract the sweetness.
Mango
Fresh mango adds tropical sweetness. Test ripeness by gently squeezing (the fruit should give slightly), dice it and top your meringues.
Passionfruit
Scoop out the juicy insides of some passionfruit. The seeds add a pop of flavour, texture and colour when sprinkled on as decoration.
Puree
Whizz up mango, passionfruit and pineapple with sugar and lime or grab a ready-made drizzle to decorate your dish.
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