Baking

Pâtissière extraordinaire Lorraine Godsmark of Sydney pâtisserie Lorraine's reveals the secret to her highly sought-after Christmas tarts.

Sweet but tangy, there's no denying the pull of this retro classic.

A grown-up version of the yuletide treat, with dried sour cherries, citrus rind and a hint of booze to boot.

These are some grown-up treats that Santa won't mind chasing with a glass of ice-cold milk – and neither will you.

These are not the prettiest scones you'll ever bake, but they are the best tasting.

There's nothing quite like a home-made Anzac biscuit, still warm from the oven and with a bit of chew. This classic recipe does exactly what it says on the tin - and that's how we like it.