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/aunt-peggys-powder-puffs Powder puffs are sometimes known as sponge kisses and should be soft to bite into. I tried one recipe that failed and then rang a friend who hails from the country who tracked down this, Aunt Peggy's recipe. Leave them for three hours in an airtight tin before filling with cream. From The Cook's Companion. http://cuisine.com.au/recipe/easter-egg-bikkies Easter is the perfect time to indulge in some baking. Try these easy sugar bikkies for the kids to decorate. http://cuisine.com.au/recipe/strawberry-and-ricotta-shortcakes http://cuisine.com.au/recipe/sicilian-s-biscotti Sydney author Melina Marchetta's family is originally from Sicily, although her mother, Adele, was born in north Queensland. Renowned for her baking, Adele has a vast repertoire of Sicilian biscuits, recipes handed down through generations, which she bakes in huge batches on special occasions. Her daughter keeps the surplus in the freezer so she has some on hand all year round. http://cuisine.com.au/recipe/Lemon_semolina_biscuits The versatile citrus is a great source of flavour and fragrance. http://cuisine.com.au/recipe/Pistachio_biscotti Fresh pistachios taste different from dry ones. They have a lot more moisture content and when chewed or crushed it's as though you taste pistachio-flavoured milk. This makes them ideal for flavouring custards, cakes, ice-cream and biscuits. http://cuisine.com.au/recipe/Gingerbread_cats_and_dogs Ginger is believed to have originated in South-East Asia and has been cultivated since ancient times. Ginger has the unique effect of cooling and heating the palate; this is caused by non-volatile compounds called gingerols. 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.