"My little child hands were always poised to be the first fingers to snaffle a Monte Carlo as soon as the wrapper on the Arnott’s Assorted Cream packet was opened. I can’t stray too far from the feeling of eating the original: crumbly honey-kissed and coconut-spiked bookends to a swirl of chewy jam with sweet vanilla cream. I’m just going to add a little sprinkle of salt flakes, if that’s okay with you?" – Natalie Paull

This easy florentines recipe makes a perfect midweek baking idea or a simple dessert for entertaining. You can't go wrong with chocolate.

"Country bakeries will always have a buttery piped shortbread next to the rows of lamingtons and jammy tarts. These are light-as-air shortbreads with the refreshing tropical zing of passionfruit and zesty mandarin in the dough and glaze.'" – Natalie Paull. Recipe note: You’ll need a piping bag fitted with a 2cm star nozzle.

Jo Barrett's jammy citrus shortbreads are best served with a hot cuppa.

"Porous, malty and ‘adult-ifified’ with lightly toasted walnuts. Adding a yoghurt-spiked chocolate ganache takes these out of the packet and into the royal realm of sweets." – Natalie Paull

"This is the kind of recipe we all need when we just want to see the last of something that’s been hanging around the pantry forever. We’ve used miso here, but replace it with peanut butter, tahini, Nutella or marmalade, and they’re just as good. Seriously, even a combination will work." – Alex Elliott-Howery and Jaimee Edwards, Cornersmith.

This melting moments recipe couldn't get easier, and the fruity spin on this classic dessert makes the treat even better.

You’ve never had shortbread quite like this. Imagine the rich buttery crunch of a classic shortbread combined with the bold aromatic warmth of cardamom. It’s sweet, delightfully spicy, and utterly addictive. 

"Level up your cookies by sandwiching them together with a bright and fragrant grapefruit buttercream. These melt-in- your-mouth buttery sable cookies are amped up with a pop of bright grapefruit zest, and are perfect if you want to impress at tea time. If you can’t get your hands on grapefruit, you can use any of the usual citrussy suspects: lemon, lime, orange, mandarin or even fresh yuzu (if you’re lucky enough to find some)." – Emelia Jackson

“Yuzu madeleines take me back to a cherished time in my childhood. Every winter, I would venture to my grandmother’s house to harvest the aromatic yuzu fruit. During the frigid winter months, we would brew steaming cups of yuzu tea, infused with the essence of our labour and love. And now, the scent of yuzu emanating from my freshly baked madeleines invokes a flood of memories of those special moments spent with my beloved grandmother. It's my very own ‘madeleine de Proust’ – a nostalgic reminder of the past that warms my heart with every bite.” – Hyoju Park

“For a tiny fruit, cumquats pack a punch, so I like serving them with subtle flavours but lots of texture. The shortbread is buttery and crumbly and the ricotta fluffy and creamy. The acidity and sweetness of the candied cumquat brings it all together.” – Jo Barrett

Helena Moursellas shares her take on a retro bake sale classic: honey jumble biscuits.

You haven’t made shortbread until you’ve tried the Country Women’s Association's recipe.

“I’ve taken my Mum’s classic biscuit and given it an Anna twist." – Anna Polyviou

"As a proud Persian, I’m happy to say that the origin of the modern cookie can be traced back to seventh-century Persia. Over 1,000 years later, I’ve created this recipe that yields large, tall cookies with a crunchy exterior and a gooey interior." – Nick DiGiovanni. Recipe from Knife Drop by Nick DiGiovanni.