"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.

"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

Don't let the kids have all the fun these school holidays. Use our recipe for rhubarb jam or play around with the conserves in the cupboard.

"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.

"Shortbread is - shamelessly - all about butter. We like to use a local cultured butter, which gives the biscuit depth and complexity. Using wholemeal flour also adds depth of flavour, resulting in a biscuit that doesn’t need to be dunked in a cup of tea to be enjoyed. The aroma of great butter and wholemeal flour baking together is pretty magical, reminiscent of baking at home for people we love." - Michael & Pippa James

Buttery shortbread, sandwich with rich dulce de leche: what's not to love?

These chocolate-chip cookies are laced with a moreish frosting for the ultimate sweet treat.

"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.

"These biscuits are amazingly buttery and light, but you need to take care when rolling them out. Don’t hesitate to pop the dough back into the fridge or even freezer if it gets too soft." – Lucy Nunes

Get the kids in the kitchen this Saturday and make these fun biscuits together!

“One of Judaism’s gifts to the culinary world (alongside schmaltz and pickled herring, of course) are these ‘little horns’ – super-cute filled shortbreads – although which animal’s horns they’re meant to be is beyond me. Let’s say it’s in reference to the temptation to ‘ram’ these in your mouth! The inspo for this particular pastry’s pathway to shortness comes courtesy of Canada’s godmother of Jewish cookery, Bonnie Stern, who goes half-n-half with butter and cream cheese – a bit like a Yiddish Maggie Beer sour cream shortcrust situation. Stern prepared me a little rugelach care pack as a farewell from Canada, and they didn’t even make it onto the plane! Fill yours with whatever you like – from apricot jam to bitter chocolate, or even cheese and Tumami (tomato and black garlic spread).” – Alice Zaslavsky

“There seems to be two different camps on whether the icing is made with rum or lemon juice. We’ve chosen rum here, but substitute for lemon juice if desired.”

Yotam Ottolenghi enlists tahini, wicked chocolate and wholesome oats in his latest sweet bites. And with nutty hazelnuts and sesame rounding out the flavours, this is the cookie crew we want in on.

These aren't regular cookies... They're luxe lamington and cherry cookies, and we couldn't have asked for more.

Georgie Esdaile and Phoebe Woods' scrumptious ginger, tahini and white chocolate cookies are the perfect weekend treat.