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16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Short, tender cookies made with butter, powdered sugar, lemon zest and juice, rolled into balls, baked until the edges turn lightly golden and dusted with more powdered sugar.
A lemon-juice and zest batter cooks into tall, golden pancakes with a gentle tang from the milk curdled by the citrus. The short stack is best eaten warm, straight off the griddle.
Lemon zest is rubbed into the sugar for these muffins so the citrus perfumes every crumb, and Greek yogurt and milk keep the interior moist. A brief blast of high heat domes the tops before the temperature drops to finish baking.
Thick lemon ricotta pancakes built on whipped egg whites, served with a blueberry compote simmered with sugar and lemon juice and optional crème fraîche.
A chilled shortbread base made with both plain and rice flour is baked until firm, then covered with a lemon and egg topping and baked again until set. After an overnight rest in the fridge the slab cuts into clean bars for dusting with icing sugar.
BritishCakes and baking14 hrMakes 9–12527 kcalVegetarianLow-SodiumRenal
Very large, rough-textured cookies are mixed from cake flour and all-purpose flour with dark brown sugar, then loaded with chocolate chips and walnut pieces. Chilling the dough and baking the mounds hot keeps the centres thick and soft.
Almond and lemon cookie rounds chilled and cut into shapes, half of them windowed, baked until pale gold and sandwiched with jam under a dusting of powdered sugar.
Three bowls of hummus get three different treatments: one is blended with beetroot and topped with feta and toasted pumpkin seeds, one is crowned with bacon lardons, chestnuts, sage and thyme, and one is blended with sun-dried tomatoes and finished with almonds and chilli oil.
Turkish and Middle EasternStarters & nibbles40 minServes each dip serves 4–6434 kcalGluten-freeEgg-freeHigh Fiber
Soft, thick sugar cookies are made with sour cream, cornstarch and both vanilla and almond extract, then baked only until their edges barely colour. A fluffy butter and powdered sugar frosting, tinted if liked and scattered with sprinkles, tops each cooled cookie.
Semolina cookie bars sandwiched around a chilled date paste flavored with espresso, cinnamon, orange zest and cardamom, dusted with confectioners' sugar.
Makes 24 pieces187 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Semolina cookie bars layered around a rose and orange blossom clotted cream, baked pale gold, drizzled with floral syrup and scattered with pistachios.
Makes 24 pieces324 kcalVegetarianEgg-freeDiabeticLow-SodiumRenal
Majarete (Dominican Corn Pudding) is a Dominican dessert built around husked. It takes 45 min in total and serves 4. It pairs well with coffee and vanilla ice cream.
Thin yellow crêpes are rolled burrito-style around a thick layer of sweetened whipped cream and a chunk of ripe mango, in the style served at yum cha. The batter rests for an hour and the finished pancakes are eaten straight away because of the cream.
Slice-and-bake shortbread-style cookies flavoured with tequila, lime zest and orange zest, rolled in coarse sugar and flaky sea salt before slicing. The chilled logs keep for up to three days in the fridge and the batch makes about fifty cookies.
No-bake balls of coconut, powdered sugar, toasted pecans and chopped maraschino cherries bound with butter, sweetened condensed milk and vanilla, chilled and dipped in dark coating chocolate. They are a Christmas and Valentine's Day staple.
Slice-and-bake shortbread of butter, powdered sugar and cake flour, flavored with matcha powder or cocoa powder, chilled overnight and baked until firm.