Don't miss out on the headlines from CM iPad section Qld Life. Followed categories will be added to My News. 1. Preheat oven to 180C. Draw eight 20cm-diameter discs on 8 sheets of non-stick baking ...

Light and airy shortcakes are a terrific treat for hot summer days when you want something sweet. Topped with sweet summer berries, shortcake desserts become tastier, more colorful, and better for ...

Preheat oven to 350F. Grease and flour 9-inch round baking pan. In a medium bowl, combine sugar and lemon zest and mix with fingertips until moist and fragrant. In a large bowl, combine the flour, ...

One of my favorite convenience products is lemon curd. While packed with bright citrus flavor, the condiment is somewhat labor-intensive to make at home. Fortunately, good commercial versions, such as ...

Tea smoked brined chicken thighs with Peri Peri and cucumber salad Tostada With Grilled Asparagus, Wild Garlic Mole and Feta Grilled Picanha Steak, Hash Browns, Café De Paris Butter Breton Shortcake ...

Australian Gourmet Traveller recipe for berry and lemon crème fraîche shortcake. Some think shortcake isn’t shortcake unless it has a biscuit consistency. The ‘shortness’ of the cake actually refers ...

FAIRBANKS — As a little girl growing up in Fairbanks, spring wasn’t just heralded by the budding of pussy willows or the annual elementary school field trip to see the geese arriving in the fields ...

This shortcake is best eaten made the day it's made, as the curd has the possibility of making the pastry go a bit soggy. That said, I wouldn't hesitate to knock back a slice the next day. Credit: ...

Heat oven to 180°C. Grease a slice tin, about 17 x 27cm. Place flour, custard powder, baking powder, sugar, butter and zest in a food processor and process until the mixture resembles rough crumbs.

Beat the sugar and butter until pale and fluffy. Beat in the egg yolks, flour, baking powder, almonds and lemon zest ( keep the lemon juice for the syllabub) Wrap in cling and chill for an hour. Set ...