Bến Tre, the coconut province of the Mekong Delta, supplies most of the country's mứt dừa, but plenty of families still make a batch at home for the lacquered khay mứt, the tray of sweets put out for New Year visitors with green tea. The ribbons are chewy-soft in the middle and dry and sugary outside, white or dyed pale green with pandan, pink with dragon fruit or orange with gấc. Chef's tip: keep stirring gently over a low heat as the syrup thickens; high heat browns the coconut and the ribbons break if you stir roughly.
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Golden butter biscuits flavoured the Indian way with saffron and coarsely ground cardamom, each topped with flaked almonds. Light and crisp, they are lovely for Diwali tins and with tea. For plain biscuits leave out the flavourings, or add 1 tsp vanilla essence instead to make vanilla biscuits.
Crisp, lemony biscuits flecked with passion fruit seeds and glacé ginger, sandwiched with a passion fruit butter cream and dusted with icing sugar. A tangy, tropical treat for tea parties.
Chewy-crisp cookies made with crunchy peanut butter, honey and condensed milk, with rice crisps for crunch and roasted peanuts on top. No creaming needed: everything is melted together.
Buttery cookies with chopped pistachios, crushed rice bubbles, coconut and a hint of chocolate, each topped with more pistachio. Crunchy outside and tender inside.
Chewy brown-sugar cookies loaded with roasted macadamia nuts, white chocolate chunks, oats and coconut. A bakery favourite that is easy to make at home.
Warmly spiced butter biscuits with cardamom, cinnamon, nutmeg and a kick of freshly ground black pepper, made rich with ground almonds and cream. Dusted with icing sugar, they are perfect at Christmas.
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.
Chewy, golden oat bars bound with butter and golden syrup and studded with walnuts, sultanas and chunks of chocolate. They are cut in the tin and keep well in an air-tight container, so they are handy for lunchboxes.
A chocolate pastry base topped with a chewy brown-sugar, coconut and mixed nut layer, then drizzled with dark chocolate and cut into squares. Rich and satisfying with a cup of coffee.
A no-bake chocolate fudge loaf layered with plain biscuits and packed with brazil nuts, ground almonds, apricots, peel and glacé cherries, finished with scribbles of white chocolate. Make it the day before: it needs 8 hours to set. Serve in thin slices.
Crunchy energy bars of oats, rice krispies, bran flakes, pecans, raisins and apricots, baked and then topped with swirled dark and white chocolate. Great for a lunchbox or after sport.
A chewy, buttery flapjack of oats and coconut with a layer of chopped dried apricots in the middle. Press it firmly so the slices hold together, and leave them to cool in the tray before lifting out.
A crisp ginger shortbread base spread with a hot toffee topping of golden syrup, butter, roasted cashews and glacé ginger. Cut into fingers once set.
Crunchy muesli bars of oats, oat bran, coconut and roasted peanuts, held together with honey and crunchy peanut butter. A healthier snack for school or work.
A no-bake white chocolate slice full of crunchy rice crisps, currants, mixed peel and toasted almonds. Children love helping to make it.
A slice version of florentines: a layer of dark chocolate topped with a chewy bake of cornflakes, almonds, glacé cherries and sultanas bound with condensed milk. Cut into small squares; it is rich.
A cinnamon and lemon honey shortbread base, spread with a lemony condensed-milk coconut filling and topped with grated frozen dough and cinnamon sugar. Crisp on top, soft and tangy in the middle.
A chocolate cornflake base, a layer of peppermint icing (tinted green if you like), and a smooth topping of cooking chocolate. The book uses Scotbloc cooking chocolate; any plain cooking chocolate works.
Wholemeal pastry sweetened only with honey, sandwiching a thick filling of dates, lemon and mixed nuts. Glazed with milk and sprinkled with sugar, it is like a home-made fig roll in slice form.
No-bake squares of crushed cornflakes, rice crisps and coconut held together with peanut butter and golden-syrup toffee. Quick to make and great for parties.
Quick no-bake squares of crushed digestive or marie biscuits, chopped cashews and almonds, bound with butter, golden syrup and drinking chocolate. Ready in two hours with no oven.
An eggless coffee sponge made with condensed milk, split and soaked in a cocoa, coffee and brandy glaze, then filled and covered with vanilla whipped cream, flaked almonds and grated chocolate. A grand party cake; use brandy essence instead of brandy for an alcohol-free version.
A moist, oil-based carrot cake spiced with cinnamon and full of chopped nuts and mixed peel. Serve warm with vanilla ice cream. For a change, use 2 cups drained, chopped tinned pineapple instead of the peel. Contains egg.
Crisp, golden finger biscuits flavoured with aniseed, made in the book with a biscuit press (No. 4 disc) to give long ridged strips. Without a press, shape small ovals and mark them with a fork.
A soft eggless cake with chopped banana, passion fruit pulp, cashews and yogurt, lifted with a little cider vinegar. It is served with a passion fruit custard sauce, so it makes a good warm pudding as well as a tea-time cake.
A rich coffee and cocoa ring cake made moist with ground almonds and sour cream, spread with a coffee butter icing and toasted flaked almonds. Contains egg.
An eggless carrot cake made with condensed milk and oil, with chopped cashews, mixed peel and cinnamon. Moist and lightly spiced; serve with vanilla ice cream or whipped fresh cream.
A small, moist chocolate cake made without eggs, using condensed milk and fresh orange juice and rind for a lovely chocolate-orange flavour. Serve with chocolate sauce.
The book's basic eggless sponge, made with condensed milk and melted butter in one bowl. Sandwich it with jam and top with coconut, ice it any way you like, or use it for the Pinacolada cake. For a coconut cake, add 100 g desiccated coconut to the mixture.
Rich, crunchy biscuits made with equal weights of flour, sugar, butter, cashews and desiccated coconut. Simple to make and very more-ish with tea or coffee.
Crisp brown-sugar biscuit rings sandwiched with an orange butter cream, then half dipped in melted chocolate and sprinkled with chopped pistachio. They look like they came from a smart bakery and are perfect for gifting.
Small, soft eggless vanilla cupcakes in paper cases, topped with sugar sprinkles: just right for little hands and children's parties. The same mixture also bakes as one large basic cake in a 25 cm round tin.
A quick baked oat bar with coconut and a touch of cocoa and golden syrup, pressed thin and cut while warm. Crisp, buttery and very easy.
Crunchy, wholesome biscuits made with crushed Weetabix (wheat biscuit cereal), coconut and mixed nuts, rich with fresh cream and rolled in more cereal and pistachio. If the dough is too firm, add 1–2 tbsp milk.
Plain, crisp, old-fashioned biscuits flavoured with custard powder, the kind that fill a big tin. Shape them as thin ovals with a fork, or roll and cut rounds and prick holes in them. For a change, swap the custard powder for 5 tsp ground ginger and 1½ tsp ground cardamom, or use wholemeal wheat flour instead of plain flour.
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