6 Tasty 5-Ingredient Bakes To Try This Week

Whip the double cream and sugar together in a bowl until it has thickened a little and you have soft peaks. Whisk in the mascarpone until just smooth and set aside.

Dip the chocolate squares wafer-side down briefly into the coffee. Starting with the squares and alternating with the cream mixture, layer up the tiramisu in individual glasses. Dust with cocoa powder before serving.

To make your pastry, place the butter and sugar in a mixing bowl (you can use an electric mixer at this stage with a paddle beater) and beat until the mixture becomes creamy and light, slowly add your egg yolks one by one mixing well after each one, scrape your bowl down and add in your flour mixing well until the mixture combines into a soft pliable mass.

Roll the pastry straight away to roughly 0.5cm (no need to rest in the fridge) and line your 8-inch tart mould, and place in the fridge for 1 hour.

In the meantime, make your filling by creaming the butter and sugar until light and fluffy, add your eggs one by one mixing well after each and then add in your almond and pistachio flour, mix well and pour into your chilled lined tart mould.

Place back into the fridge to slightly chill while your oven heats up to 170°C, then cook for around 30-40 minutes depending in the depth of your tart tin. This is also great served with ricotta cheese seasoned with icing sugar and lemon zest.

Using a stand mixer fitted with a paddle attachment beat the cream cheese and butter until light and fluffy. Add in the sugar and beat well.

Start adding in the flour, a small bit at a time, beating in on low speed, until incorporated.

Cover the bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.

Preheat the oven to 190°C half an hour prior to baking.

Line a large baking sheet with parchment paper.

Using a cookie scoop or a spoon, scoop out 1 tbsp-sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the centre of each ball to make an indentation for the jam.

Fill each indentation with ½ tsp of jam.

Pre-heat the oven to 220˚C/Fan 200˚C/Gas mark 7.

Dust some flour on a large baking tray and the work surface.

Measure the flour into a mixing bowl.

Add the lemonade or tonic water and milk and stir into a soft, slightly sticky dough.

Tip the dough onto the flour dusted surface, sprinkle with flour and cut it into 6 pieces.

Form each piece into a ball and put it on the baking tray.

Using a sharp knife, carefully and quickly, cut a cross onto each dough ball.

Bake for 20-25 minutes.

Preheat the oven to 180°C and line a large baking tray with parchment paper.

Mix all of the ingredients together in a bowl until they are well combined. Divide the mixture into 12 balls of roughly the same size, place them on the prepared tray and press down gently with wet hands to flatten each one.

Bake the cookies for 10 minutes in the preheated oven until they are golden. Leave for a further 10 minutes to cool and firm up on the tray, then transfer to a wire rack, and leave to cool completely.

Preheat the oven to 180°C/Gas 4.

Mash the bananas into a rough paste in a bowl and stir in the maple syrup. Add the oats, cinnamon and pecans and stir again, then use your hands to fully combine.

Press tightly into a small, shallow baking tin and smooth the top with the back of a spoon. Bake in the oven for 15 minutes. Remove from the oven and slice into bars while still warm, before turning out onto a wire rack to cool completely.