Classic New Zealand biscuit and slice recipes

April 25th is, of course, ANZAC Day. Embrace tradition with the kids and whip up a batch of classic cookies in remembrance.

Nici Wickes shares her mum’s winning recipe for classic Afghan biscuits. Add a liberal dollop of chocolate icing and top each with half a walnut for a true taste of New Zealand

Nail a Kiwi favourite with this delicious Louise cake recipe. With a crumbly, buttery base, jam filling and fluffy meringue and coconut topping, this slice is a classic for a reason

Chewy, nutty and gently-spiced – this ginger crunch recipe is destined to be a favourite. Fill the tins with this moreish slice and be sure to serve with a steaming hot cuppa

Two Kiwi icons collide in this slice recipe! A coconut-spiked Weet-Bix base is topped with creamy custard then finished with rich chocolate icing. Cut into squares and serve at your next sweet event

The Boat Shed Café shares the recipe for their much-loved ginger nut slice. Recreate this café favourite and home and enjoy with a hot cup of tea or coffee

Who can resist the sweet delights of a hundreds and thousands biscuit? Recreate everyone’s favourite with this classic recipe.

Everyone’s favourite childhood rice bubble creation gets an extra injection of Kiwi flavour in this Jaffa chocolate crackle slice recipe. It’s a guaranteed crowd-pleaser at your next sweet event

Beat butter and sugar until as pale as possible. Note

Nici Wickes shares her mum’s almond crisps recipe. They keep crispy for ages and are the perfect accompaniment to a cuppa. Try crumbling them over soft vanilla ice cream for an easy dessert!

Nici Wickes’ moreish cashew nut brownie cookies are ready in less than 30 minutes and are fantastic tin-fillers (and make a great lunchbox treat for the kids)

Recipe can be made 2 days ahead. Store in airtight container. Note