This crunchy little cookie biscuit is the French version of the Italian Biscotti or Biscotto. Delightfully good served with your favourite tea or coffee or let’s be honest completely on their own.

A delicious and colourful cake full of the flavours of Christmas markets, perfect with tea to brighten up a cold day, or as a light and joyful desert after a nice meal. It’s not only easy to make with very standard ingredients it also keeps very nicely for a few days, as the infusion of Mandarin and Cardamon syrup keeps it perfectly moist and preserved

shared by our contributor Phoebe Thomas. She makes this French January treat, a delicious, buttery, frangipane pastry, called la galette des rois, which translates to the King’s Cake at home with her kids.

Galette des Rois is puff pastry tart with a frangipane interior – golden, flaky and delicious. This tart is served around the Christmas holidays, but always on January 6th (Epiphany).

Gâteau Saint-Honoré is named for the classic French patron saint of bakers and pastry chefs, Saint Honoré. There are many steps to this recipe, but you will be rewarded by the sweet finish.