What could be more inviting than the aroma of warm baking filling your house!  In this mouth-watering collection of Alison Holst's favourite, most popular cakes and biscuits, you are sure to find something that is just right, whatever the occasion. Colour photos.

It includes:

• Tasty and tempting treats in next to no time . Mix-in-a-pot biscuits for lunch boxes & after school snacks
• Luscious small cakes to enjoy with a friend
• Fantastic ideas for bake-sales and fund raisers
• Perfect solutions for "Bring a plate" requests
• Cafe specialties and after-dinner indulgences
• Personalised gifts from your kitchen
• A slice of cake for a well-earned break
• The perfect finale for your next dinner party
• Festive treats and traditional Christmas cakes

2 rounded household Tbsp golden syrup
100g butter
1/2 cup packed brown sugar
2 tsp ground ginger
1/2 cup standard (plain) flour

Heat oven to 180°C (170°C fanbake), with the rack just below the middle. Line baking tray with baking paper or a Teflon liner.

Use rounded household tablespoons of syrup. Heat with butter and brown sugar in saucepan until butter melts, then remove from heat and add ginger and flour. Drop one heaped teaspoonful onto each quarter of the prepared baking tray, spreading each lot flat with the back of the spoon. The brandy snaps will spread more during cooking.

Bake for 5-10 minutes, until mixture bubbles, spreads and darkens slightly. Cool until firm enough to roll around a wooden spoon handle etc., reheating the flat biscuits on their baking tray briefly for easier rolling if they firm up too fast. Store in airtight containers. Fill with whipped cream (flavoured with essence if desired), just before serving.

VARIATIONS: Leave brandy snaps flat, then layer several with whipped cream and fresh berries for dessert. Or form cone shapes, rather than tubes.