Camilla Wynne

You’re sure to find this Canadian classic at any airport gift shop. They’re particularly popular in Quebec, the maple syrup province. Once you make your own using maple sugar and a little nutty whole-wheat flour, you'll never go back to store-bought. If you don’t have a maple leaf cookie cutter, use any shape of a similar size.

Undoubtedly the most classic Canadian bar cookie, Nanaimo bars hail, of course, from Nanaimo, B.C. Here, they are reimagined as sophisticated thumbprints. A rich cocoa base full of coconut, walnuts and graham crumbs is filled with the classic custard filling and finished with a drizzle of dark chocolate.

And an impressive orange treat you'll want to eat right away.

This household favourite came about when I was making mac and cheese and had some leftover tomato sauce to use up. It’s now the only mac and cheese I make. Fortunately, it’s endlessly customizable—perfect for cleaning out the fridge!—Camilla Wynne

These adorable citrusy cookies from recipe developer Camilla Wynne are based on Italian pesche dolci.

These delicious cookies from recipe developer Camilla Wynne have all the flavours of Black Forest cake—chocolate, cherry, kirsch and vanilla—in a hand-held treat.

Recipe developer Camilla Wynne put a caramel-apple spin on her granny’s millionaire’s shortbread—a buttery base topped with a thick layer—and she thinks this version is even better than the original.

One of the best dessert experiences of recipe developer Camilla Wynne's youth was eating these sandwiches—two fudgy cookies bonded together by a melted After Eight—cold from her aunt’s freezer. This ginger-spiked version is even more festive than the original.

These delicious, eye-catching cookies from recipe developer Camilla Wynne combine two iconic holiday staples: cranberries and eggnog.

Nut crescents were a fixture in recipe developer Camilla Wynne's granny’s cookie repertoire. Here, Wynne updates the beloved recipe with a little orange-espresso twist.

Think you don't like candied fruit? From a tangy quince cheesecake to kirsch-steeped rice pudding, Camilla Wynne’s new cookbook will change your mind.

This classic French moulded rice pudding—excerpted from Camilla Wynne's latest cookbook, Nature's Candy—is a showstopper.