Sue McMahon
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Highlights include classes in America, Malaysia, Japan and Europe, including a demonstration at the first ever World Pastry Forum in Las Vegas.
Sue knew she wanted to be a Cookery Editor around the age of thirteen, having won her first gold medal for a cake with marzipan roses when she was just 8 years old.
Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
Latest articles by Sue McMahon
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Nut cookiesThese nut cookies take 15 minutes to cook and are under 200 calories per portion
By Sue McMahon Last updated
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Oat cookiesThese oat cookies require 10 ingredients and take 30 minutes to prepare and bake
By Sue McMahon Last updated
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Flower cookiesOur flower cookies only take 20 minutes to bake and make an excellent gift or party buffet snack
By Sue McMahon Last updated
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Coconut cookiesThese coconut cookies use six ingredients and only take 15 minutes to prepare.
By Sue McMahon Last updated
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Maple glazed gammonThis maple glazed gammon is 220 calories per portion and requires just four ingredients.
By Sue McMahon Last updated
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Crumble cakeOur crumble cake is baked in 35 minutes and can be served as an afternoon treat or dessert.
By Sue McMahon Last updated
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Mincemeat cakeThis mincemeat cake is the perfect festive bake for those who prefer biscuit and cake over pastry.
By Sue McMahon Last updated
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Chocolate raspberry cakeThis chocolate raspberry cake is a soft, moist chocolate sponge topped with sticky ganache and dotted with raspberries.
By Sue McMahon Last updated
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Moroccan chicken pieOur Moroccan chicken pie is packed with spices, sultanas and nuts and is encased in crunchy filo pastry.
By Sue McMahon Last updated
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Chicken and bacon pie with mushroomsThis chicken and bacon pie with mushrooms serves six and takes 40 minutes to cook in the oven.
By Sue McMahon Last updated
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Gluten free chicken pot pieOur delicious gluten free chicken pot pie has a fool-proof pastry recipe you can use for lots more recipes.
By Sue McMahon Last updated
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Chicken casserole pot pieOur chicken casserole pot pie uses eight ingredients and takes only an hour to make.
By Sue McMahon Last updated
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Lemon shortbreadOur lemon shortbread biscuits are under 200 calories per portion and take under an hour to bake.
By Sue McMahon Last updated
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Lemon and white chocolate cookiesThese lemon and white chocolate cookies are under 150 calories and take 35 minutes to make.
By Sue McMahon Last updated
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Lemon curd cookiesOur gorgeous lemon curd cookies are under 250 calories per cookie sandwich.
By Sue McMahon Last updated
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Lemon rouladeOur lemon roulade tastes as good as it looks and each slice is only 305 calories.
By Sue McMahon Last updated
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Lemon and raspberry rouladeThis lemon and raspberry roulade can be prepped ahead and is only 209 calories per slice.
By Sue McMahon Last updated
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Lemon meringue sliceOur lemon meringue slice is made using only five ingredients and is best prepared the night before.
By Sue McMahon Last updated
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Lemon meringue pieOur lemon meringue pie only uses five ingredients but makes an impressive dessert the whole family will love.
By Sue McMahon Last updated
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Lemon possetLemon posset are a chic, simple dessert that takes only five minutes to prepare.
By Sue McMahon Last updated
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Lemon and honey puddingThis lemon and honey pudding is an old-school classic. It is moist and rich and perfect served with cold cream.
By Sue McMahon Last updated
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Lemon cake pudding with blueberriesThis lemon cake pudding only takes an hour to make and is under 200 calories per portion.
By Sue McMahon Last updated
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Lemon cream cakeOur lemon cream cake is the perfect balance of sweet and tangy. The drizzled lemon curd topping is optional but delicious.
By Sue McMahon Last updated
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Lemon polenta cakeOur lemon polenta cake swaps flour for ground almonds and polenta to make it gluten-free without sacrificing on flavour or texture!
By Sue McMahon Last updated
