Prep: 20 minutes, plus cooling time

At any cocktail party, I like to make one easy dessert to sweeten the spread, while also understanding that people will end up bringing desserts even if you told them to just bring themselves. Since we are going for simple, I gravitate toward anything in bar form that can be pre-baked and pre-sliced. I flavoured the dough with lemon zest and lavender for a summery brightness to pair with the effortless, yet unexpected, filling of raspberry jam and tangy goat cheese. It’s a flawless final bite to wrap up this menu and evening. Well, I guess depending on what you have planned for the afters.

Method:

• Preheat the oven to 180°C(350°F). Set an oven rack in the centre of the oven. Line a 23-cm (9-inch) square baking pan with parchment paper.
• In a food processor, combine the sugar, lemon zest, and lavender, if using. Process for 1 minute, or until well incorporated. Add the flour, baking powder, and salt and pulse to combine. Add the butter and pulse until it forms pea-sized crumbles. Add the egg and pulse until the dough just comes together.
• Press two-thirds of the dough into the prepared pan in an even layer. Spread the raspberry jam evenly over the dough, then crumble the goat’s cheese evenly over the jam. Pinch off small pieces of the remaining one-third dough and scatter them over the top.
• Bake on the centre rack for 55 to 60 minutes, until golden. Let cool completely, then transfer to a cutting board, cut into bars, and serve. (I find 4 rows and 6 columns make for the best size for a cocktail party.)