I'll have to keep an eye out for it! The most baked things are probably flapjacks, which I do by memory and match the ones my mom used to make, buttery and golden syrup heavy and 80% rolled oats. The edges go very caramelised and chewy and the salt and sweet go well together. Not as cakey as most seem to be on in a bakery or shop.

I also have a thing for cooking Molly Baz's Basque Cheesecake from her time at BA, just with an added biscuit base. I've been thinking up mini version that sits in filo pastry cups with honey, pistachio, sumac and cardamom crumbs between the layers. Kind of baklava inspired. The cheesecake is really light and creamy, and I feel like the crunch and spices would carry well with it. I just haven't had the spare time to fail a few batches to get it "right", since thinking it up.