Coconut Chocolate Viennese Biscuit

175 g unsalted butter
40 g icing sugar
175 g plain flour
40 g cornflour
1 tbsp vanilla extract
1tsp salt
1 bar of milk or dark chocolate melted.
30g unsweetened coconut flakes

Into a mixing bowl, add butter, icing sugar, plain flour, cornflour and vanilla extract. Whisk until smooth. Chill mixture for 15min. Prepare a piping bag with a large star nozzle. Spoon biscuit mix into piping bag and twist top to secure bag and push mixture to bottom. Grease a baking tray with a light layer of butter. Pipe biscuits batter into waves, swirls or round spiral shapes. Bake at 180°C (160°C fan) mark 4 for 12-15min until biscuits look pale golden and feel firm. Leave to cool completely on tray Melt chocolate, dip ends and sprinkle coconut sprinkles on the end. Leave to dry. Keep well in a upright containers or air right pantry jar for 5 days.

Lemon Curd & Thyme Financiers
Financiers Batter 
230g Unsalted Butter, softened
200g Golden Caster Sugar
Zest of 1 Lemon
4 medium Eggs
1/2 tsp Vanilla Bean Paste
150g Plain Flour
80g Ground Almonds
1 and 1/2 tsp  Baking Powder
40g greek yogurt
Thyme & lemon Syrup
Juice of 2 Lemons
80g Caster Sugar
2-3 Spr
Additional decoration ( Optional)
Sprigs of Thyme
150g icing sugar
1tbsp lemon juice
Lemon curd
Grease a muffin tin.  Preheat oven to Gas Mark 4/180C/350F
Add the butter, sugar, zest, baking powder and flour to the bowl of a stand mixer and beat together.
Add the eggs one at a time beating well after each addition.
Stir in the vanilla & ground almonds. Fold in the yogurt.
Divide the batter equally between the muffin tins. Bake  for 30-35 minutes
To make the syrup, heat the lemon juice, caster sugar thyme  in a medium pan, bring to the boil.
Simmer for a few more minutes and then remove from the heat. Remove thyme leaves.
Once the cakes are out of the oven, prick holes in the surface with a skewer and pour over the syrup. Allow to cool on a wire rack
You add a lemon icing and a drop of lemon curd to the top of these cakes & Sprig of thyme to decorate if you wish.

Marble Cake

Chocolate Marble
45g unsweetened cocoa powder
50g Caster Sugar
30g plain Flour
1tbd expresso powder
Pinch of Salt
40g unsalted butter
260g all purpose flour
170g Butter
1 small expresso Shot (Approx 15ml)
1 & 1/2 tsp baking powder
1/2 tsp baking soda
200g sour cream
300g caster sugar
3 large eggs
1 tablespoon pure vanilla extract

Heat the oven to 180°c, grease your loaf tin. First prepare the chocolate Marble. Cream with your fingers the Butter, cocoa powder, caster sugar, plain flour, salt and expresso powder together. Will become a crumbly paste. Set aside. For the cake Batter. Wisk together the Butter and sugar until light and fluffy. Add eggs one by one followed by vanilla extract. Add the flour, salt & baking powder + baking soda. Mix wet and dry ingredients together. Add the sour cream to the mixture. Separate 1/4 of the butter for the chocolate marble. Add to this 1/4 batter the chocolate marble mixture, and the small hot shot of expresso. Drop alternate dollops of the plain batter and the chocolate batter into the loaf a tin. Swirl a knife across the batter. Bake for 55 mins to 1 hour. Check middle by using a Skewer, if still a little wet in the middle bake for a further 15 minutes.

Lemon Posset & Lavender Shortbread 

Sharp, sweet, creamy & comforting. They are a great make ahead dinner party dessert, perfectly pair with crunchy shortbread. Serve with a drizzle of raspberry or berry compote.  I have infused my shortbread with buds of lavender adding a little floral flavour to this tangy delight.  Here's how to make this winning combo.

Lavender Sugar
250g caster sugar
Zest two lemons
75g fresh Lavender (Trim of the steams to collect the lavender buds)
Zest lemon into the bowl of caster sugar. Trim the Lavender to collect the buds. Stir into sugar. Leave to infuse for 24 hours, before sprinkling on top of your shortbread.
Lavender Shortbread.
230g butter
135g caster sugar
1 tsp Vanilla paste
250g plain flour
Pre- heat your oven to 160°c
Cream the butter and sugar until pale light and fluffy. Add salt, vanilla paste and plain flour mix. Grease a tart tin and spread the dough evenly through the tin. Bake on 160°c for 30 minutes until golden. Leave to cool in the pan
Sprinkle lavender sugar on top before slicing and serving.
To Make the Lemon posset - 4 puddings Serving
600ml heavy cream
125g caster sugar
3 lemons ( Zest and juice)
Place the cream sugar, lemon zest in a pan and bring to the boil.
Remove from the heat and whisk in the lemon juice.
Pass through a sieve, pouring into small jam jars or ramekin's.
Chill In the fridge for at least 4 hours.