Cactus Cupcakes

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 Hello hello my wee squidgy iced buns and a very warm and cosy welcome back to my little blog.
I hope you all had peachy sweet summers and are getting yourselves stuck back into the new term of autumnal baking. I don’t know about you, but ever since September knocked on my door I’ve been sprinkling cinnamon around the kitchen like i’m the Autumn Spice Fairy and have been popping out crumbles left, right and centre! Anyone for custard? 
I hope you’ve all been doing your homework like the good little angel bakers you are, and have been keeping up with this years series of The Great a British Bake Off. I’m absolutely loving the new series with all its crazy challenges, Noels quirky shirts and as ever,  getting myself way too emotionally attached to it’s batch of  budding bakers.  I could gobble Liam up in one go he’s such a sweetie pie! Yet despite the fact I am missing Miss Berry very dearly (all hail the queen of cakes!), I think this series is the best yet and I don’t want it to end, not ever ever ever!
So keeping in theme with the GBBO, today’s recipe takes inspiration from all the way back in the ye olde times of week one, where the bakers made show stopping illusion cakes and Flo bamboozled us all with that stonker of a watermelon! Holy Moly what a sponge!
Just recently I’ve been really getting into the whole succulent/cactus trend and have been1 slowly Verity-fying the house by sneaking pretty plant pots wherever there’s a wee space for me to pop one . I’ve found that if I go for the ‘one pot at a time’ tactic my dad doesn’t tend to notice the inside garden that’s slowly sprouting in the living room as much. So as tribute to  my spiky friends (and to convert my dad into loving cacti too) , I decided to make my illusion bake into a little army of potted cacti.
Using my favourite ultra chocolatey chocolate cupcake recipe I simply popped the batter into some flat bottomed ice cream cones and baked them just like I would in cupcake cases. It really does help to wrap a little foil around the base of each cone whilst they bake, as it stops them getting too  jolly in the oven and toppling over.  I then cut off the tops of each cake and crumbled them into chocolate soil to give my pots a nice earthy effect before piping on my multi coloured cacti!
Having a range of piping nozzles in different shapes and sizes helps to give your little gardens a variety of buttercream plants. But don’t worry, you don’t need to have a Nigella sized pantry full of nozzles or be an icing wizard to make these little guys. Anywhere from 2-4 nozzles is enough to do the trick and it really is a case of just blobbing on the icing in one simple squeeze to create your plants. Afterall there’s  nothing wrong with a wonky cactus.
Delicious and easy,  these little guys would make a fabulous treat at a birthday party, and with half term Round the corner they are  a super fun bake to do with any baby angelcakes and future bake off stars you have tottering around the house. 
So whilst I continue to turn the house into a giant terrarium without my dad realising (just wait until he finds out that fairy lights are the next part of my Verity-fying process) , I  really hope you enjoy this recipe and  have fun making any of your own little illusion bakes worthy of that Hollywood handshake.
See you soon angelcakes xx 

For the cakes

12 x flat bottomed ice cream cones

2 eggs

200g caster sugar

130g plain flour

50g cocoa powder

2 tsp baking powder

160ml whole milk

1 tsp vanilla extract

160g unsalted butter, melted

 

For the vanilla icing

200g unsalted butter

400g caster sugar

1 tsp vanilla extract

2 tbsp milk

A selection of food gels ( e.g. green, orange, red and pink)

Piping nozzles ( e.g. Closed star, open star designs in different sizes)

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Method:

Stage 1: Cakes

Preheat the oven to 170°C/150°C Fan Oven/ Gas Mark 3.  In order to stop your ice cream cones from toppling over in the oven, cut 12 strips of tin foil and lightly scrunch them. Then wrap a strip round the base of each of your ice cream cones before standing them in your muffin tray.  This just pads the base out a bit so they can’t move!

6. Put the eggs and sugar in a bowl and whisk with a hand whisk until pale and fluffy.

7.In a separate bowl, sift together the flour, baking powder and cocoa powder. In a jug combine the milk and vanilla extract. Gradually beat these two mixtures alternately into the egg mixture, a little at a time. Beat until well incorporated. Stir in the melted butter with a wooden spoon until incorporated.

8.Spoon the mixture into the cones until they are two thirds full. Bake for  25-30 minutes or until a skewer comes out clean when inserted into the cakes.  Leave the cakes to cool for 10 minutes before removing from the tin.

 

Stage 2:  Buttercream

1. Beat the butter and icing sugar together with an electric hand whisk until pale and fluffy. You want the buttercream to be almost white in colour so be patient 🙂

2. Add the vanilla extract and milk and continue to beat until well mixed and you have a nice smooth buttercream.

3. Separate the buttercream into 4 bowls and add your colours. Make sure you add a tiny drop at a time and beat thoroughly between each addition.  I made two shades of green , pink and orange!

4. Spoon your buttercream into separate piping bags fitted with your desired nozzles.

 

Stage 3: Decoration

1. Cut off the tops of each cake and put them in a bowl. Crumble the tops with your fingers so you have lots of fine cake crumbs. Sprinkle the crumbs over each cake so you know have soil in your pots!

2. Now using your green piping bags pipe varying sized green peaks onto your chocolate soil to create cacti and succulents! Now using your pink and orange buttercream, pipe little flowers to decorate them.

 

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Strawberry Summer Cupcakes

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Why hello there my sweet honey buns!

By golly gosh how I’ve missed you! It’s been such a long time since we had a good old catch up over a hot cup of tea and something from the cake tin. If you aren’t too much of a busy bean this afternoon I’d absolutely love you to stay a wee while. I’ve  got my prettiest tea set at the ready, so I’ll pop that kettle on right away, then we can have a good natter and a giggle whilst nibbling on cupcakes in the garden. Now how does that sound?

Mummy angelcake has been trying very hard to grow some pretty flowers in our little garden this summer. Mainly in an attempt to deter away for my dads patchy grass (which is looking very similar to his hair situation!) but also to add a summery pop of colour to our tiny hideaway. There’s something incredibly charming about looking up to an abundance of bright blooms from the kitchen window whilst washing up the mountains of cake bowls that seem to breed out of nowhere. It’s just like peeking through the tiny hole of a kaleidoscope into a world of crystal rainbows!

It is my love for all things flower power that inspired today’s recipe post . I recently went 5on a stroll round one of our local gardens with my mamma, where I fell in love with its whimsical rose gardens. From hot blush pinks to the creamiest of yellows, there was a rose in every shade of beautiful and with scents to match those of sweetest most luxurious Turkish delight.

As soon as I left I simply had to bake something, and these delicate piped rose cupcakes seemed to be the perfect nod to my time pottering in the gardens. Ive used my favourite cupcake recipe based on one from my Lola’s cupcake book. The addition of buttermilk adds a gorgeous moistness to the sponge, making cupcakes that are lighter and fluffier than a single dandelion clock  gliding in the breeze. There’s also a hidden centre oozing with a sweet strawberry compote, making these cupcakes the most scrumptious summer time treat and perfect for picnics and tea parties

When it comes to the buttercream roses, you can make them as vibrant or as simple as you like. I opted for a subtle peachy pink because these are my favourite types of rose as they always make me think of summer weddings! But why not try combining brighter shades such as orange and red or pink and purple for a more dramatic effect, or you can even just stick to one simple shade if you don’t like the tinted style.

Either way these cupcakes will always look beautiful and taste even better! Now…let’s poor that tea out and you can tell me all about your holibobs!

Makes 14 cupcakes

Ingredients

For the cakes

175g softened butter

250g caster sugar

200g self raising flour

1tsp baking powder

3 eggs

1 tsp vanilla bean paste

175 ml sour cream (or ass 1tbsp white wine vinegar to 150ml milk and leave to thicken for 10 minutes)

 

For the Strawberry Compote

250g strawberries, hulled and chopped

100g caster sugar

juice of half a lemon

2 tbsps cornflour

 

For the Buttercream

200g softened butter

400g icing sugar

1bsp milk

1 tsp vanilla bean paste

a few drops of red food colour

 

Method

Stage 1 : Cupcakes

1. Preheat your oven to 180°c/160°c Fan/Mark 4 and line a 12 hole muffin tin with cupcake cases.

2. Place the butter and sugar in a bowl and cream together with an electric whisk or free standing mixer for about 3 minutes until very pale and fluffy.  Add the vanilla bean paste and mix again

3. Now add the eggs, one at a time beating thoroughly between each addition.

4. Sift the flour and baking powder into the bowl and mix again until smooth. Now add the sour cream and mix until just incorporated and you have a nice smooth batter.

5. Divide the mixture between the cupcake cases, filling them to no more than two thirds full (about 55g batter in each). You should have some extra mixture left over which you can use for more cupcakes after the first batch is baked.

6. Bake the cakes in the oven for 15-20 minutes or until golden and a skewer comes out clean when inserted into the centre.  Leave the cakes to cool completely for at least one hour before icing.

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Stage 2: Compote

1.Place the strawberries, lemon juice and sugar in a small pan over a medium heat  and stir constantly  for about 2 minutes until the strawberries become soft and release their juices.

2.Simmer for a further two minutes before adding the cornflour.  Stir to mix and let the pan bubble for a minute or so to help cook the cornflour. You should be left with a nice thick compote with pieces of strawberries suspended in it.

3.Pour the compote into a bowl and place in the fridge to cool until later.

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Stage 3: Buttercream

1. Beat the softened butter with a hand whisk or free standing mixer until super duper soft and pale in colour.  Add half the icing sugar and beat on a low speed to mix. Add the remaining icing sugar and beat again for a good 5 minutes until your buttercream is silky soft and almost white in colour

 2. Add the vanilla bean paste and milk and beat again.

3. Take 1 tablespoon of the buttercream and put it in a separate bowl. Add a tiny drop of red food colouring and give it a good mix to turn the buttercream to your desired shade of pink.

4. Spoon the pink buttercream  into the piping bag fitted with a closed star nozzle and spread it around the inside of the bag so it acts like a lining for the white buttercream. Now spoon the rest of the white buttercream into the bag.

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Stage 4 : Assembly

To assemble the cupcakes,  use a sharp knife or apple corer to hollow out a small section in the centre of each cake, being careful not to go all the way down to the bottom.

Teaspoon small amounts of the strawberry compote into the centre and then place the tops back on to cover it. Dont worry if it’s a bit messy and the compote oozes out a little!

Now take your piping bag and hold it vertically above the centre of one of the cupcakes. Starting from the centre and working outwards in a spiral, pipe the buttercream onto your cupcakes, creating a tinted rose effect.   Continue with the remaining cakes.

and voila! enjoy my lovelies x

Chocolate Chunk Shortbread

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A very sunny hello to you all my wee white whippy ice creams and what glorious weather we have been having! I hope you all frosted yourselves thickly with suncream whilst enjoying a  hot tropical weekend filled with all things pineapples, picnics and Pimms!

But just in case those pesky grey clouds try to rain on our parade on this last afternoon3 (hats off to all the dad’s who will refuse to cancel the barbecue even through an Amazonian thunder storm! ) here’s a little weekend bake to keep things sunny in the tummy, with my recipe for chocolate chunk shortbread.

It’s got to be said… you just jolly well can’t beat a choccy chunk shortbread. Whether you like the thick triangular slabs from Starbucks, the soft buttery squares from the supermarkets, or enjoy the family fight over the only one in the Christmas shortbread selection…they are a classic and they can’t be beaten!

My personal favourite is the marky sparkys version and have fond memories of enjoying the sweet sugary squares after a long day at school. No word of a lie, the thought of coming home to this shortbread was sometimes the only reason I got through my maths classes without want to stab a  compass in my eye! It was my only motivation! Thankfully, nowadays  you can buy bags of six   which are clearly designed for people like me who need a whole lot of sugary goodness to survive the week.

But As much as I love the shop bought versions , I often find they can be a tad under baked to the point they can be a little bit. There are also never enough chunks of chocolate in them!

My simple homemade version however, is an absolute buttery delight and so packed full of milk chocolate chips you are sure to get one in every bite! (look at that, I’m poetry genius and I didn’t even know it!) I’ve added a little semolina to the dough to ensure the shortbread has a slight crispness to it, but still keeps that soft shortbread texture that simply melts in the mouth. I’ve also shaped my shortbreads into plump little squares with smooth rounded edges to give that cosy homemade feel and sprinkled them with plenty of sugar!

You can try swapping the chocolate chips for dark or white alternatives, or even substitute them for sultanas and a little orange zest! This recipe is extremely versatile and so soooo much scrummier than anything you can buy in the shops,. It really goes to show that homemade is best!

So whilst I munch away on yet another square (they really should have demonstrated pythagoras theorem with shortbread triangles because I would be a mathematical genius by now!) I hope you enjoy the last of the bank holiday and wish you another very sunny and shortbread filled week!

 

Ingredients
Makes 10-12
250g plain flour
85g caster sugar
40g semolina
190g cold butter cubed
100g chocolate chips

Method
1. Preheat your oven to 180°c/160°c Fan/Mark 4 and line two baking sheets with grease proof paper.9

2.Put the flour, sugar, semolina and butter in a bowl and using your finger tips, rub everything together to form breadcrumbs. Stir in the chocolate chips and then use your hands to squash together into a dough. You may need a splash of milk to help it stick.

3.Shape the dough into an oblong around 1.5cm thick and cut into squares roughly 5cm by 5cm. I then like to round the corners with my hands so they have a softer, more homemade look. Place the shortbreads on the trays, leaving 3cm between each one. Chill for 20 minutes in the fridge.

4.Once chilled, bake the shortbreads for 10- 15mins or until golden at the edges. Sprinkle with caster sugar and allow to cool and firm up before eating. Enjoy!xx

 

 

Chocolate Nest Cheesecake

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A very eastery hello you all my squishy hot cross buns! I hope you are all enjoying the Easter sun whilst cheese3wearing wee Easter bonnets and dancing in fields of daffodils! But here we are as promised, a recipe for the most chocolatey of all chocolate desserts to celebrate the Easter weekend with a bunny hop of a bang! Whilst I’m sure you will be spending most of the weekend with your pockets full of  mini eggs and malteaster bunnies, an utterly indulgent chocolate cheesecake is just what you need to finish any Easter feasts!
So here it is, my recipe for the scrummiest, creamiest, dreamiest Easter chocolate cheesecake crammed full of Easter goodies ! From chocolate nests and caramel eggs to a rich silky chocolate cheesecake filling and a crumbly choccy biccy base. This is Easter indulgence at its best! Enjoy this recipe angelcakes and have a very happy Easter! Love and Lindt bunnies Xx
Ingredients
For the base
220g Bourbon biscuits
85g melted butter
For the cheesecake
280g Philadelphia – at room temperature
150g dark chocolate
60g icing sugar – sifted
120ml double cream
For the decoration
80g shredded wheat
45g milk chocolate -melted
Galaxy golden eggs
Milky bar eggs
Mini Cadbury caramel eggs
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1. For the base, place the biscuits in a plastic sealable bag and bash with a rolling pin until they turn to fine crumbs. Alternatively whizz the biscuits in a food processor. Place the crumbs in a bowl and pour over the melted butter and mix together.
2. Press the crumbs firmly into the base and up the sides of a 20cm fluted tart tin. Refrigerate for 1 hour until set.
3. To make the cheesecake, melt the chocolate in a bowl set over a pan of simmering water and leave to cool. Place the room temperature cream cheese, and sifted icing sugar in a bowl. Add the cooled chocolate and mix together. It’s really important that your chocolate is cool and your cheese is at room temperature of the chocolate will seize up!
4. In a separate bowl, whip the cream to a soft peak and then gently fold into your chocolate mixture. Pour the cheesecake filling into your tart tin and level with a knife. Leave to set for 5 hours or overnight.
5. Meanwhile make the decorations. Like a fairy cake tin with four cake cases. Crumble the shredded wheat into a bowl and mix in the melted milk chocolate. Spoon the next mixture into your cake cases and use a spoon to shape them into nests. Leave to set in the fridge.
6. To decorate the cheesecake, remove it from the tart case and arrange three of the chocolate nests on top. Fill the chocolate nests with eggs and use the remaining eggs to decorate the edge of your cheesecake. Enjoy!

Easter Biscuits

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I really can’t help but love absolutely everything about Easter! From rows of sticky hot cross buns sitting plump in bakers windows, rainbows of tulips and egg yolk yellow daffodils , to the crisp sugary shell of a cadburys mini egg melting on the tongue to reveal that silky chocolate centre (absolute drool, dribble this calls for a nibble!). It has to be said..it really is a cracking time of year!

What I love most of all about Easter though, has to be the baking (shock horror theres a surprise!) and to me Easter baking means two of my most favourite things in the world; chocolate and spices! Literally anything with a choccy chip or a sprinkling of cinnamon and I will have sniffed it out have gobbled it up before you can say fried eggs! So as a little Easter gift to you, I’m sharing a couple of my favourite Easter recipes which celebrate these two scrumptious flavours, starting with my very homely, yet super scrumptious Easter spice biscuits.

Where this recipe came from will forever bamboozle me. All I know is I’ve been 5making these biscuits from the day dot and the recipe has undergone a lot of surgery over the years. I’ve scribbled it out, lost it, re written it, added spices, removed spices , added zest, and baked the biscuits in all sorts of shapes and thicknesses. What is certain however, is that no matter what I’ve done to them they’ve disappeared within seconds of being baked. My mum has even been known to have the kettle boiling and a plate ready a good ten minutes before they’ve even come out the oven!

But wether it’s Easter or not, you really can’t go wrong with a spicy, sugary biscuits that’s packed full fruity scrummynes. Soft, buttery, and studded with chewy currants, these biscuits are comfort baking at its best and are destined to be snaffled away by Easter bunnies both big and small! The warming Easter spices and hint of citrus makes them a flavour sensation and very remiscent of the good old hot cross bun. Brushing the biscuits with a little egg white half way through baking gives a gorgeous glossy finish, which when sprinkled with caster sugar turns into a sugary, twinkly caramel glaze.

The best thing of all though is these biscuits are possibly the easiest and quickest things to make! The dough requires no resting or chilling so the biscuits can be ready to eat within half an hour, making them the perfect holiday bake for any clucking chickens you’ve got lurking round the house.

This really has to be one of my favourite Easter recipes of all time and not one to be missed.  I really hope you enjoy making and eating them as much as my family and I do! Happy baking angelcakes and keep your eyes peeled for another recipe coming very soon! xx

Ingredients

125g softened butter

85g caster sugar

1 egg- separated

200g plain flour

1/2 tsp cinnamon

1/2 tsp mixes spice

75g currants

Zest of half and orange

1 tbsp milk

Method

1. Preheat your oven to 180°c/160°c Fan/Mark 4  and line two baking trays with greaseproof paper.

2. Separate the egg, placing the yolk in one bowl and the white in another.

3. Using an electric whisk, cream the butter and sugar together in a bowl until pale and fluffy. Add the egg yolk and continue to beat. Now add the flour, cinnamon, mixed spice, currants and lemon zest and stir with a wooden spoon until combined.

5. Pour in the milk and mix until the dough begins to stick together (you may need a little more milk!). Bring the dough into a ball using your hand and knead on a lightly floured surface until smooth.

6. Roll out the dough to  a 5mm thickness and cut out your biscuits with whatever cookie cutters you like. Place on a baking tray, leaving a gap between each one and bake  for 10 minutes. Remove from the oven and brush some egg white over each biscuit and sprinkle with caster sugar. Return to the oven for another 3-5 minutes until golden brown.

7. Leave to cool for 10 minutes before moving to a wire wrack to cool completely. Enjoy!

Viennese Whirls

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A jolly hello to you all my warm hot buttered crumpets! I hope you are all doing well and enjoying a weekend of toasty duvet days, home baking and lots and lots of splendiferous spring sunshine (pretty please stay forever!)

It’s also Mother’s Day tomorrow (crumbs and crackers I know, I forgot too!) which means we all have the perfect excuse to drink tea and eat nothing but dainty pastries and scones all day long, yippee! So on that note, today’s post is something extra specially pretty and scrumptious for all the yummy mums out there, with my recipe for Viennese whirl roses.

I feel like the Viennese whirl is an incredibly mumsy biscuit if you get what I mean. But it’s 3at the sophisticated end of the spectrum and is a biscuit reserved for special occasions only. Whereas malted milks and shortbreads, whilst also incredibly mumsy biscuits, are found at the “dunk with a milky brew and an episode of flog it” end.

My granny always used the have a box of mr Kipling Viennese whirls in her larder ready for Sunday teas and by golly would they always go down a treat. Unlike Mr Kiplings mighty creations however (forever the king of the fondant fancy!) , which can often be a bit dense and heavy, these whirls are light, buttery and melt at your finger tips.

Filled with a creamy vanilla icing and sweet raspberry jam, this dreamy combination sandwiches perfectly between two buttery biscuit whirls, melting in the mouth to make the most delectable of tea time treats. Just for Mother’s Day I’ve piped my whirls using a closed star nozzle and coloured some of the biscuit mixture to create this beautiful tinted rose effect. You can try using different colours, jams and curds or even tint yours with cocoa powder and fill with Nutella and a drizzle of melted chocolate if your mum is a bit of a coco loco!

Either way these whirls are just heavenly and the perfect accompaniment to an afternoon tea with mum.  They are also  quick to make and use store cupboard ingredients, making them an ideal last minute gift (shhhh I’m not telling!). Whats not to love?!

Happy baking and an even happier Mothers Day to you angelcakes. See you soon  xx

For the biscuits

250g very VERY soft butter (you need it to be super soft so your whirls can be piped)

50g icing sugar

225g plain flour

25g cornflour

2tbsp milk

red food gel or colour

For the filling

12 teaspoons raspberry jam

100g softened butter

200g icing sugar

1tsp vanilla bean paste

This recipe is based on a Mary Berry classic!

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1.Preheat your oven to 190°c/170°c Fan/Mark 5 and line 3 large baking sheets with greaseproof paper and using a 4cm round cutter as a guide, draw 8 circles on each sheet of paper, leaving a 2 cm gap between each one.  Turn the paper over so the pencil marks are underneath.

2.Place the  butter and icing sugar into a bowl and beat well until pale and fluffy. You want the butter to be almost white in colour. This takes about 6 minutes so be patient.   Sieve in the flour and cornflour and beat well, until thoroughly mixed. Add the milk and mix again.

3. Take 2 table spoons of the mixture and place in a separate bowl. Colour with a small drop of red food colouring and mix until it turns pink.

4.  Spoon the pink mixture into a piping bag fitted with a closed star nozzle and spread it around the inside of the bag so it acts like a lining for the non coloured mixture.Now spoon in the rest of the non coloured mixture .Starting from the centre, pipe 24 roses inside the circles on the baking sheets.

5. Bake in the centre of the oven for 10-13 minutes, until a pale golden brown. I like to turn the trays around halfway through cooking so they get an even colour. Cool the biscuits on the baking trays for 5 minutes before transferring to a wire rack.

6. make the icing by beating the butter, icing sugar and vanilla bean paste together for about 5 minutes using an electric whisk. Add 1 tbsp milk and mix again until pale and smooth.

7. Spoon the buttercream into a piping bag fitted with a nozzle of your choice. Pipe a swirl on the flat side of 12 of the biscuits and dollop a small teaspoon of jam on top. Sandwich together with the second biscuit,dust with icing sugar and enjoy!

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Fried Egg Biscuits

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Hello angelcakes! I hope youare all had marvellous weeks last week full of pancake flipping, whipping and de sticking from ceilings! To keep things looking sunny side up I’ve got a cracking biscuit recipe to get you in the mood for all things spring! I’ve also got a lot more egg based puns so  eggscuse me in advance!
Just a quick little recipe that’s a great weekend bake and a fun one to do with any baby 7
angelcakes who fancy getting their hands sticky. I’ve taken my favourite vanilla butter biscuits and jazzed them up a with a thick glace icing and a good dollop of lemon curd to make these funky fried eggs !
Buttery, sweet, with a zingy lemon surprise , these biscuits melt the moment they touch your lips and are so easy to make! Just make sure you remember to chill the biscuits once you’ve cut them as this helps the biscuits to keep their shape whilst baking. Also because of the buttery nature of the dough it’s important that you don’t roll your biscuits too thin or they will break under their own delicious delicacy.  If you want to mix things up you could even try using a chocolate biscuit or warming gingerbread for the base, or why not try decorating mini fairy cakes in exactly the same way?
Either way these biscuits are eggsquisite!  Maybe not the  best post gym protein top up, but certainly a great sugar hit for that mid morning pick me up! Enjoy angelcakes xx

Ingredients

For the biscuits

160g butter

100g caster sugar

1tsp vanilla extract

200g plain flour

For the decoration

200g icing sugar

5-7 tsp  water

2 tbsp of lemon curd

Method

1.Preheat your oven to 180°c/160°c Fan/Mark 4 and line two large baking sheets with greaseproof paper.

2.Put the butter and sugar in a bowl and cream together with an electric whisk or freestanding mixer until very pale, smooth and fluffy. Add the vanilla.

3.Sift the flour over the bowl and stir with a wooden spoon until everything comes together. You might need to use your hands at the end to bring it into a neat ball. Wrap the 10dough in cling film and chill for 30 minutes in the fridge.

4.Remove the dough from the fridge and roll to a 1.5cm thickness.  Stamp out 12 rounds using a 6cm round cutter and place your biscuits on the prepared baking sheets about  3cm apart from each other.

5.Bake for 8-10 minutes or until a light golden brown. Leave to cool on the baking tray for 10 minutes before moving to a wire wrack to cool completely.

6.Make the icing by sifting the icing sugar into a bowl, add the water a teaspoon at a time, mixing until you have a thick icing that’s not going to run off your biscuits.

7.Dollop small teaspoons of icing onto each biscuit, using the back of the spoon to spread it out. Now spoon a small amount of lemon curd in the centre of the icing to make fried eggs. Enjoy! xx