Cranberry Orange Scones

Ingredients:

2 cups (250g) all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup unsalted butter, cold and cubed
½ cup dried cranberries (or fresh)
1 tablespoon orange zest
½ cup heavy cream (plus extra for brushing)
1 large egg
1 teaspoon vanilla extract
Instructions:
 Preheat and Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
 Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
 Cut in Butter: Using a pastry cutter or your fingers, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
 Add Cranberries & Zest: Stir in the dried cranberries and orange zest.
 Combine Wet Ingredients: In a separate bowl, whisk together heavy cream, egg, and vanilla extract. Pour into the dry mixture and stir until just combined.
 Shape the Dough: Transfer dough to a floured surface and gently knead. Pat into a 1-inch thick circle and cut into 8 wedges.
 Bake: Place scones on the baking sheet, brush with extra heavy cream, and bake for 15-18 minutes until golden brown.
 Cool & Enjoy: Let cool slightly before serving. Optionally, drizzle with an orange glaze for extra flavor!

Shortbread Finger Biscuits

200g | 1¾ stick of salted butter
120g | ½ cup + 2tbsp of caster sugar
330g / 2¾ cups of plain flour
½ tsp of vanilla extract (optional)

Caster sugar in the states is also known as superfine, bakers sugar or bar sugar. You can use more butter if you want. They will spread out more if you do. Chill the dough for about 30-45 minutes then or use a baking pan. You can also replace about 80g of the flour with corn starch/corn flour to add some tenderness if you want

Bake at 150C/300F for 40 minutes

Fan oven 130C/265F

St. Patrick’s Day Brownie Trifle

Ingredients:

For the Layers:

• 1 batch of prepared brownies (homemade or store-bought), cut into bite-sized cubes
• 1 package (16 oz) cream cheese , softened
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp pure peppermint extract (adjust to taste)
• Green food coloring (gel or liquid, optional for festive color)
• 1 cup crushed mint cookies (such as Andes mints or Oreos with mint filling)
• 1/2 cup mini chocolate chips (optional, for added texture)

For Garnish:

• Whipped cream
• Sprinkles (green and gold for St. Patrick’s Day)
• Chocolate shavings
• Mint leaves (optional, for decoration)

Instructions:

Step 1: Prepare the Components

1. Bake or prepare your brownies according to the package or recipe instructions. Let them cool completely, then cut into small cubes.
2. Crush the mint cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.

Step 2: Make the Mint Whipped Cream

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
3. Fold the whipped cream into the cream cheese mixture until fully combined.
4. Stir in the peppermint extract and a few drops of green food coloring (if using) to achieve your desired shade of green.

Step 3: Assemble the Trifle

1. In a large trifle dish or individual serving glasses, start with a layer of brownie cubes on the bottom.
2. Add a layer of the mint whipped cream mixture on top of the brownies, spreading it evenly.
3. Sprinkle a generous layer of crushed mint cookies over the whipped cream.
4. Repeat the layers (brownies, whipped cream, cookies) until the dish is filled, finishing with a dollop of whipped cream on top.
5. If desired, sprinkle mini chocolate chips between the layers for extra richness.

6. Step 4: Chill the Trifle

   1. Cover the trifle with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the layers to set.
    

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   Step 5: Garnish and Serve

   1. Before serving, garnish the top of the trifle with additional whipped cream, sprinkles, chocolate shavings, and mint leaves for a festive touch.
   2. Serve chilled and enjoy the indulgent combination of chocolate, mint, and crunch!
    

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   Tips for Success:

   • Make it ahead: This trifle can be assembled up to a day in advance and stored in the refrigerator. Add the final garnishes just before serving.
   • Customize the layers: Swap the mint cookies for chocolate cookies or add a layer of fresh berries for variety.
   • Non-alcoholic option: Use peppermint extract instead of mint liqueur for a family-friendly version.
   • Individual servings: Divide the ingredients into small glasses or jars for portion-controlled, portable desserts.

Coffee Tiramisu Cake

INGREDIENTS:

Crust:

• 200 g graham crackers (or digestive biscuits)
• 80 g melted butter

Cream Layer:

• 500 g mascarpone cheese
• 200 ml heavy cream (whipped)
• 100 g powdered sugar
• 1 tsp vanilla extract
• 2 tbsp instant coffee dissolved in 3 tbsp hot water

Ladyfinger Layer:

• 200 g ladyfingers
• 1 cup brewed coffee (sweetened, cooled)

Decoration:

• Cocoa powder
• Sprinkles (optional)

Instructions

1. Make the crust: Crush graham crackers, mix with melted butter, and press into a springform pan. Chill.
2. Prepare the cream: Mix mascarpone, sugar, vanilla, and coffee. Fold in whipped cream.
3. Assemble: Spread cream over the crust, add coffee-dipped ladyfingers, and repeat layers. Finish with cream on top.
4. Decorate: Dust with cocoa powder and add sprinkles.
5. Chill: Refrigerate for 4+ hours or overnight.