Ingredients for - Citrus burst syllabub with almond heart cookies

1. juice ½ orange , plus pinch grated zest and a little pared zest to serve- cut out the segments from remaining ½ orange
2. juice ½ lemon plus pinch grated zest
3. 1 tbsp orange liqueur (we used Grand Marnier)
4. 1 tbsp golden caster sugar
5. 150ml double cream
6. 50g butter
7. 50g golden caster sugar
8. 85g plain flour , plus extra for rolling
9. few drops vanilla extract
10. pinch lemon zest
11. 2 tbsp ground almond
12. 1 egg , beaten
13. 2 tbsp flaked almond

How to cook deliciously - Citrus burst syllabub with almond heart cookies

1 . Stage

First, make the cookies. With a wooden spoon, beat together the butter and sugar in a bowl until pale. Stir in the flour, vanilla, lemon zest, ground almonds and egg. Using your hands, bring together into a dough. Shape into a disc. Wrap in baking parchment and chill for 1 hr.

2 . Stage

Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the dough to approx 3mm thick. Using a cookie cutter, cut out approx 12 hearts (or rounds) and carefully put on a non-stick baking sheet. Brush lightly with a little beaten egg and gently press in some flaked almonds. Pop in the freezer for 10 mins, then bake for 12-15 mins until just golden and cooked through. Cool on a wire rack. Cookies will keep for a few days in an airtight container.

3 . Stage

For the syllabub base, put the orange and lemon juices, grated zests and liqueur in a bowl. Add the sugar and stir to dissolve. Can be done in the morning.

4 . Stage

Just before serving, add the cream to the base and whip until soft peaks form. Serve topped with the orange segments and pared orange zest, with the cookies.