Citrus burst syllabub with almond heart cookies

• juice ½ orange↗

  plus pinch grated zest and a little pared zest to serve- cut out the segments from remaining ½ orange

• juice ½ lemon

  plus pinch grated zest

• orange liqueur↗1 tbsp tbsp

  (we used Grand Marnier)

• golden caster sugar↗1 tbsp tbsp
• double cream↗150ml ml
• butter↗50g g
• golden caster sugar↗50g g
• plain flour↗85g g

  plus extra for rolling

• few drops vanilla extract
• pinch lemon zest↗
• ground almond↗2 tbsp tbsp
• egg↗1

  beaten

• flaked almond↗2 tbsp tbsp

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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. 4

   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.