Directions

Viennese Whirls

1. Preheat the oven to 190°C.

2. If you haven't done so already, whizz up the ground almonds in a nutri-bullet style blender to make a finer flour. It improves the texture of the biscuit.

3. Add 30g butter, 5g sweetener, 1/4 tsp vanilla extract, all of the ground almonds and arrowroot to a bowl. Mix well.

4. Pipe onto a lined baking tray (they will spread), or in my case I pushed it into 4 silicone muffin cases.

5. Cook for 13-15 minutes until slightly golden. Take the biscuits out of the oven and allow to cool on a wire rack.

6. If you have homemade jam, skip this step. If not, pop the berries in the microwave for around 2 minutes - keep an eye on these to ensure they don't burn. Mash the berries with a fork to create a jam.

7. Turn oven down to 170°C for the Lemon Scones.

8. Once cooled, top two biscuits with 20g jam each.

9. In a small bowl, add the remaining butter, vanilla extract and 5-10g sweetener. Mix together to form a buttercream.

10. Top the other two biscuits with the buttercream.

11. Put the biscuits together so that you have buttercream and jam sandwiched together.

Lemon Scones

1. Preheat the oven to 170°C.

2. Add to a bowl: 15g double cream, the 15g whisked egg, apple cider vinegar, vanilla extract, lemon zest and mix.

3. In another bowl add the ground almonds, linseed, coconut flour, sweetener, baking powder, xanthan gum, salt and mix.

4. Add the softened butter to the dry ingredients and mix until small lumps form. I do this in a small food processor to speed things up.

5. Pour in the wet mixture and fully combine.

6. Divide the mix into 2 portions and place them on a lined baking tray. Shape into a scone, using wet hands when handling the dough.

7. Bake for 15 minutes, flip them over and bake for another 5 minutes.

8. If you have homemade jam, skip this step. If not, pop the berries in the microwave for around 2 minutes - keep an eye on these to ensure they don't burn. Mash the berries with a fork to create a jam.

9. Allow the scones to cool on a wire rack - they will firm up as they cool.

10. Turn the oven up to 220°C for the Chocolate Eclairs.

11. Once cooled, slice the scones in half.

12. Top each one with some jam.

13. Whip up the remaining double cream and divide it between two scones.

Chocolate Eclairs

1. Preheat the oven to 220°C.

2. In a bowl add the ground almonds, coconut flour, psyllium husk, xanthan gum and mix.

3. In a small saucepan, add the water, 15g butter, sweetener and salt. Bring to boil, stirring continuously.

4. Once combined, simmer gently and add the flour mixture. Stir continuously until completely combined and a dough ball forms. it should pull away from the pan walls. This takes 1-3 minutes.

5. Transfer the dough to a bowl and allow to cool for 5 minutes.

6. Slowly add the egg whilst mixing continuously for 2 minutes.

7. Mix in the vanilla extract and baking powder.

8. Allow the dough to rest for 10 minutes.

9. Line a baking tray with greaseproof baking paper and spoon the dough into a piping bag (I used a strong freezer bag).

10. Pipe into 4 equal éclair of profiterole shapes.

11. Wet your fingers to smooth off any rough edges to give an even rise.

12. Bake for 15 minutes, then lower the temperature to 180°C and cook for a further 10-15 minutes.

13. Allow the éclairs/profiteroles to cool completely.

14. Slice your éclairs/profiteroles in half and fill each one with whipped cream.

15. Melt the chocolate and remaining butter and divide over the top of your pastries. Allow to set.

Egg Mayonnaise Sandwich

1. Spread the butter over the bread.

2. Mash the egg and mix with the mayo and seasoning.

3. Sprinkle with herbs, form a sandwich and delicately slice.

Salmon & Cream Cheese Sandwich

1. Spread the cream cheese over the bread and add the smoked salmon.

2. Sprinkle rocket over the top, form a sandwich and delicately slice.

Coronation Chicken Sandwich

1. Spread the butter over the bread.

2. Chop the chicken into bite-size pieces.

3. Add all the ingredients to a bowl and mix.

4. Form a sandwich and delicately slice.