Step 1 - Preheat your oven to 160ºC

Step 2 - then cream the butter and sugar together - you can either do this by hand or if you have an electric mixer, you can use that. The mixture should look pale and smooth.

Step 3 - Once you're happy with the mixture, add the vanilla and tea.

Step 4 - Start gently working in the flour. To avoid overworking the mix, it's best to do it by hand.

Step 5 - Form the into a ball but don't worry if it doesn't together straight away, you just have to be patient.

Step 6 - Lightly flour a flat surface and roll out the dough. Make sure it's about 5mm thick.

Step 7 - Cut the dough into teabag shapes. You may want to use a template to cut around.

Step 8 - Stamp out a hole at the top of each teabag. 

Step 9 - Leave to chill in the fridge the fride for 15 mins before baking until the biscuits turn golden brown. This will take around 15 minutes.

Step 10 - Leave the biscuits to cool for a few minutes on the baking tray, once the're cooked before you transfer them to a wire rack to cool fully.

Step 11 - Once cooled, dip the bottom half of each biscuit in melted chocolate and leave to set on baking paper. 

Step 12 - To finish, thread string through each biscuit and add labels.

For the full the recipe, visit Ellie's blog here.

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Step 1 - Preheat the oven to 350 degrees. Butter and flour an 8-inch round cake pan. Then, in a medium bowl, whisk together flour, salt, baking powder and baking soda.

Step 2 - With an electric mixer, beat butter and sugar until it's light and fluffy. Add eggs one at a time, beating after each addition until incorporated; then mix in the vanilla. With the mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture, Mix just until smooth (do not overmix).

Step 3 - Pour the batter into a prepared pan and smooth the top. Bake until a toothpick inserted in the centre of the cake comes out clean, bake for around 30 - 40 minutes. Then leave to cool for 15 minutes in the pan; turn the cake out onto a rack and leave to cool completely. Using a long serrated knife, halve the cake horizontally. 

Step 4 - While the cake is cooling, combine the strawberries and jam in a medium bowl.

Step 5 - Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap, then centre the bottom half of cake in the pan, cut side up. 

Step 6 - Spread 1 1/2 pints of ice cream over the top and down the sides. Spread the strawberry mixture on the ice cream, leaving a 1-inch border. Set top half of cake over it.

Step 7 - Spread the remaining ice cream over the top and down, and around the sides of the cake. Tap the cake on the counter to help the ice cream to settle. Smooth the top and freeze until firm, we suggest you leave it to freeze for at least 6 hours or if you have it covered, for up to 2 weeks. To serve, remove the plastic from pan, unmould the cake, and peel off waxed paper. Let the cake to rest at room temperature for 15 minutes before slicing.

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Step 1 - Preheat your oven to 180°C/Gas mark 4, before greasing the sides and bottom of a large baking tray.

Step 2 - Pour the nuts and cinnamon into a bowl and mix together thoroughly, before setting aside for later.

Step 3 - Unroll your package of filo pastry, then cut the whole stack to fit the size of your tray. You should cover your unused pastry with a wet towel as you prepare the dish, to keep it from drying out.

Step 4 - Place two sheets of the filo onto the tray, before buttering the top layer. You should then repeat this step until you have 8 sheets layers on top of each other. Sprinkle 2-3 table spoons of the nut-cinnamon mixture on top, then top with 2 sheets of filo, butter and nuts, continuing to layer as you go along. Once you get to the top, this should also be 6-8 sheets deep, like the base.

Step 5 - Take a sharp kitchen knife, and begin to cut your baklava into segments. You can choose to cut them into diamond or square shapes, working from the top to the bottom of the dish. Once this is done, pop them into the pre-heated over and bake for around 50 minutes until the pastry is crispy and golden in colour.

Step 6 - Whilst your baklava is baking, prepare the sauce. Begin by boiling the caster sugar and water until all of the sugar is dissolved, before adding the honey and lemon peel. Simmer on a low heat for 15 to 20 minutes, then remove the saucepan and allow it to cool. Once the sauce has cooled fully, you can remove the lemon peel.

Step 7 - Remove the baklava from the oven, and immediately pour over the cooled sauce. Eat when the entire dish has cooled, then store uncovered to prevent your pastry from going soggy. 

Source: All Recipes