Preheat the oven to 190˚C/375˚F/Gas Mark 5. Grease 2 x 18cm (7 inches) sponge cake tins with melted butter, dust with flour and line the base of each with a round of greaseproof paper. Cream the butter and gradually add the caster sugar, beating until soft and light and quite pale in colour. Add the eggs one at a time and beat well between each addition. (If the butter and sugar are not creamed properly and if you add the eggs too fast, the mixture will curdle, resulting in a cake with a heavier texture). Sieve the flour and baking powder and stir in gradually. Mix all together lightly and add a tablespoon of milk to moisten. Divide the mixture evenly between the 2 tins, hollowing it slightly in the centre. Bake in the preheated oven for 20 – 25 minutes, until cooked – the cake will shrink in slightly from the edge of the tin when it is cooked and the centre should be exactly the same texture as the edge. Alternatively, a skewer should come out clean when put into the centre of the cake. Turn out onto a wire tray and allow to cool. Sandwich the 2 bases together with homemade raspberry jam and whipped cream. Sprinkle with sieved caster sugar. Serve on an old-fashioned plate with a doyley.     Visit Our Shop

Preheat the oven to 180°C/160°C fan/Gas Mark 4, and line a flat baking tray with baking paper. Beat the butter and sugar with an electric mixer until pale and fluffy. Sift the flour, baking soda, spices and salt into the mixture and mix with a wooden spoon, then use your hands to knead together into a soft dough. On a lightly floured surface, roll the dough to about ½cm thick. From the dough canvas, use cookie cutters to cut chicks, bunnies, eggs or any other tokens of spring you like, and place on the baking tray, leaving a little room between each one. Use a second lined tray if needed. Place the baking tray into the fridge to chill the dough for 10 minutes. This will stop the biscuits spreading in the oven and preserve their shape. Bake for 12–15 minutes until the edges turn pale gold. Remove from the oven and leave the biscuits on the tray for a minute or so to firm up, then carefully transfer to a wire rack to cool. To decorate, place the liquid (water or egg white, depending on your choice of recipe) into a bowl and add half of the icing sugar or royal icing powder. Start mixing slowly to avoid losing puffs of the powder. When combined, add the remaining powders and continue to beat to a thick, glossy icing (you can add more water a few drops at a time if the icing looks too stiff). Separate the icing into different bowls and add a few drops of food colouring to tint each batch. Pastel shades work nicely for a spring palette. Transfer the icing to a piping bag with a thin nozzle and carefully squeeze onto each biscuit, starting at the edges and working towards the centre. Leave the biscuits flat for at least 4 hours, or preferably overnight, for the icing to fully set, then store in an airtight container for 3–4 days.   Want to try out more delicious recipes from Ciara? Buy her amazing cookbook Bread and Butter, Cakes and Bakes from Granny’s Stove.  BUY NOW   *This Book is available from February 28th 2022