Fresh floral dessert recipes to try this week

They say that chocolate is a natural stimulant. After tasting these brownies, you will see that that is most definitely true

Ingredients, serves 8-10

200g dark chocolate

200g butter, chopped into pieces

4 large eggs

225g demerara sugar

100g self-raising flour

50g pistachios, roughly chopped

75g white chocolate, chopped into pieces

75g plain chocolate, chopped into pieces

For the topping

110ml pouring cream

150g dark chocolate

2 tsp rose water

25g pistachios

150g fresh raspberries

Method

1. Preheat the oven to 180C/gas mark 4.

2. Grease and line a 28cm x 18cm cake tin with parchment paper.

3. Melt the dark chocolate and butter together in a bowl set over simmering water.

4. Beat the eggs and the sugar together until light and fluffy. Fold in the melted chocolate and mix well.

5. Sieve the self-raising flour and gently fold it into the chocolate and egg mixture.

6. Fold in the chopped chocolate and pistachios with the flour and mix well. Do not over mix as the air will be knocked out of the mixture.

7. Pour the mixture into the prepared cake tin and cook for 35–40 minutes until the centre of the cake feels firm on the surface but with an element of softness underneath.

8. To make the topping, boil the cream and chocolate together until combined. Allow to cool.

9. Allow the brownie to cool slightly in the tin and then after a few minutes remove from the tin, pour the rose water over the top and spread with the icing. Scatter some crushed pistachios and fresh raspberries over the top.

TIP: For a gluten-free option, feel free to use ground almonds instead of the self-raising flour.

Lemon, lavender and white chocolate shortbread

The flavour of these wonderful buttery biscuits is really good and they are the perfect accompaniment to mid-afternoon coffee

Ingredients, serves 6-8

4-6 stems of fresh lavender

110g butter

110g sugar

225g plain flour

110g cornflour

1 lemon, grated zest only

75g white chocolate, melted

Method

1. Begin by breaking the petals off the lavender, discarding the stalks and set aside.

2. In a large bowl or food mixer beat the butter and sugar together until smooth.

3. Add the flour, lemon, lavender and the cornflour and mix gently until a dough is formed.

4. Bring the mixture together with your hands and then transfer onto a lightly floured work surface and knead lightly.

5. Press dough into a well-greased 20cm square tin. Prick around top of dough with a fork. Bake in a preheated oven at 170C/gas mark 3 for approximately 20 minutes or until the biscuit looks very pale.

7. Allow to set in tin for 5 minutes, then transfer to a wire tray to cool for a further 5 minutes and then cut the mixture into fingers.

8. As soon as the shortbread is cold, drizzle with some melted white chocolate and some lavender petals. Store in an airtight container until required.

TIP: Vary the flavour of the biscuits by adding other ingredients such as grated nutmeg, cinnamon or even vanilla extract.

Recipes by Edward Hayden, see edwardhayden.ie for more. Photography by Brian Clarke, assisted by Harry Weir.