Ingredients:

250g unsalted butter, softened
50g icing sugar
1 tsp Vanilla Mart extract
225g plain flour
25g cornflour

Filling:
100g butter, softened
150g icing sugar
1 tsp Vanilla Mart paste
Raspberry jam

Method:

• Preheat oven to 180°C and line baking trays.
• Beat butter and icing sugar until pale and fluffy.
• Add Vanilla Mart extract.
• Fold in flour and cornflour.
• Pipe swirls onto trays using a star nozzle.
• Bake for 12–15 minutes until lightly golden.
• Cool completely.
• Beat filling ingredients until smooth.
• Sandwich two whirls together with buttercream and raspberry jam.

Ingredients:

250g unsalted butter, softened
120g caster sugar
1 tsp Vanilla Mart paste
320g plain flour
60g cornflour
Pinch of salt

Method:

• Preheat oven to 170°C and line a square baking tin.
• Beat butter and sugar until smooth and creamy.
• Mix in Vanilla Mart paste.
• Fold in flour, cornflour and salt until a soft dough forms.
• Press dough evenly into the tin and prick lightly with a fork.
• Bake for 30–35 minutes until pale golden.
• Cut into fingers while still warm.
• Allow to cool completely before serving.

Ingredients:

225g unsalted butter, softened
100g caster sugar
1 tsp Vanilla Mart extract
300g plain flour
Pinch of salt
Demerara sugar for sprinkling

Method:

• Preheat oven to 170°C and line a baking tray.
• Beat butter and sugar until light and creamy.
• Mix in Vanilla Mart extract.
• Fold in flour and salt until a soft dough forms.
• Roll into small balls and flatten slightly on the tray.
• Sprinkle lightly with demerara sugar.
• Bake for 15–18 minutes until lightly golden.
• Cool completely before serving.

Ingredients:

2 green tea bags
250ml hot water
Fresh mint leaves
1 tsp Vanilla Mart extract
1 tbsp honey
Ice cubes
Lime slices for garnish

Method:

• Brew green tea and allow it to cool slightly.
• Stir in honey and Vanilla Mart extract.
• Fill glasses with ice cubes and fresh mint leaves.
• Pour tea over ice and garnish with lime slices & mint leaves.
• Serve chilled for a refreshing tea blend.

Ingredients:

2 Earl Grey tea bags
200ml hot water
150ml milk
1 tsp Vanilla Mart paste
1 tsp honey or brown sugar
Dried lavender or orange zest for garnish

Method:

• Steep Earl Grey tea bags in hot water for 3–4 minutes.
• Heat milk gently and whisk until frothy.
• Stir Vanilla Mart paste and honey into the tea.
• Pour over warm milk.
• Garnish with lavender or orange zest before serving.