Make hazelnut swirl ice-cream: Place ice-cream in a large bowl, reserving container. Set aside for

Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter and

Place the butter, sugar and treacle in a small saucepan over low heat. Stir until the butter melts

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Beat the butter and sugar

Place icing sugar in a bowl. Add enough cold water to make a thick paste. Place in a piping bag

Preheat the oven to 180°C. Place the ingredients in a food processor and blend until just combined.

Preheat oven to 180°C. Line 2 baking trays with baking paper. Place almonds on 1 tray. Cook for 3

Place flour and 3/4 cup sugar in a food processor. Process for 30 seconds. Add butter. Process

Using an electric hand mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat