Blackberry Fool with Hazelnut Biscuits

Heat the oven to 180°C fan. Spread the chopped hazelnuts on a tray and toast for 5 minutes, then leave to cool.

Beat the softened butter with 75g of the caster sugar until smooth. Mix in the lemon zest, flour, baking powder and toasted hazelnuts to make a soft dough.

Divide the dough into 12 balls and flatten them on a lined baking tray. Bake for 10–12 minutes until lightly golden, then cool until crisp.

Put the blackberries, lemon juice and 75g of the remaining caster sugar in a saucepan. Cook for 5–7 minutes until juicy and softened, then cool.

Whip the double cream to soft peaks. Fold in the yoghurt, then ripple through the cooled blackberry mixture, leaving streaks of fruit.

Spoon the blackberry fool into glasses and chill for at least 30 minutes. Serve with the hazelnut biscuits.