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Claudine's cookies is a small home baking business originating from South East London. Specialising in big cookies with chewy corners and soft centers, born from the love of giving and sharing food with my loved ones!

Lemon Meringue Tiramisu

With the sun finally starting to show up in London, it felt like the perfect time to put a fresh spring twist on a classic favourite. This Lemon Meringue Tiramisu is a light, citrusy take on the traditional dessert, inspired by the bright flavours of of a classic lemon cheesecake, but with the soft, layered texture of tiramisu. It’s not traditional by any standards, but the layers of lemon curd, smooth mascarpone, and crumbled shortbread and meringue create a spring dessert,

claudine bonsu

The Ultimate No Churn, Vanilla Ice-Cream

Hot Cookie dough tins are the in dessert right now - and although they are a perfect dessert on their own, a good a vanilla ice-cream will take any dessert to the next level. Now being lactose-intolerant means that I have started making my own ice-cream ( to reduce the dairy consequences to my body!) and I have fallen in love with no churn ice-cream. I've been experimenting with so many flavour profiles for last few months but somehow, I missed an absolute staple... A classic

claudine bonsu

Most recent Blog Post

I finally posted the full video to my lemon meringue tiramisu and actually at a perfect time with the sun has been consistently out here in London! I will be posting this recipe at some point tonight on my website Please bear with me!

You can’t go wrong with a classic Vanilla ice-cream!

INGREDIENTS & METHOD

-half a pot of double cream
-100g sweetened condensed milk
-1tbsp vanilla bean paste
-1 tbsp of toasted milk powder

1. In a large bowl combine all your ingredients and whip the mixture (stand/hand mixer preferable) until soft peaks form
2. Pour the mixture in a freezer safe container, cover and freeze for at least 6 hours or overnight until firm.
3. Scoop and serve with your favourite dessert

Full details on toasting milk powder on my blog!

Last day to get your orders in for Easter weekend!

Any postal orders will be shipped on Thursday to reach you on time for weekend, whilst car delivery will start from 12pm on Friday (ETAs will be notified the evening before!)

Happy ordering 🤎

*white chocolate cream cheese ganache for the correction!

A carrot cake but even better in my opinion!

Revile will be available soon but it’s currently available on my Easter menu for delivery on my website (link in bio) Orders close on Monday!

🔊SOUND ON!

A little cookie dough ASMR 😍

Available on the website for postal and delivery over the Easter weekend.

Link in bio 😘

Who knew I just had to take out the coffee and I would love tiramisu?! 😂

Back for Easter, with some new treats as well!

Website is up and live - link in bio (pre- orders close Monday 30th March)

Personalised order are always welcome, menu is the highlights section 😊

My Most experimental tiramisu yet 🍋

Recipe will be out soon!

This was such a good bake for my lunch time pick me ups with some coffee 🤎

The way I love me a cinnamon roll?! I always say that the only reason why I didn’t go into selling them, is because I didn’t want to ruin it for myself by making it all the time 😭

These are must try! - recipe is on my blog

Guys are the supermarkets watching my videos? first it was Sainsbury’s with the cereal Cookie and and now M&S their speckled cookies, call me a trendsetter ( or delusional 😂)

I’ve had these on my Easter menu every year for the last three years, and they’re always the top seller 🙌🏾Should I bring them back for this year? 👀

I’ve always loved Dates, they’re such a versatile snack that can used for so many things, but today we’re highlighting its significance made during Ramadan!

Recipe is over on my blog on my website!

Hoping all my Muslim bros and sisters are really enjoying this sacred season that’s important to them 🙌🏾🤎

I love giving reasons why @kerrygold_uk reigns supreme in my house 🤭

SESAME & GINGER GLAZED BUNS

Another lunar new year inspired recipe, full breakdown is on my website!

Happy Lunar New Year to all who celebrate!

I couldn’t resist making some new year inspired bakes and my pineapple and orange crumble bars are definitely inspired by Chinese traditions during their spring festival!

Recipe and ingredients will be in the caption!

Pancakes are one of the first bakes I learnt to make, and after all the great recipes I’ve tried, I still come back to this one - made purely on vibes and taste.

I know measuring ingredients is key in most bakes, but good old fashioned measuring with the soul, never hurt anyone 🤎

If you’re last minute like me and need something quick for V-day then my white chocolate raspberry crispy bars are a crowd favourite! They were a top 10 menu item in 2025 and I’m pretty sure you’re gonna love it for V day 2026 🫶🏾

Recipe in the comments!

Back with another sweet treat for Valentine’s Day!

Red Velvet Tiramisu ( Again I don’t claim to make traditional tiramisu, don’t come for me 🤗)

Recipe in the comments!

Deffo forgot to post this once I stepped out the house yesterday 😅

Would you guys like a monthly birthday cookie series? I’m Probably gonna do it anyways 😂

My valentines series is here, and what a great way to start than with one of my no-churn ice-cream recipes: Strawberry Cheesecake 🍓🍰🍦Recipe is in the caption!

The rich tea and earl grey cookie is finally up on my first blog post on my website! I almost didn’t post this today, it took wayyy longer to edit and write out than expected… Growing pains eh?! 😭

I hope you enjoy the recipe, and let me know if you try i!

☕��️+ 🍪

Who doesn’t love a cup of earl grey and biscuit on hand?! Recipe put on Sunday!

As valentines is approaching here are a few tips on how to get the perfect chocolate dipped strawberries at home !

Been away on holiday the past week but finally managed to post my little re-introduction for 2026 (on the last day of January ) 😂😂

Back to work, the fun begins now!

It feels like it’s been at least 10 years 😂

Here’s a throwback of all the bakes in my first year and a half of business and as you can see…. the aesthetics and what you guys get today is very different than what you guys got in 2021 😂😂

trust me, I know ball! Here’s to another five years, and thank you to everybody who has bought from me and seen the transition from enthusiastic Baker to the cookie alchemist I am today. More fun, more creativity and more recipes in the years to come 🥳

My first post of 2026! Happy New Year to anyone who hasn’t seen my stories!

A quick recap of all my favourite bakes ( and some that deffo should have got more recognition) from 2025!

1. Lemon blueberry streusel Cookie (May Menu)
2. Ethiopian coffee and cocoa marble cookie (BHM series)
3. Chocolate Cornflake Maple (July Menu)
4. Maple Nutella Tiramisu (made fall in love with tiramisu)
5. Black cocoa kunafa brownies ( this was peak premium ingredients I have to say, proper pistachio cream ain’t cheap!)
6. Mango coconut pie cookie ( my first cookie hybrid and will deffo experimenting with this more this year!)
7. Pistachio Kunafa NY cookies ( a classic atp)
8. White chocolate raspberry Krispy bars ( more variations this year! )
9.Sticky Toffee Pudding buns ( my cinnamon buns are almost perfected 😍👀)

This year is going to look a bit different, we turn 5 years and with that comes new ideas re-direction but the same old Claudine being creative!

Cheers to 2026 🥳🍾

Last day to purchase your Xmas goods! Link in bio to the website or send me a DM for any custom orders 🙌🏾

Pair this with any of the cookie Stoke order from the menu and you have a winner on your hands 🙌🏾🙌🏾

RECIPE

ICECREAM
half a pot of double cream
100g sweetened condensed milk
1 tsp vanilla bean paste
20-40g if baileys (depending on your preferred strength)

GANACHE
50g Milk chocolate
50g Dark chocolate
100g Cream
20g Butter

TOPPINGS
marshmallows

METHOD
1 Whip the cream:�In a large bowl, whip the double cream to soft peaks — you want it thick but still slightly loose.
2 Combine the base:�In another bowl, whisk together the condensed milk, Baileys, vanilla and salt
3 Fold together:�Gently fold the cream and bailes mixture together until smooth and fully combined.
4 Layer �Spoon half the mixture into a freezer-safe container, drizzle some ganache, then top with marshmallows and torch them to your liking. Add remaining mixture and repeat the process and finish with a final sprinkle of your toppings as desired.
5 Freeze:�Cover and freeze for at least 6 hours, or overnight, until firm.
6 Serve:�Scoop and serve with extra ganache on top.

The white chocolate baileys ganache is the perfect balance to the rich triple chocolate dough. You literally feel like you’re having a boozy hot chocolate with marshmallows 😩🤎

The perfect treat for Xmas time 🙌🏾 link in bio to order for your Xmas preorder!

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EASTER MENU NOW AVAILABLE!

Lemon Meringue Tiramisu

The Ultimate No Churn, Vanilla Ice-Cream

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