Lily’s biggest learning curve over the years:

“Learning to tear up the rule book a bit and start to trust my instincts - I'm a self-taught baker so it took me a while to accept that it was okay to go against the grain, I always felt like I'd sneaked in the back door somehow.”

What makes a good biscuit:

“It depends what you’re going for! There are some many kinds. fruity, crumbly, chocolatey, nutty, crisp, chewy - if you're going to have something so decadent then make sure it’s exactly as you like it.”

Her number one ingredient she’s using at the moment:

“Its summer so lots of fresh fruit, berries - white currants! its the best time of year for a baker, I feel spoiled.”

Check out Lily Vanilli’s website here or follow her on Twitter @lilyvanillicake

Cake connoisseur Lily Vanilli shares her top tips for baking biscuits