Lemon Drizzle Cake with Candied Peels

Another Birthday, another cake. Was really proud of this one. The person's favourite cake is lemon drizzle and I don't like to disappoint. Super moist and candied peel made a lovely addition which made it unique. Dedicated to Dan, whose Birthday I baked it for.

Makes 1 Cake

You will need 20cm Square Cake Tin

Cake Batter
225g Butter cybed at room temperature
225g Caster Sugar
2 Zests of Lemon
250g Self Raising Flour
2 tbsp Lemon Curd
25g Poppy Seeds
1 tsp Baking Powder
3 Large Eggs

Drizzle
100g Granulated Sugar
3 tbsp Lemon Juice (Use the juice of the lemons)

Candied Peels
40g Caster Sugar
100ml Water,
Sliced Rinds of Lemons

1. Grease a 20cm cake tin with parchment paper. Preheat the oven to 180c/160c fan assisted.

2. In a bowl cream the butter and sugar together. Then add the eggs and mix. Add the lemon zest, lemon curd, poppy seeds, baking powder & self raising flour and give a good mix.

3. Tip the mixture in the greased cake tin and put in the centre of the oven for 30-40 minutes.

4. To make the candied peels, in a pan add the ingredients and allow to boil. Once the sugar has dissolved allow to simmer for 15 minutes. Get some greaseproof paper and place the candied peels on the paper. Allow to cool. They should begin to harden.

5. To make the drizzle, mix the ingredients. Once the cake has baked, allow to cool and remove from tin. Top with drizzle and place the candied peels on top. Enjoy!

Lemon and Poppy Seed Cake

Never cooked/baked with Poppy Seeds  before and I thought I would give it a go. The combination of poppy seeds and lemon worked really well. Plus super easy to make. 

Need a 20cm square cake tin

50g Poppy Seed

200ml Whole Milk

225g Caster Sugar

3 Eggs

350g Self Raising Flour

225 Butter

1 Lemon, Juice and Rind

Topping

300g Icing Sugar

5 tbsp Lemon Juice

Poppy Seeds

1. Preheat the oven to 180c/160c fan assisted. Grease the cake tin with greaseproof paper.

2. Cream the butter and caster sugar together. Then add the eggs and give a good mix. Then the milk and mix.

3. Gradually add the flour and mix. When fully mixed add the juice and rind of the lemon and poppy seeds. Once all combined put the cake mixture in the cake tin. Put in the oven for 40-50 minutes in the centre of the pre heated oven. Check if its baked all the way through by checking the centre of the cake is fully baked. 

4. Once baked leave out on a wire rack to cool. Mix the icing sugar and lemon juice 1 tbsp at a time. You should get a thick consistency. Spread on top of the cake when cake has cooled. Sprinkle on poppy seeds. Serve

Salted Caramel Brownies

A fusions of sugar and salt. Easy to assemble, cut into squares for everyone to enjoy. Seriously give it a go.

Makes 25 Bite size squares

397g Carnation Caramel
200g Butter
200g Dark Chocolate
150g Golden Caster Sugar
3 Large Eggs
50g Cocoa Powder
125g Plain Flour
2 tsp Sea Salt




1. Grease a 20cm Square Cake tin. Preheat the oven to 180c/160c fan assisted.

2. In a bowl mix 225g of the caramel with 1 tsp Sea Salt. Set a side.

3. In a pan melt the butter over a low heat. Then add the dark chocolate. Stir while melting until all completely melted and combined. Leave to cool on side.

4. In a mixing bowl, add the rest of the caramel, golden sugar and eggs. Whisk until combined. Then add the cooled melted chocolate and whisk further. Add the plain flour and cocoa powder. Give another mix. It should thicken.

5. Layer with half the brownie mixture. Then two thirds the salted caramel in tsp drops and spread evenly without disturbing the brownie mixture. Then tip the other half of the brownie mixture on top. Then spoon on the rest of the salted caramel on top. With a toothpick make a pattern on top, going from top to bottom.

6. Put in the oven for 35 minutes. Leave to cool and cut into squares.

Infused Apple and Cinnamon Gin (V)

This is one of the presents for a close friend of mine. He loved it. Drink straight or with lemonade. Excellent gift idea for the gin loves. For infusing alcohol you will need a Kilner jar and a sterilised bottle to store the Gin. It's' super simple.

Equipment
1 x 750ml Bottle
1x Kilner Jar (Need a big one as you are putting pieces of apple in it)

Ingredients
750ml Gin (doesn't matter about the quality, choose which ever is on offer)
75g Caster Sugar
2 Braeburn Apples, cored, cut into wedges
1 Cinnamon Stick

1. Sterilise your kilner jar (You do this by cleaning your jars with warm soapy water and putting them in the oven at 200c/180c fan assisted for 5 minutes).

2. Put in the Sugar and Apples. Then pour in the gin. Put the lid on the jar and give a shake. Allow to infuse for about 3 weeks. Give a shake throughout the 3 weeks. Store in a cool and dry place.

3. After 3 weeks add the cinnamon stick and once again shake. Leave this for a week.

4. After the final week, take the infused gin and pour into a measuring jug with a sieve to get the bits out. Sterilise the bottle. Remove the cap and give a clean with warm soapy water and dry. Then put in the oven at 200c/180c for 5 minutes. Allow to cool. Then carefully pour in the liquid. Cap on. Label up. Gift or Drink Up!

Lumberjack's Yule Log

I made a Yule Log for Christmas. Easier than I thought. Plus if you can't find any last minute, give this a go.

Makes 1 Festive Yule Log

Log Recipe

6 Egg Whites
55 Caster Sugar

6 Egg Yolks
100g Caster Sugar
1 tsp Vanilla Bean Paste
50g Cocoa Powder, shifted

Icing/Filling

200g Good Quality Dark Chocolate, in pieces
275g Icing Sugar, plus extra for dusting (optional)
250g Butter, cubed at room temperature, cubed


1. Preheat the oven to 180c/160c fan assisted. Grease a Swiss roll tray or baking tray with greaseproof paper.

2. In a large bowl whisk the egg whites until begin to turn white and begin to stiffen. Then gradually add the 55g caster sugar and continue to whisk. It should be a thick white consistency which leaves peaks.

3. In a second bowl, whisk the 6 egg yolks and 100g caster sugar. Should give you a pale colour and be of a thick consistency. Add the cocoa powder and vanilla bean paste. Should be a really thick consistency.

4. Incorporate the cocoa egg yolk to the the egg whites and fold in until you have used up the egg yolk cocoa. Until you get a smooth brown mixture. Pour onto tray and spread evenly. Put in the oven for 20 minutes.

5. To make the filling/icing. Melt the chocolate in a Bain Marie or microwave until completely melted. Allow to cool slightly. Mix the icing sugar in food processor and then add the butter until combined. Then add the cooled dark chocolate and mix.

6. After the sponge has baked, leave to cool slightly then flip onto another sheet of greaseproof paper. Trim the edges. Then spread about a third of the icing on the cake. Lengthways, roll the cake towards you. Use the greaseproof to help roll. Make sure its tightly rolled otherwise it flop out. Transfer to a plate, board etc to ice.

7. You can cut the ends of the cake in an angle and add these pieces to the side of the log to make it look more of authentic log. Cover with leftover chocolate icing. Spread using a spatula or palette knife. Allow to cool. Then sprinkle with icing sugar to give it a snow effect.

Apple and Cherry Pie

Who wants a bit of my pie? Fruity, sweet and delicious and the pie is good too. A lovely end to any meal. Serve with ice cream and/or cream.

Makes 1 pie (serves roughly 6-8 people)

500g Shortcrust Pastry
Flour for dusting
3 Braeburn Apples, peeled and cut into thin, medium wedges
200g Morello Cherries (I used frozen, so defrost before)
100g Caster Sugar, extra for sprinkling
3 tbsp Cornflour
Lemon Juice
1 tsp Cinnamon
½ tsp Nutmeg
2-3 tbsp Milk

1. Preheat oven to 180c/160c fan assisted oven.

2. Cut the pastry into two pieces. Roll one of the pieces so it covers a standard pyrex plate. Lay the rolled piece over the plate and cut the excess.

3. In a mixing bowl, mix the apples, cherries, caster sugar, lemon juice, cornflour and spices. Give it a good stir. Pour onto the pastry on the pyrex plate.

4.Roll out the other piece of pastry to cover the fruit. Trim the excess. Make a couple of slits in the top. Go around the edge with the a teaspoon to seal it.

5. Use a pastry brush and dip in the milk and brush the top on the top of the pie. Sprinkle with a bit of caster sugar.

6. Put the pie in the oven for 30 - 40 minutes. The crust should be a golden brown colour.

Webcakes

Eeeeek a spider! Na its just some chocolate fairy cakes. Make your Halloween a bit special this year with these scary treats

Makes 24

150g Butter, cubed

225g Caster Sugar

3 Eggs

1 tsp Vanilla Extract

200g Plain Flour

60g Cocoa Powder

175 ml Whole Milk

2 tsp Baking Powder

50g Dark Chocolate

Baking Cases

Topping

225g Dark/White Chocolate

White/Black Icing

1. Preheat the oven to 180c/160c fan assisted. Cream the butter and egg together. Then add the eggs and give a stir till combined. 

2. Then add the flour, vanilla extract, cocoa powder and baking powder. It should begin to stiffen up. Gradually add the milk while mixing. It should loosen the mixture. Once all the milk has combined, melt the dark chocolate and allow to cool. Add this to the cake mixture and give a final mix. Should look like chocolate mousse. 

3. Divide the mixture between the baking cases and put on a muffin pan/tray. Put in the oven for 20 minutes. Allow to cool and put on a wire rack. 

4. To make the topping melt your preferred chocolate in a ban marie. Dip each cupcake into the chocolate and put to the side. Draw 3 circles increasing in size from the centre outward. Then using a toothpick make 6/7 strokes from the centre outward to make the cakes look like they have webs. To make a spider make 2 circles with icing and add 8 legs.

Happy Halloween!




Add these cases for a Halloween feel

Apple and Rhubarb Crumble

A classic which goes well with custard. Any UK kid would have had this pudding at one point. Relive the experience or if you have tried crumble give it a go.

Serves 4-6

Fruit Filling

3-4 Cooking Apples, peeled, cored and cut into wedges

4 Stalks of Rhubarb, sliced

1 tbsp Honey

1 tsp Cinnamon

50g Caster Sugar

Water to cover the base of the Pan

Crumble

140g Plain Flour

80g Butter, chilled, cubed

50g Light Brown Sugar

50g Oats

50g Flaked Almonds

1. Preheat the oven to 200c/180c fan assisted. Stew the the fruit by putting a pan over a medium low heat. Put water in to just cover the base and the fruit. Stew for 10 minutes. Stir during this time so it doesn't burn. Add the honey, cinnamon and sugar and give a final stir.

2. Make the crumble by taking a mixing bowl and adding the butter and flour. Rub the butter between the thumbs and fingers. Its a messy business but its so much fun. It should start to resemble crumbs. Then stir in the rest of the crumble ingredients. 

3. Pour the fruit in an oven proof dish. Then cover with the crumble mixture. Put in the oven for 20-25 minutes. The top should be golden brown. Enjoy with cream or custard. 

Blueberry Pie (V)

Pastry week on the Great British Bake Off. So lets make a pie. This is one I have wanted to try and bake for a while. Hope you enjoy it


Makes 1 Pie

500g Shortcrust Pastry (Or Make your Own)
450g Blueberries (Frozen or Fresh)
Lemon Juice
Stick of Cinnamon
25g Cornflour
125g Caster Sugar
1 Egg
1- 3 tsp Granulated Sugar

1. Preheat the oven to 200c/180c Fan Assisted. Split the dough. Use 2/3 of the dough and roll to cover a flan tin (25cm). Save the other third.

2. In a small/medium, pour enough lemon juice to cover the bottom of the pan. Then tip in the blueberries, cinnamon stick and caster sugar and stir. Heat over a low heat for ten minutes. There should be fluid. Add the cornflour and give another mix. Keep on heat for 5 minutes. The blueberry mixture should harden. Make sure you occasionally stir so the mixture doesn't burn. Take off heat and allow to cool.

3. While cooling make the strips for the top of the pastry. Roll out the dough so it could just cover the length of the tin. Then cut 6 strips of 3cm width.

4. Pour blueberry mixture into the covered tin. Then layer over the pastry strips. Egg wash and sprinkle granulated sugar over the pastry.

5. Put in the oven for 18-20 minutes. The pastry should be golden brown. Leave to cool for a minute before taking out of the tin. Serve with thick cream.

Sweet Shortcrust Pastry

Yes you can buy it from the supermarket. If you want to go the extra mile for pastry then give it a go by making it from scratch. Ideal for sweet pies.

Makes 500g of Shortcrust Pastry

125g Butter, cubed at room temperature
2 Eggs
90g Caster Sugar
240g Plain Flour

1. Cream the butter and sugar together. Then add the eggs, it should resemble scrambled eggs. Then add the flour. Mix together until it forms a ball. If too moist add more flour.

2. Knead the dough for a couple of minutes. And wrap in cling film and put in the fridge for 20 minutes. Store in fridge until its needed or store in freezer for later use (don't keep in freezer longer than a month as dough can get freezer burn).

Millionaire Shortbread (V)

So caramel week last week and only managed to get this recipe up because I have been busy but you will be getting 3 recipes in a week, you lucky, lucky people. 

I have loved Millionaire Shortbread and would sometimes get those tubs with 20 bites of them. Thought during caramel week, why not give it a go.

Makes:24-28 Bites

Shortbread

225g Plain Flour

125g Butter

75g Caster Sugar

Caramel

150g Butter, cubed

100g Golden Syrup

1 Can of 379g condensed milk

Chocolate

200g Dark Chocolate

100g Milk Chocolate

50g White Chocolate

1. The Shortbread - Preheat the oven to 150c/140c fan assisted. Cover a 20cm square cake tin with greaseproof paper. Mix the plain flour and butter together. Either use a food processor or by hand. Should look like crumbs. Then add the sugar. Combine. Place in the cake tin and press down. I used my second cake tin's removable bottom to press down so it was more compact. Bake the shortbread for 30 minutes or until light golden brown colour. Leave to cool in the cake tin. 

2. The Caramel - Melt the butter in the pan and mix in the golden syrup and heat through on a medium heat. Then add the condensed and stir (don't stop stirring throughout). When combined. Increase the heat and bring to the boil. It should thicken up. Leave to boil for about 5 minutes. To see if it will set, get a bowl of cold water and take a bit of mixture in the pan and drop in bowl. If it hardens up then its finished. Take off heat and allow to cool slightly then pour on top of the shortbread. Leave to cool. 

3. The Chocolate - Set up two Bain Maries (This is a pan of boiling water with a bowl on top). Place the milk and dark chocolate in one bowl. Then in another bowl melt the white chocolate. Melt both chocolates until they are runny. Take off heat and pour the dark/milk chocolate mixture first. Make sure the caramel has solidified first. Then add drops of the white chocolate. Take a toothpick and swirl the white chocolate back and forth across the pan. To make a swirl effect. Leave to cool completely.








4. The Finale - Push the Millionaire Shortbread out using the removable bottom. Them remove the greaseproof paper. You should get defined layers and begin to cut into pieces. Use a sharp knife to minimise breakage. Enjoy!

Banana and Chocolate Loaf (V)

I have been experimenting to get this bread right for soooo long and think I have it. The Banana isn't overpowering and compliments the chocolate well. Light and such a delight to have with a cup of tea.

Makes 1 Loaf

You can smell the banana and chocolate

2 Ripe Bananas, mashed
100g Unsalted Butter, at room temperature

100g Milk Chocolate Chips

200g Plain Flour

2 Large Eggs

1 tsp Bicarbonate of Soda

1 tsp Baking Powder

2 tbsp Whole Milk

150g Caster Sugar

Topping

2 tbsp Cocoa powder

125g Icing Sugar

45g Butter, softened at room temperature

5-6 tbsp Whole Milk
Handful of Banana chips (optional)

1. Preheat the oven to 170c/150c fan assisted. Line a 2lb Loaf tin with greaseproof paper. 

2. Cream butter and sugar, then add the eggs, bananas and milk and give a mix until combined. 

3. Then mix the bicarbonate of soda, flour, and baking powder. Mix then add the chocolate chips. Then add the 2 tbsp of cocoa powder.

4, Once combined pour into loaf tin. Bake for 55 min to 1 hour.

5 While that is in the oven, make the topping of the loaf. First sift the cocoa powder, icing sugar into a bowl. Then add the butter and 1 tbsp of milk. Whisk (manual or electric) and gradually add the milk until you get a smooth spreadable mixture. If too thin add icing or cocoa powder and it too thick add milk.

6. Blitz the banana chips in a blender until a powder.

7. Once the loaf is finished allow to cool in tin for 10 minutes then move onto a wire rack to cool completely. Once cooled spread the cocoa icing on top. Then top with banana chip powder. Then put in container and put in fridge to allow icing to thicken slightly. Take to bake sale or enjoy a slice with a cup of tea.

Great for bake sales!

Dark Chocolate, Orange and Ginger Biscuits

As the seasons change so does my baking. These are three different flavours but work well together. Give them a go and share them with your friends

Makes 36-40 Biscuits

150g Unsalted Butter, cut into cubes

175g Golden Caster Sugar

Juice and Zest of 1 Large Orange

2 tsp Ground Ginger

2 level tsp of Baking Powder

350g Plain flour shifted

100g Dark Chocolate Chips

1. Preheat the oven to 180c/160c fan assisted. Line baking trays with greaseproof paper. 

2. Cream the butter and sugar together until combined. Then add the juice and zest of an orange and ginger and mix. 

3. Add the flour and baking powder and mix. Before all the flour is combined and add the dark chocolate and mix till combined. If too wet add more flour. 

4. Form into a ball and wrap in cling film. Then put in the fridge for up to an hour. 

5. Take out of the fridge and roll on a floured surface with a rolling pin. The mixture should have a thickness of just under 0.5 cm (similar to a £1 coin). Another way to tell you have the correct thickness is you can feel the bumps of the chocolate chips when you roll the dough. I used a 6 cm circular cutter and place on the tray with space between each biscuit. Then put in the oven for 20 minutes or until golden brown. Leave to cool for 10 minutes on the tray. Then move to a wire rack until cooled fully and put in an airtight container. Enjoy with a cup of tea.

Chocolate Orange Cake Explosion

Made this for my friends as a collective birthday cake. Went down a treat. Plus dark chocolate is good and it has an orange in it which is one of your 5 a day, so must be good for you (not a doctor).

125g Dark Chocolate, broken into pieces
1 ½ tbsp Cocoa Powder, sifted
1 tsp Baking Powder, sifted
250g Plain Flour, shifted
3 Large Eggs
250ml Sunflower Oil
275g Golden Caster Sugar
1 Juice and Zest of a Large Orange

Topping (Ganache)
200g Dark Chocolate
200ml Double Cream
25g Dark Chocolate, grated (optional)
Chocolate Orange Wedges (Popular Branded ones)

1.  Line a 8 inch cake tin with greaseproof paper. Preheat the oven to 180c/160c fan assisted.

2. In a bowl mix, mix the sugar, oil and eggs together. Then add the orange juice and zest to the bowl and give another mix.

3. In either a bain marie or a microwave, melt the dark chocolate. In a ban marie continue to stir so it doesn't burn. If you choose to melt the chocolate in the microwave, heat for a minute, give a stir and heat for a further minute, continue the process until the dark chocolate is melted.

4. Allow the chocolate to cool slightly and add this to the mixture. When combined add the flour, cocoa powder and baking powder. 

5. This should thicken the cake mixture. Pour into the cake tin and put in the oven for 45-55 minutes. Check the centre of the cake with a skewer to see if it's baked all the way through. Put on a rack to cool. 

6. While the cake is cooling make the Chocolate Ganache. To do this heat the cream in the pan. When it starts to boil take off the heat. Put the chocolate in a heat proof dish and pour over the heated cream and begin to stir until fully combined. Leave to cool slightly.

7. Decorate the cake by pouring the ganache over the cake (make sure you have a plate underneath the rack to catch the chocolate). Place chocolate orange wedges on the cake. Grate with chocolate. Place in container (on a cake board or plate). Place in fridge to allow ganache to harden. Serve

Strawberry, White Chocolate & Vanilla Cake

So it was my sister's birthday and she loves strawberries. She wanted a healthy strawberry cake. I delivered on one of these. 


Makes 1 Cake

175g Golden Caster Sugar

175g Butter, cubed at room temperature
3 Eggs
225g Self Raising Flour
1½ tsp Baking Powder
50g White Chocolate
125g Strawberries, pureed

Filling/Topping/Decorations
1 Punnet of Strawberries, topped and cut in half
3/4 tbsp Strawberry Jam
2 Boxes of White Chocolate Fingers
250g Unsalted Butter, at room temperature and cubed
500g Icing Sugar, sifted
1tsp Vanilla Bean Paste
Red Food Colouring

1. Line an 8 inch cake tin with greaseproof paper. Preheat the oven to 180c/160c fan assisted.

2. Cream the butter and sugar together. Then add the eggs gradually. It should resemble scrambled eggs.

3. Then shift self raising flour and baking powder in the bowl and stir. Microwave the white chocolate so it's melted. Leave to cool slightly then add the white chocolate and strawberries.

4. Pour into the greased cake tin and put in the oven for 50-55 minutes. Check with a skewer through the centre to see if it's done (skewer should come out clear if its done). Allow to cool on wire rack.

5. While the cake is cooling make the vanilla buttercream icing. Mix the butter and icing sugar together until smooth and then add the vanilla and give another mix. Add the red food colouring (see below for colour grading).

Colour of Buttercream Icing: If you are looking for a more red colour you will need more food colouring. For a pinker colour use less red food colouring. Add a tsp at a time and mix to see if its the colour you want and add more if needed.

6. Cut the cake in half horizontally, so you have 2 pieces. To assemble the cake take the bottom half and smoother the top of the cake with some of the buttercream. Then add strawberry jam. Then layer with the other piece of cake. Then cover the whole cake with buttercream icing. Use a spatula to get the side and get an even cover.

7. To decorate add the chocolate fingers around the side of the cake. Then dab the cut side of the strawberry with kitchen roll to remove excess juice then place on top of the take. Put in a container. Place in the fridge for when its needed. Keeps the strawberries fresh and sets the icing a bit.

Serve a piece of fabulous cake.

Reviews;

'It's so moist'

'Going in for another piece'

'That's food porn'

Lemon and Mint Cake

When life gives you lemons, ask where are all these lemons coming from. Then make a cake with them.


Makes 1 Cake

1 Lemon, juice and zest
200g Caster Sugar
200g Butter, cubed at room temperature
200g Self Raising Flour
1 tsp Baking Powder
3 Large Eggs
8 - 10 Mint Leaves, finely chopped
3-4 tbsp Lemon Curd

Topping
50g Icing Sugar
3-4 tbsp Lemon Juice
Zest 1 lemon (Optional)
3 Mint Leaves (Optional)

1. Preheat the oven to 180c/160c fan assisted. Grease and line 2 x 20cm Cake Tins

2. You can do this with either a food mixer/processor or manually. Beat the caster sugar and butter together. Then add the eggs, juice and zest of a lemon and mint. Give a good mix. Then add the flour and baking powder.

3. Then divide the mixture between the two cake tins. Bake in the oven for 30-35 minutes. Check the centre of each cake to see if its done.

4. Allow the cakes to cool on a wire rack. Lather on lemon curd on top of one of the cakes. Then top with the other.

5. For the topping mix the icing sugar and lemon juice and spread on top of the cake. You can garnish with optional lemon rind and mint leaves.

Gareth's Cookies

Now what starts with the letter C? Cookie starts with C, Let's think of other things, That starts with C, Oh, who cares about the other things?, C is for cookie, that's good enough for me.

Makes 20 - 24 Cookies

150g Unsalted Butter. cubed at room temperature

150g Golden Caster Sugar

1 tsp Vanilla Extract

1 Large Egg

½ tsp Bicarbonate of Soda

225g Plain Flour

225g Milk Chocolate (Dairy Milk, Galaxy, any good quality chocolate), roughly chopped

1. Preheat the oven to 200c/180c Fan assisted. 

2. In a bowl mix the butter and sugar together. Then add the vanilla and egg to the mixture and mix in. Then add the flour and bicarbonate of soda. When it starts to thicken add the chocolate and give one final mix

3. Layer the baking tray with greaseproof paper. Then take a tablespoon of cookie dough and put on the tray. For each tray put no more than 6 on them to prevent sticking (I was using a 24 x 18 cm tray).

4. Put in the oven for 8 - 10 minutes. They should be golden brown. Leave to cool on the tray before transferring to a wire rack. (Do I really need to give serving suggestions... Enjoy!)

Share or be naughty

Lemon and Lime Biscuits

Similar to a previous recipe. These are quite refreshing for the summer

Makes 24 - 26 Biscuits

150g Butter. cubed and to room temperature
100g Caster Sugar
Zest and Juice of 1 Lemon
Zest and Juice of 1 Lime
225g Plain Flour, plus extra for dusting
½ tsp Baking Powder

Topping (optional)
250g Icing Sugar
4-5 tbsp Lemon and Lime Juice







1. Beat the butter and sugar together. Then add the lemon and lime juice and zest and give another mix. Finally add the plain flour and baking powder. It should be able to form a big ball. Wrap in cling film and put in the fridge for 30 minutes. 

2. I personally divide it into two parts as it is easier to roll out. Roll out the dough on a floured surface. Use 6 or 7 cm cutters. Roll to just over ½cm and use cutter to create the round shape. Repeat with the other bit of dough. Place on a greaseproof papered tray. Put in the oven for 10 minutes or until golden brown. Place on wire rack to cool. 

3. If you want to deck them with icing, mix all of the ingredients in a bowl. It should have thick consistency. It too thick use more juice and if too runny add more icing sugar. Place 1 teaspoon on each biscuit and spread. Leave to harden.

Dough Balls and Garlic Butter (V)

A good side or starter. Got the idea from having them from a packet by a famous restaurant chain (you know the one).

Makes 20 Balls

Dough Balls
500g Strong White Flour, plus extra for dusting
1tsp Yeast
1 tsp Caster Sugar
1½ tsp Salt 
300ml Warm Water
1 - 2 tbsp Olive Oil

Garlic Butter
100g Salted Butter
Handful of Chopped Parsley
2 Large Garlic Cloves, crushed

1. For the dough balls in a large bowl mix the flour, salt, sugar, yeast. Then make a well in the bowl and pour the water and give a good mix. It should stick together. If too wet add flour and if it isn't combining add a bit more water. 

2. Take out of the bowl and dust a work surface with flour and knead for 10 minutes (gives those shoulders a workout).

3. Clean the bowl and cover the bowl with olive oil by rubbing it to the side. Add the dough to the bowl and cover with cling film. Leave to prove for an hour or until it doubles in size.

4. Preheat the oven to 200c/180c fan assisted. While the bread proves, mix the butter, garlic and parsley together in a ramekin.

5. Put greaseproof paper on baking trays. Take the dough give a final knead and split into 20 balls (roll between your hands to get the shape). Then put in the middle of the oven for 15 minutes. Serve Warm.

Rosewater and Almond Biscuits

Never baked with Rosewater before. It turned out perfectly. One person described them as Turkish Delight in biscuit form.

Makes 26 - 30 Biscuits

1 Large Egg

150g Unsalted Butter, cubed at room temperature
150g Caster Sugar
1 tsp Rosewater

½ tsp Vanilla Bean Paste

50g Ground Almonds

300g Plain Flour, sifted

Couple of Handfuls of Flaked Almonds

1. In a food processor beat the sugar and butter till combined. Add the egg and mix. This will give you a liquid mixture. 

2. Add the rosewater and vanilla paste to the processor. When combined add the ground almonds and plain flour. Mix till all combined. If too wet add more flour and if too dry add some milk

3. Take the dough and wrap in cling film and put in the fridge for an hour. Preheat the oven to 180c/160c fan assisted. Put a piece of greaseproof paper on 1/2 baking trays.

4. Roll out the dough on a floured surface. They should be just under ½ cm deep. I used a 5-6cm flowered cutter but you can make them as big or as small as you want. 

5. Press a few flaked almonds into the pastry and bake for 10 minutes. They should be golden brown. Leave to cool for 10 - 20 mins.