The following blog is not sponsored – I simply love what the Blind Foundation do and want to encourage you to lend a hand this Bikkie Day.
It’s always a bonus when you can make a difference just by whipping up a batch of biscuits – while it’s great having a full biscuit jar tucked away, it feels so much better knowing your baking will brighten someone’s day a bit, right?
How about knowing that your baking is playing a part in changing someone’s life? Pretty massive, huh?
With the Blind Foundation’s Guide Dog Bikkie Day just around the corner, making a difference through your baking is not only possible but it’s totally easy – all you need to do is follow four simple steps:
- Register to take part in Bikkie Day to make it official. You’ll be sent a little pack in the mail with a red puppy cookie cutter, bake sale poster and all the info you need to get started.
- Bake your biscuits! Mine are lemon and raspberry shortbread – you can find the recipe below if you’d like to try them yourself.
- Sell your bikkies to friends, family or workmates in exchange for a donation to Blind Foundation Guide Dogs. You can do this on Bikkie Day (Monday 3 July) or any day that suits you.
- Donate the money you’ve raised – and feel great knowing your baking is helping such a wonderful cause.
While I won’t be able to take part in Bikkie Day myself this year, I decided to show my support by coming up with a recipe for all your Bikkie Day bakers – lemon and raspberry shortbread. The dough is easy to prepare, quick to bake and the biscuits hold their shape really well during baking (so don’t worry, your red puppy bikkies will look like puppies!)
Rather than icing red coats on each biscuit, I decided to dip each one in a little white chocolate which was then sprinkled with a dash of freeze dried raspberries. They still look rather cute, right?
So if you have a little time on your hands or just feel like baking for a difference, sign up for Bikkie Day – it’s totally worth it.
Lemon and raspberry shortbread
Makes 30 red puppy biscuits
- 225g butter, softened
- 3/4 cup sugar
- 1 Tbsp lemon juice
- Zest of half a lemon
- 2 cups plain flour
- 1 cup white chocolate chips
- 1 tsp canola oil
- 4-5 freeze-dried raspberries, crushed
- In a large bowl, cream butter and sugar until pale and fluffy. Add lemon juice and zest and mix well.
- With mixer on low, gradually add flour to butter mixture. Mix until a dough forms and pulls away from the sides, being careful not to overmix.
- Scoop dough into a thin disc and wrap in cling film. Place in fridge for 30 minutes (or longer).
- Preheat oven to 170 degrees Celsius and line four baking trays with baking paper.
- Remove dough from fridge and turn onto a lightly floured bench. Roll dough out to approx. 5mm thick and cut using red puppy cookie cutter.
- Place on prepared tray and bake for 8-9 minutes or until lightly golden. Cool on tray for around 5 min, then transfer to a wire rack to cool completely.
- Once biscuits have cooled, melt white chocolate chips in 30 second bursts in the microwave. Add oil and mix until well combined (this will thin the chocolate and make it set a little slower)
- Dip each red puppy biscuit into chocolate, tapping off excess. Place on baking paper and sprinkle with freeze dried raspberry. Place in fridge to set completely.