Zesty lemon melting moments

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It’s that time of year again – lemon season! The branches of our lemon tree are literally sagging under the weight of all the lemons, so it seemed like the perfect time to do a little lemony baking while the baby snoozed.

These zesty lemon melting moments live up to their name: they’re zesty, tangy and absolutely delicious. They’re also super quick to make and you only need really basic ingredients – chances are you already have everything you need sitting in the cupboard already.

While the biscuits themselves are delightful (who doesn’t love a melting moment?), all the lemon flavour comes from the icing – that’s why it’s so important! I like my biscuits nice and tangy, but if you’d like a lighter flavour simply reduce the amount of lemon zest… or increase it if you’re totally lemon crazy.

Enjoy!

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Zesty lemon melting moments
Makes 10 sandwiched biscuits
Recipe adapted from Chelsea 

Ingredients 

Biscuits

  • 125g butter, at room temperture
  • ¼ cup icing sugar
  • ¾ cup flour
  • ¼ cup cornflour or arrowroot

Zesty lemon icing

  • 20g butter, softened
  • ½ cup icing sugar
  • 2 tsp lemon zest
  • 2 tsp lemon juice

Method

Biscuits

  1. Preheat oven to 160 degrees Celsius and line two baking trays with baking paper.
  2. Place butter and icing sugar in a bowl and beat until pale and creamy. Add flour and cornflour and mix well.
  3. Lightly flour your hands, then roll mixture into small balls (approx. 1 tsp each). Place on baking tray and flatten with a fork dusted in icing sugar.
  4. Place in oven and bake for 12-15 minutes or until cooked through and lightly golden on the base. Place on a cooling rack to cool completely before icing.

Zesty lemon icing

  1. Place all ingredients in a bowl and beat until pale, creamy and smooth.
  2. Pair up cooled biscuits, matching up sizes as best you can.
  3. Scoop icing into a piping bag, snip off the end and pipe a generous circle onto base of one biscuit of each pair. Place other biscuit on top and allow to set at room temperature before storing in an airtight container.

 

One biscuit, three ways

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Now that I’m on maternity leave I’ve developed a bit of a new obsession – always having a container of homemade biscuits in the house. Not only is it nice knowing there’s a homemade treat stashed away to relax with for afternoon tea, but it totally takes the pressure off when you know someone’s popping over for a catch-up.

The trick is finding recipes that are quick to make, easy to put your own twist on and (of course), totally moorish. Luckily for you I have a recipe that ticks all those boxes!

This basic biscuit recipe is one of my favourites because of how easy it is to spice up by simply adding an ingredient or two – whatever you have tucked away in the cupboard really! The number of variations you can make with it are truly only limited by your imagination (and pantry).

As well as sharing the recipe itself, today I’m sharing three super simple variations you can make – raspberry jam thumbprint biscuits, classic chocolate chip and, my personal favourite, lemon and poppy seed.

One of the great things about this recipe is that it’s made using a ‘secret’ ingredient that gives the basic mixture just the right amount of sweetness with fewer calories – Equal Spoonful. And guess what? If you didn’t know they weren’t made with sugar, you wouldn’t have been able to guess.

All the more reason to feel better about enjoying two (or three) when you put your feet up, right?

one-biscuit-three-ways_2Basic biscuit dough
Makes approx. 36 small biscuits

Ingredients

  • 125g butter, softened and cubed
  • ¾ cup Equal Spoonful
  • 1 tsp vanilla essence
  • 1 egg
  • 2 cups flour, sifted
  • 1 tsp baking powder
  • 1 Tbsp milk

Method

  1. Preheat oven to 180 degrees Celsius and line three baking trays.
  2. Place butter, Equal Spoonful and vanilla in a large bowl and cream until pale and fluffy. Add egg and beat well.
  3. Add flour and baking powder. Mix until just combined. And milk and mix until dough comes together.
  4. Divide dough equally into small bowls, based on the number of variations you want to make – three of my favourites are below:

To make raspberry jam thumbprint biscuits

  1. Roll dough into small balls (approx one teaspoon each) and place of baking tray. Flatten gently with back of a teaspoon, then press thumb into top of each one to create a small hole.
  2. Fill hole will ¼ – ¼ tsp raspberry jam. Place in oven and bake for 10-12 minutes or until lightly golden.

To make classic chocolate chip biscuits

  1. Add 1 tsp milk chocolate chips and 1 tsp white chocolate chips to dough and mix until chocolate is well combined.
  2. Roll dough into small balls (approx one teaspoon each) and place on baking tray. Flatten gently with back of teaspoon or fork.
  3. Place in oven and bake for 10-12 minutes or until lightly golden.

To make lemon and poppy seed biscuits

  1. Add juice of half a lemon and 1 tsp of poppy seeds to dough. Mix well.
  2. Roll dough into small balls (approx one teaspoon each) and place on baking tray. Flatten gently with back of teaspoon or fork.
  3. Place in oven and bake for 10-12 minutes or until lightly golden.

This post was made possible thanks to Equal Spoonful. All words, photos and opinions are, and always will be, my own.

Easy afghans

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There have been a few random things I’ve craved so far this pregnancy – pineapple, Twisties (so weird!), doughnuts (so good!) and most recently, afghans. This baby certainly has eclectic taste – and a bit of a sweet tooth.

As today’s my first official day of maternity leave I thought I’d take some time to let you know that (1) I’m still alive!; (2) everything’s going well; and (3) share my go-to afghan recipe since it’s always at the top of my ‘to bake’ list at the moment.

One of the best things about afghans is how dead simple they are to make – in fact, they almost seem a little too easy!

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Warming ice cream sandwiches

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Winter is officially here, and I’m pumped – there’s so much to love about the season! Think rain on the roof, lighting up the fireplace, pulling out all your warm winter clothes, and lazy mornings snuggled up in bed… winter’s actually pretty great.

The cold winter evenings we’ve been having are the perfect setting for a wonderful date night. I can’t think of much better than snuggling up in front of the fire with a good movie, a glass of your favourite wine and deliciously decadent dessert. Sounds the perfect date night, right?

One of my favourite desserts to whip up in winter is ice cream sandwiches. I know what you’re thinking – ice cream in winter? But forget about ice cream being a ‘summer thing’, it makes the perfect winter treat too. Imagine rich, creamy ice cream sandwiched between two warm, gooey chocolate chunk biscuits… hot and cold, creamy and delicious, they really are the perfect winter treat!

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Sugar-free zesty lemon biscuits

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As wife to a CrossFit mad man with an insatiable appetite and very little self-control when it comes to indulging his sweet tooth, I often struggle to strike a balance between filling the cupboard with baking and not filling his bloodstream with copious amounts of sugar.

It’s simple – I love baking and he loves eating it. Every weekend we have new sweet treats tucked away in the cupboard. But just because it’s sweet doesn’t mean it has to be sugary – in fact, it doesn’t necessarily need to have any sugar at all to taste amazing.

Just look at these delicious zesty lemon biscuits. They’re soft, packed with lemony punch and are topped with just the right amount of creamy lemon icing – and are totally sugar-free. Yip – they are topped with icing but don’t have a single grain of refined sugar in sight. Pretty magic, right?

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Triple Chocolate Peanut Slab Biscuits

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There’s something special about spotting the iconic gold wrapper of a Whittaker’s Peanut Slab as you wander around the supermarket aisles – and even more so when they’re sitting in your shopping trolley!

Whether you love that they’re densely packed with peanuts or that feeling you get you bite into what’s certainly quite a slab of milk chocolate, there’s no denying they’re memorable for all the right reasons.

Luckily these Triple Chocolate Peanut Slab Biscuits are on the same page as their chocolate namesake – memorable, decadent and devilishly moorish. Imagine a soft, cakey chocolate biscuit stuffed to breaking point with chunks of chopped Peanut Slabs, topped with a light drizzling of milk, white and dark chocolate. Sounds good, huh?

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Earl Grey & Lemon Tea Biscuits

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One of the great things about tea is how versatile it is – no matter what your taste is, there’s bound to be a tea to suit. Even Kevin, who claimed he just didn’t like tea in the slightest, has found a couple of varieties he likes – it turns out green tea with a little citrus is right up his alley!

But one of the most overlooked things about tea is how many ways you can use it across all sorts of edible treats – think tea infused jam, cupcakes, loaves and biscuits! All you need to do is fine the right tea and work out which other flavours to team the tea up with.

One of my favourite teas to both drink and bake with is Early Grey. Because Earl Grey tea is blended with bergamot oil (which comes from a bergamot orange) it’s perfect for teaming up with other light citrus flavours – like lemon! Which is why these Earl Grey & lemon tea biscuits are so delicious – the flavours just work.

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A Touch of Gold Luxe

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There’s something wonderful about a soft, sweet sugar cookie – one that falls apart when you bite into it and is packed with beautiful vanilla flavour. Whether your baking them for Christmas gifts, afternoon snacks or party treats they make a perfect little treat.

The trouble with sugar cookies is decorating them. Most of the sugar cookie ideas you see require you to outline and flood the cookie with royal icing and while the finished product looks gorgeous, sometimes you just don’t have the time for fiddly techniques.

That’s where this idea comes in – why not decorate sugar cookies with a beautiful swirl of buttercream icing? Traditional American-style buttercream develops a thin crust while setting, giving them as much durability as flooded biscuits without the fiddly piping.

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