Lemon and raspberry shortbread

lemon-raspberry-shortbread-bikkie-day_1

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:

  1. 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.
  2. Bake your biscuits! Mine are lemon and raspberry shortbread – you can find the recipe below if you’d like to try them yourself.
  3. 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.
  4. Donate the money you’ve raised – and feel great knowing your baking is helping such a wonderful cause.

Too easy!

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-raspberry-shortbread-bikkie-day_2

Lemon and raspberry shortbread
Makes 30 red puppy biscuits

Ingredients

  • 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

Method

  1. In a large bowl, cream butter and sugar until pale and fluffy. Add lemon juice and zest and mix well.
  2. 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.
  3. Scoop dough into a thin disc and wrap in cling film. Place in fridge for 30 minutes (or longer).
  4. Preheat oven to 170 degrees Celsius and line four baking trays with baking paper.
  5. 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.
  6. 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.
  7. 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)
  8. 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.

 

Five Favourite: Homemade Slices

five-favourite-homemade-slices

One of my favourite things to bake on lazy weekends is a good slice – not only do they go perfectly with a cup of coffee fresh from being baked on a Sunday afternoon, but they’re super easy to store, making them perfect for packing in lunch boxes or toting in to work.

While I like to try new recipes as much as possible, there are some slice recipes I just keep coming back to time and time again – they’re our family favourites! So today I thought I’d share my five favourite slice recipes with you – who knows, they might just become a favourite at your house too.

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Millionaire’s slice

millionaire's-slice-1

To help break through my mind blank of what to bake this weekend I dug out some of my favourite recipe books to pour through for inspiration. As fate would have it, I came across something in the very first one I picked up that kicked my brain into action and helped me come up with the rest of the day’s baking. What was this magical, inspiring recipe? Millionaire’s Slice.

Millionaire’s Slice is a soft shortbread topped with a thick layer of rich, fudgey caramel and finished with a smear of chocolate. While caramel isn’t my favourite thing in the world, I absolutely adored the look of the layers, each sitting beautifully defined in the photographs. I passed the recipe to Kevin to see what he though and he nearly jumped out of his seat with excitement – as it turns out Millionaire’s Slice is one of his favourite treats from his childhood . No pressure to get it right then, huh?

While the making of this slice is a little steppy, it’s really very simple – the shortbread dough takes less than five minutes to pull together, mix and pop in the tin, then just 20 minutes in the oven to bake.

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Raspberry & white chocolate shortcake

raspberry-white-choc-shortbread

Ingredients

  • 200g butter
  • 1 cup caster sugar
  • 1 egg
  • 3 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla essence
  • ½ cup white chocolate drops
  • 2 cups frozen raspberries

Method

  1. Preheat the oven to 180 degrees Celsius. Line a square cake pan with baking paper
  2. Cream butter and sugar. Add egg and vanilla. Beat well.
  3. Fold in flour and baking powder until well combined.
  4. Press 2/3 of shortbread mixture into the base of the tin. Spoon raspberries and chocolate over the base. Sprinkle remaining shortbread mixture on top, pressing gently.
  5. Bake for 35 – 40 minutes until lightly golden. Serve cooled.