Lemon is lovely.

I don't make these lovely lemon shortbreads all the time, and let me tell you why....because I would EAT THEM ALL!  I have found in these darlings, the perfect shortbread: not so crumbly that you choke on the dust that hits the back of your throat, and not so buttery that you find yourself needing a chisel to get it off the roof of your mouth.  Even more of a testament to how good these are is the statement made by my wonderful friend, Tara, when she received these in her Christmas goody box: "I don't like shortbread.  I gave them to Leah (her sister) and she made me try one.  They are so good!"
Ok, well I've paraphrased but I'm sure Tara will back me up when I say, that was the general gist of it.  In short, even if you don't think you like shortbread, make these!!!

I believe that this recipe was originally from a Women's Weekly cookbook (probably the one of the many I have stolen from my mother, but possession is nine-tenths of the law, no?).  I have done a little tweaking over the years to get this just right so I cannot attest to how closely this resembles the original recipe.  Nevertheless, this shortbread is insanely wonderful and not even remotely like the old-fashioned fork-pricked triangles seen in old tartan-covered Christmas books of old.  The batter is amazingly soft and velvety, and if you can manage not to eat it all before you get it into the oven, the biscuits are even more so.

Lemon Shortbread

250g unsalted butter, room temperature

1-2 tsp finely grated lemon rind (to taste, really)

55g icing sugar

225g plain flour

75g cornflour

Preheat oven to around 160 degrees and top some baking trays with baking paper.

Beat the butter, sugar and lemon rind with an electric mixer until it changes to a light straw colour.  Next, sift your flours in two batches, mixing to combine in between.  When mixture has come together, place into a piping bag with an open star tip.  Pipe onto the baking tray in whatever manner takes your fancy.  I have done pretty 'bars' but you can also do little rosettes which are quite nice.  Bake for around 15 minutes.  Don't expect the shortbread to brown.  If it does, then they will be overdone.  Once baked, transfer to a baking rack to cool.

Prepare to fall in love.

F. x

Happy Easter!

A very important lesson that I learnt during my childhood was that chocolate is not an acceptable breakfast food.  Except....if it's Christmas or Easter!  And so, in paying homage to this, here I am - with book, cuppa and the quintessential Lindt Bunny.  The sun is shining, the birds are singing and I am eating chocolate for breakfast: how could today not be a good one?! 

I wish everyone the happiest of days for Easter!

F.x

Cupcake Fascination

What was I to do?  I had these gorgeous new polka-dot baking cups sitting on my kitchen benchtop and lovely market-bought Raspberry and Pear Conserve looking at me every time I opened the fridge.  It certainly didn't take long for me to pull together a recipe idea.  I think you will agree that it proved a most fitting choice: Earl Grey Cupcakes with a Raspberry and Pear icing.  The result was a cluster of dainty, feminine cupcakes which I'm sure will prove a hit with the boys when my husband opens his lunchbox today at work! 

The Earl Grey flavours the light cakes with beautiful hints of citrus and bergamont which are not at all overpowering but smell and taste devine.  I like to think of the sweetness hit that the frosting provides as the sugar cube sitting on your saucer waiting to sweeten your tea.  Morning or afternoon tea will be made that much more of a treat with these little lovelies.  They look absolutely adorable and yet are just so easy and quick.

Earl Grey Cupcakes

3 tsp loose leaf Earl Grey

a good dash of boiling water (1/4 cup)

1/3 cup full cream milk

100g unsalted butter, room temperature

2 eggs

2/3 cup caster sugar

1 1/4 cups S. R. Flour

Preheat oven to 180 degrees and prepare your baking cups on a tray.  In a jug, pour boiling water over the tea leaves.  Leave to steep for 2-3 minutes before adding your milk - just like making a jumbo cup of tea!  Put all other ingredients in a large mixing bowl and stir to combine.  Once combined, add tea and beat mixture until smooth and light in colour.  Spoon batter into baking cups, only fill to halfway to allow for a rise.  Place in the oven for 20 minutes.  Cupcakes will be golden and fragrant, and a skewer should come out clean.

Raspberry and Pear Frosting

2 tbsp Raspberry and Pear Conserve (substitute as you like)

1 1/2 cups sifted icing sugar

1 - 2 tbsp milk

Warm jam in the microwave to thin. Mix into the icing sugar and use milk to thin to the preferred consistency. Pipe frosting onto cakes.

Hints:  If you prefer a glaze to a frosting, use a little more milk before drizzling over cakes.  You can use whatever jam or conserve you like.  Marmalade works really well and you can substitute milk for orange juice.

Time for a cup of tea, I think!

F. x