lemon Bars! - The Ultimate Lemon Butter Bar

Oh i could not wait to make these! I love almost anything that has lemons in it, these were no exception. If i had to choose between a lemon dessert and a chocolate one, i will always lean towards the lemon.

These lemon bars are delicious. Sweet, tart lemon curd on top of a lovely crunchy shortbread, heaven! In England i always loved having lemon drizzle cake with a cup of tea, these bars were equally as good with my cuppa :)

This recipe is particularly good. It does take a little effort, but it is well worth it.
You can find the recipe here.

Digestive Biscuits

I love digestive biscuits, such a great everyday biscuit and perfect with a cup of tea. Digestives are very popular in the UK, not only as a biscuit but usually used to make the base of a cheesecake or banofee pie (yum). I think these are called Graham Crackers in America.

I got the recipe from this blog.

Please see below for my recipe alterations.

Ingredients:
1 cup + 2 Tbsp. rolled oats
1 cup + 2 Tbsp. wholewheat flour
7 Tbsp. unsalted salted butter
1/3 cup white natural cane sugar
1/8 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp vanilla extract
1 Tbsp milk
Preparation:
In a food processor blend both flours until they resemble course sand. In the meantime melt the butter at low heat until almost all melted. Add the butter, sugar, baking soda, baking powder, vanilla and milk to the flour mixture and quickly blend them until well combined.

Form a ball using your hands and gently flat it down, wrap it in plastic wrap and refrigerate for 30 minutes.

Preheat your oven to 140°C.

Flour your working surface and with a rolling pin flat the dough until 1/4-inch thick.
Cut the biscuits with a 2-inches cookie cutter and place them on a lined baking sheet.
Cook them for about 10 minutes or until the sides start getting golden brown.
When ready let the biscuits rest for a couple of minutes and then place them on a wire rack until cool.

I really liked these biscuits but they do taste different from the commercial digestives. These were a bit more 'oaty' than i expected, i might try them again with only wholewheat flour to see the difference.

Gingersnap Biscuits

Every time we used to visit my Grandmother in England, she always had ginger biscuits in her biscuit tin. I loved it! Every time i eat these now it takes me back to when i was a little girl spending time with Grandmother Kathleen. She was so kind and patient. I had a Winnie the Pooh Bear (this was before disney bought the rights) that went everywhere with me, she knitted several outfits for my beloved Winnie!

I was tempted to buy a pack of these gingersnap biscuits at the supermarket but I felt I wanted to do more to keep my memory of my Grandmother alive and decided to make them instead.

4oz self raising flour
2oz butter
2 1/2 oz sugar
1 1/2 tsp ground ginger
1 tsp baking of soda
1 tbsp golden syrup or light corn syrup
Additional granulated sugar to sprinkle on top.

Place dry ingredients together in a bowl, whisk and set aside.
Melt the butter and golden syrup together in a pan and stir.
Pour the butter mixture into the dry ingredients and mix to make a stiff dough.
Using your hands, roll the dough into walnut sized balls.
Place the balls on a lined baking tray and press each one down slightly (i use my fingers for this). Sprinkle sugar on top of cookie.

Bake approximately for 10 - 15 minutes, or until golden brown at 180C.

Kladdkaka - Swedish Sticky Chocolate Cake

Simple ingredients. Simple method. So delicious! Crisp on the outside and soft, sticky, gooey goodness inside. This is fine on its own but would be great with whipped cream and either strawberries or raspberries. Yum!

This has become a go-to recipe if a need to make a super quick dessert or afternoon tea treat. Recipe below or here.

Ingredients
1/2 cup all-purpose/plain flour
1/4 cup unsweetened cocoa powder
pinch of salt
2 eggs
1 1/3 cups sugar (i prefer slightly less sugar and use 1 1/4 cup)
1 tbsp vanilla extract
1/2 cup butter, melted

Method
Preheat oven to 300F or 150C. Lightly grease an 8-inch pie plate.

Sift together the dry ingredients and set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir until just combined (30 strokes max). Pour in the vanilla and the butter, stir until well combined. Pour onto prepared pie plate and bake. I never really look at baking times as every oven is different. I look for a set centre, and use a tooth pic to check doneness.

Norwegian Cinnamon Rolls

I love cinnamon rolls. Love them.

When i lived in England i used to visit my Aunt and Uncle in Norway fairly regularly as the flight was only a couple of hours from gatwick airport. Norway is such a beautiful country, the landscape and the people. I haven't visited for six years and i do miss it.

My aunt makes the most delicious chocolate cake (i'll post about this another time) and cinnamon rolls. Unfortunately i lost the recipe she gave me but was thrilled to find this recipe by Nigella Lawson that is very close to it. These are very, very good, especially when still warm straight from the oven! These do not stay around long in my house at all!

I do add more flour than the recipe calls for (i keep adding more flour until i get the springy, smooth consistency i want) and instead of making them all in a pan, i use cupcake/muffin cases.

Enjoy!

For the dough
600g all-purpose/plain flour (i used approx. 700g)
100g caster sugar
1/2 tsp salt
21g (3 sachets) easy blend yeast or 45g fresh yeast
100g unsalted butter
400ml milk
2 eggs

For the Filling
150g unsalted butter, softened
150g sugar
1 1/2tsp ground cinnamon

Method
Combine the flour, sugar, salt and yeast in a large bowl and set aside.

Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture. Mix to combine then either knead by hand or use the dough hook of a food mixer until the dough is smooth and springy. Form into a ball, place in an oiled bowl, cover with clingfilm and leave it to rise for about half an hour. Preheat your oven to 180 C.

Mix all the filling ingredients into a paste. Prepare paper cases.

Roll dough on a floured surface into a large rectangle. Spread filling all over the rectangle. Roll the dough into a log. Slice off 1 inch rounds and place into prepared paper cases. Just before they go into the oven, i like to top them with a little more of the filling paste.

Bake and enjoy!

Happy New Year 2011

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