Lemon Drizzle Cake

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Calling all lemon lovers.  This Lemon Drizzle Cake is the perfect bake for anyone who loves lemon in desserts or cakes.  This cake uses the whole lemon.  The zest is used in the cake and the lemon juice is used to make the lemon sugar syrup and the lemon icing.  You will definitely enjoy the lemon flavour right throughout the whole cake. A slice of this Lemon Drizzle Cake is lovely for afternoon tea or just because you love a slice of cake packed with lemon flavour.  It's so easy to make and the perfect cake to share with others without it being too sweet. Happy Baking xo Lemon Drizzle Cake Ingredients · 100 grams unsalted butter · 150 grams caster sugar · 150 grams self-raising flour · 2 eggs · 3 tablespoons milk · Zest of 2 lemons Lemon sugar syrup · 50 grams caster sugar · Juice of 2 lemons (reserve 1 tablespoon for icing) Lemon icing · 100 grams icing sugar · 1 tablespoon lemon juice  Instructions 1. Preheat oven to 180°C.  2. Grease and line a loaf tin with baking paper. 3. Cr
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Hot Chocolate Mini Marshmallow Cookies

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I was inspired to make these Hot Chocolate Mini Marshmallow Cookies after seeing them on @beyond.the.butter's Instagram post.

These cookies are the most rich, chocolatey and gooey goodness I've ever eaten.  They taste so delicious that it's hard to stop at one cookie. I think I just found my new favourite chocolate cookie recipe.

If you love my brownie cookie recipe, you definitely need to try this recipe.  It's so good.

The recipe below has been converted into Australian measurements and I also used dark chocolate instead of semi-sweet chocolate chips. Please head over to beyondthebutter.com if you would like to see the original recipe and also other delicious bakes by Jennifer.


Happy Baking xo

Hot Chocolate Mini Marshmallow Cookies

Ingredients

· 125 grams unsalted butter
· 340 grams dark chocolate
· 1¼ cups brown sugar
· 3 eggs
· 2 teaspoons vanilla extract
· ¼ cup cocoa powder
· 1½ cups plain flour
· 1½ teaspoons baking powder
· ¼ teaspoon salt
· 200 grams chocolate (diced or broken into small pieces)
· Mini Marshmallows

Instructions

1. Preheat oven to 160°C. Line trays with baking paper.

2. Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl does not touch the water). Stir until completely melted, set aside.

3. Add eggs, brown sugar and vanilla extract in a bowl and using an electric beater, beat until thick and creamy.

4. Slowly pour in melted chocolate and mix until combined.

5. Fold in sifted flour, cocoa powder, baking powder and salt, a third at a time. Allow cookie dough to sit at room temperature for 15-30 minutes.

6. Roll cookie dough into 3-4 cm balls and place onto baking tray, allowing at least 5 cm between each cookie ball.

7. Bake in oven for 10 minutes. Remove from oven and add a few pieces of chocolate and 3-4 mini marshmallows. Place tray back into the oven for 2-4 minutes. Allow the cookies to cool on baking trays.

Tips

· I made 46 good sized cookies from this cookie dough mixture.

· Important to leave space between the cookies as they do spread out when baked.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 
so I can see your wonderful bakes.

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Location: Melbourne VIC, Australia

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