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 loa...
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Coconut Heart Cookies

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It's not too early to bake Valentine's Day cookies right?  I wanted to share some fun and easy cookie ideas you could make for your loved ones.

I was planning to make love heart cookies but didn't check first that I had the correct heart cookie cutters in my collection.  I did have a few heart cookie cutters but of course they were not the correct size ones I needed.  But not to worry, I created these cute cookies instead.

These cute Coconut Heart Cookies are easy and fun to make for Valentine's Day.  They have a hint of coconut, a sweet jam centre, drizzled with chocolate and added sprinkles of course.

Happy Baking xo

Coconut Heart Cookies

Ingredients

· 125 grams unsalted butter
· 1½ cup plain flour
· ½ teaspoon baking powder
· ½ cup caster sugar
· ½ cup desiccated coconut
· 1 teaspoon vanilla extract

Filling

· ½ cup raspberry or strawberry jam
· Dark or white chocolate

Instructions 

1. Preheat oven to 180°C.

2. Line two trays with baking paper.

3. Place butter and sugar into a bowl and using an electric beater, beat until light and creamy.

4. Add egg and mix until combined. Then add flour, baking powder and desiccated coconut and mix until well combined.

5. Refrigerate the dough for at least 30 minutes.

6. Roll dough to 3 mm thickness between two sheets of baking paper and cut out cookies using a heart cutter.

7. Place onto baking trays and bake for 10-12 minutes or until golden brown.

8. Allow biscuits to cool completely before decorating.

Filling

9. Place some jam onto half the heart cookies and sandwich with the remaining cookies. Drizzle some chocolate and add sprinkles.

Tips

· Remember to allow biscuits to cool completely before adding jam.

· You can also add hazelnut spread or chocolate ganache to the centre of the cookies instead of jam.


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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