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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Strawberry Crinkle Cookies

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These crinkles cookies came about as I've been wanting to make them for awhile now.  Here is my version of the strawberry crinkle cookies.  I used Queen Fine Foods Strawberry and Cream flavouring for added flavour.

I noticed that a lot of the recipes used cake mix and I love to bake from scratch and opted to not use cake mix but instead add a flavouring instead.

These Strawberry and Cream Crinkle Cookies taste like a fluffy cake with a hint of strawberry flavour.  These cookies have a sweet and crunchy outside with a soft cake-like centre.  You can also make them in other flavours such as chocolate, lemon or red velvet.

I love that they have the cute crinkle tops on them.

Happy Baking xo

Strawberry Crinkle Cookies

Ingredients

· 115 grams unsalted butter
· 1 cup caster sugar
· 1½ cups plain flour
· ¼ teaspoon baking powder
· ¼ teaspoon baking soda
· ¼ teaspoon salt
· 1 egg
· 1 teaspoon Queen Strawberry & Cream flavouring for icing
· A few drops food colouring (if desired: electric pink – americolor)

· ¼ cup icing sugar (coating cookies)

Instructions

1. Line two trays with baking paper.

2. Place butter and caster sugar into a bowl and using an electric beater, cream until mixture is light and fluffy.

3. Add egg, strawberry & cream flavouring and a few drops of food colouring. Mix until combined.

4. Add sifted flour, salt, baking soda and baking powder a third at a time. Mix well after each addition. Cover bowl and refrigerate for at least an hour.

5. Preheat oven to 180°C.

6. Place icing sugar onto a plate or in a bowl. Roll about a tablespoonful of dough into balls and cover with the icing sugar and place onto the baking tray.

7. Bake for 12–14 minutes and remove from oven and allow the cookies to cool on the tray.

Tips

· Don’t have too many cookie balls on one tray as they do spread a little during baking.
· Best to use softened butter and room temperature egg.




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Location: Australia

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