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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Thumbprint Chocolate Cookies

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I can't remember the last time I made thumbprint cookies.  I used to always make them with jam in the centre.

I thought it might be delicious to make thumbprint cookies with a chocolate ganache centre instead.

These Thumbprint Chocolate Cookies are made with a buttery shortbread cookie and filled with a yummy chocolate ganache in the centre.  They are perfect to make for the holidays, for family and friends.

For the Christmas season, you can add some festive sprinkles to make them more fun and cute.

Happy Baking xo

Thumbprint Chocolate Cookies

Ingredients

· 200 grams unsalted butter
· ¾ cup caster sugar
· 1 egg
· 1 teaspoon vanilla extract
· 2 cups plain flour

Chocolate Ganache

· 200 grams dark chocolate
· 4 tablespoons thickened cream

Instructions

1. Place butter and caster sugar into a bowl and using an electric beater, cream until mixture is smooth.

2. Add egg and vanilla extract and mix until combined.

3. Add sifted flour, a third at a time. Mix well after each addition.

4. Roll a tablespoon of dough into a ball and place onto baking tray. Using your thumb or a back of a round measuring spoon, make an indent into the centre of the dough. Repeat with the remaining dough. Refrigerate for at least 30 minutes (this helps the cookies from spreading too much during baking)

5. Preheat oven to 180°C. Line trays with baking paper.

6. Bake in oven for 10-12 minutes or until lightly golden brown. Allow the cookies to cool on baking trays.

Chocolate Ganache

7. Place chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl does not touch the water). Stir until completely melted and the mixture is smooth. Allow mixture to cook slightly.

8. Spoon a small amount of the chocolate ganache into the crater of each thumbprint cookie. Allow the ganache to set for about 1 hour at room temperature.

Tips 

· You can add sprinkles to make it more festive or fun.
· If you like the cookies to be the same size divide the dough in half and then in half again, repeat until the dough balls are about a tablespoon in size. But if you’re like me and want them exactly the same size, I weigh them. These cookies are 22 grams each and I used the back of a round ½ teaspoon to make the indents in the cookies.




Did you bake this recipe?

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so I can see your wonderful bakes.

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Location: Australia

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