There’s nothing nicer than a light, fluffy muffin and when it’s lemon flavoured, well it’s lifted to another level. Now the key to light and fluffy muffins is nothing big or exciting. It’s restraint! Put that spoon down and stop mixing! Your batter should be thick and lumpy. That’s it. That’s the big secret and it’s difficult as you’re so tempted to give another couple of mixes but hold back …. I promise you’ll thank me 🙂
There’s something so simple and delicious about shortbread and it can be made in any shape which is great too. I used a square, 9″ tart tin so I could cut them into rectangular pieces and it has a removable bottom which is handy too.
It simply needs some parchment to line the base. This recipe does well if allowed to sit in the fridge for about 30 minutes and then baked.
I scored the pastry before baking but I may have needed to go a bit deeper with the knife. As we’re such big lemon fans, I thought it would be really nice to use the zest of a lemon in the shortbread and I added 1/2 tsp of Sicilian Lemon Extract for a bit more punch.
A little drizzle of a lemon glaze was the perfect finish topped with pistachio pieces. Ta Dah 🙂
Some of you will know that Lemon is featured a lot at cozebakes HQ. We can’t help it. We love practically anything with lemon and when I saw this recipe from Martha Stewart (yes that Martha Stewart), I was always going to make them.
Once I converted them from US weights and cut the sugar in half, I think they are perfect. The great thing about this recipe is that there’s no chilling time in the fridge. They take 10 minutes to make and then it’s straight into the oven. They are what’s known as a “soft cookie” so there’s no crunch but I heard no complaints, no … not one 😉
This delicious cake is full of superfoods and as I’ve reduced the sugar content by 70% from the original recipe, it’s practically healthy! You have to make it!
It’s a versatile cake which is just as nice at room temperature as it is heated and served with some cream. No equipment other than a whisk and large spoon needed along with your bowl and prepared tin. It’s made in a 23cm tin so easily feeds 10-12 people.
These biscuits are for when you want to be good but still want a treat and using honey instead of any processed or refined sugar helps to make these a perfect choice. Honey has a lot of advantages over refined sugar so is a good choice.
Using oats gives them great texture and if you use gluten free oats and gluten free oat flour, you can serve them to coeliacs too.
Just be aware not to use a large lemon. Only use a standard one and only zest half of the lemon and use the juice of one half only. Otherwise they can be overpowering as you don’t have the sugar to combat the tang.
Lemon and Honey just work really well together and I’ve adapted this US recipe to grams and offered a few options for ingredients.
Reading the Irish Times magazine during the summer, I saw this recipe and thought, I’ll definitely make that and just the other day I remembered I had put it away safely – you know that place?? After a little bit of searching, I found the torn out page and decided, that’s it, definitely making it now!
I can’t resist anything with blueberries and lemon; it’s like a perfect match and the fact this cake is gluten free is an added bonus for my house and it’s occupiers!
There’s no flour in this cake at all, it’s just ground almonds and then the usual suspects of ingredients and it’s amazing that it holds itself so beautifully when cut.
Have been looking at lots of different versions of this recipe for the longest time and really wanting an occasion myself to make it. Some people in my house (no names) don’t like blueberries so finally I had the perfect reason to try it and I adapted it so I could use my Ikea bundt tin which produces such a great shape and I knew it would look perfect once iced.