With Easter just around the corner its time to start planning on what to bake and these lemon biscuits are perfect for your Easter spread! We always associate the colour yellow with Easter and spring – maybe because its the colour of daffodils and the are always out at the time of year, so these lemon biscuits feel super Easter/spring like to us!
- 300g plain flour
- 200g butter, cold
- 100g icing sugar
- Zest of 1 lemon
- 1 egg yolk
- 125g icing sugar, sifted4
- 40g unsalted butter, at room temperature
- 12ml whole milk
- a couple of drops of vanilla extract
In a large bowl, rub the cold butter and flour together with your hands until you have a bowl of fine crumbs. Sift in the icing sugar and mix with a wooden spoon until it’s just combined – don’t over-mix it or else it won’t hold it’s shape when it’s baked.
Add in the egg yolk and lemon zest and mix until a dough forms – it’ll be a smooth, fairly firm dough that’s slightly sticky to the touch. Place the ball of dough on top of a piece of clingfilm, sandwich with another piece and roll the dough out between the two until flat. Chill the slab of dough in the fridge for 30 minutes and it’ll harden up.
Roll the dough to 1cm thick on a heavily floured surface – this shortbread dough can be sticky, so try to work quickly, keeping it as cool as possible. Using your circle cutter, cut out the biscuits. Transfer the cut cookies onto the baking sheet and chill again for 20 minutes. While it chills heat your oven to 170°C/350°F/gas mark 3-4
Place your biscuits in the oven and bake for 7-10 mins, until they start to just turn golden brown. Set them aside to cool.
To make the buttercream beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
Sandwich your biscuits together with the butter icing and lemon curd – yum!!
We recently bought Joe Wicks cook book and we are LOVING it! So much so that both our mummy’s have the cook book too!! We decided to try out a number of the recipes from Joe Wicks recipe book and share our pictures and reviews with you all. We are sure there will be a part 2 for this post as we make our way through the book!
Grilled harissa and chickpea salad
This was very quick and easy to make but used quite a lot of utensils. You have to boil the broccoli in one pan and then the peppers, chickpeas, spinach etc are fried in the frying pan and then you need a tray to grill the chicken too.
The harissa on the grilled chicken was delicious and was the first time we had cooked with harissa. In addition we don’t normally grill our chicken however after trying out this recipe we will use this method more.
The pomegranate seeds are an optional extra at the end however we would definitely recommend adding them as they add so much flavour and a nice burst in your mouth. We also loved the lemon juice addition is adds a lot of flavour to the chickpeas.
We will definitely be making this dish again, thanks Joe Wicks!
Another super quick recipe to make perfect when you’re in a rush and fancy a simple but delicious meal! This doesn’t use many ingredients but tastes yummy. We made two versions, one that followed the recipe book and one where we added some harissa paste for a bit of spice. Both tasted delicious.
Salmon and prawn Moroccan fishcakes
This recipe was also served with a salad, however we just made the fishcakes. We served it with sweet potato fries and tender stem broccoli (or midget trees as joe likes to call them!). In the summer we would have it with a salad!
We would say it was more like a fish burger than a fish cake. The texture of it felt like meat which was strange but delicious!
Beef, butternut and coconut stew
We made this with sweet potato instead of butternut squash as Joe Wicks recipe said, but both will taste good, or alternatively you could add both to the dish. We were a bit suspicious about this dish as we did not think the sweet potato would cook adding is straight to the pan, however we were pleasantly surprised and it was cooked to perfection. The dish is very quick and easy to make and all goes into one saucepan. It was also yummy and we had lots left over to take to work for lunch which was a bonus.
Chocolate orange popcorn
Oh my these taste AMAZING,Joe Wicks you have smashed it! Not entirely sure how they are lean but hey ho we made them and they were divine. You are meant to make your own popcorn in a pan but we were lazy and bought some instead. However we couldn’t find plain popcorn so got sweet, but if anyone knows of any brands that sell plain popcorn please let us know in the comments!
Make sure you check back here for more reviews of recipes not just Joe Wicks ones, as we already have lots of recipes planned from his cook book for this week! And be sure to buy his Joe Wicks book too, we got ours from Amazon, it’s a bargain.
We actually cannot believe that Christmas has come around so quickly, how are we already thinking about what we are going to eat for breakfast on Christmas morning, its mad. We did however think it would be the perfect opportunity to share with you a little recipe that will help start your Christmas morning, nothing fancy just keeping v simple, v quick and most importantly vv tasty.
Christmas breakfast has always been quite a big deal in our households, we always start our Christmas with a super yummy breakfast and a glass or two of champagne. Christmas Day always revolves around food and every meal has got that extra bit of magic added to it usually in the form of champagne in our houses. We have therefore decided to jazz up our breakfast up this year to make it that little bit more special and went for waffles topped with cream cheese and smoked salmon YASSS! If you wanted to you could even shape the waffles into snowflakes or Christmas trees!
recipe below makes 5 waffle so double or tripple the recipe if you have more mouths to feed.
125g Plain Flour
½ tsp Caster Sugar
½ tsp Baking Powder
¾ tsp Mustard Powder
¼ tsp Smoked Paprika
½ tsp ground pepper
65g Unsalted butter
2 Medium eggs
Place the flour, sugar, baking powder, mustard powder, paprika, salt and pepper in a large mixing bowl.
Mix until all ingredients are combined
In a separate bowl, whisk the milk, butter and eggs.
Make a well in the dry mix, and pour the wet mix into it gradually, whisking until fully combined
Leave the batter on the side for 5 minutes
Switch the Waffle Maker on and lightly oil, close the lid and allow the waffle machine to heat up
Once the waffle maker is hot enough pour the mixture into the centre of each waffle
Close the lid and leave to cook for 4 minutes, without opening the lid
Open the lid of the machine carefully and remove the waffle
Repeat with the remaining batter and keep the rest of them warm in the oven on a wire rack to ensure they do not become soggy
It is really Christmas if you haven’t tucked into some delicious homemade gingerbread men? We think not! Ever since we were little it has been a tradition to make them and every year they taste just as good.
We use the same recipe year in year out as it has never let us down, they are rich and spicy and just so dam tasty. Everyone we know has tried them and they always ask for the recipe, so we thought we would publish it on our blog.
We are going away for the weekend to Bath with some of our school friends so these will definitely be coming along for the ride (if they make it that far).
275g Flour (plain or you can use spelt flour)
1tsp Baking Powder
100g Coconut Sugar
75g Unsalted Butter
1 large egg
50g Maple Syrup
- Line a baking tray with grease proof paper
- Sift the flour, baking powder, cinnamon and Ginger into a large mixing bowl
Add the Coconut Sugar and stir until combined
- Chop the butter into small segments and add to the dry ingredients. Use your fingers to rub the ingredients together, continue to do so until the ingredients look like bread crumbs
- In a measuring just whisk an egg and add the maple syrup and milk
- Make a well in the dry ingredients and poor the egg mixture in
Stir until all the ingredients come together and form a dough
- Wrap the ingredients in cling film and leave in the fridge to cool for 30 minutes
While the dough is in the oven preheat the oven to 160oc
- Flour a kitchen worktop and roll out the Dough to about a 1/4 inch thick. cut out gingerbread men (we did trees as well this time) with a cutter
- Bake in the oven for 15 minutes. Allow to fully cool before eating and decorating if you wish to do so
Well it isn’t going to snow know this December (when does it evaaaa)? So we had to take the matter into our own hands and make some snowball energy balls. This recipe is super quick, super simple and most importantly super delicious.
These snowball energy balls contain ingredients that you can find in your kitchen cupboards, apart from the chocolate because who has spare chocolate lying around the place? Not us it gets eaten within minutes of it entering the house, if it gets that far!
The recipe makes roughly 16 energy balls that you can keep in the fridge or freeze them to enjoy in the future. Don’t you just love it when you fancy something sweet and then you remember you have some delicious treats waiting for you in the freezer!
What you’re gonna need:
50g Flax seeds
150g Peanut butter
150g Maple syrup
100g White chocolate
100g Desiccated Coconut
Let’s get to it:
Line a baking tray with parchment paper
Add all the ingredients apart from the coconut into a large mixing bowl
Stir until all the ingredients are combined (you may need to use your hands)
Roll the mixture into balls (size of your choice)
Roll each of the balls
Place the desiccated coconut onto a plate
Roll the energy balls over the coconut until covered
Place in the fridge for an hour
Store in an airtight container and keep them refrigerated for up to a week- if they last that long of course
We were recently browsing the isles of homesense (which is something we do on a regular basis) and came across the Halloween isle, of course we had to stop and take a look. As we were looking we came across a pumpkin cookie cutter and imediatly thought we could make some pumpkin pancakes using it. The cutter was super cheap it only cost us £1.99.
So that is exactly what we did one Saturday morning after the gym, we came home mixed up a batter and got flipping. The cutter was fairly big so we had to make sure we made the pancakes fairly big, we didnt cut them into shape until they were cooked.
We decided to make protien pancakes this time and added some Wheybox toffee protein to add some flavour. You can make them with any flavour protein we have used vanilla & white chocolate in the past and they both taste fab.
For toppings we decided to go for stewed cinnamon apples and some cinnamon cream cheese which tasted bloomin fantastic.
You can find the ingredients we used for the pancakes below (we made 3 extra large pancakes. its really simple add all the ingredients into a mixing bowl and whisk until combined. Melt some butter or coconut oil in a hot pan, add a ladle of mixture and allow the pancake to cook on one side before flipping (you should see bubbles appear). Enjoy with whatever toppings you choose!
50g Oats Blended
1tsp Baking Powder
1 Scoop Protein Powder
100ml Almond Milk
Stewed Apples with Cinnamon
Cream Cheese with Cinnamon
Pumpkin chocolate chip energy balls anyone? YES PLEASE!
These literally take about 10 minutes to make, they contain 5 ingredients that you are likely to have in your cupboard this time of year. If you are unsure on where to get pumpkin puree (UK Folk) we found it in the world food isle of tesco.
This makes about 16 energy balls that you can either keep in the fridge or freeze them to enjoy in the future. Don’t you just love it when you fancy something sweet and then remember you have something tucked away in the freezer.
100g Pumpkin Puree
100g Peanut Butter
150g Maple Syrup
100g Dark Chocolate Chips
Line a baking tray with parchement paper
Combine all ingredients together in a large mixing bowl and stir until mixed through (you may find you need to use your hands)
Roll into balls
Place on the lined baking tray
Place in the frige for an hour
Store in an airtight container and keep them refregirated for up to a week (if they last that long).
As you have probably already guess by now we absolutely LOVE banana loaf. We make it ALL the time whenever we have some left over bananas that need to be used up. Our recipe is so simple and takes no time at all! In fact we made the one below before work one morning that’s how quick and easy it is.
We would suggest enjoying a slice when it is warm and freshly baked because it just tastes unreal!
When littles emailed us to ask if we we would like to take part in national bake week using their coffee we jumped at the chance! Our flavour of choice was the maple walnut coffee and we instantly new it would taste amazing in our refined sugar free banana loaf (original recipe available here).
1 1/5 Ripe Bananas (you will use the other half for the topping)
200G Oat Flour (we just blend oats that we already have in the cupboard)
8g Chopped Walnuts
1 tsp Baking Powder
100ml Milk of your choice we went for Almond
3tsp Little’s Maple Walnut Coffee mixed with 20ml water
1tbsp Coconut Sugar
1tbsp Coconut Sugar
5 Finely Chopped Walnuts
Pre heat your oven to 180oc
Line your loaf tin and grease with melted coconut oil or butter
Add 20ml boiling water to the coffee granules in a mug or measuring jug
Blend the oats until they are fine and resemble flour
Chop one of the bananas in half length ways and set one half aside
Mash the 1 1/5 remaining bananas in a mixing bowl
Add the oat flour, baking powder & walnuts
Once combined pour in the milk and stir well
Add the coffee mixture and continue to stir until combined
Pour the mixture into the loaf tin
Cut the remaining half of the banana length ways and place on top of the mixture
Sprinkle the handful oats, chopped walnuts and coconut sugar on top
Bake the banana loaf for 30 minutes until cooked through
When cooked let cool and enjoy with a Little’s coffee
We always see so many sweet pumpkin recipes that we decided to experiment and make some savoury muffin. We have never made savoury muffins before so we were really looking forward to making these.
We imagined savoury muffins to be quite bread like, but when we took them out the oven and tasted them we immediately thought of yorkshire puddings. the texture was similar but thinking about it the ingredients we used are very similar to yorkshire puddings and not bread.
200g Self raising flour
150g wholemeal flour
1tsp baking powder
3 sprigs of rosemary finley chopped
Sprinkle of Thyme
2 large eggs
100ml plain yoghurt
50ml vegetable oil
50g Pumpkin seeds
preheat your oven to 180oc
Lightly oil a muffin tray and line with baking paper or muffin cases
Chop your pumpkin into small cubes
Place the chopped pumpkin onto a baking tray
Roast the Pumpkin in the oven for 10-15 minutes until soft (keep an eye on it)
Sieve the self raising flour, wholemeal flour & Baking powder into a large mixing bowl. Keep the wholemeal flour that is left behind in the sieve.
Add in the pinch of salt
In a separate mixing bowl beat the eggs
Add the milk, cream, vegetable oil & honey and stir well until combined
Add the wet ingredients to the dry ingredients and fold
Stir in the cooked pumpkin
Spoon the mixture into the cases
Sprinkle the top of each muffin with pumpkin seeds & the wholemeal you reserved earlier
Place in the oven for 20-25 minutes
Insert a skewer into one of the muffins and make sure it comes out clean before removing from the oven.
Last year we saw so many posts about pumpkin pie (thanks American friends) it got us intrigued to see what all the fuss was about so of course we had to make one. Many of the recipes stated that you had to use pumpkin puree so we knew right away we would be making a trip to the world foods isle in the supermarket.
Thankfully we managed to find some pumpkin puree in the American section of the world foods isle (we did buy it back in September as we didn’t want to risk them selling out). So after researching lots of different recipes we decided to re-create our own using lots of tips and tricks we had found along the way.
Now we didn’t really know what to expect from our pumpkin pie but we were so excited to try the first bite to see if it was delicious or repulsive. We were pleasantly surprised with how delicious it tasted however we must say it is incredibly sweet so after one slice you have had more than enough which is probably a good thing!
1 tin pumpkin puree
1 tin condensed milk
150g coconut or brown sugar
500g Shortcrust pastry homemade or shop brought
Pre heat the oven to 180oc
We were lazy this time and decided to shop buy the pastry but you can always Find an easy to follow pastry recipe online if you want to make it yourself
Roll out the pastry using a rolling pin
Place the pastry into the baking tin
Line with parchment paper and fill with baking beans
Bake in the oven for 15 minutes
Remove the parchment paper and bake for a further 10 minutes
Remove from the oven and set aside
Pour the pumpkin puree into a large mixing bowl
Add the condensed milk and stir until combined
whisk the eggs in a separate bowl and then add them to the mixture
Pour the mixture into the pastry
Cut out leaf shapes with the pastry scraps and place them on top of the pie
Place in the oven and cook for 35 minutes