Lavender and Lemon Cookie Pop

Spring holds so much hope and anticipation; growing up in the UK it always felt like the start of the year, and that feeling has transferred here, despite the fact that it is September. It holds anticipation for ice-cream eating, long walks with my puppy and road trips to Middleton, my favourite beach spot in SA.

South Australia has really brought it for the first few days a spring, if it was a football team people would be saying “This is our year”. Except Spring can’t really fail at being Spring so, yeah.

This cookie is anticipation in a cookie, the Lemon and Lavender are the perfect spring flavour combination. Refreshing like lemonade, and the lavender is in no way overwhelming, but the key is to only use a small amount otherwise things get soapy. And from experience I can tell you that soap is both a taste that is overwhelming, and exceedingly hard to remove from your mouth.The lemon cheese drizzle makes the cookie taste like delicious cheesecake. Its optional but do it, it’s amazing.

Lemon and Lavender Cookie

Ingredients
230gr plain flour
1/2 teaspoon of bicarb soda
85g caster sugar
45gr dark brown sugar
125gr melted butter
1/4 teaspoon of vanilla paste
1 egg
Rind of 1 lemon
1 teaspoon lavender

Method
Sift flour, soda and sugars into a large bowl; dark brown sugar generally has big pieces in it, sift well then add the larger pieces in too. Stir in the butter, vanilla and egg, the lemon and lavender.On a sheet of baking paper, roll the dough into a log shape. Tie the ends and if necessary wrap in glad wrap. Freeze the dough for at least 2 hours. At this point the mixture will last months.

Slice the frozen mixture and insert lollipop sticks. Bake at 200C for ten minutes.

Lemon Cheese Drizzle – adapted from Rah Cha Chow

Ingredients
70gr cream cheese
3 tablespoons lemon juice
184 gr powdered sugar

Method
Combine ingredients in bowl. Spoon a small tablespoon of mixture on to the cooled cookies and spread evenly over the top. Allow to dry.

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Blood Orange Love

Guys I don’t mean to alarm you, but it’s blood orange time. And I’ve already made two blood orange dishes; as well as eating it with my daily yoghurt and porridge.
Blood oranges are easily my favourite fruit, the fact they signal the end of winter is purely a bonus. and oh gosh that smell. Like raspberries and oranges got together and made babies. Wait is that weird?

Is anyone else stressed out that I finish university in 3 months? I think my head is stressed; it’s doing that whole, pretend it’s not there and it might go away. Except applying it to the whole university situation. Stationery shopping must be the answer. A new notebook will fix everything.

This is the first of my blood orange uses, blood orange buttercream.
Air light and a perfect contrast for rich chocolate cake.

Blood Orange Curd – from Sel et Sucré 

Ingredients:

  • About 175 ml of blood orange juice (from 4 blood oranges)
  • 1 Tbsp blood orange zest (from 2 blood oranges)
  • 113 gr granulated sugar
  • 2 whole eggs
  • 2 egg yolks
  • 1/4 tsp kosher salt
  • 114 gr butter, sliced into 8 pieces

Method:

In a medium saucepan, whisk together everything except the butter.

Gently heat the mixture over medium-low heat, whisking constantly, until it thickens considerably (enough to coat the back of a wooden spoon), about 10 minutes.

Remove from heat, and whisk in the butter.

Strain through a metal sieve, and let cool to room temperature. The curd will thicken slightly as it cools. I strained twice, you will get a smoother texture; which is super important since you are adding it to frosting.

Serve cold or at room temperature. Store in the refrigerator; this curd should stay good for about two weeks.

Sweetapolita Vanilla Frosting

Ingredients

575 grams unsalted butter, softened and cut into cubes
600 grams confectioners’ sugar, sifted
4-1/2 tablespoons milk
1-1/2 tablespoons pure vanilla extract
pinch or two of salt
few drops pink gel colour

Method

In the bowl of an electric mixer, whip butter for 8 minutes on medium speed. Butter will become very pale & creamy.

Add remaining ingredients and mix on low-speed for 1 minute, then on medium speed for 6 minutes. I added 3 tablespoons of the orange curd at this stage brought up to around room temperature. Do this one tablespoon at a time and fully incorporate before you add the next.

Frosting will be very light, creamy, and fluffy. If you want all of your frosting (for filling and frosting cake) pink, then add a drop of pink gel colour and mix again, adding one drop at a time until desired pink shade is achieved. If you want just the outside of the cake pink, you will fill the cake layers first, and then colour the remaining frosting pink.

Best used right away (for ideal spreading consistency), but keeps well once frosted.I used the chocolate cake recipe from Miettes cookbook which I posted about here.The chocolate is compliments of the Foodie Pen Pal scheme; amazing dark chocolate from the Margaret River in WA, post soon!