Fresh Raspberry Shortcakes....delivered this morning & two were ordered before I left the shop! Looked so pretty...
I use mascarpone instead of cream inside...it holds it's shape better and keeps a little longer too...I'll be making these again in a month or so, when English strawberries arrive at the market...
Peach & Apricot Shortbread...buttery polenta shortbread top and bottom, sandwiched with fresh ripe peaches and tart apricot preserves...
Lemon Curd Layer Cake....I have a real weakness for anything lemon...so I make sure there is lots of zest in the sponge and juice in the frosting so it's really sparkly & zingy in your mouth...
Malted Coffee Cake....in the UK, coffee cake means that it's coffee flavoured! I know my friend Nancy will be curling her lip at that...as she doesn't like it at all - so apologies to you sweetie & I hope you enjoy some of the other treats in this post instead!! I use malted milk powder in the sponge, and real espresso...but it's quite a subtle coffee rather than a caffeine smack in the mouth!
And with the Malteser decoration, it looks so yummy doesn't it?
Monday is ANZAC Day....more on my Mozart's Girl
blog later in the weekend about that. But the traditional biscuits/cookies to commemorate the day are called....Anzacs! They are actually incredibly popular all year round at The Coffee Tree...so I make plenty...
oaty, coconutty, syrupy & crunchy. I'm giving you the recipe in case you want to make some...they keep really well in an airtight tin. Apologies for the metric measurements...
Anzacs (makes 16)
Preheat oven to 180c/375f
Line a large baking sheet with non-stick parchment
100g plain flour
1tbsp golden syrup/dark corn syrup
1tsp baking soda
2tbsp boiling water
Place oats, coconut, flour & sugar in a bowl and mix well. Melt butter in a small pan with the syrup and set aside. Dissolve soda in boiling water in a small cup. Add soda mixture to butter & syrup...it will foam up! Quickly add liquid to dry ingredients and mix well. Take small balls of the mixture (I find it easier to have wet hands for this) and place, spaced about an inch apart, on baking sheet. Flatten slightly with the heel of your hand & bake for 8-12 minutes, turning pan halfway through baking time. They will be dark golden brown when ready. Remove from baking sheet with a palette knife and cool on a wire rack - they will firm up as they cool down. Store in an airtight tin.
Enjoy - with love from me! xoxo