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recipes
Lemon Drizzle Loaf Cake
Prep time 20 mins
Cook Time 50 – 55 mins
Serves 6
250g unsalted butter, diced
250g golden caster sugar
4 medium eggs
2 large lemons, zest only
250g self-raising flour
Lemon Drizzle
70g golden caster sugar
Juice of the 2 lemons
Lemon Glaze
Zest of 1 lemon
2 tbsp lemon juice
20g golden caster sugar
Preheat your oven to 180°c, fan 160c, gas 4 .
Grease and line a 2lb loaf tin with baking parchment paper.
Place the diced butter and sugar into the stand mixer bowl and fit the
SmoothScrape beater..
Select soften and begin gentle mixing for approx 1 minute.
Increase the speed and allow the butter and sugar to soften and cream together for
a further 3 minutes.
Turn off Heatsoft.
Reduce the speed and begin to add the eggs, 1 at a time, mixing well between each
addition.
Add the lemon zest and mix in.
Reduce the speed to 1 and add the flour, mixing gently until just combined.
Spoon the mixture into your tin and place in the centre of the oven for 50-55 mins,
until a clean skewer inserted into the centre comes out clean.
Place the tin onto a wire cooling rack and allow to cool slightly.
Combine the lemon drizzle ingredients in a small bowl.
Whilst still warm, poke holes into the cake with a skewer and spoon over the drizzle,
allowing the cake to fully cool in the tin before turning out.
Combine the lemon glaze ingredients in a small bowl.
Spoon the glaze over the cake and leave to set before cutting into thick slices.
20
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VFM027_22EM1 (UK).indd 20-21
Chewy Chocolate Chip Cookies
Prep time – 15 mins
Cook Time 10 - 12 mins
Makes 24
250g butter, diced
200g caster sugar
300g light brown soft sugar
2 large eggs
2 tsp vanilla extract
300g plain flour
½ tsp salt
1 tsp bicarbonate of soda
200g milk chocolate, chopped into small chunks
200g dark chocolate, chopped into small chunks
Place the butter and both sugars into the mixing bowl.
Fit the SmoothScrape beater
Select soften and begin mixing on speed 1, until the butter starts to soften slightly.
Increase the speed and allow the mixture to cream until light and fluffy.
Turn off Heatsoft.
Begin adding the eggs, 1 at a time until fully combined.
Add in the extract and beat well.
Mix the flour, salt and bicarbonate of soda together in a bowl, then tip into the cookie
mixture.
Mix until just combined, do not overmix.
Add both chocolates and mix in, again do not overmix.
Place the cookie dough into the fridge and leave for approx 30 minutes.
Preheat your oven to 180°c, fan 160°c, gas 4.
Line a large baking tray or 2 smaller trays with baking parchment.
Remove the cookie dough from the fridge.
Break off small pieces of the dough.
If you want your cookies to be of a uniform size, you can use a cookie dough scoop
or simply weigh 1 amount (roughly 50g) then ensure all the rest are roughly this
size.
Roll into a ball and gently press to slightly flatten.
Place onto the lined tray, ensuring you space these apart well. Cookies will spread
out during baking.
Place the tray into the hot oven and bake approx 10- 12 mins until the edges are
beginning to brown.
Remove from the oven and leave to cool for a few minutes before removing to a
wire rack to cool completely.
Repeat until all the cookies are baked.
Tip – Don't want to make 24 cookies, half this recipe and just make 12.
recipes
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2022/4/6 8:49 AM
2022/4/6 8:49 AM
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