Today is day 1 of getting back into the swing of things. I must say, I am rather excited! Yesterday was fathers day here in NZ and we had a very very quiet day just hanging out at home with N. Miss I helped (and by that I mean, she took charge and left poor N sitting there with nothing to do) unwrap fathers day presents and he walked away with some pretty sweet new socks and undies.. totally generic FD gifts this year!
So last week I was browsing online for inspiration and came across this wee gem by Jamie Oliver. I love lemons and its currently the season for them here where it doesn’t cost 14.99$ a KG… which may I add, is completely and utterly OUTRAGEOUS! I figured what better way to kick off a brand new happy week then with some wee bikkies for N’s lunches. Jamie’s recipe calls for a sprinkle of demerara sugar on top of each bikkie before popping them in the oven. I have “adapted” (I’d hardly call it that) the recipe a little by not sprinkling the demerara on top before baking. This is purely just to cut a little sugar out so I can share a little with Miss I without her going loopy (she doesn’t have much sugar in her diet as she’s hyper enough!). They are really easy to make so if you’re at home with wee ones, grab your babes and get in the kitchen with them.
What you’ll need
– 125g butter at room temp
– 100g caster sugar
– 1 egg
– 200g standard flour
– 1/4 tsp baking powder
– pinch of salt
– zest of 2 lemons
– standard flour for dusting
– 3 Tbsp Demerara Sugar for sprinkling (Optional! Again, I left it off but will look slightly more yummy if you do)
What to do
– In a bowl, beat the butter and sugar together until creamy. Add in the egg and beat until nice and fluffy.
– Add in the flour, lemon zest, baking powder and salt and mix until you have a ball of dough. Pop in the fridge for 2 hours or until firm.
– Preheat the oven to 180 (160 fan) degrees c and line a baking tray with paper.
– Roll out the dough on a floured surface until ½cm thick. Cut out shapes (jazz it up a little by using a heart or star even a lion cutter!) and place on the baking paper.
– Sprinkle with demerara sugar (or not if you want to cut a little out) and bake for 10 to 12 minutes until the edges are light brown.
– Transfer to a wire rack to cool then enjoy with a fresh cuppa tea.
I hope you have a lovely week planned! I am just about to go and wake Miss I up for breakfast so we can get cracking on our new learning topic for the week!