Sticky Lemon Slice

I found this fabulous recipe on a Blog the other day. Lesley has just started blogging and her Blog 'Eat Etc' is well worth a visit. I am looking forward to much more. This recipe is so easy and yet so divinely sweet and tangy I'll be making it again and again. These little bars are lovely with a cup of tea or with a big dollop of double cream on top. It contrasts with the tang of the lemon perfectly. Thank you Lesley for a real keeper.

Sticky Lemon Slice

Base
225g/8oz unsalted butter, softened
70g/2 1/2 oz icing sugar
275g/10oz plain flour

Topping
400g /14 oz granulated sugar
4 medium eggs, beaten
4 tbsp plain flour

1 tsp baking powder

grated zest of 2 lemons

90ml lemon juice, strained

icing sugar to dust

Preheat oven to 170. C./150.C Fan/325.F/Gas3

 Line base of non-stick 32 x 21cm/ 12" x 8" Swiss roll tin with baking paper.

Base: 

Put butter in food processor and process until whipped.

Add icing sugar and process until light in colour (creamed). 

Add flour and process until mixture forms a ball.  

Tip into tin and press flat.  If mixture is sticky, keep your fingers dusted with flour. 

Bake 15 minutes, then remove from oven. 

Leave oven on.  

While base is cooling, make topping.

Topping: Tip sugar into the cleaned bowl of food processor and add eggs.  Process 1 minute. 

Transfer mixture to a bowl, sprinkle flour and baking powder over top.  Add lemon zest and juice, mixing together with a large spoon.  

Pour mixture on top of base (it will fill the tin).  

Bake for 30-35 minutes, or until golden and firmish to touch.

Cool in the tin, then dust with icing sugar and cut into squares. 

Transfer to airtight container when cool.  Will keep for 3-5 days.

My Notes 

I found the base was very sticky so I added a tablespoon of flour to the food processor and whizzed again 

Thank you Lesley for a great recipe

White Chocolate Strawberry Cheescake Brownies.

I was a little confused as to what to call these divine little morsels. I was told the white chocolate equivalent of a Brownie is a Blondie. Someone else told me this is not the case. The main flavour in a Blondie is butterscotch not chocolate white or brown. In confusion I consulted the great God Google. Sure enough a blondie is made with brown sugar. Using white chocolate instead of brown gives you white brownies. Regardless these turned out to be lovely. A definite keeper. Nice crisp top and a squidgy middle I used my granddaughter's strawberry milkshake to flavour them. This of course drew her like a magnet and I had trouble keeping her away from them.


White Chocolate Strawberry Cheescake Brownies.

Ingredients

125g/5oz butter
125g/5oz white chocolate, chopped
200g/7oz caster sugar
3 eggs, lightly beaten
100g/4oz self raising flour, sifted


For the Strawberry Cheese

200g/7oz Philadelphia or other full fat cream cheese
50g/2oz caster sugar
A few drops of strawberry flavouring or 2-3 teaspoons of strawberry milk shake
Pink colouring if desired


Method

Combine butter, and sugar in a medium saucepan and stir over medium heat until melted. Remove from heat and melt the chocolate in the mix. Then whisk in eggs.
Add flour and stir until well combined. Don't over mix
Pour into a greased and lined 18cm x 28cm rectangular tin.
Beat Philly cheese strawberry flavouring and the 50g/2oz caster sugar until smooth and creamy.
Spoon randomly over chocolate mixture and swirl with the tip of a knife.
Bake at 180ºC/160.C Fan/ 350ºF, gas mark 4 for 35 - 40 minutes or until cooked through.
Allow to cool before slicing.

Chocolate Cheesecake Brownies

These are about the most wickedly decadent things I have ever had the pleasure of making. How can anyone not like brownies? I love full fat cream cheese too so mix the two together and it's heaven on a plate. They are very very easy to make. Gorgeous warm from the oven. Just the thing for unexpected visitors or a quick dessert or just for sheer indulgence

Chocolate Cheesecake Brownies



Ingredients

125g/5oz butter
125g/5oz dark chocolate, chopped
200g/7oz brown sugar
3 eggs, lightly beaten
50g/2oz plain flour, sifted
50g/2oz cocoa powder
0.25 tsp baking powder
200g/7oz Philadelphia or other full fat cream cheese
50g/2oz caster sugar

Instructions

Combine butter, chocolate and brown sugar in a medium saucepan and stir over medium heat until chocolate and butter have melted. Remove from heat and whisk in eggs.
Add flour, cocoa, and baking powder and stir until well combined. Pour into a greased and lined 18cm x 28cm rectangular tin.
Beat Philly cheese and caster sugar until smooth and creamy.
Spoon randomly over chocolate mixture and swirl with the tip of a knife. Bake at 180ºC, 350ºF, gas mark 4 for 35 - 40 minutes or until cooked through.
Allow to cool before slicing.

(I used self raising flour because I'm lazy)

Enjoy

Chocolate Caramel Shortbread

I don' think there's a person on earth who doesn't like these or hasn't made them at some point. I see they sell them in the shops now too. They are fairly gross as they don't use chocolate but rather chocolate flavoured topping. Normally I use just plain or milk chocolate to cover the top but this time I thought I would be creative and try a mix of three chocolates. I had some white chocolate in the house that needed using but became a bit unstuck as I overheated the white chocolate and it went lumpy. A lesson to be learned. When buying white chocolate make sure it contains cocoa butter. Cheaper varieties don't and so won't melt properly. Bring a pan of water to the boil. Remove it from the heat and place the bowl of white chocolate over this and melt it it stirring all the time. It won't overheat then. It burns and clumps very easily.

This recipe needs a large baking tray 33cms x 23cms/13inches x 9 inches. If you don't have this size you could use two 20cm x 20cm / 8inch x 8 inch brownie pans. The recipe yields around 24 biscuits depending how you cut them.


For the Base

250gms/9ox plain flour
75gms/3oz caster sugar
175gms/6oz butter cubed
A little milk

Filling

90gms/3 1/2 oz butter
90gms/3 1/2 oz light brown sugar
2 x 397gm/14oz cans condensed milk

Topping

100gms/4oz dark chocolate
100gms/4oz milk chocolate
50gms/2oz white chocolate (or just use all dark or milk if you can't be bothered with the marbling)


Grease and line the baking trays.
Preheat the oven to 180.C/350.F/Gas4

I do my shortbread in the Food processor by putting everything in and whizzing together then cheat a bit by putting a little milk in at the end to bind. It works perfectly and rolls out much more easily.

By Hand

Put the flour and sugar in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Work with your hands until the mixture combines and forms a dough.
I find it easier to roll it out a bit on a floured work top before placing in the tin then using the back of a spoon spreading it out in the tin until it fits and is smooth on top. It's far too footery trying to press the dough to fit the tin from a big lump.
Prick all over with a fork and pop in the oven for about 20 mins until light golden brown.
Set aside to cool.

Filling

Put brown sugar butter and condensed milk into a pan.
Bring to the boil stirring until the sugar has dissolved.
Reduce the heat to a simmer and stir constantly for about 5 -1o minutes until the mixture has thickened. It will be a caramel colour. It may take a minute or two longer. Just use your judgment.
Take care not to let the mixture stick to the pot and burn.
Remove from the heat and pour over the shortbread base. Spread it evenly and leave to cool.

Topping

Melt the chocolates in different bowls. Pour the dark and milk on the set caramel to form broad stripes.
Drop small spoonfuls of white chocolate over the top and using a skewer trail it through to make a marbled effect over the top.