You find me slap in the middle of the Easter holidays, and so far it has been a fairly soggy one. There is only so much craft and so many sticker books I can cope with to entertain the smallest chap on a rainy day, but I am always up for some baking.
I decided to make some lemon shortbread with him, because a) it is delicious and b) giving him some dough to roll out and cut shapes from keeps him occupied for ages. I cut out and baked mine separately – nobody wants to eat dough that a four-year old has spent an hour squashing about and licking, mind you he ate most of his raw anyway!
- 125g butter
- 60g caster sugar
- 180g plain flour (sieved)
- ¼ tsp lemon extract
- 100g white chocolate, melted with a few drops of lemon extract.
- Beat the butter,sugar and lemon extract together until well combined and pale.
- Beat in the flour and form into a dough with your hands.
- Wrap the dough in clingfilm and chill for approx 30 mins before turning onto a floured surface, rolling and cutting.
- Transfer to a greased baking tray and bake at 190 degrees for approx 15 mins until pale golden brown.
- Allow to cool completely before decorating with the melted white chocolate - either dip or drizzle.
- Pop in fridge for the chocolate to set, then enjoy!
To decorate with chocolate I use a sheet of greaseproof paper to pop the decorated biscuits onto – the biscuits come away easily when set, then you can just throw the paper in the bin. To half cover like the stars, simply dip into the melted chocolate, allow the excess to drip off then pop down to set. The rather Jackson Pollock drizzle was done using a spoon – messy, but pretty nonetheless!
These are so easy and tasty, the biggest problem I had was trying to keep kids hands out of the way while I grabbed some quick photos!
Love Miss Cisco XXX