In the kitchen with Tallulah

Monthly Archives: June 2012

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I got this recipe from one of the many blogs that I follow, and for about 2 weeks they were on my “To Bake” list. And boy, were they worth the wait. They. Are. Incredible. Songs should be sung about these cookies. Shakespeare should come back to life and write a play about them. They’re that good. So what on earth are you waiting for?! Get thee to the kitchen and bake. Rinse and repeat, many many times (they’ll be gone before you can say ‘Cookies, cookies, where for art thou?’

Lemon Crinkle Cookies (from Lauren’s Latest)

Ingredients:

  • 1 stick/113g butter, softened
  • 1 cup sugar
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 generous tsp lemon zest
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1 1/2 cups flour
  • 1/2 cup icing/powdered sugar

Cream the butter and the sugar in a mixing bowl until light and fluffy. Add vanilla, egg, lemon juice and zest, mixing until well combined. Stir in sifted dry ingredients (excluding icing sugar), until just combined. Using your hands, bring the dough together into a ball. Wrap and glad wrap and refrigerate for 30 minutes.

Preheat oven to 350F/180C. Line baking trays with baking paper. Place the icing sugar in a bowl. Roll the dough into teaspoon-ish sized balls and roll in the icing sugar. Place on prepared tray and repeat with the remaining dough. Press with the bottom of a drinking glass and bake for 9-11 minutes, until bottoms begin to brown and cookies look matte (not shiny). (I gave them 10 minutes). Remove from oven and allow to cool on pans for a few minutes before transferring cookies to wire racks to cool completely, bearing in mind that by the time they are completely cooled, there might not be many left….


This recipe was originally for a cake. It was in my Mum’s collection of family recipes, and it has become our family favourite – we’ve made it for practically every occasion this year. Then, we came up with the idea of making cupcakes instead of a cake out of the mix. They came out great, and everyone loved them! WARNING: Always double the recipe as these do not last long. May result in eating of multiple cupcakes in one sitting.

Brown Sugar Crumbly Cupcakes

Cake mix:

  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 3/4 cup brown sugar
  • 2 oz butter, softened
  • 2 eggs, lightly beaten
  • 2/3 cup milk

Topping:

  • 1 cup brown sugar
  • 2 oz butter, softened
  • 4 tblsp flour
  • 1/2 tsp cinnamon

Preheat the oven to 180 degrees C/350F. Prepare two cupcake trays with paper cupcake cases. In a large bowl, sift together the dry ingredients for the cupcake mix, and add the brown sugar. Using your fingers, rub in the butter. Add the eggs and mix well. Gradually add the milk and stir to combine completely. Spoon into prepared cupcake trays, filling to about halfway – be sure to leave room for the topping. In a new bowl, combine the brown sugar, flour and cinnamon and rub in the butter. Sprinkle the crumbly topping on the cupcakes generously. Bake the cupcakes for approximately 10-15 minutes, or until a skewer inserted into the centre of a cake comes out clean or a little moist (try to insert into the cake not the topping). Cool on a wire rack for five minutes and serve. Best served warm, but can be cold too. Enjoy!