Lemon and lime shortbread cookies

Preparation time: 10-15 minutes

Cooking time: 10-15 minutes

A chewy but soft cookie filled with the zest of lemons and limes.


Ingredients:
125g Butter
180g Plain flour
65g caster sugar
Zest of whole lemon
Zest of whole lime

Method:
1. Preheat your oven to 150°C/Gas mark 2 and line 2 baking trays with greaseproof paper. Cream together your butter and sugar until light and fluffy. With a grater carefully zest your lemon and lime on the smallest setting but try not to grate the skin underneath the zest as then you will get a bitter taste to your cookies. When you have grated your lemon and lime place the zests on a chopping board and dice until very fine. Add to your mixture and stir in.

2. Add in your flour and use your hands to bring the mixture together to form a dough. Shape the dough into a thick roll and cover with clingfilm and refrigerate for 2-3 hours or overnight. Remove from the fridge and get rid of the clingfilm. With a knife, keeping the dough in a roll, slice the dough in circles by cutting it from the edge of the dough. You want these circles to be about 1-2cm thick.

3. Place the shortbreads on your greased and lined baking tray and bake for 10-15 minutes or until golden brown. When cooked remove from the oven and allow to cool for 5-10 minutes before transferring them to a wire rack to completely cool.

There you go, if you enjoyed this recipe please give it a like by hitting the +1 button down below and make sure you check out some more recipes here on MyFoodAddiction! If you have tried any of these recipes please feel free to let me know in the comments down below, I would be very grateful :) I'll see you guys next Sunday with a recipe that has to be my favourite! :-P x

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Chocolate raspberry mousse cups

Preparation time: 20-25 minutes

Cooling time: 10-15 minutes

Makes: 6

Chocolate cups filled with chocolate raspberry mousse

Ingredients:
200g Dark chocolate
150g Fresh or frozen raspberries
50g Sugar
200g Milk Chocolate
300g Whipping cream or Double cream

Method:

1. Melt your dark chocolate either in the microwave or over a pan. (I recommend using a microwave as its quicker and less pots) When you have melted your chocolate fill 6 aluminum muffin cups a little less than half way and rotate to coat all sides of the cup with quite a thick layer of chocolate. Pour the excess chocolate back into the bowl and place them upside down onto greaseproof paper. Place in freezer for about 10-15 minutes until the chocolate hardens.

2. Place the raspberries and sugar into a small saucepan and bring to boil. Simmer for 5-10 minutes then remove from heat. Sieve to remove seeds and then set aside until ready to use. Melt your milk chocolate and add in your raspberry sauce and mix well.

3. Whip your cream until soft peaks form. Place 2 tbsp of the cream into your chocolate and fold in carefully. Then pour the chocolate mixture in the remaining whipping cream and fold in gently. Get your chocolate cups out of the freezer and peel of the greaseproof paper. Make a small cut in the foil cups and then tear them off to reveal your chocolate cups.

4. Fill each cup with the chocolate raspberry mousse about ¾ of the way up and place in the fridge until serving. Before serving add your fresh raspberries on top and if you want you could add some icing sugar on top.

If you enjoyed this recipe give it a like by hitting the +1 button at the bottom of this recipe and dont forget to check of more recipes at MyFoodAddiction! Ill see you next Sunday with another delicious recipe! :-P x

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Cup of tea cake

Preparation time: 20 minutes

Cooking time: 75 minutes

A fruity, moreish rich cake.

This is an old recipe from my Great Grandma that has run through our family.

Ingredients
4oz Butter or Margarine
1 Cup of tea (1 Tea bag in water)
4oz Sugar
1 Egg
½lb Sultanas
½lb Self raising flour
1tbsp of Bicarbonate of soda
1tbsp of Mixed spice

Method:

1. Preheat your oven to 180°C and grease a 7inch (18cm) cake tin and line with either greaseproof paper or a cake tin paper liner. Add 1 teabag to a mug and fill up with water, leave to brew for about 5 minutes. In a pan add your butter and melt onto a medium heat. When your butter has melted add in your fruit and tea. Bring to boil and simmer for 2 minutes.

2. Bring the pan to cool. TIP: A good way of cooling quicker is to fill your sink ¼ of the way up with cold water and place your pan in the water to cool. When your mixture is cool, take it out the water and gradually add all your dry ingredients. Add your egg into the mixture and stir well.

3. Add your mixture in your cake tin and put in the oven for 1¼ hours (75 minutes). Bake until dark brown. When your cake is done, set aside to cool before removing out of the tin.

If you enjoyed this recipe make sure you give it a like by hitting the +1 button at the bottom of this recipe and dont forget to check out more recipes from MyFoodAddiction! I'll see you next Sunday for another delicious recipe! :-P x

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Cookie dough filled oreo cookies

Preparation time: 10-15 minutes

Cooling time: 10-20 minutes

No bake cookies that are packed with delicious flavours inside!


Ingredients
200g of Cookie dough
6 Oreos
200g Dark chocolate or milk

Method:

1. Line a baking tray with greaseproof paper and set aside. Carefully twist open 6 oreos, you should then have 6 oreos with the cream on and 6 oreos plain. Cut off 1cm of cookie dough and roll it into a ball then shape it into a thick circle. Repeat this process until you have 6 thick cookie dough circles.

2. Place your cookie dough circles onto the plain side of the oreos and then place the cream side on top of the cookie dough and squash down very very carefully. Repeat that process for all 6 cookies.

3. Melt your chocolate either in the microwave or over a pan. When your chocolate has melted carefully place one of your oreo cookies into the chocolate and with two spoons cover the cookie completely. Repeat process for all cookies.

4. When you have fully covered your cookies with chocolate, place it onto your baking tray that is lined with greaseproof paper. Repeat process for all cookies. Then place in the fridge until the chocolate has fully set!

If you enjoyed this recipe make sure to give it a like by hitting the +1 button at the bottom of this recipe and dont forget to check out more recipes at MyFoodAddiction! I'll see you next Sunday for another recipe! :-P x

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