Cafe style cookies

I was asked to make some cookies to sell at the Cafe that I work at and I was SUPER EXCITED :D First time something I have baked was going to be sold in a cafe! I wanted to make a decent sized cookie that looked appetising and found this recipe!

White Chocolate and Cranberry Cookies
Recipe adapted from Allrecipes

Ingredients
1/2 cup (113g) unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup caster sugar
1 egg
1 1/2 cups plain flour
1/2 tsp vanilla essence
1/2 tsp baking soda
3/4 cup white chocolate chips
1 cup dried cranberries
1/2 cup white chocolate melts

1. Preheat oven to 190oC. Line 2 baking trays with baking paper.
2. In a large bowl, cream together the butter and both sugars until smooth. Beat in the egg and vanilla essence. 
3. Combine the flour and baking soda. Stir into the butter-sugar mixture. Mix in chocolate chips and cranberries. 
4. Roll 1 tablespoon of dough into a ball and place on baking tray. Complete with the rest of the mixture making sure to leave room for the cookies to spread.
5. Bake for 8-10 minutes. Allow cookies to cool on baking tray before transferring to wire racks to cool completely.
6. Melt white chocolate melts in a small bowl in microwave. Transfer to a piping bag and pipe patterns on to the cookies.

I also made double chocolate chip cookies by replacing the cranberries with dark chocolate chips.

Sad news is.... Only one sold in the first week :( I think the market wasn't there... the cafe's main customers are office workers and I think they prefer muffins and cakes. But its ok! I got some experience and maybe next time I can bake other things :)

The cookies still tasted delicious so if you want cafe style cookies at home then try these =)

Work catering #50: BICOTTI :D

WOw! I made it to 50 weeks catering for work~~ :) :) Doesn't feel like that long but it's been super fun! Hope there's 50 more weeks to go! haha I love experimenting and finding different recipes.

I still had a few packets of Oreos from last week's catering so after searching for Oreo recipes, I came across Oreo Biscotti!!! Biscotti has been on my To-Bake-List for ages!!! For some reason, I've always thought it would be hard to make :/ I was so WRONG! This is one of the easiest things I've made XD Especially because I can put everything in my stand mixer~~ hehe! So give it a go! :)

Oreo Biscotti
Recipe adapted from Mom Advice

Ingredients
1 cup caster sugar
1/3 cup (75g) butter, melted
3 eggs
2 tsp vanilla essence
3 cups plain flour
1 1/2 tsp baking powder
1/4 tsp salt
2 cups Oreo cookies, coarsely chopped

1. Preheat oven to 180oC. Line 2 baking trays with baking paper.
2. Mix sugar, butter, eggs and vanilla in large bowl until well blended. (You can throw everything in a large bowl and let the stand mixer do it's job :D)
3. Add flour, baking powder and salt. Mix well. Stir in chopped oreos.
4. Divide dough in half. Shape each half into 23cm loaf on prepared baking tray. Bake for 25-30 minute or until golden brown and toothpick inserted into centre comes out clean. Remove from oven and allow to cool for 10 minutes.
5. Cut each loaf into 15 slices about 1 cm thick. You can slice it thinner for a crunchier and thinner biscotti. Place slices flat on baking tray. Bake for another 8-10 minutes on each side or until lightly toasted on both sides. Cool completely on wire rack.

lots of biscotti!!

These would taste lovely with a cup of hot chocolate or tea or coffee! Or maybe you could drizzle them with melted chocolate or dip one end in chocolate ^__^

The next recipe is for peanut butter lovers again~ Although these weren't too peanut buttery for those who don't like peanut butter. Win win for both =p

Peanut butter chocolate chip cookies
Recipe adapted from Daily Delicious

Ingredients
100g salted butter
90g caster sugar
85g brown sugar
1 egg
1 tsp vanilla essence
1 1/4 tsp baking powder
200g plain flour
150g chunky peanut butter
70g chocolate chips

1. Preheat oven to 170oC. Line 2 baking trays with baking paper.
2. Beat butter until softened. Beat in sugar until light and fluffy.
3. Beat in the egg and vanilla until combined. Add in peanut butter and beat until combined.
4. Sift in the flour and baking powder. Pour in the chocolate chips and fold to combine.
5. Place teaspoonsful (or tablespoonsful if you want larger cookie) on baking tray. Bake for 15 minutes. Allow to cool then reduce oven temperature to 150oC and dry cooled cookies in the oven for 10 minutes.

Not super round~~

But yummy and peanut buttery and chocolatey ~

Going to do a LOT of baking next week =p will let you know more later~ so watch this space! happy baking!

Work Catering #49: Oh Hello Oreo!

This week I stuck with an Oreo theme! Bought these cute mini oreos (they are about the size of a 10c coin!) and searched for some interesting Oreo recipes. First up are what I like to call "Inception cookies" - a cookie within a cookie ^_^ it was so funny seeing people's reaction when they bit into the choc chip cookie: "THERE'S AN OREO IN HERE!? AWESOME!!" xD

Mini Oreo Stuffed Chocolate Chip Cookies
Recipe adapted from Teenie Baker

Ingredients
1/2 cup (115g) butter, softened at room temperature
1/3 cup brown sugar
1/2 cup caster sugar
1/2 tbs vanilla essence
1 egg
1 3/4 cups plain flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup chocolate chips
30 mini oreos

1. Preheat oven to 180oC and line two baking trays with baking paper.
2. Beat butter and sugars in large bowl until pale and fluffy. Beat in eggs and vanilla, until well combined.
3. In a separate bowl, mix together the baking powder, salt and flour. Slowly add to the butter mixture and stir until full combined. Fold in the chocolate chips.
4. Take a teaspoonful of cookie dough and place on baking tray. Place one mini Oreo on top then cover with another teaspoon of cookie dough. Pinch the edges together, then roll into a ball using your hands.
5. Bake for 8-11 minutes or until golden.

they just look like normal cookies but wait till you see the surprise!

The next is a recipe that I've tried a few times (and somehow each time turns out different..) and this time I've used Oreos as the flavouring. I have also made it just plain and a layered one with Tim Tams which I will blog about another time XD

Oreo Japanese Cheesecake
Recipe adapted from All recipes

Ingredients
85g cream cheese
1/4 cup (60ml) milk
2 egg yolks
1/4 cup (55g) caster sugar, divided
2 egg whites
1/3 tsp cream of tartar
3 tbs plain flour
1 1/2 tbs corn flour
50g oreos, crushed (I used mini oreos)

1. Preheat oven to 175oC. Line 23cm round cake tin with baking paper.
2. Warm cream cheese and milk in small saucepan over medium-low heat. Stir occasionally until cream cheese is melted. Remove from heat and set aside.
3. In medium bowl, beat egg whites with cream of tartar until soft peaks. Gradually sprinkle in half of sugar and continue to beat to stiff peaks.
4. In a separate bowl, beat egg yolks and remaining sugar until light and fluffy. Fold in cream cheese mixture then sift in flour and corn flour. Stir until combined. Fold in egg whites and oreos.
5. Pour into prepared tin and place in larger baking tray. Place tray into oven and pour water into the baking tray until half way full. Bake for 20 minutes then reduce to heat to 150oC and continue to bake for 15 more minutes. Let cake cook before removing from pan. Refrigerate for a few hours before slicing.

Didn't rise as much as I would have liked...

but love the chunks of oreo and golden brown top :D

soft, fluffy clouds of oreo japanese cheesecake

I like Japanese cheesecake because it is really LIGHT!!! So you can eat multiple slices but feel like you haven't eaten much at all! hahahha

Work Catering #48: Addictive Cookies!!!

I don't know what the winning combination is or the secret ingredient but these cookies are SO ADDICTIVE! you CAN'T just stop at one! They have a lovely soft texture and are packed with chocolate chips!

The seminar at work was actually cancelled last minute so I had ALL these cookies left!!! Shared them with my colleagues and friends though! Had to.. otherwise I would have eaten them ALL!! XD

Double Chocolate Chip Swirl Cookies
Recipe adapted from Sally's baking addiction

Ingredients

Chocolate White chocolate Cookie dough
1/2 cup (115g) unsalted butter, softened to room temp
1/2 cup (100g) caster sugar
1/2 cup (100g) brown sugar
1 large egg
1 tsp vanilla essence
125g plain flour
57g cocoa powder
1 tsp baking powder
1/2 tsp salt
2 tbs milk
200g (1 cup + 2 tbs) white chocolate chips

Chocolate Chip Cookie dough
3/4 cup (170g) unsalted butter, softened to room temp
3/4 cup (150g) brown sugar
1/4 cup (50g) caster sugar
1 large egg
2 tsp vanilla essence
250g plain flour
2 tsp cornstarch
1 tsp baking powder
1/2 tsp salt
200g dark chocolate chips

1. Make the chocolate white chocolate chip cookie dough by creaming the butter and sugar together until light and fluffy.
2. Beat in egg and vanilla on high speed until combined.
3. In a separate bowl, combine flour, cocoa powder, baking powder and salt. Slowly mix it into the wet ingredients on low speed. The dough will be thick. Mix in the milk until combined then fold in white chocolate chips.
4. Make the chocolate chip cookie dough by creaming the butter and sugar together until light and fluffy.
5. Beat in egg and vanilla on high speed until combined.
6. In a separate bowl, combine flour, cornstarch, baking powder and salt. Slowly mix it into the wet ingredients on low speed. The dough will be thick. Fold in chocolate chips.
7. Cover both cookie doughs with foil and chill for at least 2 hour or up to 3 days.
8. Preheat oven to 180oC and line baking trays with baking paper. Roll 1 teaspoon of chocolate cookie dough into a ball. Roll 1 teaspoon of chocolate chip cookie dough into a ball. Press the two balls together and roll them into one large ball and place on lined baking tray. Repeat for each cookie.
9. Bake cookies for 10-12 minutes. Press a few extra chocolate chips into each cookie.

The other cookie that I made were these coco pops chocolate chip cookies. They are essentially a chocolate chip cookie with a nutella filling and coated in coco pops. They tasted SOOO GOOD when they came out of the oven because the coco pops had this crunch.. however the next day it was a little soft and stale =/ so recommended to eat fresh from the oven ^^"

Coco Pops Chocolate Chip Cookies
Recipe adapted from Coles catalogue

Ingredients
150g butter, softened at room temperature
1/3 cup (73g) brown sugar
1 egg
1/2 cup condensed milk
2 cups (300g) self raising flour
250g chocolate chips
3 cups coco pops
1/2 cup nutella

1. Preheat oven to 180oC and line 2 baking trays with baking paper.
2. Beat butter and sugar together until light and fluffy.
3. Add egg and condensed milk and continue to beat until well combined.
4. Stir in flour and chocolate chips.
5. Roll teaspoons of dough into balls and coat in coco pops. Place on baking tray, make a small indent and fill with nutella.
6. Bake for 15-20 minutes or until golden brown.

super crunchy cookies!

Just like a chocolate milkshake, only crunchy.. and a cookie =p hehe

Banana Chocolate Chip Cinnamon Rolls

Yet another recipe from Sally's baking addiction! I think I might have an addiction.. to this BLOG! hahah Must give her full credit~ there's just so many recipes that I want to bake after looking at the photos. They make you *DROOL*! and they also don't seem too difficult!

Banana Chocolate Chip Cinnamon Rolls
Recipe adapted from Sally's baking addiction

Ingredients

Rolls
2 1/4 cup plain flour
1/2 cup plain flour (extra)
3 tbs (45g) caster sugar
1 tsp salt
1 packet dried yeast (7g)
120ml water
60ml milk
2 1/2 tbs (38g) unsalted butter
1 large egg

Filling
2 tbs (30g) unsalted butter, softened
1/2 cup mashed banana
1 1/2 tsp ground cinnamon
1/4 cup (50g) caster sugar
1/3 cup (60g) mini chocolate chips

1. Make dough by adding flour, sugar, salt and yeast in a bowl.
2. Heat water, milk and butter together in a microwave until butter is melted. Stir the butter mixture into the flour mixture. Add the egg and enough of the extra flour to make  a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has elastic consistency.
3. On a lightly floured surface, knead dough for about 5-6 minutes. Place in bowl, cover with cling wrap and allow to rise for around 10 minutes.
4. Roll the dough out into a rectangular shape. In a small bowl, mix mashed banana with softened butter and spread over dough. Mix together the cinnamon and sugar and sprinkle over the top. Sprinkle over the chocolate chips. Roll up the dough tightly. Cut into 12 even pieces and plate in lined round cake tin. Loosely over rolls with foil and allow to rise in warm place for 60-90 minutes.

Lots of filling spread on the dough.. it's like a banana choc pizza XD

Arranging the slightly gooey rolls in the cake tin

5. After the rolls have doubled in size, preheat oven to 190oC. Bake for 25-30 minutes and lightly browned. Cover rolls with foil after 15 minutes to avoid tops burning.

Ta da~ golden brown!

I found the filling a little bit wet so maybe next time I won't mash the bananas up too much. Also feedback from the family was that the flavours don't really match.. but I think they do!! I guess it might have been a bit too sweet.... so next time I'll try berries! or even savoury cheesey ones! mmmm~~ the rolls were deliciously soft and fluffy though :D

Lovely, soft and fluffy rolls :)

Anyways if you have any suggestions just leave a comment =D Till next time~~

Work catering #34: Gluten free bake!

I received a few mini recipe books in the mail from CSR (yes the sugar brand!) because they were free!! Gotta love freebies XD anyways one of them was full of GLUTEN FREE recipes ^^ I've always wanted to bake gluten free desserts but... I was a little scared~ I mean, what happens if the utensils I use have residues of gluten then I use them to bake... then.. it wouldn't be gluten free would it?

hahha.. ok maybe I think too much ^_^" Anyways.... so here are the recipes =)

Raspberry Jam Slice
Recipe adapted from "Gluten Free Delights" by CSR

Ingredients
Base
1 cup (150g) almond meal
1/2 cup (45g) fine desiccated coconut
1 cup (150g) gluten free plain flour
1 1/4 cups (275g) Raw Caster sugar (I actually didn't like the little "crunchy" raw bits of the sugar so I think next time I will just use regular caster sugar and probably bring it down to 1 cup)
1/2 cup (125g) unsalted butter, melted
2 egg yolks
1 tsp cold water

Filling
3/4 cup raspberry jam
1/2 cup frozen raspberries

Topping
2 egg whites, lightly beaten
2 1/2 cups (215g) shredded coconut
1/3 cup (50g) soft icing sugar

1. Preheat oven to 170oC (150oC fan forced). Grease and line 20x30cm baking tray with baking paper.
2. Base: combine all dry ingredients in a large bowl. Mix the butter, yolks and water in separate small bowl. Add wet ingredients to dry ingredients and mix until well combined. [OR.... you can just put everything in a food processor if you own one ^^]. Press into tray and bake for 20 minutes or until gold brown. Allow to cool.
3. Filling: Spread jam over base then sprinkle on raspberries.
4. Topping: Combine egg whites, shredded coconut and icing sugar and mix until combined. Spread over jam and bake for 30-35 minutes or until golden.
5. Cool in pan and cut into slices.

I found the slice to be quite sweet... So that's why I suggested reducing the amount of sugar. The crunchy coconut topping was nice though :) Oh this is what it looked like in the book.

And this is what mine looked like =p

Love the redness of the jam!

Gluten Free Choc chip and coconut cookies
Recipe adapted from "Gluten Free Delights" by CSR

Ingredients
3/4 cup (185g) unsalted butter, softened at room temp
1 1/4 cup (200g) brown sugar
2 large egs
1 1/2 cups (225g) gluten free plain flour
1 tsp baking powder
1 1/2 cups (130g) desiccated coconut
1/2 cup (75g) almond meal
230g dark chocolate chips

1. Preheat oven to 200oC (180oC fan forced) and line 3 baking trays with baking paper.
2. Beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition.
3. Sift flour and baking powder together and add to mixture along with coconut, almond meal and choc chips. Mix until well combined. (If you find the mixture is quite wet and runny like I did, add a little more flour)
4. Place teaspoons (or tablespoons if you want bigger ones) of cookie dough onto baking trays, allowing room for the cookies to expand. Bake for 12-15 minutes or until golden.

I had a little trouble with the texture of these cookies because the dough was a bit wet so I added in a little more flour to get the consistency I was after. These cookies are the soft cakey type but the coconut really gives it a different texture and taste. This is what it looked like in the book..

Mine were a little different... haha

Anyways as it is still October, I would like to submit this to Aspiring Baker's #36: Choc-a-cookie (October 2013) hosted by Genie of Honeybee916food.

Work Catering #33: Egg free bake

 

I must have subconsciously picked these recipes for work catering because the speaker at the talk is allergic to eggs and both recipes are EGG FREE!!! hehe! First up are these cheesecake cookies! yum! Found the recipe while looking for interesting chocolate chip cookies for this month's Aspiring Baker's challenge.

Egg free Chocolate Chip Cheesecake Cookies
Recipe adapted from InspiredMe

Ingredients
250g cream cheese, softened at room temperature
1/2 cup (113g) butter, softened at room temperature
3/4 cup caster sugar
1/2 tsp salt
1 tsp vanilla essence
1 cup plain flour
3/4 cup
30g dark chocolate, melted (optional)
30g white chocolate melted (optional)

1. Preheat oven to 180oC. Line 2 baking trays with baking paper.
2. Beat cream cheese, butter, salt, sugar together with electric mixer until creamy. Add vanilla and beat to combine. Add flour and mix with wooden spoon until dough forms. Stir in chocolate chips.
3. Roll teaspoon full of dough into ball. Place on tray and press slightly with back of spoon or palm of hand. Bake for 15-20 minutes or until light golden brown. Allow to cool before transferring to wire rack.
4. To decorate, place melted dark chocolate into piping bag (or small sandwich bag with the tip cut off) and pipe squiggles over the top.

So...I am submitting this to Aspiring Bakers #36: Choc-a-cookie (October 2013) hosted by Genie of Honeybee916food.

Next up is Mars Bar slice inspired by my cousin... although I don't think this is the one she was talking about because this doesn't use as much butter as she described.. oh wells! still yummy :D 

Mars Bar Slice
Recipe adapted from Julia from Boredom Abounds

Ingredients
70g butter
1 tbs golden syrup
4 x 53g Mars Bars, chopped up
3 cups rice bubbles
250g milk or dark chocolate, melted

1. Place butter, golden syrup and chopped Mars bars in saucepan over medium heat. Stir until all melted then remove from heat.
2. Stir in rice bubbles until well combined. Spoon mix into prepared 20 x 30cm baking tray lined with foil. Press down using back of large spoon and refrigerate for 30 minutes.
3. Pour melted chocolate over the top of slice and spread evenly. Refrigerate again for an hour or until set and slice into squares to serve.

I have to say this slice is SUPER SWEET!! But I guess if you love Mars Bars then you will love this slice. This could even be a great base for a cheesecake! Hmmm.. *ideas churning... hehe*

Work catering #32: Fusion baking! Chocolate chip cookie + Cheesecake = Cheesecake chocolate chip cookie slice!

Here's a simple maths equation for you.
Chocolate chip cookies + Cheesecake = ????

It's simple! Cheesecake Chocolate chip cookie slice =D One of the best inventions ever ^___^" Fusion of two delicious sweets!!! The cheesecake layer is supposed to be sandwiched in between the two layers of chocolate chip cookie but I think my ratios were a bit odd.. Still delicious though :D

Cheesecake Chocolate chip cookie Slice
Recipe adapted from Choc Chip Uru of GoBakeYourself

Ingredients

Cookie
1 cup (225g) butter
1 1/2 cups brown sugar
2 tsp vanilla essence
1 tbs milk
3/4 tsp salt
1 egg
1 tsp baking powder
2 cups plain flour
1 cup chocolate chips

Cheesecake
250g cream cheese, softened at room temperature
1/2 cup caster sugar
1 egg
1/2 tsp vanilla essence

1. Preheat oven to 170oC. Grease and line 20x30cm baking tray with baking paper.
2. Melt butter in saucepan and stir in sugar and essence. Initially it will stay separated but keep mixing until combined and there is no more floating butter. Allow to cool.
3. Beat in egg and milk.
4. Stir through the flour, salt and baking powder until just combined. Fold through chocolate chips.
5. Spread half of the batter into the base of prepared pan into a even layer. Refrigerate this layer and remaining dough until needed.
6. Beat cream cheese and caster sugar in a bowl until pale and fluffy. Beat in the egg and vanilla essence until mixture is smooth.
7. Pour mixture over the top of cookie layer.
8. Make flat disks with remaining cookie dough with your hand and gently press on top of cheesecake batter. not all the batter must be and won't be covered but try your best ^^
9. Bake for 30-35 minutes or until golden brown. Let cool completely to room temperature then refrigerate. Cut into squares and serve!

Looks like mishaped cookies XD

Cheesecake choc chip cookie squares!

weird colour....

Also with the warmer weather last week I decided to bake something summery. Haven't baked a bundt cake in a while so time to get out the bundt tin for this cake!

Mixed berry bundt cake
Recipe adapted from The way the cookie crumbles

Ingredients

Cake
2½ cups plain flour
2 teaspoons baking powder
225g unsalted butter, at room temperature
zest of 1 lemon
juice of 1 lemon
1 tsp salt
1¾ cups caster sugar
3 large eggs, room temperature
½ teaspoon vanilla essence
¾ cup buttermilk, room temperature (I didn't have any so used thickened cream instead)

2 cups mixed berries, frozen or fresh

Glaze
1½ cups icing sugar
juice of 1 lemon
1 tablespoon unsalted butter, very soft

Dripping glaze....

1. Preheat oven to 180oC and grease bundt tin.

2. Beat the butter, lemon zest, salt, and sugar with electric mixer until light and creamy.
3, Beat in eggs one at a time until incorporated. Add vanilla.
4. Fold in flour, baking powder and buttermilk (or cream) alternately, mixing just until incorporated.
5. Carefully fold in the berries and mix until combined. Transfer batter to prepared bundt tin smoothing the top.
6. Bake for 50-60 minutes or until skewer inserted in the center comes out clean. Transfer to wire rack to cool.

7. For the glaze, combine sugar, lemon juice and butter in small bowl. Whisk until smooth. Remove cake from oven and spoon oven cooled cake.

love the pop of the berries =D

Work catering #30: Salted caramel & Nutella stuffed double chocolate chip cookies!!!!

That's a mouthful!!! hahah literally XD As soon as I was shown this recipe, I HAD TO MAKE THESE COOKIES!!! Just the thought of salted caramel oozing out of a chocolate cookie fresh from the oven .... :O :D haha!!

anyways all credits go to Top with Cinnamon! Great food blog :) She made GIANT cookies!! But i made smaller ones... probably couldn't fit as much nutella

Salted Caramel and Nutella stuffed Double Chocolate chip cookies
Recipe adapted from TopWithCinnamon

Ingredients

Cookies
110g butter
1 1/2 cups brown sugar
1/2 cup cocoa powder
2 eggs
1/4 tsp salt
3/4 tsp baking powder
2 cups plain flour
100g dark chocolate chips
1/2 cup nutella

Salted caramel
66g caster sugar
3 tbs water
8g butter
3 tbs thickened cream
1/2 tsp vanilla extract
1/4 tsp salt

1. To make the salted caramel, put sugar and water into medium saucepan. Stir together over medium-high heat just until the sugar dissolves. Tilt and swirl the pan while the mixture boils (do not mix with spoon!). Keep swirling until it has reached a yellowish-golden colour. Immediately take off heat!
2. Add butter (be careful as may splatter) and swirl it in.
3. Stir in cream, then vanilla and salt. Place in small bowl and set aside for later.
4. To make the cookies, preheat oven to 180oC and line 2 baking trays with baking paper.
5. Melt butter in medium saucepan. Take off heat and stir in brown sugar and eggs.
6. Add cocoa, salt and baking powder. Stir until combined.
7. Add in flour and stir until combined. Stir in chocolate chips.
8. Take a heaped teaspoon (or tablespoon =p depending on how big of a cookie you want) of dough and roll into a ball. Place on baking paper and press lightly with palm of your hand. Use your finger to make an little well in the centre of dough.
9. Fill hole with small blob of nutella and top with salted caramel. Top with a little bit more dough and seal the edges. 
10. Bake for 8-10 minutes. 

yummy chocolatey cookies!

oozing salted caramel~

Just to balance out the super sweetness, made some no bake Lemon Slice :)

Lemon Slice
Recipe adapted from Diminishing Lucy

Ingredients

1/2 cup condensed milk 
100g butter
200g Marie biscuits
1 cup desiccated coconut
zest of 2 lemons

Lemon icing
1 cup icing sugar
20g butter, softened
Juice of 1 lemon

1. Grease and line 8 inch square cake tin with baking paper.
2. Place condensed milk and butter in small saucepan over medium heat. Stir for about 5 minutes or until butter has melted.
3. Process/crush biscuits until fine crumbs. Add to mixing bowl with coconut and lemon zest. Add hot butter mixture and stir until well combined.
4. Press mixture into prepared pan using back of metal spoon.Refrigerate for 1 1/2 hours or until firm.
5. To make icing, place icing sugar, butter and lemon juice in bowl. Beat with wooden spoon until smooth. Spread over slice. (note: for a thicker layer of icing, double recipe).
6. Refrigerate for a further 30 minutes. Cut into squares and serve

lemon slice squares~

topped with zesty lemon icing :)

Oh and in exciting news I was invited to join Everyrecipe ^___^ a compilation of Australian cooking sites and blogs :) It's pretty cool so I can get more readers to my blog =D so check it out for more baking inspiration!!!