Sunday, 14 June 2015

Cranberry and citrus cookies and an 80th birthday cake.




Recently at my weekly yoga class we held an informal 80th birthday party for a lady who attend regularly and is a great advert for the benefits of yoga, amazingly enough she had just returned from a month long tour of New Zealand too, so I for one will be carrying out practising yoga as long as I can.


As part of the birthday celebration my contribution was a lemon meringue birthday, which I was pretty proud of (the base recipe being a Fiona Cairns recipe from The Birthday Cake Book), as our yoga class is a quaint country church hall I couldn't adore the cake with candles through fear of setting off the fire alarm, so I resorted to raiding the garden for suitable edible greenery and flowers. I plumped for the fragrant yellow day lily and freshly picked lemon balm leaves.


As the birthday cake was topped with blousey meringues I had a couple of egg yolks left over so I came up with this recipe which is takes it inspiration from several sources, a Gino D'Acampo recipe for sultana cookies from Italian Baking and a lemon drizzle biscuit from Biscuit by Miranda Gore Brown.



What you need
  • 85g butter - softened (needs to be very soft)
  • 115g caster sugar
  • 2 egg yolks - left over from the meringue making
  • Couple of drops of Fiori di Silica essence (from Bakery Bits)
  • 175g plain flour - I used gluten free
  • 50g fine cornmeal
  • 85g dried cranberries - drained after being soaked in warm water for 20 minutes or so
What you do
  • Pre heat the oven to 180c
  • Mix all the ingredients except the cranberries in a mixer , until you have a course dough
  • Add the cranberries to the mix and just incorporate until the mix comes together
  • Take walnut sized lumps of dough and roll into balls, place on a baking sheet lined with baking parchment and flatten slightly
  • The mixture makes approximately 18 - 20 cookies
  • Bake for 15 -20 minutes until golden 
  • Cool on tray for a few minutes before carefully removing o a wire rack to cool fully
  • Store in an airtight tin
We are linking up this month to Simply Eggcellent , the theme this month being anything goes created and hosted by Dom over at Belleau Kitchen. As this is recipe that uses egg yolks after making meringues.

                                              simply eggcellent - June 2015


We are linking up to Treat Petite this month - the theme being Lets Get Fruity ! created and co hosted by Cakeyboi and The Baking Explorer, as the resultant cookie is very fresh and fruity.

                                  


                                 

And also to Bake of the Week over at Casa Costello , which is a challenge for all things baking....

                                                Link up your baking posts from the last week


2 comments:

belleau kitchen said...

those cookies sound and look so delicious! I love the combo of cranberry and citrus, I bet they were beautifully tart and sweet!... and as for that cake! Wowzers! That's very impressive. I NEED a slice. NOW!! Thanks so much for such a lovely entry for Simply Eggcellent x

Kirsty Phillipson-Lowe said...

I love cranberries, these cookies look so delicious x #bakeoftheweek

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