Lemon and Ginger are one of those flavours that go together just like peas and carrots.  I would say jam and peanut butter, but that is not a combination they seem to like over here in the UK.  The Toddster says we might as well eat fish and custard as eat peanut butter jam.  I guess it's a cultural thing!

 

I had a jar of Lemon and Ginger Curd in the refrigerator that needed using up and so today I decided to use some of it to make these delicious and quick diagonal biscuits/cookies!  These cookies go together lickety split and they seemed to me that they would make excellent use of the last of the jar.




 Don't worry if you can't get the Lemon and Ginger Curd . . . you could use an equal amount of plain lemon curd and they will be just as delicious!  Or if you are really wanting the ginger kick stir a bit of powdered ginger into your lemon curd.   It will be just as good I promise!



These are so easy to make.  You just make a dough to which you add both lemon and ginger extracts, and a touch of chopped candied ginger-root.  Don't worry if you can't get the ginger extract. Again use powdered ginger, about 1 tsp.  This dough is then shaped into four long sausage-like ropes, flattened lightly on the baking sheets, and then a tunnel put down the centre of each with a wooden spoon handle.



You spoon the curd down the center in these tunnels you have made.  (Don't be tempted to overdo it.  This is a case where more isn't better)   You bake them and then you cut them into diagonals whilst still warm.   Let them cool completely, and then drizzle with a lemon drizzle icing and Bob's your Uncle!  You have a quick and easy and very tasty cookie to share with your next cuppa!   Nothing could be more simple than that!!  Trust me on this!☺




Once they are completley cold, make a glaze by whisking enough juice into the icing sugar to make a smooth drizzle.   Drizzle some of this over each cookie.   Allow to harden before storing between wax paper in an airtight container.   These will keep at least a week.  They also freeze very well.

In Canada they have these really tasty candy bars names Sweet Marie's.  They were always my favourite candy bars when I was a child. 

 Not only were they stogged full of caramel, peanut butter, crispy cereal and salted peanuts . . . not to mention covered in chocolate . . . but they actually named the bars after ME!  (Don't ever tell me any different!)

All in all a very irresistable combination don't you think?

 

I don't know if they have anything similar over here, but I suspect they do . . . and I suspect that it is probably the Picnic or the Lion Bars.   

Or a cross between the two.



It's funny how things go . . . how when you can't get something anymore, you kind of crave it.   Things like Kraft Macaroni and Cheese . . . or Velveeta . . . 

All Dressed Potato Chips . . . Coffee Crisp Candy Bars . . . Lucky Charms Cereal . . . Captain Crunch . . . Sweet Marie's . . .



And the longer you have to live without them . . . the more you want them.   The more you crave them.   The more you think about, dream about, desire . . . them . . .



I find myself making lists every time I fly home of things I want to pick up to bring back with me when I go home.   Things like Lipton's Chicken Noodle Soup Mix . . . Cheese Whiz . . . and all of the above . . .



I think I can cross Sweet Marie Candy Bars off my list now . . . because these tasty bars are almost identical . . .

 

They are chock full of crunchy-ness, and chewy-ness, and peanuty-ness, and scrummy-ness . . . with just the right amount of chocolaty-ness to make them incredibly moreish, can't put me down . . . addictive-ness . . .



The fact that they are named after me  is . . .  just . . . well . . . the icing on a very VERY tasty cake!  In fact the only bad thing I have to say about these is  . . . it's impossible to eat just one.   *naughty girl am I*

Place the peanut butter, golden syrup, brown sugar and butter in a large saucepan.  Cook, stirring constantly, over medium low heat, until the peanut butter and  butter have melted and the mixture begins to bubble.   Remove from the heat and stir in the cereal and peanuts, mixing all in well together.  Spread this mixture into the prepared pan, and press down firmly.  I find using a buttered metal spoon the best way to do this.  The mixture doesn't stick to the spoon and it does a great job of pressing it down.  Immediately, while the mixture is still hot sprinkle the chocolate chips evenly over top.   Once they have softened and melted, spread them evenly over top of the crisp rice mixture.    (If you like you can place the pan in a hot oven for a few minutes to facilitate this.)  Sprinkle with chocolate sprinkles to decorate and then place the pan in the refrigerator for one hour until the mixture hardens enough to be cut into squares.  When ready, just lift out with the foil and using a sharp knife cut into squares.





NOTE: for fun today I cut mine with a sharp straight sided metal Heart shaped cookie cutter.  Of course you will not get as many pieces if you do this, but the scraps are great to snack on.  *grin*   AND, the slices look so cute and very Valentiney!

I always get a little bit nostalgic this time of year.  Summer is pretty much over, the kids are back in school.   When I was bringing up my children, our home was a flurry of activity at this time of year . . . packed lunches to make, after school snacks, fund raising bake sales . . . it was all go! 



I was contacted the other day by Good To Know (one of my fav cooking mags) and asked if I would like to attend a bake sale down in London on Monday.  They are partnering with the Make-A-Wish Foundation on their new fundraising campaign, Bake-A-Wish. As the name suggests, it's all about getting people in the kitchen and holding bake sales to raise money for a great cause – granting wishes for children who are living with life threatening illnesses.  In fact the people at Good to Know have baked their own Make-A-Wish cupcakes which you can see here.  They're really cute.  I may even make some myself. 



Unfortunately I am not able to attend on Monday as I have an appointment elsewhere, but that doesn't stop me from baking a fab Bake Sale Treat and sharing it with my friends.  These lovely squares are just the kind I would have made for Bakes Sales back in the day.



Quick and easy to make and everyone loves them.  These take the ordinary Crispies Bar into the extreme!  Makes them much more than just a mere Rice Crispie Square!  These are Rice Crispie Squares on Adrenaline!



You know Rice Crispie squares don't have to be boring, unless you want them to be. You can throw in all sorts and they become exciting and somewhat nutritious!  Things like peanuts and raisins and cranberries.  These additions make them quite moreish and quite the Bake Sale Winners!
I don't know anyone that wouldn't be tempted by one of these and who wouldn't gladly cough up 50p or £1 for a couple!  These are the perfect Bake Sale treat!



*Triple Threat Crispie Treats*
Makes about 12 bars
Printable Recipe

These are scrummy yummy and filled with peanuts, raisins and dried cranberries. If you like you can substitute half the raisins with chocolate covered raisins which makes them even more tasty!!

2 ounces butter (1/4 cup)
1 300g packet of white marshmallows (10 ounce package)
1 tsp vanilla
5 ounces of crisp rice cereal (4 cups)
5 ounces salted peanuts (1 cup)
100g raisins (1 cup)
100g dried cranberries (1 cup)

Butter a 9 by 13 inch pan well and set aside.

Melt the butter in a large nonstick saucepan over low heat until melted. Add the marshmallows and cook, stirring until the mixture is smooth and the marshmallows have melted. Remove from the heat and stir in the vanilla. Stir iin the rice cereal, panuts, raisins and cranberries, mixing them all in well. Spread in the prepared pan, pressing the mixture in evenly with lightly buttered hands. (This is the secret to keep the mixture from sticking to your fingers!) Cool completely before cutting into 3 by 3 1/4 inch bars.

5)  For Chocolate Chip biscuits, mix in 100g (2/3 cup) chopped dark chocolate along with the flours.  Flatten with your finger tips.  Don't press with a fork.

If you are like me . . . there will always be a jar of lemon curd, homemade or not . . . lurking about the cupboard somewhere, or in the fridge . . . or maybe even under the bed. (shhh . . . don't tell)



Just waiting for your spoon to dip into it . . . umm . . . for medicinal purposes you understand. In Grade 7 history I learned that citrus fruits was necessary for those hardy sailors on their journey discovering the new world to eat . . . helping to prevent them from getting scurvy on the long trip over . . . ahem . . .



God forbid anyone in my family ever suffer from a fate such as this . . . why . . . the mere thought of such a thing strikes fear into my heart . . .




That's why I have lemons and lemon curd on hand at all times! (Would I lie?)



Besides . . . however would I make these tasty little cookies without having some lemon curd to hand. Now that my friends is a fate not to be trifled with . . . (no pun intended)



Imagine buttery short textured biscuits with just the hint of crinkle . . . redolent of tart lemon and orange zests . . . with a tangy sweet jammy centre of baked lemon curd . . . all topped with the delicious crunch of toasted almonds . . .



Every bite is bliss . . . of course! And . . . we'll be preventing the scurvy from ever taking hold at Casa de Rayner!!!




*Lemon Drops*
Makes 20
Printable Recipe

These are soft and cake-like, and wonderfully tangy with orange and lemon zest. A sweet filling of lemon curd with the added crunch of flaked almonds make the perfect finish!

6 ounces unsalted butter, room temperature
(3/4 cup)
5 ounces caster sugar
(3/4 cup superfine)
the finely grated zest of one lemon and one orange
2 large free range egg yolks
(Freeze the whites in an ice cube tray to use at another time)
2 ounces ground almonds
(1/2 cup)
8 ounces self raising flour
(2 cups)
lemon curd
milk for brushing
flaked almonds for sprinkling
sifted icing sugar (optional)

Preheat the oven to 160*C/325*F/ Gas mark 3. Line several baking sheets with parchment paper. Set aside.

Rub the citrus zests into the sugar until very fragrant. Add the butter and cream together until light and fluffy. Beat in the egg yolks. Stir in the almonds and flour, mixing in well. Divide the mixture into 20 pieces and shape each into a ball between your palms. Place, evenly spaced, on the prepared baking sheets. Using the handle of a wooden spoon make a deep depression in the centre of each. Fill each centre with 1/2 tsp of lemon curd. Pinch the opening semi closed to almost cover the curd. Brush the tops with some milk and then sprinkle with flaked almonds.

Bake for 15 to 20 minutes until a pale golden brown. Allow to cool on the baking sheets for 10 minutes before removing to a wire rack to finish cooling.

If you like you can dust with a bit of icing sugar to serve. Delicious!

I was going to wait until the weekend to show you these . . . but I can't. These biscuits (cookies) are so stupendous that you deserve to hear all about them right NOW!



They're not much to look at I admit . . . In fact, they look just like any other cookie on this planet . . . but that is where the similarity to any other cookie on earth ends . . . don't let their simple homey appearance fool you. Beneath the surface this cookie is like the Brad Pitt and George Clooney of all cookies! Be still my heart!



Imagine a biscuit so buttery and moreish that you have a hard time eating just one . . . you have a hard time eating just two . . . you have a hard time eating just THREE!



In fact . . . you just want to sit down and eat them all in one sitting . . . before the hubster gets home from work . . . before the kidlets get home from school . . . before the dog wakes up from his afternoon snooze . . .

They'll return home to find you in a Heavenly stupor . . . with buttery cookie crumbs clinging to your indulgently satisfied smile . . .



Chock full of lovely chopped dates, all sticky and sweet . . .

Studded with creamily delicious white chocolate chunks . . .

Buttery, soft and chewy in the middle, and yet . . . crisp and crunchy on the edges . . .

in short . . . the most perfect cookie ever baked.



Super indulgent . . . scrummy . . . *oh my word . . . lock these away, they're so darn tasty I can't trust myself with them* good . . .



Yes, I kid you not. If you don't bake these today and declare them the best cookies you have ever EVER baked, then there's no hope for you . . .



There really isn't. Don't say I didn't warn you . . .

Now stand back . . . I'm goin in for more!




*White Chocolate and Date Biscuits*
(aka Cookies)
Makes about 15
Printable Recipe

Superdy duperdy delicious! You will want to double this recipe, or even triple it. These are fantastically heavenly.

50g (about 3 1/2 TBS) unsalted butter, at room temperature
80g golden caster sugar (1/3 cup, plus 1 tsp)
few drops of vanilla extract
1 large egg, at room temperature
70g whole, pitted dates, cut into chunks
(about 1 cup)
50g of good quality white chocolate, cut into chunks
(about 1 cup)
130g plain flour (a scant 1 cup)
1 1/2 tsp baking powder

Preheat the oven to 160*C/325*F/ Gas mark3. Line two baking sheets with baking paper and set aside.

Beat together the butter and sugar with a wooden spoon until light and creamy. Add the vanilla and egg, mixing it in well. Sift together the flour and baking powder and stir into the creamed mixture. Stir in the chocolate and the dates.

Drop walnut sized drops onto the prepared baking tins, making sure that you leave a lot of space between them as they spread. I do 7 or 8 per baking sheet at most.

Bake for about 25 minutes, or until they are pale golden brown, and a bit crispy on the edges. (I move the trays around halfway through the baking time so that they bake evenly.) Remove from the oven and allow to cool on the baking sheets for a few minutes before removing to a wire rack to finish cooling completely.