Wanderlust {Warsaw}: painting in the street

While I was in Warsaw I took a lot of pictures of walls, and a few of the ground. Luckily I wasn’t just going mad — the walls and the floor were more interesting than they are in most places. That’s the round about way of saying that there was a lot of street art around and about, and here are some photographs of it. Enjoy!

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We saw this as we arrived, and it warmed my heart ūüôā

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Red balloon

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Why is the sky dark at night?

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A bit of a scarier one

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Lady in pink

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Blue bird, umbrellas

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Godzilla?

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Warsaw, what you’ve done to me

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Yes, Beyonce

All images © Rebecca Daley and ohtogoawandering, 2015.

Foodie Adventures {Warsaw}: a whistle stop tour

What do foodies do when they go on holiday? It’s honestly not a trick question. They eat. And we certainly made the most of our time in Warsaw last month, eating in as many different places as possible all over the city. Here is a whistle stop tour of some of the best.

Cheesecake Corner

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We spent several lovely afternoons watching the world go by from a cafe on¬†Krakowskie PrzedmieŇõcie, one of Warsaw’s prettiest streets. Cheesecake, a good book and a healthy dose of sunshine-soaked people watching — it doesn’t get much better than that, does it? This Oreo cheesecake was delicious. Creamy and rich, but not too sweet. The view from the white wicker chairs outside wasn’t bad either. Their website is here.

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Tapas Gastrobar

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This was a little way away from our hostel, but very much worth the walk. The decor was just up my street: white and blue dominated, combined with geometrically patterned tiles and vintage posters in shabby chic frames. The food was exquisite and the service was fast and friendly. A highlight was the salted pork belly Рhot and delicious. The cold potato salad smothered in aioli was a little unexpected, but worked perfectly. Check it out here.

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Ceprownia

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The guidebook hit the nail on the head when it described Ceprownia as ‘hearty shepherd’s fare’: this is where we got our first taste of Polish food when we first arrived in Warsaw last year, and it’s the first place we visited when we returned this year. Homely stews, potato fritters, amazing fried goat’s cheese and more pickles than you could shake a stick at all consumed by lamplight in an interior made mainly of wood, this is Polish food at its most uncomplicated. Special mention goes to the¬†creamy salad dressing that came with every dish. We had dinner there on our first night, and went back for lunch on our last day. Visit their website here.

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Cafe Vincent

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This was our favourite breakfast spot: a French- style patisserie on Warsaw’s main street. They had row upon row of every baked good you could think of, fresh from the oven, and a nice selection of drinks to go with them. We enjoyed the madeleines (already explored on this blog, here, and the boy’s favourite) and I had one of the best lemon tarts I’ve ever had! Very lemony, and the perfect level of intense tartness. I love breakfast on holiday… Cafe Vincent don’t have a website that I can find, but you can visit them at¬†Nowy Ňöwiat 64, 00-357 Warszawa, Poland if you happen to be in the vicinity.

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Lots of our recommendations of where to eat came from the ‘In Your Pocket’ city guide, which was invaluable as we hurried about Warsaw. You can download it for free here – we loaded the PDF version onto M’s Kindle, which was super handy.

Listening to Kaleidoscope Heart by Sarah Bareilles, Apple Honey by the Woody Herman Orchestra and Take me for what I am from RENT.

© Rebecca Daley and ohtogoawandering, 2015.

Blackberry and Bramley apple tart

Autumn is here!  My favourite season of them all. So it was with great glee that I managed to pick enough blackberries on a walk a few weekends ago to bake the king of all British, autumnal fare: the blackberry and apple tart.

It’s a rare moment when all of these ingredients crowd together and demand to be baked into a rough-hewn pie, bubbling purple from beneath a golden pastry lattice.¬†The blackberries have to be wild — picked from hedgerows and piled into baskets, or scattered into the bottom of plastic carrier bags. Their cost is bramble scratches, nettle stings and fingertips stained purple, but they are a million times sweeter and tarter than the strangely tasteless shop-bought variety. ¬†And the apples have to be Bramley, ‘cooking apples’, with their intensely tart quality which renders them edible only when tamed with sugar and heat. You can’t use normal apples here, sorry.

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Ingredients

For the sweet pastry
  • 900g butter, softened
  • 65g caster sugar
  • 3 large egg yolks
  • 200g flour
For the filling
  • 600g bramley apples, peeling and sliced
  • 200g blackberries, washed and gently patted dry
  • 100g caster sugar
  • A pinch of cinammon
  • 1 egg, beaten with two tablespoons of milk

Directions

– Heat oven to 190c / 170c fan oven / gas mark 5.

– Cream the butter and sugar together in a bowl until well combined and then beat in the egg yolks one at a time until fully mixed in.

– Mix in the flour until the mixture comes together as a ball of dough.

– Tip the mix out onto a floured worktop and knead briefly until smooth.

– Wrap the pastry in cling film and chill in the fridge for 30 minutes.

– Once it’s chilled, roll 2/3 of the pastry out on a floured surface, before using it to line the bottom of your favourite tart dish (about 23cm is ideal). Leave a slight overhang – the pastry will shrink when you bake it so you don’t want to trim it right down at this stage. (GBBO knowledge right there.)

– Save any pastry scraps, and return the tart to the fridge for 10 minutes. Prick the base lightly with a fork, then line with baking paper and baking beans or a suitable alternative (I used rice).

– Place in the oven on a baking tray for 20 minutes, remove the beans and paper, then bake for 10 mins more until sandy brown and almost biscuity.

РTip the apples into a large bowl and microwave on high for 3 minutes to soften.  Toss in the berries, sugar, cinammon and 2 tbsp flour with a pinch of salt and mix well before piling into the case, saving 14 berries for later to go in the gaps of the lattice.

– Roll the remaining pastry and trimmings together into a square. Divide into eight strips of pastry.

РWeave the strips of pastry evenly over the fruit to create the lattice, and push the ends into the edge of the tart. Trim the overhang of pastry, brush the lattice heavily with the egg / milk mixture then scatter generously with more sugar.

– Push the remaining berries into the gaps, then bake for about an hour until brown and bubbling.

РLeave to cool for about half an hour, then serve with cream or ice cream.  Leftovers survive pretty well covered in cling film for a few days, and are also yummy cold.

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Tip: If you like, use leftover pastry to decorate your lattice. Take a small, sharp knife and cut out suitably autumnal shapes. Leaves are always a safe choice.

Listening to Sort of by Ingrid Michaelson, Brave by Sara Bareilles and Sister Rosetta goes before us by Alison Krauss and Robert Plant.

This recipe is an amalgamation of two from BBC Good Food, which you can find here and here. I made a few changes, namely reducing the amount of filling. Everything else is © Rebecca Daley and ohtogoawandering, 2015.

Warsaw: the Botanical Gardens

When we were in Warsaw a couple of weeks ago, we spent a lovely afternoon wandering around the Botanical Gardens, part of the University of Warsaw. ¬†A short bus ride from our hostel, the gardens were the perfect haven after a few days’ sightseeing in the bustling city. We spent a lovely few hours reading on a secluded bench amid the trees and flowers.

It was one of the times recently when I’ve felt most relaxed – it was lovely to just switch off and just be in a beautiful place. ¬†It’s moments like that which really nurture us, I think. When I wasn’t daydreaming,¬†I powered through much of The Silkworm by Robert Galbraith (aka J.K. Rowling!), which, incidentally, I LOVED and would thoroughly recommend.

If you happen to be in Warsaw and would like to visit the gardens yourself, the ¬†website can be found here. ¬†There is a small charge to venture inside – I can’t remember how much it was, but¬†I’m pretty sure it worked out at less than ¬£1 in the good old GBP.

Here are some of my photographs which I took Рtake a botanical wander with me!

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This is actually the beautiful open boulevard just outside the gardens themselves

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Listening to I like this one by Joe Stilgoe, Waitress Song by First Aid Kit, Everyone is Gay by A Great Big World and Sister Rosette Goes Before Us by Robert Plant and Alison Krauss.

Everything is © Rebecca Daley and ohtogoawandering, 2015.

Foodie Adventures: Brockley Market

A couple of weeks ago, the boy and I headed to Brockley Market on one of our weekend adventures. ¬†It was a bit of a trek from North West London to Lewisham, but it was worth it for this lovely market, which was an absolute food geek’s paradise! Stall upon stall was laden with fresh, gorgeous produce, from artisan sourdough to homemade cordial, and almost every one was manned by a friendly stall holder, passionate about their wares and eager to explain the painstaking processes of producing their food. ¬†It was great to talk to so many people so clearly pursuing their passions, and so proud of what they had to sell.

One lady explained to us what makes sourdough different from normal bread, before advising us on the best loaf for sourdough beginners (n.b. it was delicious). Another guy explained how he made his beautiful cheeses, while M made himself at home getting endless advice about different craft beers. We also tried some very VERY hot BBQ sauces, touted by some very eager guys who took great glee in our reaction to their mildest offering!

There were loads of street food trucks to choose from for lunch — our resolutions to save money and eat at home having rapidly disintegrated. After much deliberation, we went for the Saltwood Fish Bar. Matt had the fish and chips, which he declared to be one of the best he’d ever had. I had the calamari and chips — squid coated in polenta and deliciously crisp — alongside some wonderfully garlicky aioli. We ate this on several large wooden benches set at one corner of the market, alongside people enjoying everything from burritos to huge burgers from the other stalls.

I’d thoroughly recommend taking a trip to Brockley if you find yourself in the area. It’s a lovely way for anybody who likes food (isn’t that everybody…?) to spend a Saturday morning.

For the where, when and how, the website is here.

And now, for many many photographs…

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Listening to There is an Answer by A Great Big World, Wonderful Unknown by Ingrid Michaelson and 22 by Taylor Swift.

© Rebecca Daley and ohtogoawandering, 2015.

The Breakfast Club: Blueberry compote

You know when you buy lots of blueberries, forget about them in either the fridge or freezer — forgotten blueberries in the freezer being infinitely less of a tragedy — and then remember just in time before they become rather too blue and a bit fluffy? ¬†Just me? Okay. Well this is the perfect answer to an entire punnet of blueberries — two cups to be exact. You can even buy them especially, if you want to be that organised person who puts me to shame! Bubbled up with honey and a dash of cinnamon, this compote is wonderfully versatile. ¬†Pile on top of porridge or pancakes for a weekend breakfast, or drizzle over creamy Greek yoghurt for a dessert that tastes far more indulgent than it really is.

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Ingredients

2 cups blueberries, fresh or frozen

3 tablespoons water

2¬Ĺ tablespoons honey

¬ľ teaspoon cinnamon

Directions

  • Place all of the ingredients into a medium saucepan over a medium -high heat.
  • Stir everything together gently using a plastic spatula, gently squishing the blueberries against the side of the pan to help them reduce more rapidly.
  • Keep stirring, bringing the gloriously purple mix to the boil.
  • Once boiling, reduce the heat and keep stirring for about 10 minutes, or until the berries are fairly well broken down.
  • You can serve this warm or cold — warm for breakfasts, and cold for yoghurt I’d say! ¬†My latest batch lasted for about 3-4 days in a tupperware in the fridge.

Tip: I like to let maybe around 1/3 of the berries hold their shape for a compote with a tiny bit more bite, but you can keep cooking and squishing until the compote is smoother, if you like.

Please see below for the compote before and after swirling…

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Listening to I Don’t Wanna Love Somebody Else¬†by A Great Big World, Love is on the Radio by McFly and Hard out Here by Lily Allen.

This recipe is a simplified version of an already simple recipe by A Sweet Pea Chef.  Lazy, me?

Everything is © Rebecca Daley and ohtogoawandering, 2015.

Foodie adventures: Beam Cafe, Crouch End

Last Sunday, I went for a wonderful brunch with one of my best friends in one of my favourite parts of London. Could a Sunday morning get much better? I love Crouch End for its abundance of pretty cafes and cute card shops – perfect for a weekend wander. Unfortunately it was a bit of a rainy morning when we headed to Beam Cafe for breakfast, so there was less wandering and more eating brunch in the cosy confines of this lovely eatery. Not a problem in the slightest.

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I ordered the Eggs Royale: fluffy muffins lightly toasted, topped with perfectly poached eggs, smoked salmon, delicately creamy hollandaise sauce and a tumble of chives. It was delicious. Thinking about it now (8pm on a Monday evening) I could eat it all over again. In fact, I’ve thought about this dish an unhealthy number of times since I polished off the last forkful. This is what brunch was invented for.

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Freshly squeezed orange juice: sweet and tangy at the same time with a pleasing amount of froth

My friend had the avocado, egg and bacon on toast — she enjoyed it very much. I’d thoroughly recommend this little cafe: the interior was simple and cosy and yet felt chic at the same time. Even a couple of tight-fisted northerners like ourselves conceded that the prices were pretty darn reasonable, especially given how genuinely exquisite the food was and what a nice part of London this is. We’re already devising excuses to return soon!

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Fork – ACTION SHOT

Listening to Holding Back the Years by Gretchen Parlato, Let’s hear it for the boy by Deniece Williams and Put the Gun Down by ZZ Ward. All content is ¬© Rebecca Daley and ohtogoawandering, 2015.

{The best} microwave chocolate chip cookie

I think like most people who have craved a late night freshly baked snack, I’ve had mixed results with microwave ‘cakes’ and ‘cookies’. I’ll just say ‘rubbery’, and leave it at that.

This cookie is different. And without wanting this post to devolve into histrionics, it has changed my relationship with the microwave forever. Having a delicious chocolate chip cookie available within ten minutes is, admittedly, dangerous, but well — you only live once. And if you’re going to have an evening treat, make it this wonderfully gooey, deliciously sweet, ridiculously easy microwave cookie.

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Ingredients

1 tablespoon (14g) butter
1 tablespoon (13g) sugar
1 tablespoon (13g) light brown sugar
A tiny splash of vanilla extract
1 egg yolk
3 tablespoons (30g) plain flour
2 heaped tablespoons (30g) chocolate chips

Directions

– Grab a ramekin or mug that’s microwave safe (this won’t rise, so no need to use something big)

–¬†Place the butter in the ramekin and melt in the microwave; do this in short intervals at about 70% power until just melted.

– To the melted butter, add the sugars and the vanilla. Stir together until combined ( a teaspoon is easiest on this scale!)

– Add the egg yolk and stir well.

– Add the flour, and stir in. The consistency should be similar to real cookie dough; if it’s too¬†runny add a little more flour, and if it feels too stiff add a splash of milk.

РAdd the chocolate chips and stir in. For this cookie I used a mixture of milk and dark chocolate chips Рuse whatever you fancy. Flatten the surface of the cookie.

– Microwave at about 70% power for between 30 and 40 seconds.

Tip: You don’t want to overcook this as it will dry out. The first time, only cook for 30 seconds; if it’s still looking quite wet on top, microwave for another 10 seconds. The cookie will continue to cook after you remove it from the microwave, and retains its heat for a while so be careful!

– Devour with a side of ice cold milk. Pretentious mini milk bottle not obligatory.

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Listening to Black Magic by Little Mix, Sugar by Maroon 5 and Hit me with your best shot by Pat Benatar.

This recipe is from Sweetest Kitchen with a few very tiny tweaks. All other content is © Rebecca Daley and ohtogoawandering, 2015.

Neapolitan cupcakes

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Up until a couple of days ago, it seemed that summer had well and truly arrived in Britain. We had weeks of glorious sunshine, and when I was invited to my first BBQ of the year, it was the perfect excuse to bake something wonderfully summery. I was inspired by this beautiful neapolitan cake¬†on Ellie Bee’s blog to create a cupcake version. ¬†And here it is. These little beauties consist of a layer of chocolate cupcake topped with a layer of vanilla, and then finished with the best strawberry frosting I’ve ever tasted. The fact it’s made from real strawberries probably explains this.

Everyone loved them at the BBQ, and plenty of people sheepishly sidled over for a second one. (N.B. I wasn’t guarding my cupcakes, I just happened to be standing near the food table for most of the evening. That’s where all the best people are during parties, right? *awkwardly eats another Dorito*)

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Ingredients

Chocolate Cupcake

1/3 cup (35g) cocoa powder
1/2 tsp baking soda
1/2 cup (80ml) boiling water
1/4 cup (60g) unsalted butter, melted
2 1/2 tbsp vegetable or canola oil
3/4 cup (150g) and 2 tbsp granulated sugar
3/4 tsp vanilla extract
1/4 tsp salt
1 large egg
1 large egg yolk (you can save the white for the vanilla cupcake mixture)
1/4 cup (60g) double cream
1 cup (140g) plain flour

White Vanilla Cupcake

1 1/2 (210g) cups plain flour
1 1/2 tsp baking powder
1/4 tsp salt
7 tbsp (100g) unsalted butter, softened
3/4 cup (150g) granulated sugar
Seeds of 1/2 large vanilla bean
3 large egg whites
1/2 cup (120g) milk
1/2 tsp vanilla extract

Strawberry frosting

1 cup + 4 tbsp strawberry puree (Unless you can get hold of this, you’ll need to start with a little less than a punnet of strawberries. Yes, just less than a punnet is a legitimate measurement.)
1 1/2 cup (345g) unsalted butter at room temperature
5 Р5.5 cups (625g Р690g) powdered sugar
1/2 tsp vanilla extract
A few drops of red food coloring (optional)

Directions

For the chocolate cupcake
– Preheat oven to 180c (350F) degrees.
– In a large bowl, whisk together the cocoa powder and baking soda.
– Pour in the boiling water and whisk until the bubbling subsides and everything is well blended, then allow to cool for 5 minutes.
– In another bowl, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt with an electric hand mixer until well combined.
– Stir in the egg and egg yolk, saving the egg white.
– Blend in the cocoa mixture, then blend in the double cream.
– Gradually mix in the flour and blend until well-combined.
– Divide the mixture between the 22 muffin trays — around a generous teaspoon in each. ¬†Spread the mixture into an even layer and set to one side.
For the white vanilla cupcake
– Sift the plain flour into a medium-sized bowl.
– Add the baking powder and salt and stir until well combined.
– Using the handheld electric mixture, whip together the butter, sugar and vanilla bean seeds until pale and fluffy.
– In a separate bowl whisk together milk, egg whites and vanilla extract until well blended.
– Gradually add the flour mixture to the butter/sugar mixture until completely combined. Mix on a high speed until the batter reaches a fluffy, almost mousse-like consistency.
– Now divide the chocolate mixture between the cupcake cases, spreading gently into an even layer so that the mixture reaches the sides of the cases.
– Bake for about 16-19 minutes, until a skewer comes out clean.
РLeave on the tray to cool for a few minutes, then transfer to a wire rack to cool completely.
For the strawberry icing
– ¬†If, like me, you can’t find strawberry puree, you’ll need a little under one punnet of strawberries. Using a hand blender, blend your strawberries until you have 1 cup and 4 tbspn worth of pureed strawberries.
– Add the puree to a small saucepan and simmer, stirring occasionally, until reduced to 6 tbsp. It should take around 10 – 14 minutes (it’s worth measuring the mixture and if it isn’t quite 6 tbsp then return and continue to simmer until it has reduced enough).
– Pour into a small bowl, then pop in the freezer, stirring every so often, until cool. It shouldn’t take long.
РWhip the butter with the electric whisk until nearly white.
– Add an initial cup of icing sugar, then blend in the puree. Keep adding the icing sugar until you reach a good fluffy consistency — it needs to be relatively stiff to pipe.
– Once the cakes are cool, either pipe or spread the frosting on top. Et voila!
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Oh, and this was my first time piping – too! It’s a little wobbly, but not too bad for a first attempt, right?
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Listening to I get around by The Beach Boys, Sunshine of your Love by Cream and The Curse of Curves by Cute is What we Aim For.

This recipe is from Cooking Classy.  All other content is © Rebecca Daley and ohtogoawandering, 2015.

Lemon and elderflower biscuits

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Monday was a big (ish) day – it was the first time I baked for my colleagues. ¬†I will admit that I do pride myself on being a half-decent baker, so I really wanted to make a good impression! I thought for ages about what to make, bearing in mind one colleague’s nut allergy and another’s aversion to raisins, and also the fact that it’s pretty hot in England at the moment.

Then I remembered that we’d recently had some rather disappointing lemon biscuits in the office, which had led to an impassioned discussion about how a good lemon biscuit should be. It needed to have a crunch, but most of all, it needed to be completely and utterly, blow your socks off, lemony. There is little worse than a less than lemony baked good. It’s particularly insipid. (Can you tell I feel strongly about this…?)

So I settled on creating the most lemony of lemon biscuits to raise spirits on a Monday morning. I found these on Bake then Eat after rather a long time trawling the blogosphere for something that sounded like it could work, and after a few tweaks I ended up with rather a lot of perfect lemon biscuits. They are a little like shortbread in their texture – with a crunch, but also with a crumble. And best of all, they are incredibly lemony (even more lemony than the original recipe, I was insatiable). ¬†The elderflower cordial in the icing was a last minute thing, but it gave the icing a glorious tang – it’s completely optional, and you can just use more lemon juice in its place.

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Ingredients

  • 250 grams butter
  • 140 grams Icing sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • Grated zest of 2 unwaxed lemons
  • Juice of 2 lemons
  • 375-400 grams plain flour
For the icing
  • 70 grams icing sugar
  • Enough lemon juice to make a dripping consistency
  • A decent dash of undiluted elderflower cordial (optional)

DirectionS

– Beat the butter until it is light and fluffy, using a stand mixer or handheld whisk.

– Add in the icing sugar and mix until well combined.

– Beat in the vanilla extract and the egg yolk until the mixture is pale and creamy.

– Add the zest and the juice of two lemons, and use a wooden spoon to distribute evenly.

РFold in 375g of the flour to bring it all together.  This will firm up a little while chilling, but at this point mine was still very wet, so I gradually added about 25g more flour until I had a biscuit dough consistency.

– Chill the dough in the fridge for at least 30 minutes.

– Preheat your oven to 190C / 170 fan / gas mark 5 and take your dough out of the fridge. Line 2 baking trays with parchment paper.

РRoll the dough out until it is about 5 mm thick, and cut out 2 inch (5 cm) rounds.  Place them on your baking trays with a little space between them.

– Pop them in your oven. ¬†Mine took about 10 mins to be evenly cooked and beginning to brown very slightly, but I’d recommend watching very closely as they’ll get very brown very quickly

–¬†Transfer to wire baking racks to cool.

– In a small bowl place your icing sugar, a little lemon juice and a dash of elderflower if using and mix all together. Add more lemon juice a little at a time to get the right drizzling consistency.

– Drizzle over your cooled cookies however you like.*

– Kept in an airtight tin these cookies will stay fresh for… well… 5 days so far and mine are still fine.

*Tip: I got the effect on mine by placing greased proof paper under my wire cooling racks and then drizzling from left to right across the whole row of biscuits. I kept going back and forth until I had an effect i liked, with the greased proof paper catching all of the drips!

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Listening to Sweet Caroline by Neil Diamond, My baby just cares for me by Nina Simone, Fever by Ray Charles and Natalie Cole.

This original recipe is from Bake then Eat. ¬†I’ve made a few changes, mainly adding way more lemon juice/elderflower.¬†All other content is ¬© Rebecca Daley and ohtogoawandering, 2015.