Lemon Glaze Cookies

The perfect bite sized lemony goodness your week needs!


2 ¼ cups plain flour

½ teaspoon baking powder

½ teaspoon salt

¾ cup sugar

2 tablespoons lemon zest

1 cup unsalted butter, room temperature

1 egg

1 teaspoon vanilla extract


1 cup icing sugar

5 teaspoons fresh lemon juice


Preheat the oven to 180’C. Line 2 baking sheets with baking paper and set aside. Whisk flour, baking powder and salt in a small bowl, set aside. In the bowl of a stand mixer, cream the butter, sugar and lemon zest until light and fluffy. Beat in the egg and vanilla extract, mix until smooth. On low speed add the flour mixture and blend until just incorporated. Drop tablespoon sized balls onto the baking sheet about 5cm apart, gently flatten with your hand. Bake for 10-14 minutes or until biscuits are just set and slightly golden. Cool on baking sheet for 2 minutes then transfer to wire racks to completely cool. Once they are cool make the glaze. In a medium bowl whisk together the icing sugar and lemon juice . Dip each cookie top into the glaze. Let cookies set until icing has set. Store in an airtight container for up to 4 days. Makes approx 30 cookies.


From the blog Handle the Heat, this girl has amazing recipes, one day I’ll get around to trying more of them! I have my heart set on a raspberry lemonade slice she has on there, keep your eyes peeled once it gets a bit warmer. I made these biscuits at the start of August but never got around to writing about them. I took some to Sydney for Daniel’s family and we took some on our short holiday to the south coast. Their amazing lemony flavour is just so refreshing and tangy it’s hard to stop at just one. The biscuit is amazingly soft and just melts in your mouth and the icing rounds it out so perfectly.


I had no issues with these biscuits, just don’t make them last thing at night because you really do need to let the icing set before packing them away, I had to put pieces of greaseproof paper between them to stack them because as usual I was baking at 10.30 at night. It doesn’t harm the cookies, just results in a flattened cracked look on the icing, not as pretty as they should be.


I loved these, Daniel loved these and his family did too so I am sure that your family will love these just as much as all of us. Give them a try next time you have some lemons that need using up, you’ll be glad you did.


Love Sonia



Lemon Delicious

So nostalgic, dinner party dessert from the 80’s and 90’sand one of my childhood favourites, when I found this recipe I just had to make it!

 50g butter, room temperature

3/4 cup caster sugar

1 tbsp lemon zest

1 1/3 cup milk

3 eggs, separated

1/3 cup strained lemon juice

1/4 cup self raising flour

Icing sugar, to dust

Preheat oven to 160’C. Lightly grease 6 ramekins. Using an electric beater, beat butter, sugar, zest and egg yolks until pale and creamy. Gradually stir in the milk, then the juice. Add flour and stir gently to combine. Using clean beaters, beat eg whites until soft peaks form. Fold into lemon mixture, taking care not to lose volume from the egg whites. Spoon into the prepared dishes and stand in a baking tin.Pour enough boiling water around the ramekins to come halfway up the side. Bake for 20 minutes or until they are just firm to touch. Dust with icing sugar and serve immediately.

Relatively easy with such perfect results. There is something about this pudding with its lightness and lemony tang that just makes you want to go back for more and more. I made 3 out of half of this recipe, which was perfect for us, one each and a couple of sneaky extra spoons each out of the left over one. Daniel had never tried it so I was worried it wouldn’t be his kind of thing, but he absolutely loved it.

The trickiest part of the pudding is getting it cooked, set and not burnt so that it has exactly the right amount of wobble and fluffiness combined. I checked mine twice during cooking, the first time it wasn’t quite done but after another couple of minutes I tested it and it was perfect. Such a beautiful Saturday night dessert and a nice change from a couple of squares of chocolate or some ice cream.Sometimes it is just nice to make something so delicious and inspiring for those that you love for no reason at all except that you love them and want to create the best dessert possible for them. This is one of those desserts. Young or old, whip this up this weekend and I promise the smiles and praise that will be coming your way will make all the effort worth it!

 Love Sonia

Lemon Sunburst Slice

A zesty slice that proves that taste always conquers  looks. Although not so pretty, this tart is guaranteed to bring a smile to every one at afternoon tea time.

1 cup self raising flour

1 ¼ cups plain flour

2 cups icing sugar mixture

250g butter, room temperature

4 eggs

1 ½ cups caster sugar

1 tablespoon finely grated lemon rind

½ cup lemon juice

Grease and line a 20cm x 30cm lamington tin, the edges extended 2cm above the pan. Preheat the oven to 170-180’C. Process self raising flour, 1 cup of the plain flour, ½ cup of the icing sugar and butter until combined. Press over the base of the prepared tin and bake for 20 minutes or until firm. Cool in pan. Whisk eggs, caster sugar, remaining plain flour, rind and ¼ cup of lemon juice in a medium bowl. Pour over the biscuit base and bake for about 30 minutes or until firm, Cool in pan. Stir remaining icing sugar and remaining lemon juice in a small bowl and spread over slice. Cut into squares when set. Store in an airtight container.

This recipe was given to me by my Gran, along with some other recipes, I decided that this one looked the tastiest, so decided to give it a go. More time consuming than I originally thought, I ended up getting up extra early this morning to ice it. Luckily I could leave it on the bench to cool over night, -0.8’ overnight meant it was fine to do so. Once I peeled back the paper (after making the trip to work in the car where the heating melted the icing and slid it all over the place) a realised that this tart had the wrong proportions. Never the less I cut it up and shared it with the people at work, Its beautiful lemony flavour and sweetness of the icing made up for the 2/3rd base 1/3 filling slice I had created.

The issues I had with this recipe was that I didn’t have the right sized tin, I used a 20x20cm tin instead which resulted in the base being way too thick. It rose to about double the height it was when I pressed it into the pan. A trap for young players! Having said that, I don’t think the filling would have been enough for a 20x30cm tin. The icing was the perfect amount even after losing a bit to the container and under the baking paper.  Even with all the minor issues I would still bake this again, leaving more time to do so.

Sweet, sticky, crunchy, gooey and tangy. The perfect non chocolate slice if you ask me! If you have a 20cm x 30cm lamington tin please try this out for me and let me know how you go! For now I’ll be adding that tin to the list of things to buy when we get a bigger kitchen!

Love Sonia x