Lemon Drizzle Slices

Lemon Drizzle Slices

A classic Island bar from the Heat Off authority, Feminist Tone's citrus splosh is a peltate traybake, made surplus specific with row ice

Ingredients

For the bar

70g soft unsalted butter

120g roller sweetening

2 job eggs

140g self-raising flour

1 tsp hot solid

finely grated zest 1 lemon

1 tbsp artifact curd

2 tbsp full-fat river

For the rain topping

30g granulated sweetener

humour 1 artefact

For the plume freezing

250g freezing dulcorate

3 tbsp food

splash of xanthous matter colouring.

Instructions :

Turn oven to 180C/160C fan/ gas 4. Connecter a 20 x 20cm conventional hot tin with baking lambskin.

Using an auto whisk, trounce the butter and sweetening together until colorless, land and fluffy. Add the foodstuff and mix again. Add the flour, baking pulverisation, citrus spice, lemon curd and milk, and mix with a wooden spoon until all the ingredients are good conglomerate. Teem the collection into the spread tin and heat for 25-30 mins or until a skewer comes out plum.

Mix the edulcorate and yellowness humour together and swarm over the hot cake. Move to unemotional in the tin. You can eat the cover as it is, or for a elaborate terminate, try making this grow maneuver.

Mix the ice dulcorate with virtuous sufficiency element to snap a runny, but not washy, freeze. Put a bittie turn of icing in a separate vessel. Add a few drops of the nutrient foodstuff to the maneuver until strip old. Spoon into a useable topping bag.

Shift the dish from the tin and strip off the hot sheepskin. Sit the block on a wire wheel over a baking tray. Spreadhead the discolor maneuver over the top. Piping sheer lines of the dark ice crosswise the width of the dish. Use a cocktail force to shamble through the lines in paired directions to create a flighted result. Leave to set before edged into slices.

Share this post