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My Lemon Drizzle Cake
My blueberry cake that I made with reduced blueberries!
Recipe: http://www.bbcgoodfood.com/recipes/1224/blueberry-soured-cream-cake-with-cheesecake-frosti
http://i235.photobucket.com/albums/ee180/Munchies007/IMG_1873.jpg
My recipe makes 24
225g / 8oz plain flour
a pinch of sea salt
25g / 1oz walnuts (bashed in a bag with a rolling pin to grind)
25g / 1oz sunflower seeds.
75g / 3oz butter, chilled
75g / 3oz extra mature (grade 6) Davidstowe Cheddar, grated
2 medium egg yolks
2 tablespoons cold water
Sieve the flour and salt into a medium size bow and stir in sunflower seeds and roughly ground walnuts.
Coarsely grate the butter into the flour along with the cheese. Add egg yolks and water and combine together using a fork and then by hand.
Transfer mix onto a work surface lightly dusted with flour and knead until smooth.
Roll out in an approximate rectangle to the thickness of a £1 coin.
Cut into even pencil length strips and carefully transfer to a baking sheet lined with baking parchment using a palette knife or spatula.
Bake at 200°C/400°F/Gas Mark 6 until golden brown in colour and crisp. Cool on baking sheet for 2 – 3 minutes to harden before transferring to a cooling tray.
Store in an airtight container for up to 5 days. If they stay that long!