In a large bowl mix together the flour, sugar, lemon zest and juice of 1 of the lemons, baking powder, oil and milk.
Beat until smooth. I use a whisk but you can use a wooden spoon.
Line 2 loaf tins (or use the same tin twice!) with baking paper.
Pour half the mixture in to each tin. You can pour it all in to 1 tin if you want a thicker bar.
Place into the hot oven for 25- 30 minutes until golden brown on top.
Whilst the cake cooks mix 2 tbsp of caster sugar with the juice of 1 lemon.
Once the cakes come out of the oven, whilst still in their tins, prick all over the top with a cocktail stick (about 20 times).
Drizzle over the glaze (half over each cake or all over 1 cake).
Leave to cool in the tin and then remove and slice in to bars. You should get about 6 bar from each tin.
Tips and Cheats
You can make this mix any flavour you want. If you want chocolate remove 30g of flour and add in 30g of cocoa. Just mix the cocoa to a paste with some of the milk before adding to the cake and remove the lemon! You can swap the lemons out for 1 orange or you can use vanilla or almond essence instead of the lemon. You want about 1-2tsp of essence! I wrap the cakes in a little baking paper and pop them in the children’s lunch boxes. Enjoy!
30g dandelion honey (if you haven’t made the honey then just use 30g more of sugar)
70g caster sugar
300g plain flour
20 dandelions – you just want the yellow petals.
In a bowl cream together the butter, vanilla, dandelion honey and sugar.
Then add in the flour and dandelion petals.
Stir it together, you might need to get your hands in! Until it forms a soft dough.
Pop in to a covered dish in the fridge for an hour.
Preheat the oven to gas mark 7 / 200c.
Take the dough from the fridge and on a lightly floured surface roll out until is is 5mm thick.
Cut our your biscuits, we like them small but you can make larger ones!
Pop on to a baking sheet and into the oven for 8-10 minutes until they start to turn a light brown.
Take them from the oven and transfer to a cooling rack until cool.
Store in an air tight container.
Tips and cheats
My children love to make these. They love to pull out the yellow petals into the bowl. They love to dip them into the dandelion honey to eat them too! (Sugar overload!). They keep for a few days but are best fresh and they are just so buttery and light. They look so pretty on the plate too.
1 pack of dark chocolate chips (several own brands are vegan)
Preheat the oven to gas mark 6/180c.
Put everything except the chocolate in to a blender and blend! You want it to be fairly smooth.
Add in the chocolate and stir through.
Scoop out small table spoon sized balls and place on a lined tray. Flatten slightly with a fork.
Bake for 10 minutes.
Tips and Cheats
These little bites are so yummy warm from the oven. They go a bit stodgy when cold so I like to heat them back up before eating. They freeze really well but freeze the mix rather than the cookies! You can use crunchy or smooth peanut butter and if you can’t have peanuts then you can use almond butter or another nut butter as a substitute.