Name: Lemon teacakes
Cook time: 25 min
Total time: 25 min
Ingredients: 100 gram butter, softened; 1/3 cup (75g) caster sugar; 2 teaspoon finely grated lemon rind; 1 egg; 1 cup (150g) self-raising flour; 1/3 cup (80ml) buttermilk; 2 tablespoon lemon juice; Lemon sugar; 20 gram butter, melted; 1/2 cup (110g) white sugar; 5 5cm strips of lemon rind

Ingredients

100 gram butter, softened

1/3 cup (75g) caster sugar

2 teaspoon finely grated lemon rind

1 egg

1 cup (150g) self-raising flour

1/3 cup (80ml) buttermilk

2 tablespoon lemon juice

Lemon sugar

20 gram butter, melted

1/2 cup (110g) white sugar

5 5cm strips of lemon rind

Method

1.Preheat oven to 180°C. Grease eight holes of a 12-hole muffin pan well.

2.Beat butter, sugar, rind and egg in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour, buttermilk and juice. Spoon mixture into pan holes; smooth surface.

3.Bake teacakes about 25 minutes. Stand in pan 10 minutes. Turn, top-side up, onto a wire rack.

4.Meanwhile, make lemon sugar. Blend or process ingredients until fine. Reserve 2 tbsp for this recipe; store the unused sugar in an airtight container for another use.

5.Brush warm teacakes with melted butter; sprinkle with reserved lemon sugar. Serve warm.

These teacakes are best eaten the day they are made.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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