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This year we held a Festive Bakes Competition here at Tiptree and our winner was Dagmara who created a Poppy Seed Cake with Lemon Cupcakes and Shortbread Biscuits (which used our Tiptree Strawberry Conserve, Tiptree Brandy Butter and Tiptree Lemon Curd)!
130g butter (Room Temperature)
1/2 cup of fine sugar
1 egg
250g wheat flour
1/2 teaspoon of baking powder
2 teaspoons of vanilla sugar (or a few drops of vanilla flavour)
1/2 cup of desiccated coconut
Grind the coconut into powder using a blender or coffee grinder. Mix flour with coconut powder and vanilla sugar.
Cut the butter into cubes, and in a new bowl, beat the butter and fine sugar until fluffy (about 7 minutes).
Add the egg and beat for another 3 minutes.
Add the flour and coconut mixture and mix until smooth.
Wrap in kitchen foil and put in the fridge for about 1 hour.
Roll out the dough to a thickness of about 3 mm and cut out shapes using cookie cutters.
Preheat the oven to 160 degrees and bake for 15 minutes.
Decorate with icing or Tiptree Chocolate Spread!
You can find the recipes for Dagmara's Lemon Cupcakes here and Poppy Seed Cake here!
