These are brilliant and surprisingly easy. The kids, and big kids alike, love them. Note: they travel well too.
175g plain flour
125g unsalted butter
200g castor sugar
2 tbsp plain flour
1/2 tsp baking powder
good pinch of salt
2 free range eggs
rind and juice of an unwaxed lemon
icing sugar to decorate
Preheat the oven to 170’C/gas 3 and lightly butter and line a square brownie tin. Rub together the butter and flour for the base, until it’s like breadcrumbs. This can be done in a food processor to be quick & less messy. Stir in the sugar and press into the bottom of the prepared tin. Bake the base for about 20 minutes until lightly golden.
In the meantime, make the topping. Again, this is easier in a food processor. Mix together all the remaining ingredients until smooth, but no need to over beat. Pour the topping mixture over the cooked base and pop back in the oven for another 20-25 minutes. The squares are ready when there’s still a little wobble to the bake. Take out and allow to cool fully in the tin. I sprinkle the bake with the icing sugar before I cut into squares. Thesy will store in an airtight container for up to a week but probably won’t last that long. Delicious…