Why Growing Zinnias Is Perfect for Beginners

Zinnias are tough, colourful, and incredibly forgiving. Many will even self‑seed, popping up again the following spring. They’re one of those plants that give you a lot of joy for very little effort.

Planting and Transplanting Zinnias

Growing Zinnias from Seed

If you don’t have any self‑sown seedlings, zinnias are very easy to grow from seed. Prepare your garden bed, make a small hole about 1.5 cm (½ inch) deep, drop in a seed, backfill, and water well. Keep the soil moist and you’ll see seedlings in about 5–7 days.

Zinnias are sensitive to frost, so make sure you wait until after the last frost before planting your seeds or moving any self‑sown seedlings.

Tips for Transplanting Zinnias Successfully

Despite what I’ve read online, I find zinnias incredibly easy to transplant. They often pop up in places we don’t want them, so we simply move them to create a proper zinnia patch. They’re so forgiving — even if the soil falls away from the roots, they still survive.

Just make sure the new spot is ready with moist soil. Plant the roots deeply, backfill, firm the soil, and water well. I usually have a 100% success rate each year as long as I don’t damage the plant or roots.

Choose a sunny location with plenty of space. Zinnias grow 30–120 cm tall (1–4 feet) and about 30 cm (1 foot) wide, so give them room to shine. That being said, they don’t seem to mind being planted fairly close together, and the result is so beautiful when you have a dense patch of flowering zinnias!

Caring for Zinnias

Watering Zinnias

I grow my zinnias in the vegetable garden using drip irrigation. It delivers water straight to the root zone and helps prevent leaf issues like powdery mildew. Just make sure the soil drains well — zinnias don’t like sitting in soggy soil.

Deadheading Zinnias

To keep the flowers coming, deadhead regularly. Snip off any blooms that are browning or past their best. I usually cut two or three sets of leaves below the flower to tidy the plant, but be careful not to remove any new buds forming lower on the stem.

Common Pests and Diseases

I’ve grown zinnias for years and rarely have pest or disease problems. Aphids can appear, but they’re easy to manage with natural methods like blasting with water, encouraging predators, or manual removal — just like I do with my roses.

If you have rabbits nibbling on the plants in your garden, zinnias are a great choice. I grow mine in a rabbit‑proof vegetable garden, but they’re generally considered rabbit‑resistant, especially once established. If you do have a rabbit problem, like I do, you might like this post where I share which plants they absolutely love to munch on in my garden (and which ones they don’t).

Benefits of Growing Zinnias

Zinnias are fantastic for attracting pollinators. Bees, butterflies, and especially the dainty swallowtail butterflies love them. They’re a great way to boost pollination in your vegetable garden.

Here’s a tiny snippet from my garden that shows just how much the bees adore the zinnias.

If you’d like more ideas for low‑care flowering plants that attract bees, you might enjoy my post: 8 Low Care Plants That Attract Bees.

Zinnias as Cut Flowers

Zinnias make wonderful cut flowers and last several days in a vase. Their bright colours and long stems make them perfect for cheerful summer arrangements. For more information and tips on keeping cut flowers fresh, this link is very helpful.

Frequently Asked Questions About Growing Zinnias

Final Thoughts on Growing Zinnias

Zinnias really are one of the easiest and most rewarding flowers to grow. They’re hardy, colourful, beginner‑friendly, and brilliant for attracting pollinators. If you want a summer garden that bursts with colour, zinnias are a must‑grow.

The post Growing Zinnias: Easy Tips for Colourful Summer Blooms appeared first on The Links Site.

One of the most popular recipes on this site is my recipe for Chewy Sultana Squares. I believe they are popular because not only are they delicious, but also because they are very quick and easy to make. They are made using only 3 ingredients, one of which is sweetened condensed milk.

I have always wanted to do a variation on that recipe to see if I could adapt it and make something equally as good. I think I have succeeded with this recipe because these golden syrup cookies are just as easy to prepare. They mix up in one bowl using only 4 ingredients, again one of which is sweetened condensed milk!

Testing the First Batch of These Chewy Golden Syrup Cookies

I made these cookies on a whim, I didn’t know how they would turn out. But I thought I would give it a try and if they were edible, at least I wouldn’t have wasted the ingredients. There was no need to worry though because these cookies turned out wonderfully.

I had to experiment a little with the amount of each ingredient as I was going along. Initially I mixed sweetened condensed milk, caster sugar, golden syrup, and a small amount of self raising flour together in a bowl. I then had to increase the amount of flour as the mixture was too runny at first.

As it turns out though I think that using less flour initially allowed me to mix the golden syrup though more easily. Once all the flour is incorporated it becomes a fairly stiff sticky mixture. So, you will see in the method that I have not added all the flour until the other ingredients have been mixed thoroughly.

Shaping and Baking These One‑Bowl Golden Syrup Cookies

Once you get everything mixed these cookies are ready to bake! My only suggestion to make this part easier is to moisten your hands while working with the dough. With your hands lightly moistened with water the dough is much easier to work with.

Leave some room around each cookie for some spreading and use a fork to flatten the cookies slightly. I moisten the fork with water as well, so that it doesn’t stick to the dough.

This results in some nice thicky and chewy cookies. When first baked, they are quite crisp on the outside and soft in the middle. Once fully cooled they lose their crunchiness and just remain a deliciously thick and chewy cookie.

How to Store and Freeze These Freezer‑Friendly Cookies

I am delighted to say that they also freeze very well. I have kept some in an airtight container in the freezer for over two months and they have still been fine. You can just lift them out of the freezer a couple of hours before you want to eat them. Or you could be like me and thaw them in the microwave. One or two short bursts of 10 – 15 seconds in the microwave and they are good to go!

Why You’ll Love This Easy Golden Syrup Cookie Recipe

These Golden Syrup Cookies are the perfect example of how simple ingredients can create something truly delicious. With their chewy texture, rich sweetness, and quick prep time, this easy four ingredient recipe is ideal for beginner bakers, busy families, or anyone craving a no fuss homemade treat. Whether you enjoy them warm from the oven or save a batch for later, these cookies are sure to become a go to favourite whenever you need a quick sweet snack.

If You Love Simple, Sweet Baking, Try These Next!

• Golden Cornflake Cookies
• Munchies Recipe – Childhood Favourite!
• Delicious Raisin Flapjacks with Golden Syrup
• Cake Mix Breakfast Muffins
• Chewy Sultana Squares Recipe (Only 3 Ingredients!)

FAQ

Golden Syrup Cookies (Easy 4 Ingredient Recipe)

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• Author: Kaylene
• Prep Time: 20 mins
• Cook Time: 12 mins
• Total Time: 32 minutes
• Yield: 24 approx
• Category: Dessert, Snack
• Cuisine: Cookie

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Description

This easy four‑ingredient recipe for Golden Syrup Cookies delivers the perfect chewy texture and rich, nostalgic sweetness. Made with simple pantry staples, these quick homemade cookies come together in minutes and make an ideal cozy afternoon snack or last‑minute sweet treat. 

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Ingredients

1 can (395g) of sweetened condensed milk

2 cups (300g) of self raising flour

1/4 cup (60g) of caster sugar

2 tablespoons of golden syrup

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Instructions

Preheat oven to 180 °C (350 °F) and line 2 cookie trays with baking paper.

In a large bowl combine sweetened condensed milk, caster sugar, golden syrup, and 1 1/2 cups (225g) of the flour) and mix well. Leaving out some of the flour at this stage allows for better mixing of the ingredients.

Now add the remaining flour and mix again. The mixture will be quite thick and sticky.

Moisten hands slightly with water and form heaped dessertspoonful’s of mixture into balls.

Place balls onto lined trays and flatten a little with a moistened fork. Leave room around each ball to allow for a small amount of spreading.

Bake for 10 – 12 minutes or until lightly golden brown.

Remove from oven and cool on a baking rack.

Store in an airtight container 4 – 5 days, or in the freezer for 2 to 3 months.

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Nutrition

• Serving Size: 34g
• Calories: 113
• Sugar: 13g
• Sodium: 22mg
• Fat: 1.6g
• Saturated Fat: 0.9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 6mg

The post Golden Syrup Cookies (Easy 4 Ingredient Recipe) appeared first on The Links Site.

When I’m looking for something yummy, I quite often find myself being drawn to sweet lemon recipes. I don’t know what it is about lemon desserts and snacks, but they usually get my mouth watering. In fact, I pretty much love all lemon recipes that are sweet. I just can’t resist lemon cake, pudding, cookies, or bars.

And I cannot forget lemon cheesecake, that would have to be my favourite dessert! We have a couple of lemon trees so Iemon cheesecake is on regular rotation in our house!

My love of lemon desserts and snacks is why I have a Pinterest board dedicated to sweet lemon recipes. I love finding new ones that I can drool over! I definitely have a lemony sweet tooth. I even have a few lemon recipes that fit into this category on this blog!

So, I thought it was time to do a roundup of some of my delicious lemon recipes, as well as some other mouth-watering sweet lemon recipes I have seen online. Whether you are into cakes, cookies, pastries, or puddings these recipes are sure to satisfy you sweet lemon cravings!

Meyer Lemon Crinkle Cookies (The Links Site)

These Meyer Lemon Crinkle Cookies are a cookie lover’s dream. Not only are they easy to make they’re also soft and sweet with a delicious lemon tang!

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Lemon Tart (Recipe Tin Eats)

Beautiful, elegant Lemon Tart – classic French Tarte au Citron recipe with a custardy lemon curd filling, not too sweet and not too sour!

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Tangy Lemon Brownies (The Links Site)

If you love lemon desserts then you need this Lemon Brownie Recipe. It is quick and easy, and the brownies are oh so lemony! These brownies are great as a snack or enjoy them as a luscious lemon dessert!  

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Lemon Meringue Pie (Jessica Gavin)

This lemon meringue pie recipe is the perfect dessert for special occasions. Follow my simple techniques to master the delicious buttery crust, tart citrus curd, and silky whipped topping.

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Lemon Bundt Cake (Skip To My Lou)

Lemon Bundt Cake recipe starts with a cake mix. It is so simple and so delicious. Free printable recipe card.

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Easy Lemon Cake with Lemon Drizzle Topping (The Links Site)

If you’re a fan of sweet lemon treats (like me) you are going to love this Easy Lemon Cake with its tangy lemon drizzle topping! I was looking through some old recipe books recently and I started drooling over this lemon cake. The book it comes from is called Fast & Simple (Parragon) and quite frankly

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Lemon Curd Cake (Saving Dessert)

Lemon lovers are thrilled with all the lemon flavor packed in our luscious Lemon Curd Cake. This cake is truly a burst of lemon sunshine!

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Low Calorie Lemon Coconut Slice (The Links Site)

This lemon coconut slice is heaven for any sweet tooth. It’s soft and sweet with a delicious lemon tang; no one will ever know that it is low calorie!

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Jello Lemon Bars (Six Sisters’ Stuff)

If you are a lemon fan, then you will LOVE these Jello Lemon Cake Bars. They are so easy to make and taste delicious!

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Lemon Cookies (Chelsea’s Messy Apron)

These big and thick Lemon Cookies have a vibrant, intense lemon flavor with the perfect chewy texture. Easy 2-ingredient lemon glaze!

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Easy Lemon Cheesecake Recipe (The Links Site)

It tastes so indulgent but this Easy Lemon Cheesecake is quick to prepare and requires no baking. It’s irresistibly creamy, with a delicious lemon flavour.

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Frosted Lemon Cheesecake Bars (Deliciously Sprinkled)

These Frosted Lemon Cheesecake Bars are the easiest and best lemon bar recipe because they’re topped with a layer of cheesecake and cream cheese frosting. These Lemon Squares are SO GOOD! These are one of

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Easiest Homemade Lemon Curd Recipe (The Links Site)

Deliciously tangy lemon curd without the hassle. This recipe is super easy – no double boiler or strainer required!

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Easy Lemon Pull Apart Rolls Recipe (Creations by Kara)

No one will guess that these lemon pull aparts start with frozen dough. They are soft fluffy, and packed with lemony goodness!

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Lemon Cheesecake Hand Pies (Will Cook for Smiles)

These easy little lemon cheesecake hand pies are made with puff pastry, filled with a cheesecake mixture and lemon curd, and topped with a sweet glaze.

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No Bake Lemon Coconut Squares (The Links Site)

These lemon coconut squares are so soft and chewy they are fudge-like. They’re sweet with a delicious lemon tang and so easy to make – no baking required! One dessert flavour that I often get a craving for is lemon. I don’t know what it is about it but more often than not when I

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Meyer Lemon Cheesecake Bars with Lemon Curd Swirl (Love and Olive Oil)

Creamy, dreamy, lemon-packed cheesecake bars with a crispy lemon cookie crust and a swirl of bright and tangy Meyer lemon curd… like a cross between a lemon bar and a classic cheesecake, it’s the perfect bite for springtime!

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Lemon Poppy Seed Muffins (Life Made Simple Bakes)

You can whip up a batch of these bakery style lemon poppy seed muffins in just 45 minutes. They’re moist, fluffy, and lemony.

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Soft & Fluffy Lemon Sweet Rolls (Sally’s Baking Addiction)

This is a delicious recipe for lemon cream cheese-frosted lemon sweet rolls, which uses my quick-method homemade dough (only 1 rise).

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Sour Cream Lemon Muffins (The Links Site)

These quick and easy Sour Cream Lemon Muffins are like an indulgent lemon dessert and at less than 200 calories they are also a great low calorie snack!

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Easy Lemon Cake with Marshmallow Frosting + Toasted Coconut (How Sweet Eats)

Lemon Cake with Marshmallow Frosting and Toasted Coconut

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Strawberry Lemon Snack Cake (Inside BruCrew Life)

This easy Strawberry Lemon Snack Cake has pockets of homemade strawberry pie filling and is drizzled with a sweet lemon glaze.

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Lemon Pound Cake (Once Upon a Chef)

TESTED & PERFECTED RECIPE – Flavored with lemon, soaked with lemon syrup, and drizzled with lemon glaze, this is the ultimate lemon pound cake!

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Easy Lemon Pie Recipe (The Girl Who Ate Everything)

This easy Lemon Pie is light, creamy, sweet and tart lemon pie with a thick graham cracker crust. The famous Magnolia Lemon Pie.

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Lemon Cake Roll (Crazy for Crust)

Lemon Cake Roll – You all knew it was coming, right? This should be no surprise? I have been super addicted to lemon. I love cake rolls. The result? A Lemon Cake Roll!

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I hope that you enjoyed looking over these recipes and that you were able to find a recipe or two to make yourself! I will finish with just one more recipe idea for lovers of all thing’s lemon.

If you have lots of lemons to use up or just want to make a refreshing drink you might also like my Virgin Mojito recipe.

This post was first published on 23 June 2014. The post has been updated and republished on 30 April 2025.

The post 25 Sweet Lemon Recipes for Serious Lemon Lovers appeared first on The Links Site.

If you are looking for a super easy recipe you can’t go past this recipe for rolled oat biscuits. Requiring just 6 ingredients and around 15 minutes preparation time, this recipe is about as simple as you will find!

This biscuit recipe is one of my favourites for many reasons. First and foremost because it only requires a few simple ingredients that I usually have in the pantry. Also, because it is simple to prepare with very few steps. But one of the best things about this recipe is the way the house smells while the rolled oat biscuits are baking, the smell of oats and brown sugar is divine! This is all before you have even had a taste.

They’re a very thin biscuit with a sweet, caramel, or toffee-like taste. The taste is so delicious it’s hard to resist having two or three. They don’t last too long around here. At least the recipe makes quite a few biscuits!

Biscuits vs Cookies

For those who don’t know, I’m from Australia, and what some would call a cookie we call a biscuit. That’s not to say that we don’t have cookies, but they tend to be softer – like chocolate chip cookies! Here biscuits are firmer or crisper types and cookies tend to be softer. That goes for both sweet and savory.

I wanted to clarify the use of the word biscuit because after sharing the popular 3 lemonade ingredient scone recipe I learnt that “biscuit” can mean different things to different people.

Also, some people might notice that these biscuits are like another type of cookie called a lace cookie. The recipes are remarkably similar, but these rolled oat biscuits don’t have any flour.

Crisp or Softer Biscuits

Depending on how big you make them and how long you bake them for, these biscuits can be slightly soft or nice and crisp. Smaller biscuits will crisp up slightly quicker, so it is important to keep an eye on them during the last few minutes of baking.

Taking them out of the oven when they are light to medium golden brown will leave them a little softer. If you let them go a darker brown colour, a rolled oat biscuit will become crisper when cooled.

Plus, if you have the trays on different levels in the oven, swap the trays around halfway through the baking time to ensure even cooking.

Baking these Rolled Oat Biscuits

When baking these biscuits, it is important to pay attention to how far apart they are on the baking tray.

The recipe calls for placing heaped teaspoonfuls of mixture onto the baking tray. Because these biscuits spread quite a lot, I recommend leaving at least 5cm or 2 inches between each unbaked rolled oat biscuit. That way the biscuits have room to spread without joining together.

If you do get two biscuits joining together when baked, simply use a butter knife to slice in between the biscuits. This is quite easy to do while they are still hot/warm, as once they cool, they firm up and will be harder to cut.

Freezing Leftover Rolled Oat Biscuits

If you are lucky enough to have some leftover biscuits, they can be frozen for later. I have packed these rolled oat biscuits in layers in an airtight container with a sheet of greaseproof or freezer paper in between each layer. Mine only last a few weeks in the freezer but they should be fine for 2 – 3 months.

To thaw them just spread them out on a baking rack for around 10 – 15 minutes. The biscuits are so thin they thaw very quickly.

I got this recipe from a CWA cookbook that I have had for years. Which means that this recipe has probably been around in one form or another for many years. They only share the best recipes! I have tweaked it just a tiny bit as their cups to grams conversion doesn’t match up with the weight and measurement charts that I use.

This recipe was first published on 8 July 2013. The post has been updated and republished on 26 November 2024.

Rolled Oat Biscuit Recipe

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• Author: Kaylene
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 minutes
• Yield: 40 approx

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Description

If you are looking for a super easy recipe you can’t go past this recipe for rolled oat biscuits. Requiring just 6 ingredients and around 15 minutes preparation time, this recipe is about as simple as you will find!

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Ingredients

2 cups of rolled oats (180g)

1 cup of lightly packed brown sugar (160g)

pinch of salt

1 teaspoon of baking powder

½ cup (125g) melted butter

1 egg – whisked lightly

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Instructions

Preheat oven to 180 °C (350 °F) and line 2 -3 large baking trays with baking paper.

Mix the dry ingredients together (oats, brown sugar, salt, baking powder).

Add the melted butter to the dry ingredients and stir through thoroughly.

Add the egg and again mix thoroughly.

Place heaped teaspoonfuls of mixture onto a lined baking tray – leave room for the biscuits to spread. They spread quite a bit so leave about 5cm or 2 inches between each biscuit.

Bake in the oven for 12 – 15 minutes or until they are gold brown. If you have the trays on different levels in the oven, swap the trays around halfway through the baking time to ensure even cooking. Keep a close eye on them after the first 10 minutes because they are thin biscuits and go from undercooked to overcooked quite quickly.

Allow the biscuits to cool completely on the baking trays.

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Nutrition

• Calories: 58
• Sugar: 3.9g
• Sodium: 27mg
• Fat: 3.1g
• Saturated Fat: 1.7g
• Carbohydrates: 7.1g
• Fiber: 0.5g
• Protein: 0.9g
• Cholesterol: 16mg

The post Rolled Oat Biscuits appeared first on The Links Site.

Are you looking for a quick and easy recipe to use up that excess zucchini from your garden? Or maybe you have bought a couple to many from the supermarket? Why not try this delicious savoury zucchini slice recipe!

I have been meaning to share this recipe for a while now. I made it several times over the summer when we had lots of our own zucchini. With the arrival of winter, I have found myself craving a zucchini slice again only now I have to buy the zucchini!

This Zucchini Slice is a classic Australian dish that’s a family favourite in our house because it is easy to prepare and can be enjoyed hot or cold. It is also very versatile in terms of how it can be used. Because it is egg based you could easily enjoy it for breakfast. Or you could add some salad and you have a delicious dinner idea! I tend to make it as a light lunchtime dish though. I can eat a couple of pieces of this slice without feeling over full.

It is a great lunchbox addition too because it is firm enough to hold it in your hand. That would make it a great appetizer as well. I can imagine cutting this zucchini slice into bite sized pieces and serving them at a party!

As mentioned earlier, this zucchini slice is delicious hot straight from the oven but also makes for some very tasty cold leftovers. And if you do have more than you can use then it freezes very well. I put my leftovers in an airtight container in the freezer and just microwave it to reheat.

The recipe I used came from Taste.com.au, and I have just made a couple of small alterations. I spiced mine up slightly with a small amount of nutmeg and I have added some salt and pepper for seasoning to my zucchini slice.

The recipe calls for bacon, but I have also made it using ham and it is still very tasty. Though I probably prefer bacon, as the old saying goes “everything is better with bacon” in a zucchini slice!

If you would prefer something sweet to use up your extra zucchini have a look at these Double Chocolate Zucchini Muffins

Zucchini Slice Recipe – Zucchini, Bacon, and Cheese Heaven!

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• Author: Kaylene
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 minutes
• Yield: 12 Serves

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Description

Are you looking for a quick and easy recipe to use up your excess zucchini? Why not try this zucchini slice recipe, it is quick, easy, and delicious!

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Ingredients

5 eggs

salt and pepper (large pinch of each)

¼ teaspoon of ground nutmeg

1 cup self raising flour (150g or 5oz)

375g (13oz) of grated zucchini *

1 large brown onion, diced

200g (7oz) of rindless bacon, diced

1 cup of grated cheddar cheese (80g)

¼ cup of vegetable oil (60ml)

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Instructions

Preheat oven to 170 °C (340 °F) and grease and line a 20 x 30 cm (8 x 12 in) lamington pan**.

Add the eggs, nutmeg, and salt and pepper to a large bowl and whisk with a fork to combine.

Add the flour and then beat again until the mixture is smooth.

Add in the zucchini, onion, bacon, cheese, and oil and mix well.

Transfer the mixture to the baking pan and smooth the top.

Bake for 30 minutes or until golden brown on top and cooked through.

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Notes

* I find that I need 2 or 3 small to medium zucchini.

** a lamington pan is a high sided baking tin similar to a brownie pan

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Nutrition

• Calories: 183
• Sugar: 1.1g
• Sodium: 199.5mg
• Fat: 11.2g
• Saturated Fat: 3.2g
• Trans Fat: 0g
• Carbohydrates: 11.6g
• Fiber: 0.9g
• Protein: 10g
• Cholesterol: 98.8mg

The post Zucchini Slice Recipe – Zucchini, Bacon, and Cheese Heaven! appeared first on The Links Site.

You just can’t beat freshly baked homemade bread. This easy bread recipe is great for beginners and experienced bakers alike. It only requires 6 ingredients, and you can adapt it to make a variety of loaves!

I shared this recipe over nine years ago, so I think it’s about time I update it! When I first published this recipe, I was only making bread on and off. More recently though I have stopped buying bread and I use this recipe to make my own.

That’s because everyone in my family prefers homemade bread over the store-bought stuff! For some reason it just seems to have more flavour. Not to mention the delicious aroma that fills the house when there is a loaf of bread in the oven! And the convenience of being able to whip up a loaf of bread whenever I need it. Fresh baked bread on Christmas Day is so good!

Another thing I love about this homemade bread is that it freezes well. We don’t eat bread every day, so it is handy to be able to make up a loaf and put some of it in the freezer.

Gradually, over the years I have made small tweaks to the recipe. No major changes, just small adjustments which I would now like to share. Along with a few hints and tips!

Changes I’ve Made to the Recipe

The first adjustment I have made is that I no longer include bread improver in the ingredients. When I was new to bread making, I thought that adding bread improver was beneficial. As I’ve become more experienced, I don’t find that adding bread improver makes much difference. I’m not sure it ever did make any difference, so I leave it out.

Another adjustment that I have made to this recipe is that I don’t use the dough hooks on my mixer to knead the dough. If you want to use dough hooks, you still could but I generally like to knead my dough by hand.

Homemade Bread in a Bread Machine

While I have used this recipe for years to make bread completely by hand. I’m also pleased to say that it works great as a bread machine recipe.

I bought a cheap ($70) bread machine from Kmart last year and it has been great. Initially I used the bread machine to mix and bake the bread, but I didn’t really like the shape of the loaf. Now when I use the bread machine, I use the dough setting, and then cook the bread in a loaf tin. This is great when you want a standard size loaf of bread, but you want to give your arms a rest from all the kneading!

The printable recipe at the end will include instructions for how to make this bread completely by hand. But you can also use the ingredients in a bread machine. Just make sure to add them in the order that your bread machine specifies.

I set my machine to a 650g loaf as this is about the size of the loaf that I get.

One tip I have for using this recipe in a bread machine is to check the dough after it has been kneading for 5 minutes. If it looks dry and the flour is slow to incorporate – add up to a teaspoon of extra water. If it looks a bit too wet and sloppy – add half a tablespoon more flour.

Using Different Types of Flour

Most of the time I make multigrain bread with this recipe, but white bread flour works just as well. One tip I have for the use of multi grain flour is to use a blend of multigrain and white flour. When I first started making bread, I found using only multigrain flour resulted in a dense, poorly risen loaf.

With practice I’ve found that mixing in some white flour helps to lighten the dough, so it rises better. These days I use 75% multigrain flour and 25% white flour.

Making Different Loaves of Homemade Bread

This recipe is great for making a traditional sandwich style loaf. But it can also be used to make bread of other shapes and sizes.

Instead of using a loaf tin, shape the dough into a ball and make a delicious cob style loaf. Or divide the dough into smaller balls to make bread rolls or even dinner rolls. 

You can even add some flavour to your bread. I make a tasty herb and garlic pull apart bread with a recipe very similar to this one!

Final Bread Making Thoughts

Making bread can be a bit finicky even with a good recipe. But it does get easier with practice. When I first started making bread, I would get frustrated because it didn’t always turn out. Even when I thought I’d done everything exactly right.

One thing I do to minimise errors is to use precise measurements. I use a set of kitchen scales to weigh out my flour and my water. And I have invested in a set of proper measuring spoons to ensure my yeast/sugar/salt etc are measured out the same every time.

I hope that I have inspired you to have a go at making your own bread. Or trying again to make bread! And I hope that you enjoy making and eating this bread as much as I do.

Simple Homemade Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Kaylene
• Prep Time: 2 hours
• Cook Time: 30 mins
• Total Time: 2 hours 30 mins

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Description

This easy bread recipe is great for beginners and experienced bakers alike. It only requires 6 ingredients, and you can adapt it to make a variety of loaves!

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Ingredients

1 cup plus 1 tablespoon of slightly warm water (270ml or 270g)

1/2 tablespoon of instant dried yeast

1/2 tablespoon of sugar

1/2 tablespoon of olive oil

2 3/4 cups of white bread flour (420g)

1 teaspoon of salt

extra flour for kneading etc

extra olive oil for greasing

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Instructions

1. Combine water, yeast, and sugar in a large bowl and stir to combine.
2. Cover bowl with a tea towel and allow to stand in a warm place for 10 to 15 minutes or until the mixture is foaming/bubbly in appearance.
3. Add olive oil, flour, and salt and mix with a wooden spoon.
4. Turn dough out onto a floured work surface and knead for 10 minutes. Use small amounts of extra flour if the dough is too sticky. Similarly add a few drops of water to the dough if it seems too dry. *
5. Once you have finished kneading, shape the dough into a ball.
6. Pour a small amount (1 -2 teaspoons) of olive oil into a large bowl and then roll the dough around in the oil to coat it.
7. Leave the dough in the bowl and cover with cling film.
8. Allow the dough to sit in a warm place until it doubles in size (this could take anything from 30 minutes to 1 hour depending on the temperature of your home).
9. Once the dough has doubled in size, tip it out onto a lightly flour surface. Now lightly knead the dough for a minute or two to degas it and then shape it into a small log**.
10. Grease and flour a 24 cm (9½ in) loaf tin, then place the dough into the tin and leave to double in size again.
11. To ensure the dough doesn’t dry out place loaf tin containing dough into a large plastic bag and seal the end of the bag with a clothes peg.
12. Preheat oven to 220°C (430°F).
13. Once the dough has doubled in size (it should fill the tin to the top), remove the tin from the plastic bag and bake for 30 minutes.
14. After 30 minutes, remove from oven and transfer the loaf to a wire rack. A hollow sound when tapping the bottom of the loaf indicates that the bread is fully cooked. If the loaf doesn’t sound hollow when tapped place it back into the oven, directly onto the oven rack, for a further 5 minutes.

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Notes

* I find that it is better to be a bit too wet than too dry. As long as you can knead it without it sticking to your fingers too much. If you’re having trouble kneading, because you have to keep scraping the dough off your fingers, I would add a little more flour.

** This amount of dough makes a nice 650g loaf of bread in a standard loaf tin. But you can also make a cob shape loaf or even divide the dough into about 4 – 6 smaller pieces to make bread rolls.

Extra Bread Machine notes: The ingredients in this recipe can be used in a bread machine. Just make sure to add them in the order that your bread machine specifies. I set my machine to a 650g loaf as this is about the size of the loaf that I get.

If using a bread machine, check the dough after it has been kneading for 5 minutes. If it looks dry and the flour is slow to incorporate – add up to a teaspoon of extra water. If it looks a bit too wet and sloppy – add half a tablespoon more flour. The bread can be cooked in the bread machine or use the dough setting and transfer to a loaf tin and continue with recipe from Step 9.

This recipe was first published on 7 March 2013. The post has been updated and republished on 13 June 2022.

The post Simple Homemade Bread Recipe (by hand or bread machine) appeared first on The Links Site.

Deliciously tangy lemon curd without the hassle. This recipe is super easy – no double boiler or strainer required!

I mentioned last year, when sharing my Lemon Brownie recipe, that our lemon trees have provided us with lots of lemons to use. This oversupply of lemons has given me the opportunity to practice making lemon curd. It was called lemon butter when I went to school, but whatever you call it it’s delicious!

I have made it a couple of times over the last few years. But I always get put off by the fiddly process. Common recipes call for heating over a double boiler or water bath and require straining off bits of cooked egg white. It always seems like too much effort!

That all changed a couple of months ago when I was reading the comments on one such lemon curd recipe. The person commenting suggested an entirely different way to make lemon curd. It sounded like a very simple method and the comment author said that straining was never necessary. I was intrigued and started searching online for any other mention of this miracle method of making lemon curd.

I came across a recipe at Fine Cooking (before it shut down) that shared the same idea, so I had to try it.

Easiest Method for Making Lemon Curd

This way of making lemon curd is a game changer! I’m no longer put off by fiddly methods because this one is so simple. It’s like the early stages of making a cake. You start by creaming the butter and sugar and then you add eggs. From there you just add lemon juice and then heat the mixture until it thickens. So simple!

The one thing you will notice is that the mixture curdles when the lemon juice is added. It looks terrible but it’s normal, once you start to heat the mixture it soon becomes smooth again.  

Once you’re happy that the curd is beginning to thicken you can add the lemon zest and you’re done! Simply pour it into jars or a heat proof container. Then all you have to do is wait until the curd has cooled enough to eat it!

I have made A LOT of lemon curd over the last few weeks. It goes great with lemon cheesecake, and I have also been enjoying it on plain scones with whipped cream!

Another great thing is that it doesn’t set hard in the freezer. So, you can make a big batch and put it in an airtight container in the freezer. When you want some just scoop it out and it soon thaws!

More Delicious Lemon Recipes

• Lemon Cake with Lemon Drizzle Topping
• Meyer Lemon Crinkle Cookies
• Low Cal Lemon Coconut Slice
• Sour Cream Lemon Muffins
• No Bake Lemon Coconut Squares

Easiest Homemade Lemon Curd Recipe

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• Author: Kaylene
• Prep Time: 15 mins
• Cook Time: 8 mins
• Total Time: 23 minutes
• Yield: About 2 cups or 46 (15ml) serves.
• Category: Sauces
• Cuisine: Dessert

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Description

Deliciously tangy lemon curd without the hassle. This recipe is super easy – no double boiler or strainer required!

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Ingredients

2/3 cup of softened butter (160g)

2/3 cup of sugar (160g)

2 eggs

1/2 cup of lemon juice *

1 tablespoon of finely grated lemon zest **

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Instructions

Using a stand mixer with large bowl cream the butter and sugar until light and fluffy.

Add eggs one at a time and beat, scraping down the sides of the bowl after each addition.

Add lemon juice and beat to combine; scraping down the sides of the bowl occasionally – mixture will look very curdled at this point – this is normal.

Transfer mixture to a saucepan and heat over low heat with constant stirring until mixture begins to thicken.

You will know that you have cooked the mixture enough when it begins to coat the back of the spoon. I find that this process takes 7 – 8 minutes.

If you want to test the curd, remove the saucepan from the heat and place a spoonful of curd onto a saucer. As the curd cools on the saucer, you will notice it thicken and it shouldn’t run if the saucer is tilted.

If the curd does not show signs of thickening return it to the heat and continue stirring for another minute or two.

Once you are happy that the curd is thickening, remove it from the heat and stir in the lemon zest.

Transfer to a heat proof container or sterile jars. 

Store lemon curd in the fridge. If in sterile jars it should keep unopened for 2 -3 months, once opened use within 2 weeks.

If you haven’t put your lemon curd in jars, but don’t think it will be used within 2 weeks, pop it into the freezer in an airtight container. It should last at least 6 months in the freezer.

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Notes

* You will need 3 to 4 medium lemons

** I usually zest 2 or 3 of the lemons that I am going to juice 

If using Meyer lemon reduce sugar to 1/2 cup or 110g

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Nutrition

• Serving Size: 15g
• Calories: 54
• Sugar: 5g
• Sodium: 33mg
• Fat: 3.9g
• Saturated Fat: 2.4g
• Trans Fat: 0,1g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 20mg

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You are going to love this recipe for Fudgy Hedgehog Squares. It’s got all the flavour of hedgehog with less work! All you need is one bowl and 5 ingredients!

Hedgehog is a classic Australian recipe. It is usually made as a slice and consists of a chocolaty later that is packed with crushed biscuits, coconut, and walnuts. That delicious layer is then topped with a layer of melted chocolate.

Why call these Fudgy Hedgehog Squares?

I got the idea to make something like hedgehog when I was looking at my Easy Nutty Microwave Fudge recipe. It is very easy to make, so I thought that I could swap the peanuts in that recipe for classic hedgehog slice ingredients.  As a result, I’m calling them Fudgy Hedgehog Squares!

Essentially, I’ve used an easy fudge recipe base; that is the chocolate and sweetened condensed milk. Then I’ve added classic hedgehog ingredients with the crushed biscuits, coconut, and walnuts.  The result is some super tasty squares that are even easier to make than classic hedgehog.

This recipe for Fudgy Hedgehog Squares is so easy you can put it together in a matter of minutes. There is also no baking needed so it makes a great summertime treat. Although, I think hedgehog is a treat that can be enjoyed any time of year! They are slightly healthier too because I’ve omitted any extra butter and the chocolate layer on top.

These squares are so addictive it is almost impossible to stop at one (or two or three). I had trouble making sure there would be enough left to photograph!

Where does the name Hedgehog come from?

There is not a lot of information about why it is called hedgehog. I think it is because of the colouring of an actual hedgehog. They have a dark back that is speckled with lighter spines.

If you like this recipe you might also enjoy:

• Yum Yum Balls (also called kids rum balls)
• Nutty Microwave Fudge
• Easy 2 Ingredient Fudge (made 3 ways)
• Marbled Choc Mint Fudge
• NoBake Lemon Coconut Squares

Fudgy Hedgehog Squares

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• Author: Kaylene, The Links Site
• Prep Time: 10 mins
• Total Time: 2 hrs 10 mins
• Yield: 40 – 50 squares depending on how big you cut them

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Description

You are going to love this recipe for Fudgy Hedgehog Squares. It’s got all the flavour of hedgehog with less work! All you need is one bowl and 5 ingredients!

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Ingredients

3 cups of dark chocolate melts (525g)

1 can of sweetened condensed milk (395g)

2 ½ cups of crushed sweet biscuits (200g) *

½ cup of coconut (45g) **

½ cup of chopped walnuts (50g)

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Instructions

Line the bottom and sides of an 8 inch (20 cm) square baking tin with non-stick baking paper, leaving some overhang at the sides.

Place the dark chocolate buttons in a microwave safe container and add the sweetened condensed milk.

Microwave the chocolate mixture on high, giving it bursts of 30 seconds and stirring in between each burst.

Once the chocolate mixture is completely melted and smooth add the crushed biscuits, coconut, and walnuts and combine.

Press into the prepared tin and spread evenly.

Place into the refrigerator to chill for 2 hours or until firm. Use the overhanging baking paper to lift out of the tin and cut into squares.

Leftover squares can be stored in the refrigerator for a few days or placed in the freezer for a few weeks.

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Notes

* I use Arnott’s Marie Biscuits, but they may be called Maria Biscuits or Maria Cookies in other parts of the world. Some people use Milk Arrowroot Biscuits in Hedgehog.

** I use organic flaked coconut that has been chopped into small pieces. You could use desiccated or shredded coconut if you prefer.

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Nutrition

• Serving Size: 30g
• Calories: 139
• Sugar: 13g
• Sodium: 36mg
• Fat: 7.5g
• Saturated Fat: 4g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 4mg

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