I’ve moved a lot in my life, I’ve had many roofs not so permanent over my head, but still the process of moving belongings from one location to another is always such an effort.
Everything always seems to take longer to shift things then the timeframe you have in mind.
And exhaustion is something that always follows.
There are far too many things, trinkets, clothing (girls, isn’t that always true?!), books and let’s not forget all the kitchen possessions.
I moved all weekend, slowly and surely taking belongings and emptying my old room while filling my new room. Now, this move may be the third time this year, but plans are being made for a long term change.
Plans which I will update you on in the future.
In the middle of all this I took the time to make a batch of these bright zesty bars to snack on once the move was complete and I could finally sit down and rest a little.
Raspberry Lemonade Bars
Adapted from Sophistimom.com
90 grams butter, softened
1/4 cup superfine/caster sugar
1 cup flour
1 cup superfine/caster sugar
1/2 cup freshly squeezed lemon juice (from 3 lemons)
2 tablespoons lemon zest (from 2 lemons)
2/3 cup flour
2 cups raspberries
Line a baking tray with greaseproof paper and preheat the oven to 180°C/350F.
Places the butter, sugar and a dash of salt in bowl and beat until light and fluffy.
Add in the flour and mix until well combined.
Press into the baking tray and bake until browned on the edges for approximately 20 minutes.
Remove and allow to cool for 10 minutes.
Meanwhile, press the raspberries into a fine sift catching as much juice as possible.
In a separate bowl, place the lemon juice and zest, sugar, eggs, flour and a dash of salt in a bowl and mix until well combined.
Add in the raspberry juice and seeds and mix to mix well.Pour into the baking tray and bake for 30 minutes or until the edges are just browning and the center is set.
Allow to cool for 10 to 15 minutes before removing from the baking tray holding the edges of greaseproof paper and allow to cool fully.
Slice and serve.