I sprung out of bed this morning to a misty blue sky and lovely, warm weather. My apartment seemed to have captured a few of the sun’s rays and after downing a quick coffee whilst getting ready, I set off ready to start my Sunday.

As some of you may have seen, yesterday I browsed my cookery books and did a little blog planning. I wanted to bake something quick, light and easy. As I was researching cookery ideas, I stumbled upon Lorraine Pascale’s Lemon, Raspberry and Blueberry Thumbprint Cookies. Feeling inspired by the sunshine and signs that brighter Spring days are upon us, I felt this would be the perfect bake.

I received Lorraine Pascale’s A Lighter Way to Bake cookbook for Christmas and this was the first time I had actually sat down and read it through – yes, I know 3 months later – guilty as charged. There are so many other recipes from the book which I’d like to try including the: Extra Bananery Banana Loaf, Strawberry Tart with Lemon and Vanilla Cream, Limoncello Drizzle Cake and the good old, classic Victoria Sponge Cake…

… But they are all for another time.

To make Lorraine’s Lemon, Raspberry & Blueberry Thumbprint Cookies you will need:

• 50g butter
• 50g caster sugar
• 2 eggs (lightly beaten)
• 200g plain flour
• The zest of 2 unwaxed lemons
• Pinch of salt
• 1 tbsp lemon juice
• Raspberries
• Blueberries

And here’s how you make them…

1. Preheat your oven to 200°C (fan 180°C, 400°F, gas mark 6) and line a baking sheet with parchment paper
2. Next, cream the butter and sugar together in a large bowl until light and fluffy, before adding the well beaten eggs
3. After beating the eggs into the mixture, add your flour, lemon zest & juice, plus salt and mix again until well combined
4. Use damp hands to divide the wet and sticky mixture into balls and place them apart on the baking sheet
5. Squish each one down with the palm of your hand and make a thumbrpint in the centre of each cookie
6. Once you’ve wiggled your thumbs to create a large enough print, add your berries
7. Bake them in the oven for 10-15 minutes until golden and cooked through
8. Once cooked, remove, leave to cool and add a little extra lemon zest and icing sugar to decorate

The cookies did taste rather different to the usual biscuits I make. The lemon zest and juice really brought the flavours together as without this, it would have been rather bland. I think next time I make these cookies, I’d add a few drops of vanilla essence to give the dough a more sweeter flavour and perhaps a few chocolate-chip chunks.

I also think I’d add some jam or Nutella in the thumbprint for the fruit to rest on. Yes, I know that isn’t exactly a healthy way to bake… but I think it would bring the taste of the cookie together a little bit more and they would be just that little bit extra satisfying.

Besides, it’s always worthwhile to treat yourself to a few dollops of Nutella every once in awhile…

Although they weren’t exactly what I expected, I would bake them again as they were incredibly light. I’m really looking forward to trying out more recipes from Lorraine’s cookbook as I think she is fab and has so many great food ideas.

I hope you all had a lovely weekend! Unfortunately I didn’t go home for Mother’s Day as my Mum was working, but I did send her a lovely bunch of flowers and a random bowl full of fresh fruit – a surprise indeed!

All credit to Lorraine Pascale for the recipe and method.

Photography is my own.