I came back to London armed with a cute little set of the Valentine’s Day cards that American children give out to their friends in school. This is apparently a purely American concept – the reason I can’t find them here is that apparently in London, Valentine’s Day is simply a romantic holiday, rather than an excuse for children to gorge on chocolate. Still, I can’t resist making cute gifts for friends and family, so I start scanning the house for pink foods to box up.
This led me to some Pillsbury Pink Lemonade cake mix, left over from last summer, when I never got a chance to use it. A bit summery, but who couldn’t use a bit of summery on a dreary February in London?
I decided to adapt this recipe from Make Bake Celebrate, but instead of rolling them in sugar, I wanted to use some Crystal Light pink lemonade I had to make a glazed drop cookie. It added a special pink lemonade touch – only recommended if you don’t mind your cookies a bit tart!
Pink Lemonade Crinkle Cookies (adapted from Make Bake Celebrate)
1 box Pillsbury Pink Lemonade Cake Mix
2 large eggs
80ml canola oil
200g icing sugar
1 small packet of Crystal Light Pink Lemonade
Several tablespoons of water
Mix pink lemonade cake mix with eggs and oil.
Bake at 170C for twelve minutes or so (until it has set.) Allow to cool completely.