There's always time for biscuit making!!!

This week has been a busy week.  For some reason I was under the impression that I would feel like I had a little more time as my little Tinker (3) started his two and a half days at nursery this week.  Silly really as there is always something that results in you dashing around!  New products to photograph and edit, parcels containing my goodies to be wrapped and sent, and fabric to moon over.  Oh, I also had a play around on photoshop with some fabric designs, and I am now waiting (I'm not a good at waiting!) for a sample to arrive, so I guess I have had a little time to do something I have wanted to do for a while.

We (myself and the Tinker) did however have time to make two batches of delicious biscuits!  The first one, made at the beginning of the week, disappeared very quickly... so yesterday we made some more, ready for the stroll back from school.

These biscuits are really easy to make (you could have them made in 30mins), are a healthier alternative to shop bought ones, and really are truly delicious!  It's a recipe I got from a BBC Good Food magazine years ago, I did look for a link to it on their website, but was unable to find it so here it is.

Anzac Biscuits (makes 20)

85g/3oz porridge oats

85g/3oz desiccated coconut

100g/4oz plain flour

100g/4oz caster sugar

100g/4oz butter, plus extra for greasing

1 tbsp golden syrup

1tsp bicarbonate of soda

1.  Heat the oven to 180°C/fan 160°C/gas 4.  Grease a couple of baking trays.  

2.  Put the oats, desiccated coconut, flour and sugar in a bowl and mix together.

3.  In a pan melt the butter, then stir in the syrup and take off the heat.

4.  Put your bicarbonate of soda into a cup and add 2 tbsp hot water, then add this mixture to the butter and syrup mixture and watch it bubble!

5.  Pour the butter mixture over the dry ingredients and mix together, until all the dry ingredients have been incorporated.

6.  Take dessertspoonfuls of the mixture and gently press them into a ball in your hands.  Place on the baking tray, about 2.5cm/1" apart (to allow for growth!), and gently press down.

7.  Bake for 8-10mins until golden*.  Carefully transfer to a wire rack to cool (they are quite delicate until they have cooled).

*  My daughter prefers these biscuits slightly soft in the middle.  Take them out of the oven when they are golden brown around the edges and lighter in the middle.  If you prefer crunchy biscuits leave them in the oven until they are golden brown all over. 

Happy baking!

And here's a glimpse at the new products I have been working on.  These are now available in my Etsy shop and there will be more to come later in the week :-)

Happy weekend everyone!

Oh, I nearly forgot, don't miss out on the chance of winning this little fellow...

... find out how here.

Saturday Scone Making

I have had an extremely busy week this week, juggling looking after the children with getting myself sorted for yesterdays photo shoot for my new products (more about once I have received some of the lovely images!).

Today I was feeling quite lazy, staying in my pyjamas until after 10am (the children didn't get dressed until just before lunch!), allowing the children to sit in front of the TV whilst I indulged myself in a  book and then a bath!

This afternoon, we got down to business...

...and made scones. 

  I had been planning to make scones for our lovely neighbours (who very kindly keep an eye on our house when we are away) since we came back from our holiday.  I thought that this would be a good choice as one of them has diabetes, and didn't want to make something they couldn't eat. Unfortunately I had made an abundance of cakes the week we came back, and I couldn't stomach any more baking!  Today I overcame it and we got out our pinnies (me and the children that is!), and were able to indulge in scones with jam and cream, whilst our neighbours were delighted to receive theirs with strawberries and clotted cream.

We made fruit scones, here is the basic recipe, with variations below.

Scones - makes 8

225g (8oz) self raising flour                                                   

pinch of salt                                                                            

5ml (1tsp) baking powder                                                      

40g (1 1/2 oz) butter

approx. 150ml (1/4 pt) warm milk*

milk to glaze

1.  Set over to 220°C/425°F/Gas Mark 7.

2.  Sift the flour, baking powder and salt into a bowl, and then gently rub in the butter until the mixture looks like fine bread crumbs.  Stir in enough milk to form a dough.
3.  Roll on a lightly floured work surface until approx. 2cm (3/4 inch) thick, and cut into rounds with a 6cm (2 1/2 inch) circular cutter.
4.  Place on a greased baking tray, brush with a little milk, and bake in the over for around 10 mins until golden brown. 

Fruit Scones - simply add 50g (2oz) of sultanas, currants, dates, cherries or what ever you fancy before you add the milk.

Cheese Scones - stir in 50g (2oz) of finely grated cheddar before adding the milk, and then sprinkle a little on top after brushing with the milk.

* my mum read somewhere that using warm milk helps the scones to rise, making them  

   really light.  It works, and is worth doing!

The little Tinker brushing on the milk glaze. 

It's always difficult cooking with both of them.  There seems to be tussles
over every job that needs doing.  Although the Fairy is bigger,
the little Tinker is very determined!!!

Freshly bake scones crying out for jam and cream!

Both the children, and the kitchen were covered in flour by the end, I'm just pleased I can throw our pinnies in the wash with the rest of the laundry!

I thought you may like to see my granny Kitty's recipe for scones, taken from a hand written recipe book she had compiled (more to come at a later date!)

So, how about a Sunday scone making day?  Pop on your pinny, or pop over to my shop if you haven't got one, and get baking!

You can find more delicious recipes here.

Cupcakes v's Macaroons

For a while now I have been seeing glorious coloured Macaroons piled high on pretty plates, and reading little snippets here and there about how Cupcakes are passe, having been displaced by brightly coloured delights!!

I decided that I would put them to the test and make some Macaroons myself.  The perfect opportunity arose when we did the photo shoot a few weeks ago.  I decided I would make some and the girls on the shoot could finish them off.  

I had great fun making them...

...I know that things look pretty orderly here, but what a messy process.  I cannot believe how sticky the mixture is.  I was sooooo pleased that I had decided to wait until both children were in bed before I started.  It is certainly not a baking activity I would embarked upon with children!!!

The girls enjoyed putting them together, covering their clothing, from sticky messiness, in my new design A-line pinnies (available to buy very soon!!!)

So, what was the verdict?  We sampled them (I had sampled them the previous night) and the overall consensus was that they are too sweet (understandably considering the amount of sugar in them), and if given the choice cake would rule!!!  The only conclusion that I can come to is that the cupcakes that are being referred to are those overly decorated examples that make me feel slightly queasy just looking at them, rather than the ones the Fairy puts together...erm there is time for her yet (see here for an example of her handy work)!!!

Give me this fabulous chocolate cake, filled with cream and strawberries and covered with a chocolate sauce sent from heaven any day!!!

What would you choose?

I hope that you too have experienced pancake heaven!

As soon as the little Tinker heard that I was off to the kitchen to pop on my pinny and make pancakes for tea, he followed behind dragging a chair and demanding that I put an apron on him.  Unfortunately for him he doesn't have one made by me... aprons for boys are in the pipeline!

I am a lover of the fat little pancakes (I fell in love with them, and ate copious amounts, on holiday in America as a child), not the ones that people (often men if I am not mistaken... please correct me if I am wrong but I have the understanding that pancake throwing goes alongside fire making and barbecuing!!!), for some reason, insist on throwing into the air.  The exception being crepes which are a completely different kettle of fish!!!

Here's the recipe.  I know it is a little late in the day for sharing pancake recipes...  I really should get more organised... but please don't wait until next year to try these.  They are a definite hit with my children and we love to eat them for breakfast at weekends (if they are lucky!!!).

200g of plain flour

2 teaspoons of baking powder

1 egg

1tsp sugar

10ml milk

1 grated apple*

butter to fry them in

To serve... what ever you fancy, for example

maple syrup or honey

creme fraiche or mascarpone

* use any fruit you fancy really.  They are very tasty with grated pear, mashed banana, a handful of blueberries or chopped strawberries.

Simply throw your pancake mixture into a bowl and use a whisk to mix.  Add the fruit of your choice.  Heat a frying pan and melt a teaspoon or so of butter to cover the bottom of your pan.  When hot add a little of the pancake mix... use about half a ladle full for each one.  Fry for a minute or two, flip (with spatula!!!) and cook the other side.

Put on a plate, cover with yummy things, and eat.

You can find more delicious recipes here.

Where has time gone to?

Yesterday I

finally managed to get round to taking some pics of the pinnies I finished a few weeks ago. I love the blues in the patterned fabrics I have used. They work perfectly with the plain cornflower blue. The ties at the back of the pinnies look gorgeous. I think my favourite is the one with the large navy flowers. It has a fabulous turquoise that reminds me of crystal clear waters of Leonidion (Plaka) on the Peloponnese in Greece. They are obviously giving me a summery feeling!!! Which is your favourite? These pinnies are now also available to buy on my online shops in my Etsy shop, and also in my new Folksy shop.