Temari Cake Balls Class

A few weeks ago my friend went on a Temari cake balls class, run by a local baker.  My friend had spotted the class on a voucher website and it sounded like fun, despite neither of us knowing what a temari cake was!

After a bit of research we found out that temari are small fabric balls, made by mothers in China and Japan to give to their daughters as good luck charms.  The pretty little decorated balls have translated well into cakes and are now becoming a popular wedding choice - perhaps the next new thing after cupcake wedding cakes and cake pops for the discerning bride! 

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Sadly the tutor wouldn't let me take photographs of the process (we think she was trying to guard her secrets!) but the process is quite simple.  You bake a cake in two half sphere moulds, stick it together with a little jam and buttercream, then roll out a circle of foundant, brush with apricot jam and gently work the fondant down the cake.  Laura has a great tutorial from the class she attended here if you want some photos of the process.  We could make coloured fondant so I decided on a grey and mint green combo - simple and elegant.  The others all went for bright colours and they worked really well with the ethnic style moulds.

We were told to do one cake using cutters and the other using silicone moulds.  I made a range of tiny flowers for cake 1 and used two different silicone moulds combined together and sugar pearls for the other.  A dusting of lustre dust finished them both off with a bit of sparkle!  

Unfortunately I didn't learn many more new techniques with the class, but it was really fun to experiment, and even more fun to tuck into the cakes over the next few days!

Creamy Avocado Lime Salad Dressing

Now we seem to be actually into summer weather I have been getting back into salads.  I tend to go for soup for a winter-y lunch and salad for a summer-y one.  My standard salad is pretty simple - various mixed veg, some kind of cheese or meat, and a simple dressing made from a little balsamic vinegar and a bit of low-fat mayonnaise. 

This past week was especially hot, and with a friend coming round for a meal one evening I decided that salad was the way forward, but wanted to make it a little more special than my 'everyday' salad.  I had seen various recipes for avocado salad dressings around the internet, and as I had an overripe avocado I adapted them with what I had in the fridge.  It was delicious!  I had leftovers for my tea the night after and I was looking forward to the salad all day!

The salad itself was a special version of my normal, with mozzarella and croutons, but I needed something else to push it over the edge.  I grilled some aubergine slices with olive oil and garlic powder and it was perfect with the dressing.  I ate quite a few of the slices dipped in the dressing to 'test' it!  I can't wait for another special occasion to make this dressing!

Creamy Avocado Lime Salad Dressing

Half an avocado
1 tbsp olive oil
1 tbsp white cider vinegar
1 tbsp balsamic vinegar
Juice of 1 lime
l tbsp extra light mayonnaise
Pepper
Salt
Water

1. Blend together the avocado, olive oil and extra light mayonnaise using a hand blender until well mixed.

2. Blend in the rest of the ingredients except for the water and seasoning until well combined.

3. Depending on how thick you want the dressing to be, add 1 tbsp of water at a time whilst blending.  Season with salt and pepper to taste.

4. Store in the fridge until ready to use then serve with your favourite salad.

RECIPE: My own

Pb&j Popcorn

As soon as I saw this popcorn floating around on the internet I knew I had to make it....salty and sweet, fruity and nutty; it's just perfect.  I was going to see Iron Man 3 with my friend and this seemed the perfect thing to make, even with all the ingredients it's still cheaper than cinema popcorn! [And it kind of ended up Iron Man colours which is pretty cool!]

The recipe is really, really simple, essentially just white chocolate with other mix-ins, so you could make all sorts of variations on the theme - I will be experimenting in the future!  Mine were half peanut butter and half strawberry jam (jelly).

The peanut butter half worked well and could be made singly as a flavour on its own.  The only issue I had was that when the white chocolate and jam (jelly) melted together it caused the chocolate to seize up and become hard.  It  might be the type of chocolate I used but I managed to find a way around it, pour the chocolate over the popcorn and mix well then stir in the jam a little at a time afterwards.  I also added some freeze-dried strawberry pieces to pep the strawberry flavour up a little bit.

The popcorn is very sweet, you don't need very much, but very moreish!  My adapted recipe below uses a large bag of ready popped popcorn but you could pop your own to save on costs and calories.

Enjoy with a film, preferably with someone swoon-worthy, and try not to eat it all!

Pb&J Popcorn

I used an 80g bag of ready made plain popped popcorn but you can either pop your own or use the original recipe (link below) for cup measurements.  This made enough for 2-4 people depending on how hungry you are!

Peanut Butter Popcorn

40g popped popcorn

40g white chocolate, chopped finely

1 heaped tablespoon peanut butter

1. Put the popcorn in a big bowl.  Melt the chocolate and peanut butter together gently in a glass bowl over a pan of water.  Taste a little.  Mine was not that sweet so I added a few tsp of soft brown sugar and stirred until melted.

2. Pour the mixture over the popcorn and stir well until completely coated.  Pour the popcorn onto a silicone sheet or greaseproof paper covered tray and spread out and allow to cool but don't leave out too long.  Break apart when set to serve.

Berry Popcorn

40g popped popcorn

40g white chocolate, chopped finely

1 heaped tablespoon jam (jelly), I used strawberry

2 tbsp freeze dried strawberry pieces

1. Put the popcorn in a big bowl.  Melt the chocolate gently in a glass bowl over a pan of water.

2. Pour the mixture over the popcorn and stir well until completely coated.  Immediately put the jam and strawberry pieces into the bowl and mix well into the chocolate coated popcorn until well mixed.  

3. Pour the popcorn onto a silicone sheet or greaseproof paper covered tray and spread out and allow to cool but don't leave out too long.  Break apart when set to serve.

Assemble 

Mix together the two types of popcorn and serve!  Keep in an airtight container if you are not eating immediately and try and eat as soon as possible.

RECIPE: Adapted a little from Something Swanky

Hazelnut Pistachio Cupcakes

In November I went to the Venice Biennale.  In between all the exhibitions and despite it being Winter I managed to slip in lots of gelato eating!  I'm not sure how the Italians make it so good, but it's just delicious!  Whilst normally I go for the fruity flavours I was intrigued by the Hazelnut flavour and decided to try it with a scoop of Pistachio - I was hooked!  For the rest of the holiday it was Hazelnut/Pistachio all the way!  I was pretty sad when it was time for my last one, pictured here next to St Marks Basilica in the beautiful sunshine!

I started pondering on the plane on the way home whether I could make the combination into a cupcake, but the idea got pushed aside in the flood of revision and exams.  Then with the exam and interview over it was time to get my bake on - just in time for my colleagues birthday!

Using an adapted hazelnut cupcake recipe and topping it with the pistachio frosting I originally made for this cake, created a beautifully nutty and sweet and salty cupcake with all the deliciousness of the Venetian Gelato!  It's most definitely a grown-up cupcake, and has such a lovely depth of flavour from the nuts.  The nutty pieces are also a great alternative to sprinkles.  I think it would be amazing with a chocolate icing or ganache too, to make a nutella style cupcake or with a pistachio base and hazelnut icing! 

One to try if you want something a bit more unusual to wow a crowd!

Hazelnut Cupcakes
Makes about 16

1 cup hazelnuts
1 1/2 cup plain flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup buttery margarine
1/4 cup granulated sugar
1/2 light soft brown sugar, packed
1 tsp vanilla paste
3/4 cup milk (I used soya)
4 large egg whites

1. Preheat the oven to 350F/180C/Gas 4.

2. Toast the hazelnuts and remove the skins.  I did this by placing the nuts in a small dry frying pan and heating slowly.  Stir round with a wooden spoon and the skins will start to rub off.  When the skins are starting to come off pour the nuts onto a plate, allow them to cool slightly then rub each hazelnut to remove all the skin.  They can also be heated in the oven for 20 minutes and then cooled and rubbed.

3. Process the nuts in a food processor until the nuts are finely ground.  Pour into a bowl and mix with the flour, baking powder and salt.

4. In another bowl beat the buttery margarine and sugars together until well mixed and stir in the vanilla extract.

5. Fold in 1/3 of the flour/nut mixture, beat in 1/3 of the milk and then repeat with the remaining flour and milk.

6. In a separate bowl whisk the egg whites to soft peaks.  Fold the eggs gently into the other mixture gently a little at a time until just combined.

7. Fill cupcake liners 3/4 full with the mixture and bake for about 25 minutes, rotating halfway through.  Bake until a skewer comes out clean.  Keep the cakes in the tin and place on a wire rack whilst they cool.

RECIPE: Adapted from Martha Stewart Cupcakes

Pistachio Buttercream

Iced 16 cupcakes with a thin layer, make more if you want to pipe swirls

85g/3oz butter or buttery margarine

200g/7oz icing sugar

1 tsp vanilla paste

40g pistachios, half roasted and salted and half plain (ground to a fine powder in a food processor) 

1. Beat the butter and icing sugar together until well mixed then add the vanilla paste.

2. Pour the pistachio powder through a sieve into the butter mixture to keep the powder as fine as possible.  Reserve the larger pieces of nut for the topping of the cake.  Add a little milk if the mixture become too thick, depending on whether you are piping or spreading the icing.  Add a little green food colouring if you like.

3. Top the cupcakes/cake with the reserved pieces of pistachio and enjoy!

RECIPE: My own.

Ginger-dead Men!

My sister bought me these biscuit cutters as a present a while ago and I haven't been able to face using them as the poor little things have arms, heads and legs pre-bitten off!  

But I used them to make her as a present and have to admit it they do look quite cute!  They would be perfect for halloween or a macabre party!

I used a basic sugar cookie recipe (chilled before baking to keep the size) and topped them with fondant icing painted with food colouring, adorable in a kind of sick way!

Homemade Nakd-style bars

When I want a sweet but still nutritional treat to keep me going, I often buy a Nakd bar, which I think are similar to American 'Larabars'.  A mixture of just fruit, nuts and spices, they are delicious, just a tad pricey!

I had seen various recipes floating around the internet for homemade bars by just blending the ingredients in a blender and decided to try it.

They are exceptionally tasty, and these ones taste a lot like peanut butter cookie dough. Whilst they are quite high in natural fats and sugars, they are deliciously unprocessed and perfect for little bites of energy! I am looking forward to making some different fruit and nut variations for after Zumba, and work snacks.

I also love the fact that they remind me of a sandy beach, beautiful!

Peanut + Pecan Energy Bars

10 dates
1/2 cup salted roasted peanuts
1/4 cup unsalted pecans

1. Blend all the ingredients together (you may need to do them in batches).

2. Either roll into balls, or flatten out between two pieces of greaseproof or silicone paper and cut into little pieces.  I kept mine in the fridge, but a cool, dark place should be fine!

RECIPE: Inspired by Nakd bars and various internet recipes!

Amaretti Fruit Trifle

Last week I was given the task of preparing Easter dinner dessert, and like an episode of Ready Steady Cook, I was handed a giant packet of Amaretti biscuits and a punnet of raspberries and asked to make something out of them!  

My sister was baking a cake so I wanted something light and fruity to complement that, and found lots of ideas for fruit fools and mousses on the internet.  Needing something simple to reduce the chaos in the kitchen, I created a whipped dessert and layered it with biscuits to create a simple yet delicious trifle.  Easy peasy, light and fruity, what more can you ask for? 

 

Amaretti Fruit Trifle

300ml double cream (whipping or heavy cream)
300ml half-fat creme fraiche or fat free greek yoghurt
1/2 cup icing sugar (superfine or confectioners sugar) Have a little extra on hand
1 tsp vanilla essence
1 1/2 cups of amaretti biscuits (I used 1 packet of 3cm diameter biscuits)
300g fresh raspberries (you can use frozen but they won't look as pretty on top)

1. Whip up the cream until it forms stiff peaks.  Fold in the creme fraiche, icing sugar and vanilla essence until well mixed.

2. Reserve about 1/4 of the raspberries.  Place a sieve over a bowl and press the rest of the raspberries through it to remove the seeds.  Make sure you scrape the underside of the sieve to get all the raspberry puree off.  Fold the puree into the cream mixture and taste.  Add extra icing sugar if it isn't sweet enough, this will depend on the sweetness of your raspberries.

3. Choose a serving dish and cover the base with a layer of amaretti biscuits.  Top with half the raspberry cream mixture and smooth flat.  Top with another layer of biscuits then the rest of the cream.  Smooth out then finish off with the rest of the biscuits and reserved raspberries.

4. Chill until you want to enjoy it, the biscuits will go soft over time so if you want them crisp make sure you assemble just before serving.

RECIPE: My own.

MIX-IT-UP:
- Try adding some Chambord or Disaronno to the raspberry puree for an alcoholic kick.
- Try different purees in the cream

Crispy Roasted Edamame

 I love to eat Edamame beans whenever I have sushi, but can never really be bothered to cook them when I am having everyday meals.  Then I saw the idea for roasted edamame on pinterest and was excited to try it!

I normally have my edamame with soy sauce, but this turns them into a more continental snack or side dish, combining them with garlic and parmesan to give them lots of extra flavour and a bit of crispyness.  We served them with a mushroom pie and wilted spinach and they were delicious!

The recipe is really simple and can be easily scaled up or down and chilli added to give them a bit of extra spice.  An impressive and yummy side dish, i'll be making this again!




Crispy Edamame

1 bag (12oz) of frozen shelled edamame (defrosted)
1 tbsp olive oil
1 clove of garlic, minced
1/4 cup parmesan cheese, finely grated
Salt and pepper
Optional: Pinch of chilli powder or cayenne pepper

1. Preheat the oven to 200C/400F/Gas Mark 6.

2. Line a baking tray with greaseproof paper or a silicone sheet and pour the edamame onto it.

3. Pour the olive oil, garlic, salt, pepper and half the parmesan over the edamame and mix well until well coated.

4. Put the edamame into the oven for 10 minutes and then mix well and add the rest of the parmesan.  Return to the oven for 5 minutes until the parmesan is crispy.

5. Allow to cool for a minute and then serve.  The edamame are best eaten warm and not prepared in advance.

RECIPE: Adapted slightly from That Winsome Girl

Peanut Butter Cup Squares

Do not make this recipe.  Do not.

You will eat it all!

Look at the buttery yummy-ness!

I saw this recipe floating around the internet, claiming to taste just like Reese's Peanut Butter Cups, and they do!  They are super easy to make, a little too easy!  Everyone who tried them loved them, I'm glad I had so many volunteers to take them off my hands as they were delicious!  I reduced the icing sugar slightly and they were still sweet and solid enough.

I'll be making these again for my peanut butter loving friends, easy and delicious, a winning recipe in my book!

Peanut Butter Cup Squares
Makes about 24 1 1/2 inch squares depending on how you cut it

1 cup melted butter
2 cups crushed digestive biscuits (graham crackers)
1 1/2 cup icing sugar (superfine or confectioners sugar)
1 cup smooth peanut butter
1 1/2 cups milk chocolate
4 tbsp smooth peanut butter

1. Mix together the melted butter, crushed biscuits, icing sugar and 1 cup peanut butter until well combined.

2. Line a 9 x 13 inch pan with waxed paper or a silicone liner so that it can be easily lifted out.  Press the mixture into the pan and press down until well compacted.

3. Melt the chocolate and peanut butter together and then spread over the top of the mixture.  Chill until set in the fridge.

4. Once the chocolate has set, use a sharp knife to cut the mixture into squares.  Store in a covered comtainer and keep cool until you devour them all!

RECIPE: Slightly adapted from Cookin and Kickin

Easter Ideas!

Some little ideas for Easter from past posts to keep you going until my next recipe (which I am eating as I type!)......

What about making some Creme Egg cupcakes?

Or make your own Easter Egg stuffed with sweets? like in the old days!

Or paint your own Easter Egg with food colouring?

Enjoy!

Cookies and Cream Dip

I'm back!  After some truly hideous exams I'm back in the land of the living with some more yummy recipes! I still have a little bit left to go but I'm getting there and getting back to having a life!

The day after my last exam day we celebrated my friend Ellen's birthday.  I originally wanted to make something peanut butter centred as it is her favourite, but found out that one of her friends had a peanut allergy - boo!  Wanting something that we could all have a nibble on whilst watching films I settled on a range of sweet dips with lots of dippers including mini cupcakes, cookies, cherries, strawberries and pretzels.  

I made a cookie dough dip and brownie batter dip from recipes floating round the internet but wanted something else.  I had seen an oreo dip but found out that it included cream cheese like the other dips and I didn't want them all to taste similar!  So I made up this concoction and thankfully it worked and was the group favourite.  Not too sweet (due to the bitter chocolate of the oreos), and light as a cloud - yum! I think it would work well with fat free greek yoghurt too for a healthier option.

It's not the most appetizing looking of dips but it is pretty delicious!  Definately a good way to get back on the baking blog bandwagon!

Cookies & Cream Dip

150ml double cream
5-10 oreos, crushed into fine crumbs
3 heaped tbsp marshmallow fluff
Mini oreos, to decorate

This recipe makes about 1 dessert bowl full, double or triple for larger crowds!

1. Whip the cream to stiff peaks then fold in the oreo crumbs and marshmallow fluff until well combined.  Taste and add more oreo crumbs or fluff dependent on the sweetness required. 

2. Spoon into your serving dish and serve with fresh fruit, cookies, prezels etc!

RECIPE: My own!

Raspberry and White Chocolate Eclairs

The other weekend we decided to introduce our Spanish housemate and her family to 'Afternoon Tea'.  We made the appropriate sandwiches, scones and cakes but I wanted to make something fancy.  Step in these mini eclairs which would also be perfect for Valentine's Day.

Whilst they didn't puff up as much as my previous attempt at choux pastry they were delicious, the raspberry filling adding a little tartness to a sweet treat.  You could use milk chocolate instead but I much prefer white so went for that. They are all a little uneven but I think that adds to their charm!

Sadly this will be the last thing I bake for a while as our oven is on the blink and I have some major exams coming up.  Whilst my landlady makes up her mind what to do with the oven (and I study study study) it will be hob and grill treats only :( so expect a little break coming up until March!  Until then, enjoy these eclairs like we did!

Raspberry and white chocolate eclairs

Eclairs
75g plain flour
60ml milk
50g chilled, diced butter
a pinch of salt
2 eggs

Filling
125ml double cream
1 tbsp Chambord liqueur
2 tbsp sugar
3 tbsp water
20 raspberries

Topping
125g white chocolate, chopped finely
125ml double cream

1. Preheat the oven to 220C/425F/Gas 7.

2. Put the milk, 60ml cold water, butter and salt into a saucepan and bring to the boil.

3. Boil for 1 minute then remove from the heat, add the flour to the pan and beat until smooth.

4. Cook for another minute stirring constantly then remove from the heat then beat in the eggs one at a time until the mixture forms a smooth and glossy paste.

5. Put the mixture in a piping bag and then pipe 20 5-6cm fingers onto a lined baking tray.

6. Bake the eclairs for about 12 minutes then use a sharp knife to cut a slit in the side of each.  Put the eclairs back into the oven for a few minutes.  Allow the eclairs to cool on a wire rack.

7. Mix together the sugar and water in a pan and heat until it reaches boiling point.  Remove from the heat and add the raspberries.  Crush the raspberries slightly in the syrup and then allow to cool.  When the mixture is fully cool puree the mixture.

8. Whip the double cream until it reaches soft peaks.  Add a little of the raspberry mixture and Chambord at a time until the mixture is well mixed and the flavour you desire.  You may not need all the raspberry mixture, enjoy it mixed with lemonade or water for a refreshing drink!  Pipe the cream into the eclairs.

9. Heat the double cream for the topping until it just boils then pour over the chopped chocolate.  Leave for about 1 minute then stir until smooth.  Spoon the sauce over the eclairs and allow to harden slightly before serving.  Enjoy!

RECIPE: Adapted from Afternoon Tea Parties by Susannah Blake

Sweet Potato and Cranberry Chocolate Brownies

A while ago my friend brought round a recipe she had cut out of the paper as she thought I would like to make it.  The item in question? Sweet potato brownies.  Using sweet potato as a filler they have less butter and sugar than the average brownie but all the delicious chocolaty flavour.  Whilst still not exactly healthy they are a little closer!

The recipe is pretty simple so I decided to whip some up to use to bribe my work colleagues to read my case study.  You should have seen how quickly they queued up to read it when I brought these in!

I adapted the recipe to use dried cranberries and they were delicious.  They are a VERY fudge-y brownie so I would stay away if you prefer a cake-y version!  The cranberries swell up and are a lovely addition to the textures.  I think these may rival my current favourite brownie recipe!  I cooked them in a circular tin but you could cook them in a normal square tin or in individual cases.

It's very snowy here right now so I think these would be delicious warm too, sadly there weren't any left to test that theory!


Sweet Potato and Cranberry Chocolate Brownies
(Makes about 16 pieces)

100g unsalted butter or buttery margarine
125g dark chocolate, chopped
200g cooked sweet potato
125g brown sugar (I used a mixture of light and dark brown sugar)
2 medium eggs
2 tsp vanilla extract
100g plain flour
1/4 tsp baking powder
75g chocolate chips
100g dried cranberries

Icing sugar (to serve)

1. Line a tin (18cm square or a circular loose bottom tin) and heat the oven to 180C/350F/Gas 4.

2. Beat the sweet potato and brown sugar together in a bowl until smooth.

3. Melt the butter then stir in the chocolate until melted.

4. Pour the chocolate mixture into the sweet potato mixture and beat well.

5. Beat the eggs and vanilla into the mixture and beat until thick.

6. Fold in the chocolate chips, flour, baking powder and cranberries until just combined.

7. Pour the mixture into a the tin and smooth the top.  Bake for 20-25 minutes until the outside is crispy but the inside still has a little bit of a jiggle.  Leave in the tin to cool.  Sprinkle with a little icing sugar to serve.

RECIPE: Adapted from The Guardian Weekend 20 August 2011.

'Yorkshire' Gingerbread House

This was a little something I made over Christmas, but I think it suits a wintery theme and all the snow we have been having!  It is based on our house which is a Victorian sandstone building, mottled with black from the smoke from the mills and factories back in the day.  It was a good centrepiece over the Christmas holidays and the gingerbread stayed lovely and fresh.

I was inspired by the amazing painted fondant by Natasha at Amelies House, and used a flat pack gingerbread house from IKEA and decorated it with painted fondant.  It actually looked better when it had started to get eaten, as the roof was first to go and it looked like a little derelict house!

I think this would be great for a housewarming present as you could match it to the new house!

To paint on the fondant I used gel food colouring with a little water (Natasha uses vodka but i'm allergic!) and I love the affect.  I would suggest using light colours if you don't want it to stain fingers/lips but I went for looks and not practicality!

Bacon, Broccoli and Celeriac Soup

This soup is possibly the least photogenic soup ever......

......but it tastes delicious!

 I do like the Covent Garden Soups but they tend to be a little bit too expensive or include my food nemesis 'The Red Pepper' which I am pretty allergic to!  But their cookbook is excellent, with all sorts of soups, for all sorts of occasions.

This one intrigued me, despite the addition of Broccoli which is not one of my favourite vegetables.  It's a hearty winter soup with great texture and flavour from the bacon despite not looking unlike pesto!  The recipe is very simple too and provides lots of your five a day despite tasting a bit like it's bad for you.  Enjoy with extra bacon and a sprinkle of parmesan for a perfect winter warmer!

Bacon, Broccoli and Celeriac Soup
Makes 4 big bowls

4 rashers of bacon, grilled or fried until crispy and then cut into pieces (you may want to cook some extra to serve)
2 small onions, finely chopped
1 small celeriac, peeled and finely chopped
1 small broccoli, cut into small pieces
700ml (1 1/4 pints) vegetable stock
1 bay leaf
1 tsp thyme, chopped
1 tsp rosemary, chopped
1 tsp garlic powder
100g/3 1/2oz spinach
Salt and pepper
Grated Parmesan to serve

1. Fry the onions until soft in a large pan then add the celeriac and broccoli and cook for 5 minutes.

2. Add the bacon, stock and herbs to the pan and bring to the boil.  Cover and simmer for 15-20 minutes until the vegetables are tender.

3. Take the pan off the heat and stir in the spinach until it is wilted.

4. Puree the soup using a blender or hand blender then either freeze the soup or reheat gently and serve sprinkled with extra bacon and grated parmesan.  You may need to add extra stock or boiling water if the soup is too thick.

RECIPE: The Covent Garden Soup for all Seasons Cookbook

Stamped Alphabet Biscuits

HAPPY NEW YEAR!

All of my friends know of my love for baking and Christmas bought me lots of lovely new baking items which is amazing!  One of my favourites is some Fred Alphabet Cookie Presses, a cutter on one side and a funky letter press on the other with all kinds of fonts.  You can fill the indent with royal icing or chocolate, but I opted for keeping them plain this time.

This little batch were a house warming gift for my little sister.  They spelt out 'New Home', and being a teacher I knew she would like the challenge of trying to fit them together to make a word!  I used our standard plain biscuit recipe and they were delicious!

And if you're intruiged about the cake stand, a month or so ago a few of my old housemates came to visit and to celebrate my belated birthday. Unfortunately one of them was not able to come as she was ill so she visited over Christmas on her way back up to Scotland bringing this amazing cake stand as a belated birthday present. It's the most beautiful thing and you can swap out the ribbon to match different things - perfect for someone like me who is rather OCD about things matching! I see it being used in many photoshoots to come!

Simple Buttery Biscuits

225g (8oz) butter
125g (4oz) caster sugar
275g (10oz) plain flour
50g (2oz) fine semolina

Splash of vanilla

1. Preheat the oven to 180C.

2. Beat the butter in a bowl and slowly add in the sugar and vanilla.

3. Stir in the flour and semolina until well mixed and then knead.

4. Roll out the mixture on a floured surface until about 0.5cm / ¼ inch thick.

5. Cut out shapes and put onto a baking sheet.

6. Bake for 10 minutes (adjust time according to the size of the biscuits).

7. Cool on a wire rack.

RECIPE: From a cookbook older than me and sadly not available anymore!