These beautiful earrings have gone like hot cakes. It seems that the people of Derby are liking the purple/pink hues this year.
I was hoping to have my delivery from Austria in time for todays sale however it wasnt meant to be. The next sale I have will include some stunning post earrings with the same high quality Swarovski crystals I use for my dangle heart earrings.
Quite a few people asked to buy the picture frame I made to display the online shop, I am planning to make some in the near future.
75g (2 1/2 oz) butter, chilled and cut into cubes, plus extra for greasing
350g (12oz) self-raising flour, plus extra for dusting
1 1⁄2 tsp baking powder
30g (1oz) caster sugar
75g (2 1⁄2 oz) sultanas
about 150ml (5fl oz) milk
2 large eggs, beaten
1. Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Lightly grease a large baking sheet.
2. Make a light crumbly dough: Put the flour and baking powder into a large chilled mixing bowl. Add the cubes of butter, keeping all the ingredients as cold as possible. Rub the butter in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar and sultanas.
3. Pour 100ml (31⁄ 2fl oz) of the milk and all but 2 tablespoons of the beaten egg into the flour mixture. Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.
4. Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm (3⁄4in) deep.
5. Cut out as many rounds as possible from the first rolling with a 6cm (21⁄2in) cutter (a plain cutter is easier to use than a fluted one) and lay them on the baking sheet, spaced slightly apart. Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.
6. Brush the tops of the scones with the reserved egg. Bake for about 10 minutes, or until risen and golden. Remove and cool on a wire rack.
TIPS FOR GREAT SCONES
Scones need a light touch or they can become tough and heavy, so handle them as little as possible. Roll them out quite thickly to start with; they never rise as much as you think they will. As the
dough is quite deep, dip the cutter in flour before cutting out each scone to prevent the dough from sticking to it.
Having the recipe now gives you time to practice so you can deliver the perfect batch to your loved ones next Sunday.
Who doesn't love a simple Victoria sponge cake?
Below is my favourite recipe taken from The River Cottage Collection.
175g self raising flour
pinch of sea salt
175g unsalted butter, cut into small pieces and softened
175g caster or vanilla sugar, plus extra to finish
3 medium eggs, lightly beaten
1tsp vanilla extract
3-4 tbsp. soft set raspberry jam
2 x 20cm sandwich tins or a 23cm round tin, lightly greased and base lined with baking parchment
pre heat oven to 190C/gas mark 4
Sift the flour and salt together into a bowl and put aside
In a large bowl beat the butter to a cream
Add the caster sugar and continue to beat until light and creamy ( this will take around 5 mins using an electric whisk and 10 mins by hand) The lighter and fluffier the mixture is the easier it will be to blend in the eggs, which in turns helps to prevent the mixture from curdling.
Add the eggs about a quarter at a time, adding 1tbsp of the weighed out flour with each addition and beating thoroughly before adding the next. Beat in the vanilla extract with the last of the egg.
Sift in the rest of the flour, half at a time and use a metal spoon to carefully fold it in. The mixture should drop off the spoon easily when tapped against the side of the bowl. If it doesn't then add a spoonful of hot water.
Divide the mixture equally between the prepared sandwich tins, spreading it out evenly with the back of a spoon.
Bake in the centre of the oven for about 25 minutes or until the cake(s) are lightly golden and spring back into shape when gently pressed with a finger.
Leave the cakes in the tins to cool for a couple of minutes before turning out onto a rack to cool completely.
When cold spread on cake layer with the jam, place the second on top and dust lightly with caster sugar.
This cake will keep for 5 days in an air tight container.
I know this cake definitely doesn't last 5 days in my house!