❤ because we're worth it

as Nigella makes a return to our tv screens,

I thought I'd look through her older books:

the language she uses to describe her dishes really make me smile:

she loves to add 'ness' to the end of words

and frankly anyone who can slip the word 'frangible' into a recipe

deserves a nod:

her cake recipes are my kind of baking:

delicious with legacy:

instead of cake, we felt like making biscuits for a change:

these are made in a food processor

and are the best you'll ever taste:

custard creams

you will need ....

{for the biscuits}

175g plain flour

1 tsp baking powder

3 tablespoons custard powder

3 tablespoons caster sugar

50g butter

50g vegetable shortening

1 egg

1 tablespoon of milk

{for the custard cream}

100g icing sugar

1 tablespoon custard powder

50g soft butter

1 teaspoon boiling water

preheat your oven to 180°c/ gas 4

put the flour, baking powder and custard powder

into your processor and pulse for a few seconds:

add the butter & vegetable shortening {cut into cubes} 

and pulse until it's a crumbly rubble:

add the sugar to mix and then the beaten egg:

add the tablespoon of milk a dribble at a time

and pulse until the mixture forms a ball:

{you may not need all the milk, or you may need more}

make your dough into a blob, wrap in cling film and chill for 20 minutes:

now roll out your dough to about 4mm thick:

I rolled mine between two pieces of clingfilm as the

dough is very crumbly: {less mess too!}

carefully cut out your biscuits and put onto your baking sheets:

remember to cut out an even number of shapes ^_^

bake for 15 minutes then leave them to cool on a rack:

when they are completely cool ....

make your custard cream:

put the icing sugar and custard powder into your processor

and pulse to get rid of any lumps:

add the butter to mix until you get a smooth cream:

then add the teaspoon of boiling water:

carefully smear this yummy yellow cream onto a biscuit

and sandwich on another:

keep in an airtight container if they last that long:

{makes at least a dozen, maybe more depending on the size of your cutter}

⸭ a cake for early Autumn

seasons change:

golden light and harvest:

cooler temperatures and fresh flavours:

so let's have a light fruity cake:

blueberry burst:

you will need ....

125g butter {room temperature}

100g caster sugar {plus an extra couple of tablespoonfuls}

1 teaspoon vanilla extract

grated rind of an unwaxed lemon

200g plain flour

1 teaspoon baking powder

a pinch of salt

100ml milk

2 large eggs {yolks separated from the whites}

200g fresh blueberries

preheat your oven to 180°c / gas 4:

grease a 20 x 20cm baking tin:

in a large bowl, cream together the butter and caster sugar 

until light and fluffy:

add the egg yolks one at a time, mixing good between each:

gradually add the milk, mixing well:

stir through the vanilla and lemon zest:

now beat your egg whites to a fluff:

gradually add a couple of tablespoons of caster sugar

until the whites are glossy peaks:

back to your main bowl again ....

using a spatula, tumble in your blueberries and mix softly:

fold in the flour, baking powder and salt:

now carefully fold in the egg whites:

turn into your prepared tin and bake for 50 minutes or so:

test for doneness:

leave to cool in the tin before cutting into squares:

will keep for a few days, but remember this is fresh fruit, 

so keep in a cool place but not the fridge:

{this cake would be tasty with raspberry or blackberries}