The second week of school holidays has flown by. We have been a bit more out and about this week, with a little less emphasis on baking sweet things. We are all a bit over them to be honest. Need a few days of fruit & veg & salads I think to de-tox LOL.
I was very happy on Monday when my wonderful wool from Bendigo Wollen Mills arrived. I chose Luxury pure wool and it is just so soft and drapey – exactly what I was after for this throw.
I couldn’t wait to start my throw that will be just for me. So I didn’t – I started!
I kept going every spare minute a nd soon discovered I had a problem. This is the first time I am making a large scale project where I have to work out the wool requirements myself. The pattern calls for an America yarn and I was confident the wool I had chosen was pretty much the same. I looked at the length each ball of the recommended yarn and simply ordered the equivalent length in the Bendigo wool. Bah bah – wrong! I completed the first round of the pattern that repeats 6 more times and I’ve already used a whole ball of wool! At this rate I will need at least another 5 balls - that’s an extra 1500 metres of wool! Hmm I’ve obviously got to learn about more about converting wools. Oh well! Hopefully, if I order quick enough the dye lot will be the same.
On a more successful note, I also crocheted up a beanie for a couple of my kidlets.
Since last week’s blog post, I’ve had a request for the recipe for one of the baking wonders, so here it is :
Lime and White Chocolate Fingers
250g (9oz/2 cups) plain (all-purpose) flour
1 teaspoon baking powder
145g (5oz/2/3 cup) caster (superfine) sugar
75g (2 1/2 oz) unsalted butter, melted
2 tablespoons lime juice
grated zest from 2 limes
1 teaspoon vanilla extract
1 egg, lightly beaten
1 egg yolk
150 g (5 1/2 oz) white chocolate chopped
Preheat oven to 170 deg C (325 deg F/ gas 3). Lightly grease and flour 2 baking trays
Sift the flour & baking powder into a large bowl and stir in the sugar. Whisk together the butter, lime juice, zest,vanilla, egg yolk until combined. Add butter mixture to floour mixture and stir until a firm dough forms.
Take tablespoons of the dough and , on a lightly floured board, roll into thin logs 12 cm (4 1/2 inched) long. Place on prepared trays and bake for 10 minutes or ntil firm, swapping position of the trays halfway. Cool on the trays for 5 minutes, then on a wire rack til cooled completely.
Melt your chocolate and drizzle over cooled biscuits. Leave to set (if you can). Enjoy
The recipe comes from a cookbook called “Bake it” by Murdoch Books. The librarian in me must quote the ISBN : 9781741966404 Dewey number 641.815.
See you next week.