May I introduce Rachel who blogs over Eternally28 at she is a lovely lady who works in education , and understands when I say things about school etc. She is in ace cook and knits for England *well if they gave out medals for knitting then she would win one. So please take the time to read the post and comment.
Now then, the very lovely Claire invited me to bore the wot sits off all her zillions of equally lovely readers by writing a guest post! How posh! A guest post! Little old me!! So I'm blogging up a biscuity piece all about some biscuits I made. These biscuits were very buttery. I say were, because I've blooming well eaten them all! They were good. They should have been. There was a FULL. BLOCK. OF. BEST. BUTTER. IN. THEM! The recipe was taken and adapted from this sweet little baking book I got from the Bookman at work. We have a few Bookmen. They are basically men who bring books. Sometimes from The Book People and sometimes from other similar establishments. The Bookmen are very patient with us as work, often making several repeat trips because non of us ever have any money on us when they deliver the orders. I'm waffling now... Oh. I need to add a photo here. Hang on.
I weighed out my sugars
Added that full block of best butter I was telling you about and popped the lot into Beryl ( my darling Kitchen Aid Mixer - she's Boysenberry! ) and she creamed them together like a sweetheart. Nothing is any bother for Beryl. Next I had to add some vanilla essence. But I didn't have any! ( this is why my bakes are only ever based on recipes! I used this, which I got from Lakeland ages ago.
I've also got a strawberry one, a raspberry one and a yet to be used custard one! Delicious! Anyway a few drops of this went in with an egg. Then folded in the plain flour
and bicarb and this little lot of calorie's nuggets
Then heaped teaspoons were put into well greased baking sheets with room for spreadage. If you make n eat these you'll definitely need room for spreadage - it's why God invented ELASTICATED Waists!! In they went to a hottish oven
And out they came ten minutes later - I reckon eight minutes would have been better.
You have to let them cool on the tray for a wee while. Then wait until completely cold before devouring them. It does say in the book, best eaten on the day.
But I think the broken ones taste even better!!! So there's my first post I've ever blurbed my way through for someone else! Thank you Claire xx