my shop. Hope you will come by and check 'em out.
With every order of this new line you will receive this beautiful postcard to send or to frame.
Curious about the recipe of the cookie in the images? They are divine so I can recommend baking them.
225g selfraising flour
100g cold butter
2 spoons milk
Preheat the oven at 200°C and grease a baking pan or use a baking sheet.
Add the flour and the butter in a bowl and mix it with your fingers until the mixture looks like breadcrumbs.
Add the sugar. Whisk the egg and stir it through the mixture.
Add the milk little by little through the mixture until your dough is soft. If the dough is too dry, add some more milk.
Scoop teaspoons of the mixture onto the baking tray. If all goes well, you have enough for at least 12 biscuits.
They grow a bit while baking so leave so
Make the top of the biscuit a bit flat with your spoon or hand and press your thumb into the middle.
Add a bit raspberry jam into the thumbprint hole.
Bake the bisquits 15 to 20 minutes in the oven until they are golden brown.
Take the biscuits out of the oven and let them cool down.
You can keep 'em 3 to 4 days in an airtight container.
me space in between them while baking.