Morning all! How was your weekend? As you can imagine, we had a great time at Laneway Festival.. it was AMAZING! Definitely worth going to if you get the chance, if only for Bat for Lashes and Gotye. Both were phenomenal! Of Monsters and Men were also fantastic. We went for almost the whole festival, and after 12 hours of solid music (6 of which were spent in full sun) we were pretty tired and sunburnt by the end of it! Such a great way to spend Australia Day overseas :)
I thought we’d start the week off with something soft, sweet and blissfully cheap.. what do you think?
1. Itty Bitty Polka Dot Kraft Bags from Beautiful Revelry.
2. Mini Ban.do Heart from Ban.do.
3. The Petal Hair Tie Package from Mane Message.
4. Drömlik Scented Candle from Ikea.
5. Medveten Vase from Ikea.
Sounds completely suss, I know.. but trust me, they’re G.O.O.D.
I know balls like these are normally kept for Christmas time, and admittedly I did first make these for Christmas, but they’re just too yummy not to share.. I’m re-classifying them into the ‘Everyday’ food group. I have no idea where I got the recipe now, but take it and cherish it.
Here’s what you’ll need:
– 1 x 250g packet of Gingernut Biscuits (or ginger flavoured biscuits??)
– 1.5 cups of shredded (desiccated) coconut
– 125g chopped, roasted macadamias
– Glace ginger (or naked ginger).. as much or little as you like chopped finely
– 3/4 cup sweetened condensed milk
– 60g unsalted butter
– 1 tbs golden syrup
– extra coconut to coat balls
Pulse Gingernuts in a food processor until crushed. Transfer them to a bowl with the chopped macadamias, coconut, and chopped glace ginger and mix. In a small saucepan, combine the condensed milk, butter, and golden syrup. Stir over a low heat until the butter has melted.
Pour the condensed milk mixture into the dry ingredients and mix until combined.
Roll teaspoon-full amounts of mixture in your hands to form balls, and roll in the coconut. Make sure you refrigerate the balls for a few hours before eating them.
That’s all there is to it. Easy as! ;)
I was in my favourite book shop the other day (Kinokuniya in case you were wondering) and picked up this gorgeous magazine – Sweet.
It’s a really lovely baking magazine, but this issue has me particularly excited because… I’m in it!!!! Recognise those sparkly cake toppers?? Yeah baby!
Proud moment over here :)
A good classic recipe, Jam Drops. I used to love these as a kid… some things never change.
Here’s the recipe (from Donna Hay Modern Classics Book 2)
180g (6 oz) softened butter
1 cup caster (superfine) sugar
2 cups plain flour, sifted
1/2 teaspoon baking powder
Preheat oven to 180°C (350°F). Place butter and sugar into the bowl of an electric mixer and beat until light and creamy. Add the egg and beat well. Stir through the flour and baking powder and mix to a dough.
Roll 2 teaspoonfuls of the mixture into balls. Place on a baking tray lined with non-stick baking paper, allowing room for the biscuits to spread, and flatten slightly. Press a finger into the middle of the dough to make an indent. Fill the hole with jam. Bake for 10 minutes or until golden. Cool on wire racks.
Go give them a try! :)