It is taking years to repair and recover from the accident in 2017 but I’m battling on.
Each time I feel more confident and try to be more active, there seem to be disastrous consequences. Last year, I managed to strain my back when I was stowing away a box of accounts. A few months ago, I broke my hand just moving too fast through the house. This time, I pottered around a garden show (short walks, then rests) and did the baking session a couple of days later. The upshot has been a back that doesn’t work and the need for a wheelchair for a medical appointment. I’m too young for all of this stuff. Roll on the emergency physio session: there must be light at the end of this tunnel.
Meanwhile, it has been an exciting week with the sous-chef potting up his first honey harvest of the year and gaining a distinction in his initial beekeeping exam: a gentleman and scholar. The friendly Council pest-control operative was reassuring that we don’t have a rodent problem and, even better, she turned out to be a girl. Wonderful that there’s no sexism amongst ratcatchers!
The shortbread recipe for the on-line cooking session worked https://youtu.be/oaKxOGEXldI. A topping of sliced strawberries and clotted cream produced the classic strawberry shortbread dessert. I was good and sent some over to the neighbours. I’m more reluctant to share the Millionaire version but they’ll last longer in the fridge (allegedly).
Most cheering was one of the on-line blind cooks who has re-gained his kitchen confidence through the baking sessions – it is what they are all about.
I have Karen to thank for the basic recipe – my trusty co-cook – and can blame her for the vagaries of mixed metric and Imperial measures!
4oz caster sugar.
300g plain flour.
Pre-heat oven 180c, Gas 4.
Cream the butter with a wooden spoon until soft.
Add caster sugar and beat until pale and fluffy.
Stir in flour until the mixture binds together.
Knead lightly to form smooth dough.
Lightly butter a loose-bottomed bun tin (or baking sheet).
Press portions into the bases of the bun tin (or press out the shortbread and cut into circles or triangles and place on baking sheet) and prick each biscuit several times with a fork.
Bake for 12-15 minutes for individual biscuits.
They will look pale gold and feel softly firm to touch.
Cool and finish as you wish. Here are three choices:
- Simply dredge with caster sugar.
- Top with a generous layer of caramel (tin of caramelised condensed milk) and a layer of melted chocolate for Millionaire’s shortbread. Chill.
- Slices of strawberry marinated in a dash of Cointreau plus the juice of an orange with its zest (or use a good strawberry jam) and top with a layer of double or clotted cream. Chill.
We will be making a ginger cake in the microwave next time in just 9 minutes. Join us at 1030 on 12 July by signing up free at:
Facebook event link:
If you have difficulty signing up with EventBright, contact Open Sight on 02380 646 385 and they’ll do it for you.