Daily Archives: 18 April 2011

Sale | Last few copies of Dairy Diary 2011

Dairy Diary now just £3.00 while stocks last!

Dairy Diary SaleWe are clearing our shelves for new stock.

So if you missed the Dairy Diary 2011 (or know someone who did) this is your last chance to grab a copy and at less than half price too!

To order visit http://dairydiary.co.uk

Competitions www.dairydiary.co.uk/competitions.html

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Have a Happy Easter Break

Holidays take on a whole new dimension when you have children.

Many of us grown ups look forward to having a rest. But children don’t rest, they get bored.

If you had asked me ten years ago what my plans were for the four day weekend, they would probably be to have one day cleaning up my home, the next visiting my relatives, then to have a day or two of chocolate eggs for breakfast, followed by a pub lunch and some afternoon drinking.

Not now. I find myself instead mixing up flour and water to stick strips of coloured paper to yogurt pots with to make mini-nests, into which I can put cute mini chocolate bunnies and chocolate eggs.

Simnel Cake
Old habits die hard, so I don’t just put these together for the children! We do all have to grow up sometimes though, and my nod to that is also to make a Simnel Cake, a traditional Easter cake with marzipan (my favourite!) for which there is a good easy to follow recipe in the ‘Around Britain Dairy Cookbook‘ if you should have it.

Easter Biscuits
However, no doubt when my children get wind of my planned afternoon of baking the cake shall be replaced with the much easier and child-friendly Easter Biscuits from the ‘Year Round Dairy Cookbook‘. Is that a problem? I shouldn’t think so… even the Grandparents like to indulge in a hand-made biscuit!

Have a Happy Easter

Karen
Dairy Diary Team

P.s. The wonderful weather continues, so this is the perfect time for gardening. Fancy winning a copy of Seasonal Garden Ideas?

Win a copy of Seasonal Garden ideasTo enter simply complete the form on our website www.dairydiary.co.uk/competitions.html and don’t forget to “Like’ the page for an extra chance to win!

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Easter Biscuits

Traditionally, Easter biscuits are made with currants but this version is made with wild blueberries. Watch out though – one mouthful and you’ll be hooked!

Easter Biscuits15 minutes preparation time plus chilling
18 minutes cooking time
81 Kcal per biscuit
4.1g fat per biscuit of which 2.5g is saturated
Makes 24–6 biscuits
Dough is suitable for freezing
Suitable for vegetarians

Plain flour 175g (6oz)
Mixed spice 1 tsp
Butter 110g (4oz)
Caster sugar 110g (4oz), plus extra for sprinkling
Lemon 1, grated rind
Wild blueberries 75g (3oz) (see Cook’s Tips)
Egg 1, beaten

1 Sift the flour and spice into a large bowl. Add slivers of butter and then rub it in with your fingertips. Stir in the sugar, lemon rind and blueberries and then add the egg and mix to a firm dough.

2 Knead the dough briefly on a lightly floured surface and shape into a sausage about 20cm (8in) long and about 5cm (2in) wide. Wrap in cling film and chill in the fridge for an hour or in the freezer for half an hour.

3 Preheat the oven to 180°C/350°F/ Gas 4 and lightly grease a large baking sheet. Unwrap the chilled dough and cut into 5mm (1⁄4in) thick slices. Put them on the baking sheet, spaced a little apart.

4 Bake the biscuits for 15–18 minutes until they are pale golden in colour. Cool on the baking sheet for a few minutes, sprinkle with a little caster sugar and then transfer the biscuits to a wire rack to cool.

Cook’s tips
•The wild blueberries in this recipe are semi-dried and they are available in tubs in the same fixture in the supermarket as the dried fruits.
•Use currants or add orange rind if you like.
•For a more fancy biscuit, roll out the dough and cut with a shaped cutter.

Recipe taken from Year Round Dairy Cookbook

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