Hi guys. So I do not have much time to write a lot in this post, though it includes an awful lot (contradictory, aren’t I?)
But don’t blame me – it is SO my brother’s fault – he got me involved in a very heated Scrabble battle.
In the tiebreaker we TIED – 307 to 307, we are what champions aim to be
But anyway, you are probably wondering about the title. I do this a lot to you.
“Hi guys, so I have exams so I won’t be posting”
“Hi guys, so I had writers block”
“Hi guys, so I can’t believe I haven’t posted for so long”
One would think I couldn’t be bothered blogging! But no, that is not the case. It is just, I am a busy teen. I have things to do. Well I did. And just when you think after finishing high school forever, I will be blogging incessantly, another thing comes up.
Holidays. I am trying to be solemn and sorry I won’t be blogging but I am too excited so let me rephrase that.
That’s right, tomorrow, I leave on a 16 hour flight to reach Dallas, and from there, I will be travelling around the US!
That’s right my US blogging buds, I am coming to your home country. For 3 whole weeks.
Beware. Actually. You have had a British Invasion. Now get ready for an invasion of the Choc Chip variety.
I intend to photograph everything that moves, doesn’t move and looks remotely like matter. And share it all with you
So you find me typing rapidly in the midst of last minute packing, trying to find clothes that do not make me look fat and trying to find my travel kit. My room is a mess. If you mothers saw it, you would ground me.
And then you would ground my mother for not grounding me
Despite going on holiday, I am not leaving you hanging! NOPE, if all goes to plan, then there will be posts (once a week) automatically being published for your pleasure, acting almost as a countdown till Christmas, for which I am here to share it with you all <3
So let me tie up a few matters of business now, share a recipe with you, then bid you adieu for 3 weeks my darlings – don’t miss me too much (and I promise food porn beyond amazement when I come home, just for you all!)
Firstly: I would like to announce the very lucky winners of my Menulog Giveaway
DRUM ROLL PLEASE! My first random winner is…………………..
And my second random winner is……………….
Amy Zhong from Milkteaxx
CONGRATS my friends, you will be emailed (very soon) some codes for some fabulous takeaway, just begging to be used for Italian and Thai food
Simply enter them in at checking out and you are good to go my lovelies!
Conditions: Valid until 26/12/2013. Credit card and delivery only. 1 use per household.
Secondly, considering I am going to be in the US quite shortly, I would like to wish all my US friends a big Happy Thanksgiving! I have seen you blogging all sorts of delicious dishes as part of this festival, and though I only know you must be gratuitous (extra), I hope you had a wonderful festive day!!!
In pretending to get all in on the action, I would like to share a special infograph with you all so you can even save your thanksgiving leftovers in the best way possible – I hope you find it useful!
And to any one like me, who has no idea about Thanksgiving, don’t worry! Looking through the infograph, it has brilliant tips for everyone, even if you do not eat these foods all on one specific day
I would never leave you without a recipe. A to-die-for, soft, crumby, sweet recipe. Which doesn’t even include chocolate weirdly enough
The jam in this cookies suits the shortbread crumbliness so well, and it melts in your mouth (as it should with all that butter inside it :P)
I wish I could bake you guys a massive batch of these cookies (for each of you) as a proper goodbye but c’est la vie non?
Adapted from: Exclusively Food
- 130g butter, softened to room temperature
- 3/4 cup caster sugar
- 1 tsp vanilla essence
- 1 large egg
- 24g cornflour
- 36g Self Raising Flour (SRF)
- 150g plain flour
- 1 jar jam (choose your own flavour!)
- Preheat oven to 150 degrees C
- Line 2 baking trays with baking paper
- Use an electric mixed to beat butter, sugar and vanilla till pale and creamy
- Add in egg and beat till combined
- Sift in the flours together and spoon till the stir the ingredients till they are mixed – the dough should be very soft
- Refrigerate the dough for 30 minutes to 1 hour (especially on hot days)
- Roll heaped teaspoons of dough and place onto the baking trays – make a deep indentation using the handles of a rolling pin, coated in flour
- Fill each indentation with jam, ensuring it does not overfill (otherwise it will leak out of the cavity during baking)
- Bake for 15-20 minutes or until the cookies are pale golden
- Cool on trays on a wire rack for 10 minutes before allowing to cool to room temperature on the wire racks
- Store cooled biscuits in an airtight container (funny right, cause after all, they won’t make it there!)
- My cookies spread (as you can see) quite a bit and that was total unexpected – the given time of refrigerating 20 minutes was definitely not enough – furthermore, if you want no spread (as it makes the jam look puny in the middle), I would definitely not add in any SRF, instead just using plain flour in its stead
I guess it is Ciao for now sweeties, I hope you enjoy my Christmas posts coming up and I shall miss you for the coming three weeks!
All the best!