Hello daydreamers!
In 2015, I decided to be a little more selfish (in a being good to myself kinda way), travel more and focus on things I really want. This year will be all about food styling and blogging, I also decided to be the most positive person I know, stop worrying about the future so much, enjoy the moment and be more spontaneous. I am officially an organizing freak, and I already know what I will be doing next week this time. Don't get me wrong my dear reader ( is anyone out there reading it ?) being well organised it's a really good thing but I'm slowly becoming Monica from Friends and I am not sure if I am actually enjoying it. Being young should be all about making mistakes, being free from worries, dating wrong people, having little chaos in life and from time to time making bad life decisions, right?
So whenever I will start overthinking or be negative about something, I will step back and smile, because as long I am healthy I should be happy!
Let's embrace life and every moment of it starting with cherry poppy seeds biscuits which deserve to be eaten by a happy smiley person !
They aren't sweet, taste a bit like scones but more crunchy. I will place them somewhere in between bread and sweet bun. It's a perfect afternoon tea treat, I had mine with whipped cream, jam and cup of tea. Yum!
So whenever I will start overthinking or be negative about something, I will step back and smile, because as long I am healthy I should be happy!
Let's embrace life and every moment of it starting with cherry poppy seeds biscuits which deserve to be eaten by a happy smiley person !
They aren't sweet, taste a bit like scones but more crunchy. I will place them somewhere in between bread and sweet bun. It's a perfect afternoon tea treat, I had mine with whipped cream, jam and cup of tea. Yum!
(makes 20 pieces)
225 g self-raising flour
1 tsp baking powder
pinch salt
25 g caster sugar
50 g unsalted butter, slightly softened
100 ml milk
4 cherries
20 g poppy seeds
Preheat the oven to 220°C. Sift together the flour, baking powder and salt into a bowl. Stir in the sugar,add the butter and rub quickly into the flour, creating a fine breadcrumb consistency. Add the milk, a little at the time, working on a smooth dough. Mix in the chopped cherries and poppy seeds. Give it time to rest, around 15 minutes.
Roll out the dough on a lightly floured surface, until 2 cm thick. Using small pastry cutter, cut the dough.
Once all little biscuits are cut, the scones can be either brushed with beaten egg for a shiny glaze, but I personally prefer dust them with flour for matt finish.
Bake those beauties on baking sheet, for 10 -15 minutes until golden brown.
Allow to cool slightly, they are the best when served still warm with clotted /whipped cream and any jam of your choice.
1 tsp baking powder
pinch salt
25 g caster sugar
50 g unsalted butter, slightly softened
100 ml milk
4 cherries
20 g poppy seeds
Preheat the oven to 220°C. Sift together the flour, baking powder and salt into a bowl. Stir in the sugar,add the butter and rub quickly into the flour, creating a fine breadcrumb consistency. Add the milk, a little at the time, working on a smooth dough. Mix in the chopped cherries and poppy seeds. Give it time to rest, around 15 minutes.
Roll out the dough on a lightly floured surface, until 2 cm thick. Using small pastry cutter, cut the dough.
Once all little biscuits are cut, the scones can be either brushed with beaten egg for a shiny glaze, but I personally prefer dust them with flour for matt finish.
Bake those beauties on baking sheet, for 10 -15 minutes until golden brown.
Allow to cool slightly, they are the best when served still warm with clotted /whipped cream and any jam of your choice.
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