Craft packages ordered =0 (but came ever so close!), craft packages received =0
So, how’s the run up to Christmas all going in your household? Are you all joy to the world or are you a fa-la-la-la-lahed out? I think I’m somewhere in the middle. We still have a leaky roof and no chance of getting a roofer this side of 2013 but we seem to have weathered last nights torrents and wind. However, the best news (can’t think why Mr Beez thinks my priorities are all wrong!) is that my new tree lights arrived this morning. I think I scared the FedEx man with the unbridled joy with which I greeted him. Unfortunately, I am home alone at the moment so will have to wait patiently until there is someone to assist.
I have a little handful of festive goodies to share today. First up are some Christmas twinchies that I will be linking up with this month’s Show Us Your Twinchies challenge.
The first two are made using Darkroom Door stamps.
For the snowman one I’ve stamped the snowman on to the twinchie and then stamped it again on to white card and cut out just the body and head before sticking it over the original stamp. I’ve used the same technique with the little heart, which is by Stampotique.
Next I wanted to share the card that arrived this morning from my friend Dionne, who you will remember has shared many beautiful butterfly projects in support of Amy and Friends.
Isn’t this stunning? The snowflake is the ruby slippers of snowflakes – I love it.
Lastly, I have been baking again. This time I have made some little parmesan shortbreads.
These are the most delicious savoury morsels and are so easy to make. I make them in advance and freeze them as they only take a little time to defrost. I usually warm them through, ever so gently, just to refresh them. It’s difficult to say how many the recipe makes as it depends on how large you make your initial “log.” If you haven’t got a food processor I’m sure it will work just as well if you beat everything together with a spoon.
You will need:
90g parmesan cheese, finely grated
90g plain flour
60g unsalted butter (at room temperature)
15 – 30 ml olive oil (I used extra virgin)
- Place the cheese, butter and flour in a food processor and blitz for about 30 seconds.
- Add the olive oil and blitz again until the mixture comes together. It should be slightly softer than pastry but not overly sticky. I usually add 15ml of oil and then add a bit more if it needs it, but don’t worry as if it is too sticky you are going to chill it in the fridge so it will be fine!)
- Shape the dough into a sausage and wrap in clingfilm. Mine is usually just over 1 inch in diameter and I give it a final shaping once it’s wrapped up.
- Chill in the fridge until firm. I find overnight is easiest.
- To bake, heat the oven to 160 C/Gas4 . Line a baking tray with baking parchment. Cut the dough into slices and place on the tray – they will spread a little. Bake for 10-15 minutes – they will be a pale gold.
Thanks for buzzing by.