It’s show time! The children are away doing their first performance. Pantomimes are becoming rare but the children’s drama company put a good show yer after year. It has two dames and is loosely based
It’s show time! The children are away doing their first performance. Pantomimes are becoming rare but the children’s drama company put a good show yer after year. It has two dames and is loosely based on a Disney Story, the children have been in it for the past six years (possibly longer). Two and a half hours of side splitting laughter, it’s definitely worth the modest £10 ticket for an evening of good, old fashioned, entertainment. It’s been hard, months and months of rehearsing, but the results are worth the hard work. Hats off to the organisers and the actors who have tirelessly practised until they were almost dead on their feet. I have a ticket for the Saturday night show which is the most entertaining as the cast play tricks on each other and spirits are incredibly high.
So as instructed everyone rested up today, their little tummies have butterflies and Seb found it hard to sleep last night too.
Oh, and our dog was five years old yesterday. HAPPY BELATED BIRTHDAY OLIVIA!
I made some super light lemon shortbread biscuits for the children to snack on tonight. Sol did a great job of decorating them too. I have to say, if I’m not accused of blowing my own trumpet, but these little biscuits are gorgeous. So delicate and lemony and almost (but not quite) crumbly. Super easy to make but definitely worth trying at least once.
Lemon Shortbread Biscuits
Recipe – Makes 45
115g /4 oz Caster Sugar
225g /7.9oz Plain Flour
230g /8.1oz Butter
110g /3.9oz cornflour
Pinch of salt
5 or 6 drops of lemon oil
150g/5.3 icing sugar
2 tablespoons hot water
2 drops lemon oil
Sprinkles if you wish
Preheat the oven to 170C/340F
You need 2 or 3 cookie trays lined with non stick parchment.
Cream the butter and sugar together until it is light and fluffy.
Add the lemon.
Mix in the flour, cornflour and salt until well combined.
At any point from here on in if you feel the mix is sticky then chill it for a few minutes. I left half my dough in the fridge while I rolled out the first half as the mix gets sticky very easily and you don’t really want that.
Pinch out little bits of the dough and roll them into little balls, gently flatten them on your baking tray. It’s a good idea not to handle the dough too much from here as less handling is better for a lighter biscuit. Just pinch, roll and press …. don’t fuss about the perfect shape, the taste makes up for appearances. Use a little cornflour on your fingertips if you need.
Bake at 170C for around 20 minutes, keep an eye on the biscuits though. When they are done you will see them starting to go golden around the edges.
Cool on a wire rack.
Mix the icing sugar, lemon and hot water into a paste, add more sugar or water as desired. Top the biscuits with some icing and decorate as you wish.