I try to hit a balance here on PlanetBakeLife of personal stories but not too personal in case my particular brand of crazy drives you off. Today, however, I’m putting that aside because my friends over at the Blind Foundation asked me to do a post for their annual Bikkie Day. While that means you get an amazing shortbread recipe, it also means you get a story. So I suggest you make these biscuits and a cup of tea and settle yourself down.
Firstly, let’s talk about the Blind Foundation. They’re a great organisation that get no government funding. They count on the good nature of others so they can provide help and support to blind and partially sighted members of the community. A previous boss of mine is part of the Blind Foundation with only 14% vision in one eye. To see how independent and mobile he is thanks to the support The Blind Foundation offers is really quite touching. He doesn’t have a guide dog but personally I think this is one of the most amazing services that is offered. Guide dogs are not just service dogs, they become companions, they are part of the family.
We were in America in 2009 and 2011. It took us all of 5 seconds to realise that biscuits are a big deal over there.
If you don’t know, an American biscuit is basically a savoury scone but it’s laminated (when the dough is folded in on itself to create layers within the dough) so that its fluffy and tall. They’re heaven on a plate and biscuits are often served with gravy in the States. This was something that I found incredibly intriguing. I normally don’t eat gravy as I have a few issues with the store bought stuff but I had tons of my homemade stock leftover so I decided to give it a go from scratch. It was surprisingly easy.
Have you heard the phrase “world famous in New Zealand”? It basically means that something is amazing and totally deserves to be world famous but New Zealand wants to make damn sure you know it came from the land of the long white cloud. L&P is one of those things. It totally deserves a star on the Hollywood Walk of Fame.
Broken down it’s Lemon and Paeroa.
The lemon is the flavour and Paeroa is the town that provided the mineral water for the drink.
It’s sweet and refreshing and lovely and tastes like summer in a can.
Wow, talk about a long title. I’ve always been one of those people that think the shorter the title, the better but sometimes you need all of those delicious descriptions.
Easter is creeping up on us quickly. In fact, the whole year has just whizzed on by so far. It feels like just yesterday we were talking down Christmas decorations and now we’re buying hot cross buns and chocolate Easter eggs. Luckily for me, Easter is my favourite time of year because hot cross buns are like my kryptonite. I could eat them all year round but that takes the fun out of it.
A friend of ours offered us a weekend away as a honeymoon gift (as well as a board game) and I decided that I needed to make something tasty. I had just bought my first pack of hot cross buns for the year but as I’m the only one in the house that eats them, they needed to be used up. And that was how this delicious pudding came about.