Yawning - and a recipe for Lemon Curd Biscuits

 Whenever I need to be away early the next day, I have a broken night's sleep the previous night, and today is no exception (nor was yesterday).  Yesterday I was seeing my friend Pam before I went to the Quilting group, was awake for 3 hrs in the night, and didn't wake again till 8.30.  I didn't get much done at Quilting group - too much background noise spoils concentration but I began another block and sewed part of that before leaving early so that I would get home before dark.  I had shut the cats in for the day and just as well as the foot hunt was round after foxes and still here gone 5 o'clock looking for stray hounds, one of which was in my orchard.  You never know when they are going to be over this way.

The mountain route to Tam's

Today I'm going to see Tam and Rosie, which will be lovely as I've not seen them since Christmas.  It will be a foggy journey though, taken steadily.  I have put the red cabbage (8p at Christmas!) I got her on the side, so hopefully I shan't forget it.  I will see them again on Saturday as we are going to a Wassailing at an apple orchard near Llanidloes (about an hour from here on the way to Aberystwyth). That's something I've always wanted to do (I'll add more info about Wassailing later).

Excuse the blue background - recipe copied from an earlier blog post of mine.  They are a shortbread type biscuit.  I made a batch of these this week and they were swooped on at Quilting Group yesterday (and one lady asked for the recipe), plus Ed's helper was making inroads into them too!  Right, back to bed for an hour or so and let's hope I sleep, but as I'm going to set the alarm that normally prevents all thought of sleep occurring!

LEMON CURD BISCUITS

150 g (6 oz) plain flour (3/4 American cup)

1 tsp baking powder

100 g (4 oz) cornflour (1/2 cup)

100 g (4 oz) butter     (1/2 cup)

100 g (4 oz) caster sugar (1/2 cup)

2 egg yolks

Grated rind of 2 (washed) lemons

Sift the flour, baking powder and cornflour into a mixing bowl.  Melt the butter and stir into the sugar, egg yolks and lemon rind.  Add the flour and mix all the ingredients together to give a smooth biscuit dough.  Roll into a “sausage”, wrap in cling film and chill briefly in fridge – not too long or it goes like concrete!

Preheat the oven to moderately hot (200 deg. C/400 deg. F, Gas Mark 6).  Roll out the dough onto a floured surface to 3mm (1/8” thick).  Place the biscuits onto a greased baking tray and bake for about 10 mins.  Cool slightly then lift with a knife onto a wire rack to cool.