It’s been raining in Little Lickington for WEEKS! Mum has promised that if  it’s still pouring this week end, I can try and  make an ark out of gingerbread with lots of gingerbread animals. She said if the sun doesn’t come out soon, we can all sail away in the ginger bread ark and live happily ever after! ! I’ve just found this great web site that sell edible zebra and giraffe skin rice paper which would work at treat!

Yesterday, after school, Billie and I made these rainy day cookies again. All you need is some cool coloured ready to roll icing and the recipe below, plus a little bit of patience. If you don’t fancy making umbrellas, why not use edible writing icing to write a wet weather message to your friend, like: STOP RAINING! or  EVERY CLOUD HAS A SILVER LINING!. The fairies from Romolonis hate getting wet, so I think they might find these cookies quite useful. (Although if they stick them on their heads they might get soggy and sticky, so I’m going to suggest they eat them, rather than use them to shelter from the rain.

RAINY DAY COOKIES

WHAT YOU NEED

280g plain flour | 2 egg yolks | 200g unsalted butter | 1 tsp. vanilla essence | 100g icing sugar

ICING:

Ready-to-roll icing in red, yellow, blue and black from my shop edible glue or a dab of cold water.

WHAT YOU DO

Step 1 – making the dough

– Grease a baking tray and turn the oven to 200c
– Put just the flour and butter in a food processor and blitz until the mixture looks like bread crumbs.
– Add all the other ingredients and blitz again until the mixture starts to form a ball; this takes about 3 or 4 minutes and you think it won’t work, but just like magic, it does!

Step 2– rolling out the dough

– Sprinkle a handful of flour on the table and rub a bit of flour on your rolling pin. – Start rolling out the dough, but every so often, wiggle the dough around to check that it’s not sticking to the table. If it is, start again with a bit more flour. When it’s rolled out, the dough should be about as thick as a pound coin.
– Stamp out 20 round cookies (you can use the top of a coffee jar or a biscuit cutter.)
– Using a blunt knife, lift them carefully onto the baking tray. You can place the cookies quite close together, because they won’t spread.
– Bake for 8 minutes, then ask a grown up to take them out. When cool, roll out the icing and cut out shapes like I’ve done in the picture to make ‘icing umbrellas’. (if you draw a template first on paper, then cut it out of icing, this makes the job easier. Glue the umbrellas on the cookies using edible glue or a dab of water.

Happy baking

x Flossie.

It rained and rained all week end and Billie and I were really bored. We wanted to go into the garden and even escape into Romolonia, but mum wouldn’t let us go out side. Billie wanted to try raining bathing (getting into his swimming trunks and lying on the grass until he was soaked) but for some strange reason, mum didn’t want him to. So I asked if we could cheer ourselves up with a with a little bit of baking. I made these: my  happy honey bee cakes.

Billie loved them because they have bugs on them (and I let him lick the bowl.) Dad loved them because he adores chocolate and mum said they were my prettiest creation ever.
They’re really simple to make and taste delicious. So if it’s raining again next week end ,bee clever, order some edible honey bees from my shop now and turn your kitchen into a hive of activity! (Or try rain bathing and let us know if it’s a fun as we think it might be!)

Happy baking.
xx Flossie

Honey Bee Cupcakes

What you need:

Cupcakes 12 cupcake cases

115g/3¾oz/½ cup softened butter

115g/3¾oz/½ cup caster sugar

115g/3¾oz/1 cup self-raising flour

2 eggs

1 tbsp milk

1 tbsp runny honey

Icing and decoration

400g/14oz/3¼ cups icing sugar

50g/2oz/¼ cup softened butter

3 dsp cold water 1 tsp vanilla essence piping bag (if you like)

4 bars of chocolate-coated honeycomb

2 packets of sugar bees (from my online shop!)

What you do:

Ask a grown-up to preheat the oven to 190ºC/375ºC/gas mark 5.

Put 12 paper cupcake cases into a 12-hole fairy cake tin.

Put all the cupcake ingredients into a mixing bowl and mix everything together for about 4 minutes until there are no lumpy bits of butter.

Spoon the mixture evenly between the paper cases. Ask a grown-up to help you put the cake tin in the oven, then bake for 18 minutes.

Ask a grown-up to take the cupcakes out the oven and leave them to cool completely.

Once the cakes are cool, make the icing: mix the icing sugar with the butter, water and vanilla in a large bowl. (You need to mix really slowly at first, otherwise the kitchen can get a bit covered in icing sugar – ask Billie, he knows ALL about that!!)

After a few minutes, the icing should be smooth and glossy. (You can always add a little bit more icing sugar if it’s too runny or more water if it’s too stiff.) To make the icing REALLY professional, get a grown-up to mix the icing with an electric mixer or whisk for about 10 minutes (this is a very long time, but then, your icing gets fluffy and as light as a fairy!).

If you can use a piping bag, put the icing in the bag and pipe a big swirl on top of each cake, or spread the icing on with a spoon.

To finish, cut the honeycomb bars into bite-sized chunks and pile up a few pieces on top of each cupcake and add a few sugar bees

In only a couple of weeks,The Queen is coming to Little Lickington, Billie and I are SOOOOOOOO excited!  Have you ever read my favourite book, The Queen’s knickers, it’s very funny and Billie and I love it.

Queen Rosie has invited Queen Elisabeth to come inside the chestnut tree to Romolonia. It’s a huge honour because usually, I’m the only one allowed to visit fairy land ( as their official Royal Baker.) The fairies have planted red roses, bluebells and white snowdrops all along the banks of the lemonade river up to the gates of the Ice Cream  Palace. There are even union jacks next to the Romolonian rose and shield flags, it looks very regal and beautiful. (I would take a photo but the faires get rather shy whenever I start clicking.)

To celebrate the event, Queen Rosie has asked me to make  the Shield of Romolonia cookies (you can find the recipe in my book, “The Enchanted Cookie tree”) and these union jack biscuits.

I hope the two Queens enjoy them!

Happy baking. Love Flossie

Union Jack cookies

What you need:

280g plain flour
2 egg yolks
200g unsalted butter
1 tsp. vanilla essence
100g icing sugar
an old cereal box to cut out a flag template.
Red, white and blue ready to roll icing and red non toxic  fairy glitter
(you’ll find these in my shop at www.flossiecrums.com)

What you do

Step 1 – making the dough

With a small knob of butter, grease a (35 x 25cm) baking tray

Put the flour and butter in a food processor. When the lid clicks shut, turn the knob and blitz everything until the mixture looks like little bread crumbs.

Take the lid off, add all the other ingredients and pop the lid on again. Blitz everything until the mixture starts to form a ball. (I know, it’s just like magic!) Take out the pastry ball and pop it in the fridge for half an hour.

Step 2 – rolling out the dough

Ask a grown up to turn the oven on to 200 C.
Sprinkle a handful of flour on the table and rub a bit of flour on your rolling pin. Start rolling out the dough, but every so often, wiggle the dough around to check that it’s not sticking to the table. If it is, start again with a bit more flour. When it’s rolled out the dough should be about as thick as a pound coin.

Using the cereal box template, cut out 12 rectangular cookies. With a blunt knife lift these really carefully onto your buttered baking tray.
Ask a grown up to put them in the oven, bake the cookies for 8 minutes and then take them out to cool.

Step 3 to ice the cookies

Sprinkle a handful of icing sugar on the table (just like you did with the flour). Then roll the white icing out, wiggling it now and then so it doesn’t stick, until it’s slightly thinner than the cookie.

Use the same rectangular template, cut out identical icing shapes.

Take a small pastry brush dipped in water, then paint it on the cool cookie. Carefully place the icing shape onto the cookie. Next, get a grown up to help you cut the red and white parts of the flag, using edible icing and ‘glue these in place too. Before I lifted my red cross onto each cookie, I sprinkled it with red fairy glitter.

Easter Cookies

Hello, Flossie Crums here. Royal baker to the fairies in the Magical Kingdom of Romolonia. It’s such a beautiful place, I wish you could come and visit one day. There’s a lemonade river and an ice cream palace where King Saffron and Queen Rosie live. Now that winter is over, the fairies have been spring- cleaning the palace. They have finally finished and want to celebrate with an Easter Glitter Ball. I’ve been asked to bake for them. (The fairies don’t have any ovens in Romolonia since the dreadful fire of 2006. King Saffron demanded that all ovens be removed from Romolonia, which wasn’t a huge problem as fairies usually just eat fruit and nuts. BUT the King forgot, that his wife the Queen has a very sweet tooth and LOVES cakes.) So you see, that’s why I was appointed her royal Baker because I LOVE BAKING!

In preparation for the Glitter Ball I have been busy creating a wonderful selection of delicious treats fit for a Fairy party.

So here’s my recipe for Easter cookies, I hope you make them and if you do, send me a photo, please!

Easter Cookies

What you need

280g plain flour
2 egg yolks
200g unsalted butter
1 tsp. vanilla essence
100g icing sugar
To decorate
1 packet of cool coloured Renshaw/ Flossie Crums sugar dough

A very small circular cutter.

What you do

Step 1 – making the dough. With a small knob of butter, grease a (35 x 25cm) baking tray.

Put the flour and butter in a food processor.

When the lid clicks shut, turn the knob and blitz everything until the mixture looks like little bread crumbs.

Take the lid off, add all the other ingredients and pop the lid on again.

Blitz everything until the mixture starts to form a ball. (I know, it’s just like magic!) Take out the pastry ball and pop it in the fridge for half an hour.

Step 2 – rolling out the dough

Ask a grown up to turn the oven on to 200 C.

Sprinkle a handful of flour on the table and rub a bit of flour on your rolling pin. Start rolling out the dough, but every so often, wiggle the dough around to check that it’s not sticking to the table. If it is, start again with a bit more flour. When it’s rolled out the dough should be about as thick as a pound coin.

Get your cutters and start stamping out your cookies.

Use a blunt knife to lift them really carefully onto your buttered baking tray. You can place the cookies quite close together, because they won’t spread.

Take a wooden skewer or a toothpick and make a very small hole at the top of the cookies. This way you can thread them to hang, once they’re iced.

Bake the cookies for 8 minutes, then ask a grown up to take them out and cool.
To ice the cookies, roll out the funky flavoured sugar dough and stamp out egg shaped icing disks in various colous. Brush the cookies with a damp pastry brush and ‘stick the icing onto the cookies,Then, using a very small cutter, stamp out little circles of icing and mix and match the colours on your eggs.

Jubilee cupcakes fit for not one, but two queens!

OMG Her Royal Highness, Queen Elisabeth the Second is coming to Little Lickington SOON! Queen Rosie of Romolonia (who rules the fairy kingdom inside our Chestnut tree at 22 Maple Syrup Lane) is in quite a flap.

She’s asked me, as her Official Royal baker, to make preparations. I think she is secretly pleased that a Queen from another royal family is coming to visit (although I’ve explained that ours might be too busy to pop inside a chestnut tree and mum keeps muttered something about ‘ not on the itinerary’, what ever means.)

Queen Rosie has demanded that I bake for a royal tea party. What should I cook? My brother Billie suggested chocolate cupcakes, so I’ve designed some with special edible crowns.

Here’s my recipe.

Happy Baking!

Love Flossie Crums (and Billie.)

PS you can visit my gallery and on line shop  just click here!

Royal Chocolate Crown cupcakes

What you nee

Cupcakes:
12 cupcake cases
115g softened butter
115g caster sugar
110 self-raising flour
2 eggs
1 tbsp milk
1/2 tablespoon cocoa powder

Icing and decoration:
200g icing sugar
25g cocoa powder
100g softened butter
2 tbsp cold water
Renshaw / Flossie Crums funky flavoured Ready-to-roll icing (to make the crowns)
crown-shaped cutter
edible fairy glitter

What you do:

Ask a grown-up to preheat the oven to 190ºC/375ºC/gas mark 5. Put 12 paper cupcake cases into a 12-hole fairycake tin.

Put all the cupcake ingredients into a mixing bowl and mix everything together for about 4 minutes until there are no lumpy bits of butter. Spoon the mixture evenly between the paper cases.

Ask a grown-up to help you put the tin in the oven, then bake for 18 minutes.

Ask a grown-up to take the cupcakes out of the oven and leave them to cool completely.

Once the cakes are cool, make the icing by mixing the icing sugar and cocoa with the butter and water in a large bowl. (You need to mix really slowly at first, otherwise the kitchen can get a bit covered in icing sugar – ask Billie, he knows ALL about that!!)
After a few minutes, the icing should be smooth and glossy.

To ice the cakes, either spread a heaped teaspoon of icing onto each of them, or use a piping bag to make a swirly design.
I made the crowns roll the icing to 50mm, making sure that you put a little icing sugar on the work surface before you do so. Then, stamp out the crowns in different colours and pop them onto the cupcakes. I made a band at the bottom of each crown from different coloured icing and stuck on tiny sweets to look like jewels. Finally, sprinkle with glitter.

I LOVE dolly mixture and yesterday I made one of my greatest cakes ever. (Mum said I shouldn’t boast, but when you see the picture I think you might just agree.) Billie helped me take the photo as it was definitely a two man job. I got him to chuck Dolly mixture up in the air, while I grabbed the camera and started snapping. It didn’t work too well the first time (or second or third) so the kitchen was a tiny bit messy but finally we got the perfect photo. (Let me know what you think, won’t you please!)

Rocket, our dog and Billie were on the floor for hours  licking up Dolly mixture and Billie kept shaking his bottom as if he was wagging a tail, which was very funny.

The reason I made the cake was for the fairies.  It’s Spring time in Romolonia, and Queen Rosie has been very busy ordering the fairies around spring cleaning their homes. I thought after all their hard work, they might just fancy a slice of cake. They had never seen dolly mixture before and seemed thrilled with my cake.

Here’s the recipe, give it try!

My dolly mixture cake recipe

225g softened butter
225g caster sugar
4 medium eggs
2 tsp vanilla extract
225g self raising flour
1 tablesPoon of milk

Preheat the oven to 180C

Grease and line 2 x 18cm/7in cake tins with baking paper.
Cream the butter and the sugar together in a bowl until pale and fluffy.
Beat in the eggs, a little at a time, and stir in the vanilla extract.
Fold in the flour using a large metal spoon and add the milk

Divide the mixture between the cake tins and gently spread out with a spatula.
Bake for 20-25 minutes, or until golden-brown on top
Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
Sandwich the cakes together with jam, and cover with pink butter cream (see recipe below)
Finally cover the cake and sprinkle on huNdreds of dolly mixture. YUM!

Butter Cream

400g icing sugar
200g softened butter
2 tbsp cold water
a drop or two of pink butter cream

Whisk everything together in a mixing bowl for about 3 minutes and spread onto the cake.

Happy baking.

Last week end was Ollie Wiggin’s birthday party. He was six on Sunday. Billie was beside himself with excitement because Ollie’s mum had organised the coolest party in the entire galaxy, A space Alien party! She made a banner that they hung over the front door that said “Welcome to Ollie’s Space Station” and every time the door bell rang the theme tune to Star Wars blasted out.

Billie and Ollie went with Mrs Wiggin’s to buy the most amazing going home presents; popping candy space dust and glow in the dark moons and stars to stick on your bedroom ceiling.

I asked Mrs Wiggin’s if she needed any help cooking and she said “you are a true life saver Flossie Crums, yes please!”. Billie and Ollie couldn’t believe it when I showed them these flying saucer cupcakes, for once Ollie was speechless, but then he said “for a girl Floss, you rock!”

For the party, Billie dressed up as a green alien, he made a bright green mask with 7 ping pong ball eyes, that wobbled when he walked.

Even though I’m a girl, Ollie let me come to the party. We played brilliant games that Mrs Wiggins had invented, like;

“I went to the moon, and in my rocket I packed…”

“Blast off” and “Pop goes the planet” (we giggled so much because you had to jump on the balloons to pop them, to get the clues.)

Even thought my cakes were out of this world, we all agreed that the NASA astronaut ice cream was the coolest thing we’d ever tasted.

After tea, we all had an inter galactic space fight with light sabres. It really was the BEST alien party I’ve ever been too!

xx Flossie

PS Here’s my recipe for flying saucer cupcakes.

Toffee cupcakes with toffee buttercream

115g softened butter

115g caster sugar 115g

self-raising flour

2 eggs

1 tablespoon milk

1 tablespoon of toffee ice cream sauce (or Dulce de Leche)

12 soft toffees cut into little pieces (you might need a grown-up to help you.)

Icing and decoration 400g / 14oz / 3¼ cups icing sugar 50g / 2oz / ¼ cup softened butter 2 tbsp cold water 1 teaspoon vanilla essence

Piping bag (if you have one.)

1 packet of cool coloured flossie crums icing

mini star cutters

packet of flying sherbet saucers. (Asda sell these)

pack of fine cake wires

What you do:

Ask a grown-up to preheat the oven to 190ºC/375ºC/gas mark 5. Put 12 paper cup-cake cases into a 12 hole fairy cake tin. Put all the cupcake ingredients into a mixing bowl and mix everything together for about 4 minutes until there are no lumpy bits of butter. Spoon the mixture evenly between the paper cases. Ask a grown-up to help you put the cake tin in the oven, then bake for 18 minutes. Ask a grown-up to take the cupcakes out the oven and leave them to cool completely. Once the cakes are cool, make the icing by mixing all the ingredients together in a large mixing bowl. After a few minutes, the icing should be gooey and glossy. If you can use a piping bag, put the icing into the bag and pipe some on top of each cake in a big swirl, or just spread the icing on with a spoon if it’s too complicated! (The cakes taste great whatever the icing looks like!)

To decorate your cakes:

Take a small handful of icing sugar and scatter it onto your kitchen table. Rub a little into your hands as well. Unwrap the sugar dough and squish it in your hands to soften it. It’s easier to roll if you do this and will stop it from cracking Then use your rolling pin to roll the sugar dough icing out until it’s about 50mm thick. You might want to give it a wiggle as you roll and keep turning it, so that it doesn’t stick to the table. Next, take your mini star cutters and cut out about 25 large stars and 20 small stars.Take the cake wires and thread them into the top of each star and each flying saucer. You have to leave these to dry now for at least 30 minutes.To finish off your outer-space cupcakes, carefully stick the wires with stars and flying saucers into your iced cupcakes.

Bille! Do you want to come to the moon with me? My spaceship is just leaving!”

I think my mum is amazing. She seems to be able to to do a million things at once. Take last night; she was baking a cake, helping Billie with his maths homework, listening on the phone in Italian to her mum (my granny Torcalini, who we call Granny Talk-alot -i) AND emptying the dish washer ALL AT THE SAME TIME! How cool is that?! Then, she managed to change a light bulb,  roll fresh pasta and wrap a birthday present for dad’s best friend. How can she be SO talented? I don’t think I want to be a mum when I grow up – too much hard work and no one ever saying ‘well done!’
Except now, I’ve just seen that in a few weeks it’s mother’s day and it made me think maybe, this was the day that we should all just say THANKS  MUM, WE THINK YOU’RE INCREDIBLE!
So I’ve invented a bunch of flowers that not only looks great, smells sweet but hurray tastes incredible too. I’ve used my special Flossie Crums magic melting icing from Renshaws (have a look at the Mybakes site it’s got lots of great recipes.)
I really hope mum likes this present and realises that I  think she’s fantastic. (I just wish she wouldn’t nag me about tidying my room.)
Let me know if you make these too, you can upload a photo of your cupcake bouquets to my gallery.
Happy Baking
xx Flossie

PS You can even watch a demonstation video I’ve made with the help of my friends Rosie and Lottie.

FLossie Crums Cupcake bouquet

what you need:

115g caster sugar

115g softened butter

115g self raising flour

2 eggs

1 tablespoon milk.

icing:

I pot magic melting icing

1 packet smarties

What you do:

Put 12 cupcake cases into a 12 holed muffin tin

Put all the cake ingredients into a mixing bowl and mix with a wooden spoon for a few minutes so that there are no lumpy bits of butter or flour.

Carefully, using a dessert spoon, put a spoon of cake mixture into the paper cupcake cases.

Bake in the oven for 18 minutes. Get a grown up to take these out of the oven and leave to cool.

To ice the cakes

Following the instructions on the magic melting icing, put the pot in the microwave for 30 seconds then stir the contents. Pour about a tablespoon of icing onto each cupcake and spread around the surface until completely covered.

when you have iced all the cupcakes, decorate with sweeties to make flowers.(as per my video)

Using green edible laces, make the stems and group the cupcakes into a flower bouquet shape. Tie a ribbon at one end to look like a bunch of flowers.

Present the bouquet to your mum on a tray and tell her how wonderful she is!

Last night, Candy, Queen Rosie’s senior fariy, flew into my bedroom all giggly and swoony. I think she must be in love. She says that Queen Rosie’s head gardener, Cobb is really tall and handsome and has the sparkliest wings she’s ever seen. She couldn’t stop talking about his strong arms,wavy dark hair and the way he holds his spade. (Personally, I can’t see what all the fuss is about. When I saw him in Romolonia, he was tiny, but then all fairies are, but he was also very sweaty and busy shoveling dirt.)

Anyway, Candy tells me he picks her flowers and sings her songs (YUK!)

“Please Flossie” she begged “I know if YOU bake him something, he’ll be mine forever.”

Well what could I say? I told her I’d rustle her up some iced cookies,so I thought you might like my recipe too, just in case you’ve got a secret crush on the boy next door. I’ve also made a video that gives you a step by step guide to icing them.

Personally, I could NEVER imagine making heart shaped cookies for Olly Wiggins, my next door neighbour, or any of the boys in my class for that matter.

I wonder if Queen Rosie wants me to make some for King Saffron?

Heart shaped cookies

What you need

280g plain flour

2 egg yolks

200g unsalted butter

1 tsp. vanilla essence

100g icing sugar

To decorate

1 packet of Funky flavoured Flossie Crums sugar dough 

Different sized heart shaped cookie cutters

What you do:

Step 1 – making the dough.

With a small knob of butter, grease a (35 x 25cm) baking tray.

Put the flour and butter in a food processor.

When the lid clicks shut, turn the knob and blitz everything until the mixture looks like little bread crumbs.

Take the lid off, add all the other ingredients and pop the lid on again.

Blitz everything until the mixture starts to form a ball. (I know, it’s just like magic!) Take out the pastry ball and pop it in the fridge for half an hour.

Step 2 – rolling out the dough

Ask a grown up to turn the oven on to 200 C.

Sprinkle a handful of flour on the table and rub a bit of flour on your rolling pin. Start rolling out the dough, but every so often, wiggle the dough around to check that it’s not sticking to the table. If it is, start again with a bit more flour. When it’s rolled out the dough should be about as thick as a pound coin.

Get your cutters and start stamping out your cookies.

Use a blunt knife to lift them really carefully onto your buttered baking tray. You can place the cookies quite close together, because they won’t spread.

Bake the cookies for 8 minutes, then ask a grown up to take them out and cool.

To ice the cookies, roll out the funky flavoured sugar dough and stamp out heart shaped icing disks in various colous. Brush the cookies with a damp pastry brush and ‘stick the icing onto the cookies.

Happy Valentine’s day and happy baking!

xx Flossie

PS If you visit my shop you’ll find some beautiful heart cupcake cases, red fairy glitter to sprinkle on your cakes and even iced sugar hearts.

It was cold, wet and rainy in Little Lickington on Sunday. Billie and I thought the best thing to do was to organise a teddy bear picnic. Only problem was, that we have just 3 teddies and that wouldn’t have been a proper party, so we decided that we were allowed to add a few extra non teddies too.

In the end, we invited 37 toys to our tea party and we rocked the house! Most of the toys were quite well behaved. (Except Mr clown who juggled with the jam tarts and Billie’s monkeys who kept stuffing chocolate dodgers behind the cushions on the sofa.) Ooh, yes, I forgot, the puppies were a tiny bit naughty too; one of them ate all the lemon curd tarts and Fluff, who’s only a month old, made a puddle on the floor, in all the excitement.  

Billie and I cooked for hours.We made mini flower shaped sandwiches, chocolate dodgers, baby lemon curd tarts and the sweetest little mini biscuits with butterflies. Mum kept mumbling about it all being very well bringing the toys downstairs, but they weren’t going to walk up by themselves – OF COURSE THEY DID. (I told them, I wasn’t going to carry them!)

(this photo was taken before Mr Clown started juggling jam tarts..)

…and this is Cheeky the Monkey, with his plate of chocolate dodgers.

Here’s my recipe for

LEMON CURD BABY TARTS

What you Need:

180 g plain flour

90g very cold butter cut into chunks

75g icing sugar

1 free range egg

1 tablespoon cold water

1 jar of lemon curd

What you do:

Put the flour, butter and icing sugar into a food processor and blitz for a couple of minutes until you have fine breadcrumbs. Add the other ingredients and turn the machine back on. Eventually, just like magic, everything will come together into a ball. Take out the machine and pop the ball of pastry in the fridge.

Half an hour later, roll out the dough onto a well floured table and give the pastry a little wiggle after each roll. Roll to thickness of a 2 pence piece.Using a mini cutter or bottle top, cut out little circles and put into a mini pastry tart tin. Fill each hole with lemon curd then bake at 180c for 10 minutes.

Happy Baking

xx Flossie