So the first of my school friends have taken the plunge – there is no going back, for any of us – into the world of married life.
I’ve been to two weddings before – but they were both for the same uncle so I don’t think that counts.
It certainly felt different, the fact it was one of my generation and I was honoured to be asked to play a
bakey part in it.
I don’t know if I went over the top.
But I did bake a bit of a mountain – roughly 170 chocolate brownies, jammie dodgers and chocolate-dipped gingerbread.
Now I have blogged about the brownies before and even featured my fair share of gingerbread – leaving.. *drum roll please*
Jammie Dodgers – saying it in XFactor man’s voice works well I think.
It started with pinterest and finding this recipe which, for the most part, I stuck to.
(During my practise make I pimped them with my mum’s homemade Elderflower & Gooseberry Curd)
For the big day I think I quadrupled the quantities but this makes a nice bunch for everyday..
150g caster sugar
1 medium egg yolk
½ tsp vanilla extract
300g plain flour
6 tbsp jam
Cream together the butter and sugar in a large bowl.
Beat in the egg yolk and vanilla.
Add the flour and mix in well – using your hands is always best.
Knead gently on a lightly floured surface, then divide into two pieces, form into a roll and wrap in cling film.
Set the oven to 180°C/350°F/Gas Mark 4.
On a lightly floured surface, roll out each piece of dough to just a bit less than 5mm thick – it sounds a bit captain obvious to say it but keep count of how many bottoms you have (without a hole cut for jam) and how many tops (with hole) I lost count and sadly had to eat a lot of the bottoms…
Put on the baking sheets in batches and bake for 10-12 mins until pale golden.
Take off the tray and cool on a wire rack, sandwich with the jam and keep in an airtight tin.