felt.


I have been busy listing some of my handmades for sale recently. Click on the felt icon on the right or click HERE. Happy days.

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Ginger Crunch

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Ginger Crunch - a New Zealand classic with a twist. Lois Daish ( much missed food writer for The Listener a couple of years back) says this version is from the Wholemeal Cafe in Takaka. It is absolutely delicious. Two good sized pieces have been eaten rather quickly already. Base: 150g butter 2 tbsp golden syrup 3/4 cup soft brown sugar 3/4 cup desiccated coconut 1 1/2 cups rolled oats 3/4 cup plain flour 1 1/2 tsp baking powder 2 tsp ground ginger Preheat oven to 175C Line a 20x30cm slice tin Put butter, golden syrup and sugar in pan and melt gently together. Remove pan from heat and mix in all the other ingredients. Press into tin and bake for 15 minutes - I find if I go over this time it goes too crunchy when cool. Mark into squares while still warm and spread with icing. Leave to cool completely (if you can!) before cutting through icing. Icing: 60g butter 120g icing sugar 2 level tbsp golden syrup 3 tsp ground ginger Melt together and beat till smooth.
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Lavender Life

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 With the best will in the world, I still haven't managed regular blog posts here. Lots going on re: my lavender filled sachets so if you can please come and see me on my Instagram account you will see very regular posts there. Please click HERE  ðŸ’œ
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Sweet Mary News

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 Last Saturday I ran a Sweet Mary stall at the Taniwha Spring Market in Central Hawkes Bay. Its a few years since I have sold at market and I have to say it was very nice chatting to old and new friends. I am gently easing back into the world of making and selling direct so only plan to attend one more event this year. This will run for three days in Havelock North on the 12th,13th and 14th November at the Function Centre  next to the library. For up to date information follow my Instagram feed, click on THIS link.
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