Want a read? Then head to my BLOG for new content on Monday mornings – http://annaed.uk/blog, or you can catch-up with my weekly YOUTUBE videos every Sunday morning at 9am – http://annaed.uk/youtube.
THINGS TO READ:
The Anna Edit Blog – http://annaed.uk/blog
‘An Edited Life’ Book – https://annaed.it/aneditedlife
My Monthly Newsletter – http://annaed.uk/newsletter
‘The Edit’ Facebook group – https://annaed.it/theedit
ALL THINGS BOOKS:
My Goodreads – http://annaed.uk/goodreads
‘The Book Club’ Facebook group – http://annaed.it/thebookclub
OUR PODCAST STUFF:
‘At Home With’ Podcast – http://annaed.uk/athomewith
‘At Home With Lily & Anna’ Facebook group – https://annaed.it/athomewithgroup
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Shop My Outfits – https://annaed.it/liketoknowit
Buy My Clothes – http://annaed.it/vestiaire
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WHAT I’M WEARING:
Playsuit – & Other Stories – sadly no longer available
Makeup – MAC Face & Body Foundation in C2, Make Up For Ever Self Setting Concealer in 21, Victoria Beckham Matte Bronzing Brick in 2, Patric Ta Major Brow Lamination Gel, Armani Beauty Neo Nude Melting Colour Balm in 21 (ad – gifted), Lancome Monsieur Big Waterproof Mascara, Beauty Pie Futurelipstick in Nude Blush
Rings – *Mejuri Solo Diamond Ring (ad – gifted) – https://annaed.it/3wMdliV, *Mejuri Beaded Stackable Ring (ad – gifted) – https://annaed.it/3xOfCvi, *Mejuri Twist Ring (ad – gifted) – https://annaed.it/3ewbdp7, *Catbird Baguette Diamond Ring – http://annaed.uk/7azc7z, Claire Kinder Pip Ring – https://annaed.it/31dj0jB
Necklace – *Mejuri Curb Chain Necklace (ad – gifted) – https://annaed.it/3wRmlmO
Earrings – *Mejuri Small Hoops (ad – gifted) – https://annaed.it/2Udj04p
115g soft margarine
85g granulated sugar
30g golden syrup
115g self-raising flour
Preheat the oven to 170℃ (conventional), 155℃ (fan), 325℉ or Gas Mark 3.
Put the margarine, sugar and syrup into a pan and heat gently until margarine melts, stirring occasionally.
Take off the heat and mix in flour, oats and sultanas and stir well.
Drop heaped tablespoons of mixture onto a greased tray and bake for 15-20 minutes (they will spread). Leave to cool on a wire rack.
100g self-raising flour
100g wheatmeal flour
1 tsp baking powder
½ tsp salt
½ tsp nutmeg
100g butter or margarine (cubed)
75g caster sugar
25g chopped glace cherries
1 egg (beaten)
1-2 tbsp milk
Preheat the oven to 230℃ (conventional), 230℃ (fan), 450℉ or Gas Mark 8.
Place the flours, baking powder, salts and nutmeg in a bowl and add the cubed butter or margarine and rub into flour until the mixture resembles fine breadcrumbs.
Stir in the sugar, sultanas and cherries. Add the beaten egg and mix until stiff, adding the milk if necessary.
Use a fork to place portions of the mixture into 8 rough heaps on a greased baking sheet.
Bake in the oven for 12-15 minutes until a rich golden brown. Remove from the baking sheet and allow to cool on a wire tray.
170g soft margarine
170g caster sugar
170g self-raising flour
1 tsp baking powder
1 tbsp warm water
55g icing sugar (for buttercream)
28g butter (for buttercream)
Whatever jam or filling you want.
Preheat the oven to 180℃ (conventional), 165℃ (fan), 350℉ or Gas Mark 4.
Beat all the ingredients for 3/4 minutes, and split the mixture between two greased and lined cake tins.
Bake for 20 minutes, or until a skewer can be inserted and come out with no mixture on it.
Cream together the icing sugar and butter for the buttercream, then assemble and fill once the sponges have cooled. ]
Disclaimer: This is not a paid for advertisement. PR samples are denoted by the term ‘ad – gifted’. Links containing ad affiliate links are denoted by a ‘*’. This means that if you click on an affiliate link, go through to the retailer and purchase an item, I will receive a small percentage of your purchase. Check out my website for a full disclaimer – http://annaed.uk/disclaimer