My ongoing crochet project is a blanket, which is taking forever, so I wanted something quick and easy to try out one rainy Sunday afternoon. I found a Bella Coco video tutorial I had saved on Pinterest a while back for a crochet rose and had a go at that.
It was a bit fiddly and smaller than I expected, but generally it was an easy make, taking roughly an hour to complete. I didn’t expect the actual rose forming to involve some sewing as well as the crochet, so that is probably not the neatest of work (but it’s on the back, so not a huge issue!).
Overall it is a simple little project which could be used to make a brooch, garland, decoration for a greetings card or a pretty addition to a blanket… if I ever finish it!
Whilst doing some Pinterest browsing, I found this custard cream recipe from a former winner of Great British Bakeoff, Jo Wheatley, which reminded me that I have her ‘A Passion for Baking’ book and so I used that to follow the recipe.
Following the measurements exactly produces very crumbly dough, so I had to squash it together very firmly and chill it. In fact I chilled it to the extreme by putting it in the freezer for a few weeks, after running out of time to finish the biscuits that day! I rolled out the dough very shortly after removing it from the freezer which helped keep it not-crumbly (I expected it to fall apart, but was impatient to start baking so didn’t let it defrost completely) and I rolled it out quite thinly, as the recipe recommends.
After the biscuits were baked and cooled I made the icing to sandwich them together. The measurements were completely wrong for this and I ended up with a watery mess. I suppose it was my fault for dumping everything in a bowl and not adding the liquid gradually. So I ended up adding loads more icing sugar and custard powder to make an icing that was pipe-able.
The end result looked and tasted good, though the biscuits are more like a vanilla shortbread with a very sweet icing than a contender to the shop-bought custard cream. They were actually better the next day, when the icing had completely hardened.