It felt like time for a tutorial so this week I am sharing with you instructions to make Lavender filled Hearts. You can hang them wherever you like, but perhaps with the festive season in mind they would make nice gifts.
What You’ll Need
First you need to create your pattern. Draw a heart onto the cardboard and once your happy with the shape cut it out. Take the shape and draw around it twice onto your fabric and cut out.
You should now have two hearts cut out from your fabric. Place these right sides together and sew around the edge, remember to leave a gap about 3cm long on one of the straighter sides to allow the heart to be turned right way out.
Turn your heart the right way out, pull it into shape and then press it with an iron. Now you need to fill the heart with dried lavender. Once full sew the open edge shut.
Cut a suitable length of ribbon and fold in half. Sew either end of the ribbon to either side of the heart. To finish sew a pretty button onto either side of the ribbon.Then sit back and admire your creation!
In the midst of an English summer, when the sun actually does decide to shine, I really enjoy having a proper afternoon tea with cakes, biscuits and of course friends to share it with. One of my all time favourite delights is Lavender Scones with lashings of jam and cream. I’ll leave you all to debate that most contentious of questions; does the jam go first or the cream? You can probably guess my preference by the photos, I ought to slip in here that the order I use is the same as dictated by the Ritz Hotel (well if it’s good enough for the Ritz…)
What You’ll Need
8 oz/225gms self raising flour
2 level teaspoons baking power
Pinch of salt
2 oz/60gms margarine
2 oz/60gms caster sugar
2 rounded teaspoons of dried lavender flowers
5 fluid ozs/150mls milk
Sieve the flour, salt and baking powder into a large mixing bowl. Rub in the margarine until it resembles fine breadcrumbs.
Using a pestle and mortar crush the lavender flowers and add them into your mixing bowl along with the sugar.
Add the milk using as much as you need to form a dough.
Turn out onto a floured board and knead lightly with fingertips until the dough is smooth. Roll out to about 2cms thick and using a circular cutter cut into rounds.
Place the rounds onto a baking tray and brush with milk. Bake in a hot oven 425-250F, Gas no. 7-8, 220-230C for 10 mins.
Scones are best eaten on the day they are made. They can be made in advance and frozen until required though. Enjoy!
On my next post I will draw and announce the winner of our biggest ever blog comp!