For the nose ~ Zéphirine Drouhin, feverfew, lady's mantle and lavender
For the biscuit tin ~ oaty ginger biscuits
The recipe is very slightly adapted from this one
8 oz (225g) self-raising flour
8 oz caster sugar
8 oz oats
1 tsp ground ginger
Melt in a saucepan
8 oz butter
1 tbsp water
1 tbsp golden syrup
½ tsp bicarbonate of soda
Mix contents of the pan into dry ingredients and bring together into a dough.
The biscuits you can see in the picture were rolled out and cut with a cutter but the dough is not easy to roll and I would advise making little balls and squashing them before baking. If you pat them down after they come out of the oven they will spread a bit more. They are wonderfully crunchy.
Place them well apart on greased or lined baking sheets.
Bake at 180°c (160°c fan oven) for 15 mins.
Leave to cool for a few minutes on the baking sheet then transfer to cooling racks.
Makes - quite a lot.
For lunch ~ Roasted peppers, courgettes with anchovies and olives. Some feta would be a nice addition.
For supper ~ onion tart
For pudding ~ homemade vanilla and honey yogurt. I usually keep my yogurt plain but this time I added a tablespoon of honey and a teaspoon of vanilla extract to the milk as it heated. Lovely.