I lost my hens last night. I glanced up the garden and couldn’t see them anywhere so I said to the teen that they must be in their house, I’ll go and close the door and it’ll save me having to chase them for half an hour when they come back out.
I got to the door and wondered why I couldn’t hear them. They’re usually chirping away like nobody’s business. Last night, not a peep out of them. Quick look in the hen house, no sign of them anywhere.
My stomach started doing somersaults. Where the HELL were they? I walked round and round the house, no sign. Surely if a fox had taken them there would be feathers? But there was nothing. At all. We’ve only had them for 9 days and I’d lost them already! I shouted for the teen to go and get himself who was working late in his workshop.
Just as he was on his way out, I spotted them. Sitting on a perch up above the henhouse door. All five of them sat in a row, fast asleep. Or at least they were asleep until I started panicking! I closed the door and proceeded to give out about them for the rest of the evening.
Seriously, they are worse than children!
The teen is only starting to get into baking and her go to recipe is usually coffee cake (which is delicious by the way!) I suggested she try something a little different, just for a change. She found this recipe in Rachel Allen’s Bake book which is a baking book that we use quite a lot. They turned out great and she’s made them a couple of times since then. Here’s the recipe 🙂
125g unsalted butter (softened)
125g caster sugar
1tsp vanilla extract
150g plain flour
1/4tsp baking powder
Strawberry or raspberry jam
100g unsalted butter (softened)
200g icing sugar, sifted
1tsp vanilla extract
silver balls to decorate (optional!)
Preheat the oven to 190c
Cream the butter, sugar and vanilla extract together in a large bowl then beat until light and fluffy.
Add the eggs one at a time, beating continuously, then sift in the flour and baking powder.
Divide the mixture evenly between paper cases using two dessertspoons.
Bake for 15 minutes or until golden brown.
In the meantime, make the butter icing.
Place the butter in a large bowl and beat thoroughly with a wooden spoon until very soft.
Add the sifted icing sugar and a drop of milk and beat until smooth.
When the cakes are cool, cut off the top of each cake and slice the top in half to make butterfly wings and set aside.
Spread half a teaspoon of jam on the top of the cut cake then spoon butter icing on top of the jam.
Arrange two butterfly wings at an angle on top of each cake.
Dust with icing sugar and decorate with silver (edible!) balls (optional).