Apart from food, one of my other addictions in life is frocks. New (preferably Leona), vintage, subtle black or clashing colour prints – I can’t get enough! Much to The Brooding Architect’s dismay, my collection of dresses is always increasing. It has got to the point that he has had to impose a (poorly enforced) house rule that for every new addition to the collection, an old dress needs to be donated to charity.
So, as you can imagine, when a dear childhood friend of mine told me about her gorgeous online vintage store, Wild Hearts Vintage, I jumped at the chance to host a very Ladylike Afternoon Tea and browse her wares.
I somehow managed to squeeze about 16 ladies into my tiny apartment for an afternoon of feasting and shopping. We spent a civilized afternoon together trying on faux fur vintage coats, drinking lots of T2 French Earl Grey and eating a ridiculous amount of baked treats. We may have also drank a couple of litres of (alcoholic) punch. Despite the influence of the punch, I managed to limit myself to buying only one frock. Plus a handbag. Plus a cape.
One of the most popular baked treats were my 100s and 1000s biscuits – literally a jazzed up version of good old fashioned fairy bread. My recipe is based on a recipe from ‘The Big Book of Beautiful Biscuits’, published by The Australian Women’s Weekly in 1986 – a cookbook I ‘borrowed’ from The Mother when I first left home over 11 years ago.
100s & 1000s Biscuits
(Makes about 30 biscuits)
- 60 grams unsalted butter, softened at room temperature
- 125 grams caster sugar
- 1 egg
- 1 teaspoon vanilla essence
- 1 teaspoon milk
- 1 teaspoon finely grated lemon zest (optional)
- 2/3 cup self-raising flour, sifted
- 1/2 cup plain flour, sifted
- 200g packet 100s and 1000s
- Extra milk (to brush the biscuits)
- Using electric beaters, cream the butter, sugar and lemon zest (is using) in a large bowl until light and fluffy. This will generally take between 4 and 5 minutes.
- In a separate bowl, crack the egg and beat well with a fork.
- Add the beaten egg, vanilla and milk to the butter and sugar. Mix well. Add the self-raising flour, mix well. Gradually mix in the plain flour until the dough is firm enough to handle. Cover the dough with plastic wrap and refrigerate for at least one hour.
- Roll out the dough to 5mm thickness between two sheets of greaseproof paper, cut with a 5cm round cutter.
- Place on baking trays lined with greaseproof paper, brush with extra milk and sprinkle generously with 100s and 1000s.
- Bake at 180 degrees for 8-10 minutes. Allow to cool on the trays before removing.