This year we are mixing the popularity of Bake Off with our traditional Autumn show to have a ‘Bake & Make Off’ which we’d like as many residents as possible to take part in.
We’ll be serving tea, coffee and cakes and there will be stickers and prizes for the best in each category. Come in on Sunday morning between 11.30 and 13.00 with your entries. 50p for each entry (20p for children).
So we have an idea of numbers, if you’re thinking of entering or have a child who wants to join in, could you message Barbara on 07930 328091 or fill in the Contact form on the WERFA website.
Also let us know if you would like to set up a stall (eg activities, fund-raising etc)
Luckily, our technical challenge is not hidden under a piece of gingham – we’d like you to bake eight cheese scones using the recipe below.
We are having the following Bake or Make categories to enter:
- Cheese Scones (see recipe below)
- Black forest gateau
- Make eight of your ‘picnic in the woods’ decorated cup cakes
- We’d like you to make a mushroom quiche
- Best Woodlands Estate photograph – children & adult
- Draw a picture or make a collage of trees and leaves – children & adult
- WERFA’s best marrow or other home grown vegetable
- Show off your best home grown five Apples
- Create a picture of any Woodlands animal – children & adult
- Make a model of Little Red Riding hood or The Fox.
- Write your Woodlands Estate poem – what does it mean to you?
- Bunch of flowers from your garden, balcony, allotment or local walk.
Cheese Scones (makes 8)
225g/8oz self raising flour, pinch of salt, 55g/2oz butter, 25g/1oz mature Cheddar, grated and 150ml/5fl oz milk
Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking sheet.
Mix together the flour and salt and rub in the butter.
Stir in the cheese and then the milk to get a soft dough.
Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with a little milk. Bake for 12–15 minutes until well risen and golden. Cool on a wire rack.