Selfish Knitting and Hob Nobs

First off, apologies that there has not been much going on around here lately. My motivation seems to be lowering along with the temperature, as it gets colder and whiter outside (down to -41 this week) my only desire seems to be to retreat to bed with a good book and some Hob Nobs (see below). However, I have manged to pull myself upright and some knitting in front of the tele so all is not lost. And only 4 months to go til spring.

I like to knit. I like to give gifts. Ergo, the vast majority of my knitting is gifted. I think I can count on one hand the things I have made for myself. As as addendum to my Knitting Resolutions, I am only knitting things for myself for a while. Its so much less stressful - no deadlines, no pressure to make it perfect. Right now I am working on this slouchy beanie for which I am finally using up some stashed  Vanna's Choice. I've not got on well with this yarn in the past, its acrylic, scratchy and splitty. But weirdly it seems to be behaving itself this time around and trying into a really snug and cute hat. I hope.

I have also, rather fabulously, discovered how to make Hob Nobs! Yay! The recipe calls them Abbey Biscuits but I know, I know. They're Hob Nobs. Delicious, crunchy, oaty Hob Nobs.And with all the brown flour and oats they are practically a health food.

Hob Nobs (makes 24)

150g butter
150g light brown sugar
150g plain brown flour
1 tbs milk
1tsp bicarb
1 tsp golden syrup

1. Heat the oven to 150 Celsius / 300 Fahrenheit.
2. Cream butter and sugar together until fluffy.
3. Add milk, soda and syrup.
4. Stir in the flour and oats and mix well.
5. Roll into small balls and space evenly on lightly greased baking sheets. Flatten slightly with a fork. 
6. Bake for 20 - 25 min until golden.
7. Cool on wire racks, and enjoy with a nice cup of tea and a sit down. Possibly while watching Marple. Fight feelings that you are in fact, 65 years old.

Today I Learnt:

• How to do a provisional cast-on. It took me about an hour, some tangled yarn and confusion with various guides but in the end Knitty came to my rescue and joy was unconfined.

Yay! See the way I basically cast-on to waste yarn? So clever.

•  How to make Kipferl. These are seriously good biscuits, I would say I was operating on a 'one for me, one for the oven' ration with the dough. I got the recipe from my W.I Book of Biscuits - a present from my sister years ago which I love. It is one of the great sadness's of my life (along with not being French and 2'' taller) that I will probably never get a chance to join the W.I to make Jam and sing Jerusalem.   

The recipe makes 48. There are now considerably less.

Vanilla Kipferl

 225g butter
225g plain flour
1 tsp vanilla essence
100g ground almonds
100g caster sugar
Pinch of salt
Sifted icing sugar for coating

Rub the butter into the flour and work in the remaining ingredients to make a stiff dough. Chill for 1 hour.
Heat the oven to 160 Celsius / 325 Fahrenheit.
Take walnut-sized pieces of dough and roll into small fat sausages, about 2cm wide and 6cm long. Form into crescent shapes.
Arrange on ungreased non-stick baking sheets and bake for 20 min until golden.
Leave to cool for 3 min and then dip in icing sugar. Cool completely on wire racks.
Apparently they taste even better after a couple of days, if there are any left by then.