Friday was the last of our summer workshops at the Potters House Penketh.
The sun...a very dear absent friend...made a welcome appearance ...joy of joys!!!
First the priorities....coffee and biscuits.
I made lavender ones again this time.
(I'll put the recipe at the bottom if you are interested.)
Old friends greeted and lots of chat in the back yard.
Then into the studios to see what ideas the potter had prepared.
Many in this group come with their own ideas...but it's always good for Alan to have a few alternative ones up his sleeve!
The starting point for this, came from an Italian tile and the stencils were prepared previously....good one this!
Greek style pot, always popular,
waiting for some decoration.
Lunch served around one o'clock...and with that sun still shining on us we eat al fresco.
Oh...That's the potter trying to get in on the act!
Lunch-time doziness nearly takes some of us over....but then it's back to the studios
and a race to try and finish each ceramic sculpture.
Some folk have been coming to the Potters House for years
but others have maybe only ever tried their hand at modelling in school....
...so it's quite an accomplishment to get this looking so good.
...I love his big feet!
There's more work to do on the plaque but I love the interpretation from the original Italian tile.
Four o'clock in the afternoon came all too quickly!...and off they went...excited and chatting as they go.
50 grms golden caster sugar
130 grms unsalted butter
200 grms self-raising flour
1 tblsp chopped lavender leaves
2 tsp lavender flowers
1. Preheat oven to 180C
Cream sugar and butter.Add flour and lavender leaves
Beat until mixture comes together.
2. Turn out on to lightly floured surface.
Knead briefly to form a dough.
flatten to a disc and wrap and chill for half hour.
3. Roll out on a floured surface - half a centimetre thick.
Sprinkle with flowers and press them in gently.
Stamp out rounds with an 8 cm disc.
Transfer to a greased baking tray.
4. Bake for 7-8 mins...lightly brown.
Remove from oven and leave to cool for a few minutes.
5. Store in an airtight tin....or eat them with family and friends soon!