Bands, Beats and Biscuits – Sunday May 29th
The first event of the summer – Arnold Day to celebrate the birthday of Arthur Arnold who would have been 178 years old on May 28th. We are marking it with music from the marvellous Pavilion Brass Band, and refreshments. From 2.30 till 5pm and free.
Come and enjoy the music, sit in a deckchair, have a cup of tea and nibble an Arnold Biscuit.
Arnold and Henderson at the Rochelle Canteen have invented a special ARNOLD BISCUIT, and are baking and donating a load.
We also invite you to bake it, or to make your own variant, and bring it along on Sunday May 29th.
RECIPE FOR THE ARNOLD BISCUIT –
[ BBYO – bake and bring your own ]
Ingredients for around 36 arnold biscuits
100g rolled oats
100g plain flour
150g caster sugar
50g Demerara sugar
50ml golden syrup (around 2 and a half tbs)
1 tsp baking soda
2 tbsp boiling water
1 Pre-heat oven to 350degrees F/180 degrees C. Line two baking trays with baking paper or grease them lightly with butter.
2 In a large bowl, combine oats, coconut, flour and sugar.
3 Put butter in a pan and add the syrup. Heat slowly and stir with a wooden spoon till the butter and syrup have melted together.
4 Add boiling water to the baking powder in a cup and mix to dissolve before pouring the mixutre into the pan. Stir with your wooden spoon.
5 Tip in all the dry ingredients and mix to a crumbly paste.
6 Drop heaped teaspoonfuls of the mixture onto the cold baking trays, leaving at least 1 inch (3cms) around each biscuit as they will spread.
7 Bake for about 10-15 minutes until they have spread out nicely and are a dark golden colour. Cool on a rack and then store in an airtight tin.