The Poetry of Reality: November 2010

Tuesday, 30 November 2010

Damn this gorgeously addictive game - Farm Frenzy 2!

This game is highly addictive, but then to someone that enjoys gaming what game isn't?!

You basically have to organise your chickens so they keep laying eggs so you can make stuff to either sell or make other stuff. The game develops from there.

I LOVE IT!

Sadly, my free version has just expired but it's ok I'm on the prowl for another free version (however this will mean losing my progress so far which is annoying but on the plus side means you can go back and better your times cos now you've learnt from your mistakes the first time around!).

Happy gaming!

Ingredients

350g self-raising flour , plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter , cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze lemon juice (see Know-how below)
beaten egg , to glaze
jam and clotted cream , to serve

Method

Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you'll probably need to press what's left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.