Wherever you are in the world, whatever you are doing, there comes a point in the morning when you need to take 5 minutes and recharge. Sit and have a natter over a cup of tea and something yummy, go on you deserve it!

In our busy lives things like elevenses often get forgotten, in that rush to get things done quickly and fit more and more into the day it can be hard to justify a bit of time out for relaxing, but Anchor Butter is leading the campaign to Bring Back Elevenses!

 

Elevenses never really went anywhere, it’s just been a little forgotten. We want to empower people who feel the need to have a nice little sit, with a cup of tea and a nibble at around 11 o’clock. The kids are at school, you’ve made countless packed lunches, the dogs’ been for a walk and before you start your day (as if it hasn’t already been going for hours!) you need a bit of a recharge. Maybe put your feet up, give your mum a ring or check your Facebook page; it really doesn’t matter just as long as it restores the calm in your head and heart. You might call us crazy, but we find that a buttered crumpet or slice of cake at this time of day is just what’s needed. We want people to embrace this mid morning snack, in all its glory and we want you to join us!

Around 11am I’m normally in the office and it’s about this time that we stick the kettle on and have a catch up. The early morning rush to get reports done is over and phone messages and emails are dealt with and so we take 5 minutes to gossip about last nights TV or what we are having for tea tonight!

Often there will be a little mid morning treat too. On Friday I took in a batch of caramel shortbreads to share out and let’s just say the tin didn’t need too much washing afterwards!

Here’s the recipe (it’s not my own but one I often use from allrecipes):

For the shortbread:

  • 170g plain flour
  • 60g caster sugar
  • 120g butter

For the caramel:

  • 1 (397g) tin condensed milk
  • 2 tablespoons golden syrup
  • 60g caster sugar
  • 120g butter

For chocolate topping:

  • 150g milk chocolate, melted
  1. Preheat oven to 170 degrees C or gas mark 4. Lightly grease or line a 18cm square tin.
  2. For the shortbread: Sieve the flour and sugar into a large bowl. With clean hands, rub the butter into the mixture until it comes together in dough. Press it into the bottom of the cake tin, spread evenly and prick with a fork all over. Bake for 15-20 minutes or until golden brown.
  3. For the caramel: While the shortbread is baking, pour the condensed milk, syrup, sugar and butter into a saucepan. Cook over a low heat, stirring all the time. This takes ages but has to be done carefully otherwise it will stick to the pan and burn. Watch it closely, and when it turns a deep caramel colour, pour it over the shortbread.
  4. Allow it to cool for 30 minutes or so, then pour over melted chocolate. Transfer to fridge for another 30 minutes or so to set before slicing into squares.

Here’s what they looked like before they got scoffed!


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