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Tuesday Type – Natura

by | Made, Tuesday Type

ABOUT THE AUTHOR

Polka Dot Bride
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TUESDAY TYPE

Natura

Natura is inspired by “old nature field books…with natural feeling of the dry ink on smooth paper.” Perfect for a casual invitation to a nature inspired event.

Natura -1

Natura is available from My Fonts.

Etsy Roundup – Apples For Weddings

by | Etsy Roundup, Made

ABOUT THE AUTHOR

Polka Dot Bride
1
COMMENT

Etsy-Roundup

Apples for Weddings

1. Gourmet mulling spices for hot apple cider or wine from FezziwigsTradingCo 2. Toffee apples from SugarQueenSweets 3. Apple butter favours from InNonnasKitchen 4. Candy apple crunch Rooibos tea from LuxBerryTea 5. Caramel apple lollipops with apple slices from asecretforest 6. Apple pie fudge from PernillasSS

Chai-spiced Fig And Walnut Biscotti

by | Made, Recipes

ABOUT THE AUTHOR

Jane (emerald + ella)
1
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chai-fig-walnut-biscotti

This spiced fig and nut biscotti makes a delicious homemade favour for your guests to take home. Or you could serve them up with coffee at the end of the night.

The biscotti will last up to 2 weeks in an airtight container stored somewhere cool.

Try dipping the biscuits in dark chocolate for some extra indulgence. I just wouldn’t recommend this for a hot summer wedding!

chai-fig-walnut-biscotti

Chai-spiced fig and walnut biscotti ingredients

2 cups plain flour

2 teaspoons baking powder

3/4 cup light brown sugar

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground cardamom

3/4 cup roughly chopped walnuts

3/4 cup roughly chopped dried figs

3 extra large eggs

2 teaspoons vanilla extract

Method

Preheat oven to 160°C (conventional). Line a large baking tray with baking paper.

Combine the flour, baking powder, sugar, ginger, cinnamon, cardamom, walnuts and figs in a large bowl. Add the eggs and vanilla and mix well to form a dough.

Using damp hands, shape the dough into 2 x 18cm logs. Place on prepared tray. Bake for 35 minutes or until the biscotti is firm but gives slightly when pressed.

Set aside to cool for 15 minutes. Using a serrated knife, cut into 5mm slices. Place on two baking trays lined with baking paper. Bake for 15-20 minutes, turning halfway, until crisp. Cool on the trays.

Makes 30

Images, cellophane bags and tutorial by emerald + ella

I’m Jane Howard, the girl behind emerald + ella – an online shop and blog which encompass a world of beautiful, eclectic things. I’m also a recipe writer, food stylist, vintage collector, New Zealander, married to an Aussie boy, aspirational crafter, wine drinker, pulled pork sandwich lover and basically just a girl who likes pretty bits and pieces.

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