I've heard from Thurston, Robbie's butler that they've arrived safely in Perth and their about to get onto the last flight to Adelaide.
This gives me a few good hours to bake some biscuits ready for their arrival.
The poor souls must be dreadfully tired, it's such a long journey.
I think I'll be making my best biscuits, which are just small Melting Moments. I've been shipping a batch over to Thurston for his birthday for years now - and he loves them.
Thurston's been a god-send for the family over the years. Such a gentle man, and great with Rainbow. I'm glad it's him that brought her over to me. I'm not sure I could talk to her mother at the moment.
All is ready for her arrival. I've made up Jenny's old room. The bed has fresh linen, the drawers are empty, there is paper at the desk and a new school uniform for her first day at Trevor High School is sitting in the cupboard. Thurston was good enough to send over her measurements and sizings. Jenny would never think of doing such a thing.
I hate to say it, but I'm nervous about young Rainbow's arrival. I haven't seen her in over ten years.
She's my grand-daughter. I shouldn't be feeling like this.,
Best get baking. As this is my grandmother's recipe, I've translated the old measurements.
You will need:
6 oz (180 gms) Plain Flour
6 oz (180 gms) Real butter - and real butter, not margarine or "I can't believe it's not butter" and make sure it's cold.
2 oz (60 gms) Icing Sugar (Again, not the fake stuff)
2 oz (60 gms) Custard Powder - and don't scrimp and use the cheap home brand supermarket issue stuff as it makes the biscuits look strange. Try and find a more expensive brand with fewer chemicals in it.
1 tsp of Vanilla Essence (again, use the real stuff - don't scrimp)
Half a cup of real icing sugar.
A few drops of Almond essence
Milk to mix.
1) Warm the oven to 180 degrees Celsius.
2) Rub the flour and butter together until they make a fine crumb.
3) Sift in the icing sugar and custard powder with the butter and flour mix and add the vanilla essence.
4) Form the mixture into a large ball.
5) Line a baking tray with grease proof paper.
6) Break off the dough and roll teaspoon sized amounts into balls.
7) Place the balls equal distance apart in the baking tray.
8) Squash the balls lightly with a fork to make an impression in them. It makes around 24 biscuts.
9) Bake for about 20 minutes until the colour just starts to turn.
10) When the biscuits are cool, mix up some almond icing to the consistency of thickened cream and stick the biscuits together.
Be prepared to have orders for these. You'll get repeat orders.