Frock Frenzy
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It’s a Frock Frenzy this weekend at Leona with an abundance of new Frocks and Ruby Dresses being released instore and online. Great prints and styles guaranteed to suit all body shapes with great layering options for winter.
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Let’s Shop!
Who has taken up some of our great offers at #VOSN?
Huge savings online now! http://www.leonaedmiston.com
April 30, 2014 · 6:08 pm
IN THE PRESS
Make sure you grab a copy of this weeks New Idea to see Leona’s thoughts on Kate’s Royal Tour wardrobe!
Which was your favourite look?
April 30, 2014 · 9:24 am
ANZACS
I love a long weekend and how fabulous to have two in a row!
In the LE studio we are all huge fans of the delicious ANZAC biscuit and can never seem to get enough! So after a weekend spent devouring chocolate Easter eggs here is a recipe to mix it up next weekend with the most delicious ANZAC cookies!
These ones are a little chewy – simply add more golden syrup for a crunchier bite if you like!
Enjoy!
L…. x
Ingredients
1 cup rolled oats
1 cup (plain) flour
¾ cup coconut
1 cup sugar
½ cup butter
1 tbsp golden syrup
1½ tsp bicarbonate of soda
2 tbsp boiling water
Instructions
Preheat oven to 150ºC. Mix oats, flour, sugar and coconut in a large bowl.
Melt syrup and butter in a saucepan over low heat. Mix bicarbonate of soda and boiling water, then add to the melted syrup and butter mixture.
Add the liquid mix to the dry ingredients and mix well.
Place dessert spoons of mixture on greased baking trays. (use a small flat dessert spoon, not heaped, as the mixture spreads considerably. Place the rounds of mixture well apart.)
Bake in a slow oven for 15-20 minutes until golden. Leave biscuits to cool on tray 2-3 minutes before transferring to a rack to cool completely.
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DIARY 