Hi there, before tweak the tree lights (again) and top up the bowl of Christmas chocolates (again), pack the caravan and finish off all those last minute tasks, I just wanted to say a huge “Thank you” to you all and remind you that we will be here over the Christmas break.  We will just be closed for the statutory holidays.  

In case you have a few last minute gift requirements on your list…our gift vouchers are a great idea, and if you are running close to time we can email these out to you.

If you forgotten to buy that all important present for yourself, these very cute little Santa Christmas cross stitches are a great little project or stocking stuffer.  If you find a nice quiet spot these are a great post Christmas lunch project.  The smaller version is done 1 over 1 using the same pattern, and we have the pendant bases available ($4.50) which can transform it into a scissor fob, small hanging, book mark or perhaps you could use the design on the top of a nice jar or special box.  These kits are just $13.50 each and include the linen, threads, pattern and felt backing.

The Kaffe Gift Set ($28.00) also ticks all the boxes for the quilter in the family with a preference for these stunning bright fabrics.  The pack includes a limited edition mug, a fat quarter, free quilt pattern and pen, beautifully packaged and ready to pop under the tree.

On the other hand….if your partner has just bought a new boat or set of golf clubs and you feel like you need to even the score…..come on in, as our Bernina Sale continues right up until Christmas and we have a fabulous line up of sewing machines, overlockers and embroidery units in stock with some excellent savings to be made.  All come with free lessons, on site workshop back up and warranties.

My last recipe for the year, if a tasty dessert treat that you can pre-prepare and serve with some gorgeous berries and vanilla icecream or you could make mini versions to have with coffee or a well deserved cup of tea while everyone else is doing the dishes!

Chocolate Tarts with Fresh Berries

• 200 g Oreo cookies
• 30 g melted butter
• 200 ml cream
• 200 g good quality dark chocolate
• 1 tsp vanilla extract
• 2 egg yolks

Grease tart dishes/pans.  Place the biscuits in the food processor and blitz until fine crumbs.  Add the melted butter and pulse to combine.  Press the crumb mixture into the base and up the sides of the dishes and chill for 15 minutes to allow them to firm up.  Preheat the oven to 160C

Place a bowl over a pot of hot water.   Pop the cream and chocolate into the bowl and melt the chocolate.  Stir until smooth.    Cool a little before adding in the egg yolk and vanilla.  Mix well.  Pour the chocolate into the tart shells and bake for about 15 minutes or until just set.  Serve with fresh berries and a light dusting of cocoa or finely grated chocolate and icecream.

Merry Chistmas and a huge thank you to each one of your for reading my newsletter, supporting our small business and being part of our creative community!

Rachel, Robbie, Rosie, Marelize, Jane and Jack (the Annie’s team).