About Little Elf

Hi and welcome to The Little Elf Bakery!

As you may of guessed my name isn’t Little Elf, it’s Orla! However, my grandmas nickname is Little Elf and just like me she loves to bake. I have fond memories of making shortbread dipped in chocolate and jam tarts with her which is where my baking obsession began. From there it was packet- made Banana Cupcakes to Victoria Sponge Cake.

On this blog I hope to share my love of baking with delicious recipes… because whats better than the smell of freshly baked yumminess filling the kitchen?


Love The Little Elf Bakery


P.S. All photographs and recipes on The Little Elf Bakery I have taken/written myself unless otherwise stated. If you use my recipes on your blog please link me! Thanks 🙂


2 thoughts on “About Little Elf”

  1. Orla

    A colleague is thinking of baking scones and sour milk is part of the recipe – it goes into the scones. Do you have a good recipe for scones because putting lumpy, rancid milk in them seems like a bad idea to me.

    Uncle Danny

    • all seasons said:

      Yes, these ones don’t include any rancid milk! Hope they taste good 🙂

      260g self-raising flour
      1/2 tsp salt
      50g muscovado light brown suagr
      50g butter
      1 egg beaten
      150g raisins
      100ml milk
      Recipe (The Little Elf Bakery)… makes 8 (using a circular 68mm cutter)

      Pre-heat the oven to 200 degrees celsius. Sift the flour into the bowl and add the sugar, salt and butter. Rub together like you’re making pastry, however the mixture shouldn’t form a ball. In a separate jug pour in the milk and then add the egg as well. Beat together in the jug and then then pour into the bowl little by little. Use a fork to mix everything together. Throw in the raisins and use the fork in the same way. Flour the surface you’re going to work on and take the mixture out of the bowl. Push the dough with your hands (if you prefer, use a rolling pin) so it is about 1.5cm thick. Put baking paper onto a baking tray and place the scones on it. Place in the oven for 20-25 minutes or until golden brown. If you want, sprinkle some sugar or brush egg over the top of the scones (before you put them in the oven), this just gives them a lovely golden brown top. When done, take out of the oven and put them on a cooling rack. Before you put cream on the scones make sure they’re mostly cooled otherwise it will just melt.

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