The paper folding in my Turkish map fold book is not as hard as it looks. But today I thought I’d post the first of a series of ‘how to’ guides to book making with something a bit simpler.
I like this simple structure because it requires nothing more than a piece of paper and a pair of scissor.
Start by folding the paper in half lengthwise. Open the paper.
Now fold the paper widthwise and again open up the paper.
Take the outside edges and fold to the centre fold on both sides. Open up the paper. It’s a good idea to now go over these vertical creases and fold them in the opposite direction, before opening up the sheet of paper again.
Make a cut along across the two central sections of the horizontal crease. It is neatest to do this with al and ruler but it can also be done with a pair of pointed scissors.
Fold the paper closed with the cut edge along the top.
Stand the paper up so that the folded and cut edge are at the top. Gentle push the two side sections together and the central section will ‘open’ as shown above.
Start pulling the two side sections towards you…
…until they closed up and only a ‘spare’ section is left.
Finally, pull the ‘spare section’ around to the right hand side of your book. And that’s it, a simple eight-page booklet.
I find it useful to number the pages so that I still know the order of the pages when I open the book up to work on it.
What is particularly good about this format is that you can print the pages off on a standard printer because all the design is on one side of the paper. This allows for multiple editions. I often use this format to make small cookery books and even special birthday cards.
SUMMER SALE: I’m currently offering a 20% discount on ‘My Garden and Other Animals” – details are available in my online shop: The Museum Shelves on Etsy.
I’m a huge fan of day lilies – or hemerocallis. They are wonderfully reliable plants that thrive on my heavy clay soil. When not in flower they produce mounds of healthy leaves that contrast with the other herbaceous perennials such as hardy geraniums. At this time of the year they put on a gloriously colourful display.
I’ve bought many of my plants from an extremely knowledgeable local plant nursery The Plantsman’s Preference who offer a lovely, friendly service if you’re able to visit the nursery in south Norfolk in person, as well as an online service.
This is the recipe that convinced me that it’s worth making home-made biscuits! These biscuits are truly delicious – and very quick and easy to make. The name says it all – they contain satisfying chunks of chocolate, glacé cherries and a delightfully crumbly texture.
Chocolate Cherry Crumbles
125g softened butter or baking margarine
50g caster sugar
75g self-raising flour, sifted
115g porridge oats (not jumbo)
50g glacé cherries, quartered
25g dark, milk or white chocolate, chopped
You will need
1 baking sheet
butter for greasing or non-stick liner
1 Preheat the oven to 180°C/Gas 4/fan 160°C and lightly grease the baking sheet with butter or line it with non-stick liner.
2 Beat the butter and sugar together, either with a wooden spoon or a hand-held electric mixer, until light and fluffy.
3 Stir in the flour, oats, quartered cherries and chopped chocolate with a wooden spoon until it forms a rough dough.
4 Divide the dough into 9 equal portions. Use your fingers to roughly shape the mixture into a ball and place on the baking sheet leaving room for the biscuits to spread. Flatten the biscuits slightly with your fingers.
5 Bake for about 15-20 minutes until the biscuits are pale golden around the edges but still slightly soft in the centre. Leave on the baking sheet for 10 minutes to firm up and then transfer to a wire rack to cool completely.
6 These will keep for several days if stored in an airtight container.
The uncooked dough will keep for a week in the fridge or for up to three months in the freezer: store in a plastic bag and defrost before using.