LIVE EVENT - Lizzie’s Fund: Baking For Resilience

Join us for a family biscuit bake-a-long session with Sally Bramall, who will be discussing Lizzie’s Fund and how Lizzie’s dream to write her own recipe book helped build resilience and inspire her family and friends.

Sally will be sharing the story behind the creation of Lizzie’s Fund, a charity set up by her daughter to raise money for research into childhood brain tumours, and about Lizzie’s fundraising efforts, including the publication of her book “Keep Baking” just days before she passed away.

We will also be holding a raffle with the chance to win a fabulous baking prize. You can enter the raffle by making a donation (suggested £5) at Lizzie’sFundJustGiving; don’t forget to leave your name so we can enter you in the raffle draw!

Copies of “Keep Baking” and other goodies are also available from Lizzie’s Shop.

We'd love to see you and your family baking along with Sally on the day, so please do share your photos with us - email them or post them on LinkedIn, tagging #ipswichcii and the Insurance Institute of Ipswich, Suffolk and North Essex!

Dial-in details will be provided upon registration.

Please find the recipe below so you can join Sally with the bake-a-long!

• 300g salted butter (softened to room temperature
• 150g caster sugar
• 400g plain flour
• 50g cornflour
• Extra sugar for dusting, or melted milk chocolate and sprinkles to decorate!

• Christmas tree shaped cutters (or other shapes as desired)
• Baking trays (greased)

Preheat your oven to 160/C or gas mark 3

Cream together the butter and sugar in a large bowl until it is light and fluffy

Sift together the flour and cornflower onto a plate. Add to the butter mixture and combine to form a stiff dough. Tip the dough onto a floured worktop and gently knead until smooth.

Roll out dough to around 1cm thick and cut into tree shapes. Place onto greased baking trays and prick each lightly with a fork.

Bake for around 15-20 minutes until the edges of the biscuits are golden.

Remove from the oven and sprinkle a little sugar over each biscuit.

Leave to cool before transferring to a wire rack to cool completely.

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