May Newsletter

                                   

39th Edition

May is the month everyone is busy tiding their gardens, dusting off patio furniture and firing up the barbecue`s. Let us hope we have a great LONG summer!

Customer Appreciation Winner

Congratulations to Joyce Brown winner of April`s customer appreciation draw. Joyce receives a $50.00 gift certificate.

Victoria Day

Leylands will be closed May 21stto celebrate Victoria Day. Hope everyone enjoys the long weekend.

Queen`s Diamond Jubilee

Queen Elizabeth will be celebrating her diamond Jubilee in June, England has many official celebrations taking place over that weekend, as well as many street party`s happening around the country. We thought it would be nice to mark the occasion at Leyland`s. So for the weekend of June 2nd and 3rd will be offering storewide discounts. When you are ready to make your purchase, you will be asked to pick a ping pong ball out of a box to receive between 10%-25% discount off your entire purchase! We promise no nasty surprises in the box! No stamps will be given out that weekend. As usual you can help yourselves to free tea, coffee and biscuits.

Kipling & Cadbury Cakes

We have a selection of Kipling Cakes arriving at the end of May. The cakes have very short dates, so we have very limited supplies arriving. This is the list of cakes we have coming in;

Cadbury Mini Rolls

Kipling Battenberg

Kipling Cherry Bakewells

Kipling Jam Tarts

Kipling Lemon Slices

Kipling Victoria Slices

Kipling Viennese Whirls

Don`t be disappointed, shop early!

Empire Biscuits

Makes: 48 biscuits450g butter, softened

200g sugar

500g plain flour, sifted

340g raspberry jam

24 glace cherries, halved

950g icing sugar

125ml milk

Prep: 30 mins | Cook: 10 mins

Preheat oven to 180 C / Gas 4. Line baking trays with parchment paper

Cream together butter and sugar until fluffy. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 5mm thickness. Cut into circles using a pastry/cookie cutter.

Bake in preheated oven for 8 to 10 minutes. Allow biscuits to cool on baking trays for 5 minutes before removing to a wire rack to cool completely.

Sandwich one teaspoon of jam between two biscuits. Repeat with remaining biscuits.

In a medium bowl, mix together icing sugar and milk to form a spreadable icing. Spread on top of the biscuit sandwiches. Top each biscuit with half a cherry whilst the icing is still wet.