The Quiet Work that Shapes your Experience at Reef Make & Do.

Our Norfolk art and craft workshops are not only about the making; they rest on a foundation of care, preparation, and the quiet systems that make everything feel calm and welcoming. At Reef Make and Do the behind the scenes work is every bit as important as the creative bit you see on the day.

Just this week, I had my Food Standards Agency inspection. I always prepare well and I know my kitchen is clean, organised, and up to scratch, but I still feel that little flutter of nerves in the hours before someone arrives to check. I found myself wondering whether the kitchen would be clean enough, whether I would remember all fourteen allergens, and whether a stray dog hair might give the wrong impression.

When the moment arrived it was absolutely fine. In fact it was lovely. The visit was carried out by Sue, the same inspector who came to see me right at the start of the business. We chatted through everything, she asked her questions, I showed her the paperwork, and all was well. She told me I had nothing at all to worry about.

Once she had gone, it struck me though just how much unseen work sits beneath the surface of every workshop or class. The paperwork, the checklists, the ingredients, the cleaning, the organising, the early mornings, the quiet intention to create a space that feels cared for. None of it is glamorous, but it is the reason the days themselves feel calm and well held.

When you walk through the door at Reef Make and Do I want you to feel looked after the moment you arrive. The simple things matter. A tidy kitchen. Good systems. Fresh ingredients. Spaces that feel warm and organised. Creativity blossoms when the foundations are steady, and that foundation is built long before the kettle goes on or the materials come out.

I have been very busy recently getting the new 2026 workshops and courses online If. you would like to explore our full range of workshops, courses, and weekly classes you can find everything here: https://www.reefmakeanddo.com

Here are a few of the new workshops coming up in January (click to link):

You have been bombarding me with more and more requests for recipes so try this one - you won't regret it and your hosue will smell like Christmas!

GINGERBREAD COOKIES

Ingredients

440g plain flour 

1 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon ground ginger (yes, 1 full Tablespoon!)

1 Tablespoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

10 Tablespoons (142g) unsalted butter, softened

150g packed light or dark brown sugar

about 200g dark molasses 

1 large egg, at room temperature

1 teaspoon vanilla extract

Method

In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.

In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that is ok.

Add the flour mixture to the wet ingredients, and beat on low speed until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.

Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling—the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.

Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My Aga has hot spots and yours may too, so be sure to rotate the tray once during bake time. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be. For soft gingerbread cookies, follow my suggested bake times.

Allow the cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.

Cookies stay fresh covered at room temperature for up to 1 week.

Enjoy!