Oh Dear, Geoffrey! by Gemma O’Neill is a tale of friendship, finding out about yourself and what suits you best.
Geoffrey is a giraffe, keen to make friends. But when he reaches down low to say hello to the meerkats he stumbles, when he tries to make friends at the watering hole he slips and slides and makes a huge splash. Needless to say, Geoffrey hasn’t quite found his niche. Fed up with being clumsy and unappreciated, he sets off to find some comfort in food, with a nibble of his favourite leaves in a tall tree.
And here, where giraffes are at home, with their neck high up amongst the branches, Geoffrey is able to find friends; monkeys and birds, who also love tall trees, where “You can reach as high as the sky…and see as far as the stars!”
This is an easy book to enjoy reading aloud, with lots of sentence internal rhyme, and great use of onomatopoeic words. Both the text and the illustrations reminded me somewhat of Catherine Rayner‘s Solomon Crocodile (which I reviewed here); not just the theme of finding the right friends, but also the use of scale and splatter in the illustrations. In one spread, we only see the lower half of the giraffe’s legs, so tall is he that he can’t fit on the page. In another the giraffe’s nose manages to peer over the edge of the page, again giving us readers and viewers a sense of just how large the giraffe really is. Compared to Rayner’s illustrations, O’Neill’s pictures are glossier, with more intense jewel tones (rather than softer watercolours), and may appeal more to those who like crisp edges and a digital aesthetic.
Seeing as we’re starting to warm up for the forthcoming Edible Book Festival we set about baking some giraffe biscuit, taking inspiration from the patterns on a giraffe’s hide.
Ingredients for giraffe biscuits
1. To make brown biscuits with yellow patterns, sift the flour, cocoa, baking powder, salt and sugar into your food processor’s bowl. Add the butter and mix in the processor until it looks like coarse breadcrumbs.
2. Add the egg and vanilla to the food processor bowl and mix into the “breadcrumbs”. The ingredients will come together to form a sticky mass. Put the bowl into your fridge for 30 minutes or thereabouts to firm up.
3. Preheat the oven to 200°C (Gas Mark 6). Line two baking trays with baking paper.
4. Sift the icing sugar and yellow edible dusting colour into a bowl. After 30 minutes in the fridge, shape the dough into walnut-sized balls and drop into the now yellow icing sugar, tossing until well coated. Place on the baking trays, leaving about 5 cm between each. Bake for 10–12 minutes or until just set when lightly touched. Cool on the trays for 5 minutes before transferring to wire racks to cool completely.
Although the dough goes into the over completely covered in icing sugar, it “cracks” as it cooks and cools, and so when the biscuits come out of the oven they have this pattern that is a little like that you find on giraffes.
To make the yellow biscuits with brown patterns, use 110g of flour instead of the flour/cocoa mix, but add yellow food colouring (preferably the thicker paste like this) to the food processor bowl to get the desired yellowness of dough. When the dough has set a little, roll it in a mixture of icing sugar and cocoa.
We were delighted with the results, both visually and gastronomically!
Whilst baking and munching we listened to:
Other activities which would be fun to do alongside reading Oh Dear, Geoffrey! include:
Do you have a favourite fictional Giraffe?
Disclosure: I received a free copy of Oh Dear, Geoffrey! from the publisher. I was under no obligation to review the book and received no payment for this review.