brings a week of content. At least that’s what pinterest tells me 😉
Taking time out to have a cuppa under the trees and read the Sunday paper led to a lovely day.
After feeling unwell for quite some time and ending up with this guy in my elbow for an MRI. I have been forced to go slow.
Interesting how we take our health for granted when it isn’t an issue isn’t it. I don’t think I eat poorly or take bad care of myself but being ill has made me take more note of what i put in my mouth and also made me get off my arse more to benefit my overall health. Frustratingly after multiple tests and specialists appointments I have no answer as to why I have been off my game. That in itself has been a mental challenge. I will end up having some hospital time to have a peek at how my coeliacs disease is travelling but apart from that nothing is showing up. boo.
I am feeling on the up and up which has resulted in some time in the kitchen enjoying baking and utilising the new space we have created that has taken quite a bit of work! In the meantime I am being kind to myself and poring over cookbooks for inspiration. This weekend it was melting moments. I made them with gluten free flour so kept them mini as they can be crumbly. You should make some, they are easy and a nice nostalgic treat. This recipe is from my fave Donna Hay.
- 175g unsalted butter, softened
- ¼ cup (40g) icing (confectioner’s) sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup (150g) plain (all-purpose) flour, sifted
- ¼ cup (35g) cornflour (cornstarch), sifted
- 60g unsalted butter, softened
- 1 cup (160g) icing (confectioner’s) sugar, sifted
- 2 teaspoons lemon juice
- 2 teaspoons finely grated lemon rind
Preheat oven to 180°C (350°F).
Place the butter, icing sugar and vanilla in the bowl of an electric mixer and beat for 5–6 minutes, or until light and fluffy. Add the flour and cornflour and beat until combined and a smooth dough forms.
Roll tablespoons of the dough into rounds and place onto large lightly greased baking trays lined with non-stick baking paper, spaced 2cm apart. Flatten each round slightly using a lightly floured fork.
Bake for 8–10 minutes or until lightly golden around the edges. Transfer to wire racks to cool completely.
To make the lemon filling, place the butter, icing sugar, lemon juice and rind in an electric mixer and beat for 5 minutes or until light and creamy. Spread the filling onto the underside of half the biscuits and sandwich with the remaining biscuits.