Showing posts with label Spring. Show all posts
Showing posts with label Spring. Show all posts
Easy Spring Vegetable & Pesto Tart. Once the warmer weather starts to return, I start to crave lighter meals. Quick and easy meals that are designed to get me in and out of the kitchen faster.
One of my favorite things to make for a quick and easy weeknight supper is this delicious Spring Vegetable Tart. Its an adaptation from a tart recipe which my late friend Audrey shared with me many, many years ago.
I fell in love with it then and I am in love with it now. I adapted the original to use baby English peas with a fantastic end result!
Its very simple and quick to make. It goes together even faster if you use a ready roll short crust pastry base and ready made pesto. I usually have both of those ingredients in my cupboard.
Actually I usually have most of the ingredients for this in my cupboard and refrigerator/freezer. They are simple basic ingredients. There is nothing too fancy here.
You can use a good store made pesto. I prefer the fresh one to the bottled one, and in basil season I make my own pesto from scratch. You can find that recipe here. It is really quite a simple make.
I like to use red onion because the taste is a bit mellower than the sharper brown onion. If you can only get brown skinned onions, by all means use them.
Gruyere cheese is a type of a Swiss Cheese or Apine cheese which comes from the town of Gruyere in Switzerland. It has a sweet, salty, nutty flavor that I really enjoy. If you can't find this type of cheese, feel free to use any good Swiss Cheese.
I like to use baby Spinach leaves. I wash it really well and then dry it in my salad spinner. Once dried I remove all of the stems and discard them.
You can use fresh petite pois, or baby peas, if you are lucky enough to have them, or you can use frozen ones. To be honest I always use frozen peas.
They are a lot easier to come by and there is no faffing about with having to shuck them. Do make sure you thaw them before using them. This is easily done.
Just pop them into a bowl. Pour some boiling water over top, then drain them really well in a colander.
Its also very easy to toast your own pine nuts. Toasting pine nuts is really a very basic skill and there are three easy ways to do this.
One, you can add them to a skillet you have heated over medium low heat. Toss and stir them in the dry skillet with a wooden spoon until they are all toasty and nutty.
Second, you can toast them in the microwave oven. Just spread them out into a single layer on a microwave safe plate. Cook them on full power for one minute, stir, and then continue to toast them at 30 second intervals until they are toasted to your preference. Do keep an eye on them as they can burn very easily.
Finally, you can toast them in a regular oven. Just preheat your oven to 375*F/190*C/gas mark 5. Spread your pine nuts out on a flat rimmed baking sheet and pop the tray into the oven. Bake for 5 to 10 minutes, stirring them every 3 minutes until golden brown.
With all methods do transfer them to a cool plate once toasted so that they don't continue to toast in the heat of the pan/plate, etc. Simple.
The onion gets sautéed in a skillet first. You could add a bit of garlic if you wanted to, but I never do. You don't want to brown the onion, so do take care.
Once your onion is softened you begin to add the spinach in large handfuls, adding a new handful as soon as the first handful is wilted. Spinach is one of those vegetables that cooks really, really quickly! It doesn't take long at all.
You will need to let it cool down before you add the egg, or you will end up cooking the egg. Make sure you do let it cool and then I like to squeeze out as much liquid from the spinach as I can.
This is really easy to do by popping it into a wire colander and pressing it out. Simple.
My absolute favorite pastry to use when making all pies and tarts is my butter and lard pastry. You can find that recipe here.
Its really flaky and rich. It makes two crusts, but you can always freeze one, tightly wrapped, to use another time. It never hurts to have some pastry in the freezer.
Of course the easiest to use of all is a ready made pastry, and I confess even I do that from time to time. Once you have the filling and the pastry made, this tart is as simple to make as layering things together.
Pastry, pesto, filling. Fold up the edge of the pastry around to make a free-form tart. Sprinkle on a bit more cheese and the toasted pine nuts and bake.
I never bake this tart without thinking of my good friend Audrey. She and her husband Peter were two of the first friends I made when I first moved over to the UK, and remained good friends for the whole time I was there.
Sadly Audrey passed away several years ago from vascular dementia. She was a lovely sweet woman. Gentle and very kind. I can honestly say I never heard her say a bad word about anyone else ever. Not once. She was a beautiful example to me of the kind of person we all should be.
Here's to spring-time and good friends. Miss you Audrey. You made my world a better place.
Easy Spring Vegetable & Pesto Tart
Yield: 4
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
A delicious supper dish that can get even the most ardent of spinach haters to eat spinach! It's a free form tart and very pretty.
Ingredients
- 1 TBS olive oil
- 1 medium red onion, peeled and finely chopped
- 1/2 pound of baby spinach leaves, washed
- 1 1/2 cups (195g)of baby peas, fresh or frozen (thawed)
- 12 inch round of shortcrust pastry, thawed if frozen (300g)
- 2 TBS fresh pesto sauce
- 1 cup (120g) Gruyere cheese, grated
- 1 large free range egg, lightly beaten
- sea salt and freshly ground black pepper
- 1 TBS toasted pine nuts
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a large baking sheet.
- Heat the oil in a small pan and add the onion. Cook, stirring for about 4 minutes, until softened.
- Add the spinach and cook just to wilt. Drain all in a colander and press out as much water as you can. Set aside.
- Roll your pastry out to a 12 inch circle. Place onto the baking sheet. Spread the pesto sauce into the center, leaving a 2 inch border free all the way around.
- Reserve 1 TBS of the cheese and place the remainder into a bowl.
- Add the drained spinach, onion, thawed peas, beaten egg, salt and pepper. Mix together well. Place this mixture in the center of the pastry circle on top of the pesto.
- Fold the bare border edges of the pastry up over the spinach, pleating it decoratively. (You will only want to fold it up about 2 inches all the way around, leaving the center open.)
- Sprinkle with the remaining cheese and pine nuts over the filling in the center of the tart.
- Bake in the heated oven for 15 to 20 minutes until golden brown. Cut into 4 wedges to serve.
Pudding cakes. I love pudding cakes. We used to have one occasionally when I was a child. They usually came from a box mix. I think there was a date one, a banana one, and an apple one. I am not a snob. To me, they tasted pretty good! Having one of those was a real treat! Mom used to serve them warm with ice cream.
Rhubarb, its one of my favourite fruits. I have loved it since I was a girl. My mother used to give us sticks of it to eat raw with small bowls of sugar. Like a preservative free pixie stick. Oh boy but it was good. Made your jaws ache it did, with the tartness of it all.
Our rhubarb is no good again this year. No matter how much manure Todd ladles onto it, it doesn't do anything. We just have poor soil. I picked up some at the shops today so that I could make this favourite spring pudding of ours. It was £1.50 for 3 sticks. Highway robbery.
The cashier at the tils said that her father always said that rhubarb was the only thing in the garden that a pig won't eat. I am not sure what she was getting at . . . but in my opinion, pigs are missing out big time!
Because I did not have quite enough rubarb for this I added some raspberries to make it up. If you want you can leave the raspberries out and just use all rhubarb. It was delicious with the raspberries however, and they gave the fruit sauce a really nice ruby colour!
Todd enjoyed his warm with some pouring cream, but this delicious pudding cake would be equally at home with vanilla ice cream or . . . dare I say it . . . clotted cream!
What you have here is a lovely fruity sweet/tart sauce base covered with a delicious sponge, flavoured lightly with vanilla and cardamom. In short . . . a tiny bit of spring time bliss!
*Raspberry and Rhubarb Pudding Cake*
Serves 6
Place the sugar and cornflour into a large saucepan Stir
together. Add the rhubarb and the orange juice. Toss to combine.
Cook over medium heat, stirring constantly until the fruit releases its
juices and the mixture begins to thicken considerably. Stir in the
raspberries. Pour into the bottom of a 1 litre glass pie dish or
casserole dish.
Preheat the oven to 180*C/350*F/ gas mark 4.
Beat the butter and sugar together for the cake until light and fluffy. Whisk together the flour, baking powder, salt and cardamom. Beat the vanilla and egg into the creamed mixture. Add the flour mixture alternating with the milk until you have a smooth batter. Dollop the batter over the fruit filling and smooth out as best as you can.
Bake in the preheated oven for 25 to 30 minutes, or until golden brown and a cake tester inserted in the centre of the cake comes out clean.
Preheat the oven to 180*C/350*F/ gas mark 4.
Beat the butter and sugar together for the cake until light and fluffy. Whisk together the flour, baking powder, salt and cardamom. Beat the vanilla and egg into the creamed mixture. Add the flour mixture alternating with the milk until you have a smooth batter. Dollop the batter over the fruit filling and smooth out as best as you can.
Bake in the preheated oven for 25 to 30 minutes, or until golden brown and a cake tester inserted in the centre of the cake comes out clean.
Whether you choose to add raspberries to this fabulous dessert or go it alone with just rhubarb, your family is sure to fall in love with it! Bon Appetit!
Sixty years ago, the English writer GK Chesterton wrote, `If an Englishman has understood a Frenchman, he has understood the most foreign of foreigners. The nation that is nearest is now the furthest away.' We even choose to measure the distance between differently . . . for us it's miles . . . for them kilometers. We tend to think of them as arrogant individuals wearing berets, with ropes of garlic hanging around their necks . . . and they think of us as being rather "toffee-nosed" and "tasteless" . . . capable only of cooking a good roast beef!!
Our relationship has always been tenuous at best . . . its really a bit of a love/hate kind of thing! We noticed, on those few holidays we have spent in France, that you can get delicious cheeses from all over the world, but there are no British Cheeses. At least we have never been able to find them. The Toddster finds that very hard to take . . . a world without a good cheddar is a world that is missing something very vital!
Anyhoooo . . . I do love most French food, and I think most Brit's do. A lot of the higher class restaurants here in the UK carry French dishes on the menu . . . seriously. Love . . . hate . . .
This is a delicious salad, which one might easily find in any French Bistro . . . but, when you really look at it . . . we are not talking gourmet here. Simple ingredients, well prepared and put together with care.
For years the English did not do salad very well . . . and indeed, it can still be very difficult to find a decent salad when out and about here in the UK. I am always so disappointed when the menu in a restaurant says salad is included, and it comes and . . . . salad is a few limp lettuce leaves with a slice of tomato and a slice of cucumber on top . . . . and NO dressing. If you ask for dressing, you are given a squeeze packet of salad cream. (Salad cream has its place, but when I pay for a salad in a restaurant, I want a decent dressing.) Is it so hard to get it right???
Salads can be as diverse as the people who enjoy eating them. To some . . . that aforementioned combination might well be the salad of some people's dreams! To others . . . well . . . it's sadly lacking. Early on in our marriage when I told Todd I was making us a salad for lunch, he turned up his nose and said . . . "I don't really like salad. Salad is boring." Well . . . he had never had one of mine and now he quite likes it, I am very happy to say!
*Salade Composé*
Serves 4
Printable Recipe
This literally means "Composed Salad." The ingredients are layered on top of each other rather than being tossed together. I love the tangy vinaigrette.
For the salad:
1 small French Baguette
2 cloves of garlic, peeled and crushed
60ml of extra virgin olive oil (1/4 cup)
6 rashers of streaky bacon, rind removed
150g of salad leaves (about 4 cups)
6 ripe plum tomatoes, sliced thinly
4 hard boiled eggs, halved lengthwise
For the Dressing:
60ml of sherry vinegar (1/4 cup)
80ml of extra virgin olive oil (1/3 cup)
3 tsp of good quality Dijon mustard
1 tsp runny honey
fine seasalt and cracked black pepper to taste
Put all of the dressing ingredients into a jar with a screw top lid. Give it a good shake. Set aside.
Preheat the grill to high. Cut the bread into 1/2 inch slices. Combine the garlic and oil for the salad. Brush this mixture onto both sides of the bread slices. Toast under the grill until golden brown. Set aside and keep warm. (Don't let them burn!)
Cook the bacon in a large nonstick skillet until crisp. Place onto paper kitchen toweling to drain. Set aside.
Layer the salad leaves in top of each of 4 chilled places. Top with the bread slices, and bacon broken into chunky bits. Top with the egg and tomatoes. Give the vinaigrette another shake and drizzle some over each salad. Pass the remainder at the table.
As I write this (Saturday morning) I am expecting a big crowd of youngsters to come later on today for a BBQ.
We are going to christen the new BBQ which we purchased last weekend and which the Elders so kindly helped my husband to put together!
Younguns love cupcakes and so I baked these lovely May Cakes to go along with all of the other goodies.
These are a cake I bake often, but have hesitated to show you before because I have always felt something called a May Cake should be posted in May!
These are a cake I bake often, but have hesitated to show you before because I have always felt something called a May Cake should be posted in May!
I feel rather odd posting about them in another month of the year.
That is just me being pedantic I know. These little cakes are so tasty they deserve to be talked about all year round!
They don't look very special, but I can assure you that they are.
They don't look very special, but I can assure you that they are.
Moist and delicious . . . using buttermilk, butter, brown sugar . . . good old fashioned goodness is what these are . . .
Simple ingredients done well.
Nicely spiced with warm baking spices . . . cinnamon, cloves, freshly grated nutmeg.
Nicely spiced with warm baking spices . . . cinnamon, cloves, freshly grated nutmeg.
Oh boy . . . and don't get me started on the raisins and toasted walnuts. These are absolutely gorgeous! I hope the youngsters enjoy them!
Moist gingerbread-like cupcakes stogged with raisins and walnuts, iced with vanilla buttercream.
For the cakes:
65g of butter, softened (1/4 cup)
105g of soft light brown sugar (1/2 cup, packed)
2 large free range eggs
2 TBS molasses
210g of plain flour (1 1/2 cups)
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp freshly grated nutmeg
1 tsp bicarbonate of soda (baking soda)
120ml of buttermilk or sour milk (1/2 cup)
75g of raisins (1/2 cup)
60g chopped toasted walnuts (1/2 cup)
For the Icing:
125g butter, softened (1/2 cup)
195g icing sugar, sifted (1 1/2 cups)
1/2 tsp vanilla essence
Note: I like to garnish these with more chopped toasted walnuts, just to prettify them up a bit!
Did you notice my cute cupcake liners? Aren't they just the sweetest things!
They are Eddingtons' Botanicals Cupcake Collection Cake Cases. Made with 60gsm heavy weight professional quality paper they are decorated with four designs including both yellow and red roses, cherries and pears.
*May Cakes*
with a Vanilla Icing
Makes 12195g icing sugar, sifted (1 1/2 cups)
1/2 tsp vanilla essence
Preheat the oven to 190*C/375*F/gas mark 5. Butter a 12 cup muffin tin really well. Set aside.
Cream
the butter until it is light and fluffy. Beat in the sugar a little
bit at a time. Beat in the eggs, one at a time. Beat in the molasses
to incorporate. Dissolve the soda in the sour milk. Sift together the
flour, salt and spices. Remove one TBS and toss together with the
raisins and walnuts. Add the remaining flour mixture to the creamed
mixture alternating with the milk, beginning and ending with dry
ingredients. Stir in the dredged raisins and nuts. Spoon into the
prepared muffin tins. Bake in the preheated oven for 20 to 25 minutes.
Allow to cool in the pan for five minutes before tipping out to a wire rack to cool completely.
To
make the icing beat all of the ingredients together until light and
creamy. Spread a portion on top of each cake once the cakes have
completely cooled.Note: I like to garnish these with more chopped toasted walnuts, just to prettify them up a bit!
Did you notice my cute cupcake liners? Aren't they just the sweetest things!
They are Eddingtons' Botanicals Cupcake Collection Cake Cases. Made with 60gsm heavy weight professional quality paper they are decorated with four designs including both yellow and red roses, cherries and pears.
These elegant cases hold their shape well and are perfect to complement your delicious cupcakes. This set of 100 cases features 25 of each design. I love LOVE them, especially the pear and cherry ones. They are so pretty and they're very sturdy!
I love a sturdy cupcake case! These are available via The Cook's Kitchen and are on offer for only £4.70 for the set.
I've also been enjoying using this set of Amco Professional Performance Measuring Cups from Eddingtons.
-Set with 4 measuring cups: 1/4, 1/3, 1/2 & 1 cups
-Precision accuracy to assure consistency in food preparation
-Imprinted handle with the measurement
-Pierced to hang for storage
-Made of High Quality Strong Stainless Steel
-Dishwasher Safer
I love these. They are sturdy and accurate and store very easily. I also love that they are dishwasher safe.
I've also been enjoying using this set of Amco Professional Performance Measuring Cups from Eddingtons.
-Set with 4 measuring cups: 1/4, 1/3, 1/2 & 1 cups
-Precision accuracy to assure consistency in food preparation
-Imprinted handle with the measurement
-Pierced to hang for storage
-Made of High Quality Strong Stainless Steel
-Dishwasher Safer
I love these. They are sturdy and accurate and store very easily. I also love that they are dishwasher safe.
You can buy these from Stuff For the Kitchen at the cost of £11.10. You cannot beat the longevity of stainless steel. These will last me a lifetime.
Another handy tool which I have been finding very useful, also from Eddingtons is this lovely iSlice Ceramic Cutting Tool.
Another handy tool which I have been finding very useful, also from Eddingtons is this lovely iSlice Ceramic Cutting Tool.
If you are like me, you can find modern packaging very frustrating! Awkward to get into, hard to cut through . . . and to be honest using a sharp knife to get into them can be dangerous to the hands!
The iSlice is a new ceramic tipped cutter meant for use with paper and plastic!
The iSlice has literally 1000's of uses. Perfect for clipping recipes or magazine articles; for cutting single sheets of paper or sellotape; or for opening awkward CD packaging or shrink wrap.
The iSlice has literally 1000's of uses. Perfect for clipping recipes or magazine articles; for cutting single sheets of paper or sellotape; or for opening awkward CD packaging or shrink wrap.
The ergonomically shaped iSlice features a built in magnet for easy storage and has a recessed high tech zirconium-oxide ceramic blade that resists wear and never rusts.
Because the blade is ceramic it won't cut your finger so it's perfect for kids too!
Ideal for use in the home, office, shop or kitchen!
Available at the cost of £3.50 from Stuff for the Kitchen. This is one handy dandy gadget! I love it!
Thank you so very much to Eddingtons for sending these nice things for me to try out. I just love them! And who doesn't like a nice new piece of quality kitchen kit! Eddingtons are suppliers of fun, innovative and practical kitchen and housewares that are just that little bit different.
Note - although I was sent these articles free of charge, I was not required to write a positive review.
Available at the cost of £3.50 from Stuff for the Kitchen. This is one handy dandy gadget! I love it!
Thank you so very much to Eddingtons for sending these nice things for me to try out. I just love them! And who doesn't like a nice new piece of quality kitchen kit! Eddingtons are suppliers of fun, innovative and practical kitchen and housewares that are just that little bit different.
Note - although I was sent these articles free of charge, I was not required to write a positive review.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
One of the things I love most about Spring . . . other than the fresh asparagus, rhubarb and early strawberries . . . is the Jersey Royal New Potatoes! The Jersey Royal was not a potato I had eaten prior to coming over to the UK, but it is a potato that I have fallen in love with and basically this is the only time of year you can find them fresh in the shops! But just what is a Jersey Royal?
If you are looking for a delicious way to cook some lovely spring lamb cutlets look no further! I adapted this delicious recipe from a cookery book of mine entitled, "Secrets from a Country Kitchen" by Lucy Young. The original recipe called for studding two 7 chop rack of lamb with garlic and roasting them for about 25 minutes in a hot oven. I didn't have a rack of lamb, but the recipe looked so tasty that I really wanted to try it, and so I did what any good cook does . . . I switched it out for what I did have which was . . .
I do believe I have found THE perfect lemon cookie. I love lemon anything and these cookies are just the absolute epitome of what are some beautiful lemon flavours!
I SO adore lemon in anything, pies, cakes, cookies. Even savoury dishes. I absolutely love Lemon Chicken.
These cookies are crisp, buttery and full on lemony! Wowsa wowsa! Pucker up because these cookies are going to slap you with a lovely lemon kiss!
They are so simple to make nd bake as well. The recipe is one I adapted from a little BBC Good Food Book, entitled Easy Baking Recipes.
They are so simple to make nd bake as well. The recipe is one I adapted from a little BBC Good Food Book, entitled Easy Baking Recipes.
I love those little BBC books, they are chock full of great recipes. I have quite a few of them. When I first moved to the UK I had a subscription to Good Food Magazine.
It was a real favourite of mine. Always filled with great recipes, and so are these little books.
The dough for these cookies is simple butter dough. It is flavoured with lemon and vanilla.
The dough for these cookies is simple butter dough. It is flavoured with lemon and vanilla.
The baked cookie is tender and flakey. I would say that they are not quite shortbread like, but very close. They have a beautiful texture when baked.
The lemon flavour in the cookie itself is very subtle, but not overly so. It's definitely there.
The lemon flavour in the cookie itself is very subtle, but not overly so. It's definitely there.
It just doesn’t smack you in the face!
Additional lemon flavour comes from the lemon curd which you use to sandwich these lovely biscuits together with. Use a good quality curd. I like to one which I know is thick and puckeringly lemony flavoured.
Additional lemon flavour comes from the lemon curd which you use to sandwich these lovely biscuits together with. Use a good quality curd. I like to one which I know is thick and puckeringly lemony flavoured.
It is worth it to pay a bit more for a quality curd or even to make your own if you can. These lovely biscuits deserve more than the cheap stuff. You won't be sorry.
Yet another layer of lemon flavour comes in the sweet lemon icing which is drizzled over top of the sandwiched biscuits. Drizzle icings are very easy to make.
Yet another layer of lemon flavour comes in the sweet lemon icing which is drizzled over top of the sandwiched biscuits. Drizzle icings are very easy to make.
Whisk together a few ingredients and drizzle. Easy peasy. But, that's not all . . . there is more.
A finishing sprinkle of freshly grated lemon zest seals the deal and completes three layers of delightful lemon tastiness.
A finishing sprinkle of freshly grated lemon zest seals the deal and completes three layers of delightful lemon tastiness.
These are lemon cookies you can write home about. These are the lemon cookies you have dreamed about.
Simply put . . . these are gorgeous. These are beautiful enough to serve for a special occasion, like a tea party or a birthday party.
Simply put . . . these are gorgeous. These are beautiful enough to serve for a special occasion, like a tea party or a birthday party.
But they are simple enough to enjoy every day. Be warned. You are sure to fall in love!
Use a good quality thick lemon curd for these. If you love lemon, you will quite simply adore these.
200g soft butter (7 ounces or 14 TBS)
140g caster sugar (3/4 cup)
1 large free range egg yolk
1 tsp vanilla
the zest of two lemons
the juice of one lemon
300g of plain flour, plus a bit extra for dusting (2 cups plus 2 1/2 TBS, plus extra for dusting)
1/2 jar good quality lemon curd
140g of icing sugar, sifted (3/4 cup)
Line a few large baking trays with baking paper. Set aside.
Cream
the butter together with the sugar, egg yolk, vanilla and the zest of
one lemon until well combined. Add the flour and stir together. You
may need to use your hands near the end to make sure the flour is
completely incorporated, and you have a smooth dough. Divide the dough
in half and roll out to 1/4 inch thickness on a lightly floured board.
Stamp into 2 1/2 inch rounds. Reroll trimmings and recut until you
have used all the dough. Place on baking sheets. Chill in the
refrigerator for half an hour.
Preheat the oven to 200*C.400*F/ gas mark 6.
Bake
the cookies, one tray at a time, on the middle rack of the oven until
pale golden brown, about 8 minutes or so. Scoop off onto wire rack to
cool. Allow to cool completely before proceeding.
As I was rolling these out, I thought to myself, wouldn't these be lovely cut out with my bunny cutters, filled, glazed and then decorated with some white candy puff tails, and pink eyes . . . and so I cut out roughly half the dough as bunnies.
*Lemon Kisses*
Makes about 20 double biscuits/cookiesPreheat the oven to 200*C.400*F/ gas mark 6.
Spread half of the biscuits with some lemon curd, and top with the remaining biscuits.
Whisk
the icing sugar together with enough of the lemon juice from one of the
lemons to give you a thick drizzle icing. Drizzle this over top of
the sandwiched biscuits and sprinkle with the lemon zest of the second
lemon. Leave to set before serving. Store any leftovers in the
refrigerator. Bring to room temperature before serving.As I was rolling these out, I thought to myself, wouldn't these be lovely cut out with my bunny cutters, filled, glazed and then decorated with some white candy puff tails, and pink eyes . . . and so I cut out roughly half the dough as bunnies.
Never thinking for a minute that if I wanted to sandwich them together I would have to reverse cut half of them . . . DUH. Nevermind. They were still cute and pretty tasty as a single layer cookie, glazed with the lemon icing and decorated simply as it were.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Subscribe to:
Posts (Atom)
Social Icons