My fondest memories are of my junior school years spent at Sacred Heart Convent in East London....
I loved the nuns, they were my absolute world....I was always mystified of their whereabouts, how they dressed, their preciseness and their baking and sewing skills of all things!
This is also where my love for classical music and dance developed....I took piano and violin lessons at the school with dear old Sister Elizabeth! (Anything but dear..I might add....I have a vivid memory of been slapped over the knuckles if I hadn't practised my scales )....but, on the whole....they were good memories.....
The fondest being of....en route from the school building to the music block, I had to walk past the abbey kitchen...the sweet smells that came wafting from that kitchen is probably what brought about my love for cooking and baking...not that I'm that good at it...but I do LOVE being in that part of my home.
Those nuns were truely spoilt from the end products of that kitchen....and I can still smell those biscuits they used to bake at least twice a week!! Simple butter biscuits that were very moreish!!
Here is my interpretation of them.....using the Linzer cookie recipe....however, not adorned as so many of my fellow bloggers do!
Plain and simple...but Oh.....so delicious......
11/4 cups softened unsalted butter
2/3 cups of sugar
2 cups sifted flour
13/4 cups ground almond
a pinch of cinnamon
5 tbsp apricot jam should you wish to sandwich together.
Dusting of icing sugar
Cream butter and sugar until fluffy. Beat in half the flour at a time....almonds and cinnamon next.
Continue to beat until dough becomes slightly stiff.
Shape in a ball and refigerate for a half hour.
On a lightly floured board, roll out until1/8 inch thick.
Cut out shapes.
Place on ungreased baking sheet and bake at 180deg C for approx 10 to 15 minutes.
Cool and sandwich together some and dust with confectioner's sugar.
Happy Thanksgiving to all my American bloggers and friends......
for you....I am thankful!
See you soon
I am joining Rose Chintz Cottage for tea and