And last but not least I made some cookies with my son today. I used an old recipe for jammie dodgers. You need 125g soft butter, 1 pinch of salt, 70g confectioners sugar, 1 packet of vanilla sugar, the egg white of one egg and 175g flour. Mix all of these thoroughly and into a ball of pastry that you put in the fridge for 1 hour.

When the hour is up, roll out the pastry on a floured surface and let your cookie cutters do the rest.



Put the cookies in a fairly cold place (I put them on the balcony) for 20 minutes and then in the oven for 6-8 minutes at 200C.

I frosted them with icing and added other bits and bobs from my sugar deco cupboard.





Well, my test run for the big Christmas cookie frenzy was a success.


Ice cream rescue

It’s a busy week & I knew yesterday that I wouldn’t be able to spend much if any time in the kitchen. I didn’t want to use up any wild cards or rainchecks either. But luckily, the day starts at 00h00….

So I rummaged in my fridge and the ice cream booklet to see if my ice cream maker could come to the rescue. It did!

So today’s recipe is vanilla ice cream with a zing (ginger) and a twist (pineapple).

Heat 1 cup of cream together with 1 scraped and slit vanilla pod and 4-5 slices of ginger. Bring to the boil and leave to cool. Whisk 2 large eggs until fluffy, add 1 cup of sugar and whisk again for a minute or so. Add the cream mix after removing the vanille and ginger.


Add diced pineapple.


Put in ice cream maker and then in the freezer to enjoy after a busy day. Only infusing the ginger in the cream and not adding grated ginger or ginger pieces, gives it a lovely subtle taste. If you want it more gingery add fresh ginger to your ice cream.


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