2.9.12

buds and biscuits



Observations from the first weekend of Spring:

~ It was surprisingly cool, as if nature was saying 'don't get too hasty throwing off that Winter garb'.
~ From our back yard I spotted birds flying in arrow formation for what felt like the first time and marvelled at how that was possible.
~ A smiley face appeared in the sky with a word after it - I thought it was going to be decide but it ended up being decorug (whatever that is?).
~ A friend dropped round on Saturday with pear tart, which was surprisingly good.
~ We had lunch at my parent's house for Father's Day and talked lots about our upcoming trip to London - did I mention that we were going to London in two weeks? I don't think I have... 
~ I sat in the garden with Kristian and my mum, soaking up the sun and checking out the new buds and shoots coming up.
~ I made some protein-rich gingerbread biscuits to fatten up my Dad (and ate a few of the misshapen ones myself).  

Gingerbread Biscuits
Adapted from Breakfast, Lunch, Tea, by Rose Carrarini

125g unsalted butter, softened
90g brown sugar
3 Tbsps molasses (or golden syrup works just as well)
1 egg, beaten
370g plain flour, sifted (I substituted 100g of flour for quinoa flakes, to up the protein)
1 tsp bicarbonate of soda
1/2 tsp salt
1 Tbsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice

Beat the butter, sugar and molasses/ golden syrup until pale and well combined. 
Add in the egg, then fold through the flour and other dry ingredients until the mixture forms a good dough. You might need to add a little extra flour or another egg if your dough is too wet or dry. 
Roll the dough into a ball and refrigerate for at least 30 minutes.

Preheat the oven to 180°C/ 350°F. Butter a baking tray.
Roll out your dough until it is about 5mm thick. I heartily recommend well flouring the rolling pin and surface you are rolling on, lest you have to shout expletives at the dough when it won't lift off your chopping board. 
Cut the dough into the shapes you want and put them on the baking tray.
Bake the biscuits for 10-15 minutes, or until firm and browned on top. 
Cool them on a rack and try not to eat too many before lunch.

I hope you had a wonderful Spring weekend! Here's to more clear skies and warmer weather ahead.

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7 comments:

Jane @ Shady Baker said...

Happy spring to you Georgia! Your biscuits look so delicious and wholesome! London...wow, enjoy. I look forward to further updates on your trip x

Georgia said...

Thanks Jane, I'm looking forward to checking out some of the wonderful foodie places in London I've seen on other blogs:) Hope you had a lovely weekend.

trishie said...

What pretty photos. Yes, the first day of Spring was indeed a bit chilly. But it seems to be warming up in the last couple of days.

Decorug? Must be advertising then.

the Lady said...

Boy have you been busy. The first weeks of spring are always so magical- especially after a long winter. Hope your winter wasn't too nippy this year.
The weather is trying to cool off here in the States as we are now entering our fall months, which is my favorite time of year.
Thank you for the cookie recipe. And the pictures you shot are beautiful-I don't think I've ever caught an airplane spelling anything. What a treat.

Hope Johnson said...

Ginger biccies are crazy moreish. Have a great time in London!

Denise | Chez Danisse said...

Mmm, I haven't had gingerbread in a while. This needs to change.

Lucent Imagery said...

Lately I've found myself thinking of your dad when dealing with ginger. xx Lovely moments you've captured in images and words of the simple things and seasonal goodness. Countdown for London town! wheeeee!