I recently came to this profound realisation. Are you ready? You can’t enjoy a day ‘off’ unless you have a job to go to and have a break from. I told you it was profound.
I work as a freelance designer which means that sometimes I am so busy that I don’t have time to shower or have lunch and other times… I have NOTHING to do. And by that I mean I have no work to do. There’s a billion other things I could be doing, such as cleaning the house, folding and putting the laundry away (it’s self-generating), organising the kitchen…
In order to have a day off and enjoy doing nothing (productive) without guilt, I must first have a job to go to. And recently I had three weeks in-house freelance so I was able to enjoy an entire day of baking guilt-free. Woo-hoo!
And it was baking for a good cause too. Keep Warm & Keep Well is a community project helping local patients who are housebound and over the age of 80 years old.
The baking donations where organised through Band of Bakers and by all accounts the goodies donated where impressive.
Fuelled by endless cups of coffee, I made mini mince pies, lebkuchen and shortbread biscuits and chocolate panettoncinos. By the end of the day the entire house was covered in flour and icing sugar and smelled an awful lot like Christmas. Sounded like it too SupergoldenXmas (or on Grooveshark ).
The mince pies where a bit of a disaster (the dreaded soggy bottom!) but the end result was very tasty. The first batch shortbread snowflakes melted in the oven… The panettone was incredible but, for me, too buttery. I would like to refine the recipe before devoting a new post to it. So I think I will share the lebkuchen recipe as it as a breeze to make and perfect as a Christmas gift – the biscuits actually improve the longer you keep them.
100g (4 oz) light honey
100g (4 oz) treacle
175g (6 oz) dark brown sugar
1 medium egg
1 tablespoon brandy
zest of a whole orange
zest of a whole lemon
350g (12 oz) plain flour
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
pinch ground white pepper
100gr mixed peel chopped very finely
For the glaze
200g (7oz) icing sugar – sifted
1 tbsp lemon juice
1 tbsp brandy
treacle mixture, mixing well with each addition. Add the chopped up mixed peel and mix to combine. Gather dough, flatten into a disk, wrap in clingfilm and put in fridge for a couple of hours or overnight.
|The keep well, keep warm goodies all packed and ready to go.|
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