The kitchen floor is strewn with flour, my nails have dried dough embedded round the edges, and there is a softly residing smell of something that had vanilla in it from the oven.
Tomato and olive oil flat bread headed for a party in the park. Easy to make and easy to take.
Won Berenberg products. I was VERY excited to hear that I had won a Berenberg hamper of goodies from the lovely Amanda at Lambs Ears and Honey. Beerenberg is a lable that you probably recognise from grocery aisles. Why would you pick a jar or bottle up? Because, it’s locally made (SA) with local ingredients. Do you know how increasingly rare that is on supermarket shelf these days? (Expect rant post to come soon, as this truly drives me nuts.)
Farmers Markets goodies- $30 this cost. Locally grown just out on the edge of Sydney. Chemical, and spray free, and picked just a couple of days before. The farmer who lovingly grew all of this, predicted I would have a girl. She’s so busy with her market stalls at various farmers markets around Sydney I haven’t had a chance to tell her…that she was right. Instead, I show her my love by choosing where my vegetable dollar goes.
Honey and wholemeal spelt (oh and not to forget buckwheat) are probably my two most reached for ingredients in my baking at the moment. They both feel honourably wholesome and I’m loving the results they both give out. Old recipes are being switched round and new recipes are being tinkered with.
These biscuits are another version of the honey biscuits I’ve been making for quite awhile now. Easy, healthy, no sugar and flexible. More butter will make them crisper, more honey and they will be chewier, don’t squish them down and they will stay as little round domes. Easy
Honey Spelt Biscuits
150g softened butter
1 tsp vanilla
375g wholemeal spelt
Mix it all together, roll into balls, squish them down slightly onto a lined or greased tray. Bake at 180C until golden.
For more kitchen action, have a peek into Celia’s kitchen and some of the others linking up.