homemade love

When I was growing up in the UK and Germany, Christmas was always a big deal. A

large part of that, especially in Germany in the lead up to Christmas, was the food.

On the 4 Sundays leading up to Christmas we would have coffee, cake and Christmas biscuits,

and light a candle for advent. My mum always had a wreath made of real fir trees especially

for this purpose - there were four deep red candles, and to this day the smell of fir trees

transports me back to that time.

I have tried to continue the tradition of Christmas baking in the lead up to the

festive season. Usually I bake for my son's class so that each child gets a little gingerbread man -

I had to let that go this year as we were getting ready to move house in the last

week of term - so supermarket bought candy canes it was. But I have been revelling

in the new kitchen and have enjoyed baking with the boy of the house for friends and colleagues.

I always think there is something a bit special about making something yourself - it's like

lovingly cooking a meal for friends. It was a nice way to spend a few hours with the boy

of the house, without it involving trampoline or pool action....

boy of the house carefully measuring ingredients

sifting

some spice biscuits just out of the oven

little gingerbread man ready to go

two of my parcels with biscuits ready to be distributed

This year I have added a new recipe to my Christmas baking - shortbread with cinnamon.

Being half Scottish I was deeply sceptical about any messing about with

shortbread - why meddle with something so perfect - but Mum assured me that

it was fabulous. She is right. Recipe follows.

Cinnamon shortbread

225 gm butter, softened

75 gm caster sugar

225 gm plain flour

50 gm cornflour

1 tsp cinnamon (I often use more than this)

Beat the butter and sugar together, though not so much that they are fluffy.

In a separate bowl combine the flour, cornflour and cinnamon, then

add them to the butter/sugar mixture.

Press the mixture into a 23 cm shallow square cake tin and smooth the

surface with the back of a wet spoon. Prick all over with a

fork then chill for 20 minutes.

Preheat oven to 170 (150 fan forced) and bake for 55 min or until

pale golden. Remove from oven, cut into fingers

and sprinkle with golden caster sugar ( I usually don't sprinkle).

Leave to cool for 15 min in tin then finish cooling on rack.

Enjoy !