Do you like getting and giving presents? Of course you do, you are nice people.I have mixed feelings, I always had. You see I was always too responsible and too picky. I spend hours trying to pick a present and never feel sure enough if that was the right one. I always felt bad for all those gifts that have never been used. And how anybody can find a gift for me, if I don’t know what I would like to get, I almost have everything I need (ok, there is a cookbook list I wouldn’t mind getting).
This year I decided to sign up for The great food blogger cookie swap. You would think that baking and sending cookies should be pretty easy comparing to picking a perfect gift, but I baked five different types of cookies and then decided I need to bake another type as I had second thoughts. Finally packing wasn’t a piece of cake either, but finally I send it off and a soon I got cookies from Tash. By the rules I should send three packages and receive three back, but as there was only myself and Tash participating from Ireland so other cookies were eaten by my coworkers.
It was a dull, grey day, when the cookie package got to me. It wasn’t Monday but it felt like one, but getting a box of beautiful cookies made it so much better. And then I thought it was so worth it to share homemade food, it is such an easy way of sharing goodness and making somebody’s day brighter. Thank you Tash for your lovely rose water & pistachio shortbread, they were lovely and I can’t wait to save your recipe as they are so good. I hope you got my cookies in decent shape.
- 100g dark brown sugar
- 3/4 cup honey
- 2 Tbsp black treacle
- 50g butter
- 300g wholegrain rye flour
- 200g ground almonds
- 1/2 cup almonds, blanched and chopped
- 1 1/2 Tbsp gingerbread spice mix
- 1 tsp baking soda
- 1 egg
- 2 Tbsp almond or orange liqueur
- 120g whole almonds, blanched
- 1 egg
- 2 Tbsp milk