Hi guys, I’ve missed you.
Since we last talked it was busy. Summers in Krakow are always busy, there is so much going on. We didn’t hike as much as I was hoping to, but we went to few concerts, drank lemonade and enjoyed a lot of sunshine.
I’ve started a new blog, I’ve told you about, but it’s tough. I need to get new followers. I should promote myself, when just writing a blog post is hard and takes a lot of time. But it’s really exciting, at least sometimes, when it isn’t scary 😉
And you know what else? It’s strange to cook and not take photos of your food! And I noticed that writing down recipes I used or wanted to use on a blog is super useful. So I have a recipe with no photos. A recipe that I’ve never made it, but I’ve got it from a friend. She got it from her grandma. She made cookies with it and they were the best cookies I had in a long time, so I’m sure I will use it. Maybe for Christmas.
And the reason I’m writing is because I decided to take that writing challenge, where you promise to write once a week, just to prove, that writing is easier, when you do it regularly. Actually I was thinking of writing here a casual post for a while, but then all those strange thoughts came in, like that I should make it something tweetable, like 10 things I miss about Ireland, or 10 things I’ve learnt by living abroad. I could do it, but it sounds much more like work, when I want it to be fun. That’s probably why I’m not writing enough, because I put too much pressure on myself.
But enough about me, what’s up with you? Anything new? Anything exciting? If you read it, you are still coming from time to time, so thank you.
- 300g plain flour
- 1 tsp baking powder
- 1 Tbsp vanilla sugar
- 200 butter
- 1-3 Tbsp yoghurt
- 1 egg white
- sugar and ground almonds for decoration (optionally)
Sift the flour and baking powder into a bowl. Add vanilla sugar.
Add the butter and with your hands, rub together the flour mixture with the butter cubes until the mixture forms small breadcrumbs. Alternatively, you can use a food processor for 10-12 second. Add the yoghurt and knead it quickly. Don’t overwork the dough.
Wrap it into cling film and refrigerate for at least 30 minutes (you can even prepare it 2-3 days before, or you can freeze it and store it for few months).
Preheat the oven to 180°C/160°C fan. Line a baking sheet with parchment paper.
Roll out the chilled dough into 1-cm thickness. Cut the cookies with a cutter or glass and place them on a baking sheet.
Using a pastry brush, brush the cookies with the egg white. You may sprinkle the cookies with the sugar and almonds.Or alternatively you can fill them with jam.
Bake until golden.
Transfer the cookies to a wire rack to cool.